Peperonata

Peperonata is Campania's definitive pepper stew—a slow-cooked tangle of sweet peppers, tomatoes, onion, and olive oil that captures the essence of Southern Italian summer in a single pan. The dish belongs to a pan-Mediterranean family of pepper stews (Basque piperade, Spanish pisto, Provençal ratatouille), but the Neapolitan version distinguishes itself through its simplicity and its insistence on slow, patient cooking that transforms firm bell peppers into silky, almost jammy ribbons. The canonical method uses a mix of red and yellow bell peppers (green are too bitter), sliced into thick strips, cooked with sliced onions in generous olive oil over medium-low heat until they begin to soften and release their juices. San Marzano tomatoes—peeled, seeded, and chopped—are added once the peppers have surrendered their moisture, and the whole assembly cooks slowly for 40-60 minutes until the vegetables have collapsed into a unified, sweet-savoury mass. The garlic is optional but common; basil leaves are torn in at the end. No vinegar is added (distinguishing it from agrodolce preparations), though some versions include capers or olives for piquancy. The long, slow cooking is essential—it develops the peppers' natural sugars through gentle caramelization while the tomato acidity prevents cloying sweetness. Peperonata serves multiple roles in the Campanian kitchen: as a contorno alongside grilled meats or fish, as a topping for bruschetta, as a sauce for pasta, or as a filling for panini. It improves markedly over two to three days in the refrigerator as the flavours marry and intensify. The dish is a testament to the Neapolitan understanding that time, not technique or expensive ingredients, is often the most important element in cooking.