Pepper Corno di Toro Rosso (97-7)

After growing virtually every pepper out there lol we have found this specific Seeds of Italy "Bulls Horn" pepper strain to out perform all of the others we've bought from other USA Seed Companies. We use to think they they were better than the others, but now feel they are GREATEST and WOW in production???! All of our other seeds were tossed out and we will only grow these exclusively/highly recommend! Things we like: Hardiness factor, tough, no bug pest or disease problems, ease in growing, OUTSTANDING Production, easy to harvest/preserve via dehydration methods for later use and SUPERB in FLAVOR fresh or reconstituted with water or nutritious meat broth for later during the winter season! Thanks Seeds of Italy, for carrying a much better Authentic Italian Strain, we love it!!!!!!! : )

This was the first year that I grew any Franchi seeds. I was very pleased with these peppers. They had a high germination rate and did very well in the hot Kansas summers.
The taste was excellent! I really liked them roasted on the grill. I will be growing more of them this year.

These prolific peppers have it all. Great flavor, huge production and the perfect shape for roasting on the burner or grill.

Although we love several of the Seeds from Italy peppers, this is the best, most flavorful, reliable pepper we grow each season. The Franchi seed packets supply our small garden for several seasons and these seeds keep well and always produce robust, healthy plants. We use this pepper for everything..... absolutely outstanding.

I discovred this pepper few years ago and it's on my all time favorite list.
I have very short and bad climate here, I'm pretty close to Canada, so I believe, somebody with a great climate gets a lot more pepper than I do here. But I still get 1-2 peppers for each plant. They are pretty long with very thick walls. So, it takes some time to get that size and turn to red.
Since it has thick walls and thick skin, I turn on the heat on cooktop, I directly put the peppers to the heat. When the whole skin burns to black, I peel them. I don't wash not to lose that bbq taste and pepper juice. Slice the red flesh, fresh garlic, virgin olive oil, little cayenne pepper, little salt. saute everything.
I wait whole year for this. Forget supermarket red bell peppers or store bought roasted red pepper cans. This is the real deal.