Ooh, thanks! Especially for the recipe! It could be one of the capsicum peppers (one of those is used in the Kung Pao so you must be right, Caine). I swear the name was something like Perichino, but they guy was fluent in Italian, he may not know an English term for it. But I think I'll see if I can find a capsicum and give it a try and I'll post how it goes.
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