Stuffed Italian Sweet Peppers, Farmer Style
I was recently invited to attend the annual grape harvest (vendemmia in Italian) that takes place at my friend Bruno Maresca’s family farm in Piano di Sorrento. Since this is one of my favorite occasions of the year, I made it a point to arrive extra early to participate in their family’s festive preparations, which, naturally, includes preparing utterly delicious Campanian food.
Surrounded by vast gardens overflowing with all kinds of fruit trees, vegetables, flowering plants, and cactuses, I excitedly made my way down their lengthy driveway as soon as I arrived. Along the way, I couldn’t help but think about how wonderful it must be to have an edible front yard like theirs – one that would nourish and sustain my family with all of the delicious bounties it produces all year long.
Not surprisingly, I spotted Bruno busy, deep within the garden gathering the remaining Italian sweet peppers of their summer’s harvest. He was happy to see me, knowing I would be more than thrilled to give him and all the ladies of the house a helping hand in the kitchen as they prepared the meal for that very special, festive day.
