What it is
A preserved antipasto of round local papaccelle peppers stuffed with tuna, anchovy, capers, spices and aromatics, then kept under extra-virgin olive oil.
Origin place card
The recipe is tied to the provinces of Avellino, Benevento and Salerno.
Verified history
The source says the recipe was once exclusively family use and spread in recent years through agriturismi, not originally artisanal or industrial. Treat this as source-supported tradition/history from Regione Campania — Peperoncini ripieni al tonno; the current evidence does not independently establish a founder, precise origin date, first attestation, or archival origin beyond that source framing.
Local hypothesis
This page shows tradition changing: a family preserve becomes agriturismo memory and then a visitor’s antipasto.
Local legend / oral tradition
No legend documented; the tradition layer is family use becoming public through agriturismi.
Ingredients
Round local papaccelle peppers, tuna in oil, anchovy, capers, spices, aromatics and extra-virgin olive oil. Source-supported detail: peperoncini ripieni al tonno Assessorato Agricoltura Prodotti tradizionali Prodotti Tipici Prodotti tradizionali Prodotti vegetali peperoncini ripieni al tonno peperoncini ripieni al tonno Negli ultimi anni, con la diffusione delle aziende agrituristiche, si è diffusa una ricetta che prima era di
Method
Remove seeds and stems, boil peppers in water and vinegar, fill with chopped/ground mixture of drained tuna, anchovy, capers, spices and aromatics, then preserve under extra-virgin olive oil. Source-supported detail: In seguito i peperoni vengono riempiti di un impasto generalmente composto da tonno sott'olio strizzato, acciuga, capperi, spezie ed aromi, tritati, e poi conservati sott'olio extravergine di oliva, pronti per essere consumati come antipasto o contorno.
Ritual / calendar
It is a recipe of the province of Avellino, Benevento and Salerno, and papacelle, the round local peppers, are used to produce it; they are deprived of their seeds and stalks and then boiled in water and vinegar.
Why travel for it
A dish that makes someone want to order antipasti in an agriturismo and ask who filled the peppers.
Recreate-it pathway
Do not publish shelf-stable home-canning instructions without safety parameters; use as culinary memory until tested.
Editorial warning
Need safety and acidification review before recipe release.
Fieldwork questions
Which agriturismi made this known? Are family fillings different by province?
Photo brief
Stuffed round peppers, oil jar, antipasto plate, rural agriturismo table.