Like eggplants, potatoes and tomatoes, peppers traveled to Italy after Columbuss voyages to America and were at first cultivated for decorative purposes only, their edibility regarded with suspicion. Now they are grown all over Italy, although the peppers from Asti in Piedmont, called quadri because of their four sides, are justifiably famous, as they are big and meaty.In the Piedmont, peppers are roasted for salads, and they are an important part of bagna cauda. They are also served stuffed with tuna or preserved in vinegar and in oil. Peperonata, a combination of bell peppers, onions and tomatoes, is popular, too, although it may not be native to the region since similar dishes are prepared in Sicily as well as in other parts of the country.
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