Friggitelli are also known in Italy as Friarielli and are similar to both Japanese Shishito and Spanish Padron peppers. They are generally a mild pepper with only one in ten possibly being hot. I've eaten quite a few of these over the years and I've yet to find one with a serious bite.
The recipe I've made is a classic presentation - Friggitelli in Padella.
Rinse the peppers and then make sure you dry them completely. Don't remove the stalk - it makes a good handle.
Shallow fry, a handful at at ime, turning them as the skin stars to puff and brown. Once the skin is all wrinkly, remove and place on paper towels to remove any excess oil.
Sprinkle with a little sea salt and continue the process until all the peppers are done. The peppers will deflate on cooling.
These can be eaten both hot or cold.