Recently, several new hybrids based on this pepper have come out, but this is the original Italian heirloom. And it's just great the way it is: BIG, really red, sweet peppers with medium walls and juice. Really great for pasta sauces, roasting/baking whole, frying, or other cooking. Juicy and sweet enough to eat raw, slice in salads, etc. A bigger, later brother to Stocky Red Roaster. I love to roast them on the grill. At the end of the season, roast or grill a bunch, put them in a freezer container with some olive oil, and enjoy in winter. One of the garden's great rewards. Medium-size plants are prolific and do well in containers ( that's one large cat and two medium pepper plants in pots in the photo) 20 seeds