Lombardo – the classic mild Italian chilli
What makes Lombardo special
Lombardo is a classic Italian chilli variety that is very mild and suits use as a sweet pepper substitute just as well as traditional pickling. It is popular in southern European cooking thanks to its mild flavour, thin walls and elegant shape.
Background and name
The variety originates from Lombardy in northern Italy, where it is traditionally used in antipasti, stews and as a fresh ingredient. A versatile chilli that has long been appreciated in both home kitchens and restaurants.
Appearance and growth habit
The plants reach about 70–90 cm and produce long, slim pods of 12–15 cm that ripen from green to red. They are thin-skinned and slightly curved – perfect for quick cooking or preserving.
Estimated Scoville heat
Approx. 100 – 1,000 SHU
Flavour and uses
The flavour is mild, sweet and slightly herbal – with just a hint of heat. The pods are excellent pickled in vinegar, as a pizza topping, or stuffed with cheese and gratinated.
Ways to use Lombardo
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Classic in Italian pickles
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Excellent grilled or marinated
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Child-friendly as a fresh chilli in salads
How to grow Lombardo
Lombardo belongs to Capsicum annuum. Sow your chilli seeds between February and April. This variety grows quickly, is easy to grow and does excellently in both a greenhouse and open ground in a sunny spot.
The price is for 6 chilli seeds
Sow in moist seed compost and keep warm, at about 25–30°C for best germination The compost should be moist but not wet. A propagator helps to keep the air humid. Once the seedlings have grown a little and developed their second pair of leaves, you can lower the temperature to about 20°C and take them out of the propagator. They do well on a sunny windowsill, in a greenhouse and outdoors in summer. For best results, soak the seeds in Growhelper for 12–24 hours before sowing.
