It is axiomatic in Italy that peppers are not eaten raw. There is a well-founded belief that raw peppers will give you indigestion. They are never found sliced raw in salads or raw on top of pizzas. They are always cooked.

One of the simplest ways to cook them, and probably the most successful is to roast them. You can do this by simply placing the peppers on an open flame or wood embers, or on a gas ring using a flame spreader. A very hot oven will work as well. The principle to this method of cooking is that the heat generates steam inside the pepper which cooks the inside, and it burns the skin so that it can be removed leaving only the succulent, cooked flesh.

The method is as follows: firstly put the peppers in a hot oven for twenty minutes. This is not strictly necessary but it does ensure a properly cooked pepper. Assuming you are using a gas flame or grill, the next stage is to place the peppers onto the flame - or in the case of a grill very close to the flame - and let the skin blacken. Keep turning the pepper until all the skin has blackened, not forgetting the top and bottom. Now place the peppers in a bag, either paper or plastic and seal the bag. When they are cool remove them and run them under cold water while rubbing the blackened skin with your fingers. It will come off easily, and now you can de-seed the peppers and cut them into thin strips. Put these strips into a bowl and cover them with olive oil and a few slices of garlic. This dish improves immensely if you can leave it in fridge for a day to let all the flavours mix together.

Peperonata.

This can be served either hot or cold. Skin your peppers and cut them into strips. Add to sliced onion. The mix should be about 2/1, that is a pound of onions to two of peppers. Cook the onions first over a medium heat until they're soft, and then add the peppers. Cover the pan and reduce the heat. After about ten minutes add tomato sauce, season to taste, uncover, and let it cook for another five minutes.

In both these dishes the skin of the pepper is removed, again in pursuance of the belief that it is largely indigestible.