Peperone ‘Dulce Italiano’ Seeds | Sweet Italian Bull’s‑Horn Pepper | Capsicum annuum L.

‘Dulce Italiano’ is an early, vigorous and highly productive Italian sweet pepper, renowned for its elegant elongated “bull’s‑horn” shape and its exceptionally thin, tender skin. The fruits ripen to a deep, glossy red and offer a naturally sweet, full-bodied flavour that shines both fresh and cooked.
This traditional variety produces medium‑sized, meaty peppers ideal for grilling, roasting, stuffing or slicing raw into salads. Its reliable growth habit and abundant yields make it a favourite among gardeners seeking authentic Italian flavour straight from the garden.

🌱 Sowing information
Sow from February to June in seed trays or small pots. Cover lightly and keep soil warm and consistently moist until germination.
☀️ Light exposure
Requires full sun to develop sweetness, colour and strong growth.
💧 Water needs
Water regularly, keeping the soil evenly moist. Avoid waterlogging and allow the top layer to dry slightly between waterings.
🌡️ Germination temperature & time
Germinates best at warm temperatures. Expect germination in 10–20 days.
📏 Plant spacing & final size
Transplant seedlings 40–50 cm apart. Plants grow upright, well‑branched and productive.

Bullet Technical Data
🌱 Sowing depth: 1 cm
📅 Sow: April–September
☀️ Light: full sun
🌡️ Germination: 10–20 days
📏 Height: 40–60 cm
🪴 Spacing: 10–15 cm
⏳ Harvest: May–December
🔢 Seeds: approx. 500

Tips & Tricks
For the sweetest peppers, grow in full sun and feed regularly with a potassium‑rich fertiliser. Support plants as they begin to fruit. Harvest frequently to encourage continuous production.
Garden-to-Table Recipe
Roasted Dulce Italiano Peppers with Garlic & Olive Oil (Serves 4)
Ingredients
• 6 Dulce Italiano peppers
• 3 tbsp extra‑virgin olive oil
• 2 garlic cloves, thinly sliced
• Sea salt and black pepper
• A handful of fresh parsley, chopped
• 1 tbsp red wine vinegar
Method
Roast the whole peppers under a hot grill or in a 220°C oven until the skins blister and char. Transfer to a bowl, cover, and let steam for 10 minutes.
Peel off the skins, remove seeds, and slice the peppers into long strips.
Warm the olive oil in a pan and gently sauté the garlic until fragrant. Add the pepper strips, season with salt and pepper, and cook for 2–3 minutes.
Finish with parsley and a splash of red wine vinegar. Serve warm with crusty bread or alongside grilled meats.