“Quadrato” (square, a fleshy four-tipped cube), “corno di bue” (ox horn, a Slow Food Presidium), “trottola” (spinning top, heart-shaped), tumaticot (tomato, round and tomato-shaped) – these four native pepper varieties have been joined in recent years by the elongated, early-ripening bragheis, so that the local producers’ consortium now boasts five typologies under the “Carmagnola Pepper” denomination. Raw, stuffed or baked in the oven, the vegetable is a feather in the cap of the . Piedmontese culinary tradition. The five typologies, which can be used in many ways in the kitchen, are grown on sandy, muddy flat land without the use of chemical fertilizers, and pests are managed by introducing specific predator insects into the fields to combat them. The consortium comprises 26 communes in the province of Turin and 10 in the province of Cuneo. Depending on climate conditions and variety, the harvest, which is carried out by hand, may begin at the end of June and carry on until late autumn.