Pleasantly sweet and herbaceous in taste, friggitelli are small green peppers typical of Mediterranean cuisine. So called in many areas of the South for the habit of cooking them fried whole, without removing the seeds and the stalk, they are also known as "friarelli" (not to be confused with the Neapolitan "friarielli", which are the inflorescences of turnip tops ).

The production of friggitelli is concentrated in Campania, Puglia, Basilicata and Calabria, where they are grown in small plots and harvested by hand, gradually detaching the ripe fruits from June to September.