This antipasto is a great classic of Puglia cuisine and the best way to use the square bell peppers (peperone quadrato) of Altamura. Both the Altamura peppers are known for their sweet flavor, meaty texture, and easy-to-remove skins. In the final days of summer at local farmers markets, you may see elderly local ladies carefully weighing the peppers in their hands, their way of appraising the goods. Only the lightest peppers pass the test, for they have the fewest seed and the sweetest taste.
Shhh! Don’t give away their secret.