I think we can start by seeing if any members here have a desirable version.
Here's some pepperoncini reviews from the link I provided earlier
http://www.paleotechnics.com/Articles/Pepperoncini.html
"PEPPERONCINI: My ideal of pepperoncini-hood embodies these virtues: wrinkly, tender fleshed, an appetizing bright color, not hot (or if so barely) and possessed of a deep and complex flavor including a zingy pepper flavor. None of the varieties I have tried so far have completely lived up to this ideal, but some are quite good or even damn close. What I do not like in a pepperoncini are crunchiness, thick skin, bright yellow dyed color, too much heat, a vinegary taste and just poor flavor.
There are two common types of pepperoncini: Greek and Italian. Greek types are shorter with blunt noses, while Italian types are long and skinny, often crescent shaped and come to a point. Both are wrinkly. The hybridized variety Robustini is something else altogether, maybe a cross of the two? In my experience so far, the Greeks tend to loose their color more while the Italians stay brighter and more golden.
Robustini is a hybrid pepperoncini that has a longish shape, but with a blunt nose. The seed is widely available. It is quite crunchy, and can be hot. I don’t like Robustini. I can say though that this pepper keeps its color well.
Greek Golden from Nichols seed company is large. The first year I grew it this variety seemed very tender, but hasn’t lived up to that reputation in the long run. Flavor mediocre.
Golden Greek Pepperoncini from Tomato Growers catalog is not worth the effort. It is large, crunchy, thick skinned, and has a bland yet slightly soapy flavor.
Fedco’s Tasty Golden Greek and Garden Trails Greek Pepperoncini appear to be the same variety. I couldn’t tell any difference. This one is pretty good. Flavorful, smaller, squat shape, pretty wrinkly and not hot. They are a little crunchy, not too bad, but not the tender succulent flesh I pine for. The color is not so great.
Wrinkled Old Man from Redwood City Seed Company. The catalogue says this is the closest thing you can get to a real pepperoncini in the U.S. Wrong! Don’t bother.
Italian Pepperoncini from Territorial Seed Company. They look neat and cure out to a nice yellow color. I would prefer these to any Greek type variety I’ve tried, but they are too crunchy and thick skinned for my taste. Then again, some people prefer a crunchier pepper.
Sigaretta di Bergamo from Gourmet Seed International. Unfortunately, this pepper has been replaced by one called Sigaretta Dulce which is just no good. The original packets of Sigaretta di Bergamo were packaged by the N. Sgaravatti company of Italy. One can only hope that GSI will start carrying the first Sig. Berg again. Peppers are 4 to 6 inches long, pointy, curled and bumpy/wrinkly. They are very tender if picked at the right stage and seem to hold on the plant slightly better than other varieties because they are naturally tender and thin skinned. The finished color is a nice translucent golden yellow, much lighter than greek types I’ve tried. As a bonus, peppers left on the plant mature into sweet and flavorful red frying peppers. For now Sigaretta di Bergamo is my new benchmark and I can live with it indefinitely. I’ve had trouble with this company’s customer service in the past, but they seem to be doing OK lately. (Try their Giant Bulgarian Leek while you’re at it.)
Stavros greek pepperoncini is a very close second to Sig. Bergamo above. The peppers have a beautiful color, nice tender texture when pickled at the right stage and excellent flavor. I'll be growing this variety again."
Here's some pepperoncini reviews from the link I provided earlier
http://www.paleotechnics.com/Articles/Pepperoncini.html
"PEPPERONCINI: My ideal of pepperoncini-hood embodies these virtues: wrinkly, tender fleshed, an appetizing bright color, not hot (or if so barely) and possessed of a deep and complex flavor including a zingy pepper flavor. None of the varieties I have tried so far have completely lived up to this ideal, but some are quite good or even damn close. What I do not like in a pepperoncini are crunchiness, thick skin, bright yellow dyed color, too much heat, a vinegary taste and just poor flavor.
There are two common types of pepperoncini: Greek and Italian. Greek types are shorter with blunt noses, while Italian types are long and skinny, often crescent shaped and come to a point. Both are wrinkly. The hybridized variety Robustini is something else altogether, maybe a cross of the two? In my experience so far, the Greeks tend to loose their color more while the Italians stay brighter and more golden.
Robustini is a hybrid pepperoncini that has a longish shape, but with a blunt nose. The seed is widely available. It is quite crunchy, and can be hot. I don’t like Robustini. I can say though that this pepper keeps its color well.
Greek Golden from Nichols seed company is large. The first year I grew it this variety seemed very tender, but hasn’t lived up to that reputation in the long run. Flavor mediocre.
Golden Greek Pepperoncini from Tomato Growers catalog is not worth the effort. It is large, crunchy, thick skinned, and has a bland yet slightly soapy flavor.
Fedco’s Tasty Golden Greek and Garden Trails Greek Pepperoncini appear to be the same variety. I couldn’t tell any difference. This one is pretty good. Flavorful, smaller, squat shape, pretty wrinkly and not hot. They are a little crunchy, not too bad, but not the tender succulent flesh I pine for. The color is not so great.
Wrinkled Old Man from Redwood City Seed Company. The catalogue says this is the closest thing you can get to a real pepperoncini in the U.S. Wrong! Don’t bother.
Italian Pepperoncini from Territorial Seed Company. They look neat and cure out to a nice yellow color. I would prefer these to any Greek type variety I’ve tried, but they are too crunchy and thick skinned for my taste. Then again, some people prefer a crunchier pepper.
Sigaretta di Bergamo from Gourmet Seed International. Unfortunately, this pepper has been replaced by one called Sigaretta Dulce which is just no good. The original packets of Sigaretta di Bergamo were packaged by the N. Sgaravatti company of Italy. One can only hope that GSI will start carrying the first Sig. Berg again. Peppers are 4 to 6 inches long, pointy, curled and bumpy/wrinkly. They are very tender if picked at the right stage and seem to hold on the plant slightly better than other varieties because they are naturally tender and thin skinned. The finished color is a nice translucent golden yellow, much lighter than greek types I’ve tried. As a bonus, peppers left on the plant mature into sweet and flavorful red frying peppers. For now Sigaretta di Bergamo is my new benchmark and I can live with it indefinitely. I’ve had trouble with this company’s customer service in the past, but they seem to be doing OK lately. (Try their Giant Bulgarian Leek while you’re at it.)
Stavros greek pepperoncini is a very close second to Sig. Bergamo above. The peppers have a beautiful color, nice tender texture when pickled at the right stage and excellent flavor. I'll be growing this variety again."
