One of the purveyors at my local farmers' market has what he called Rams Horn peppers, which are a very dark, deep red, about 6" long and curled at the end. He said the seeds were from Hungary, but the limited references I can find by Googling say they are Italian. I watched a few thickly-accented people carry away a bushel or two at a time, so I bought a pint to try.
Anyone have any more information on these peppers and preparation ideas, especially traditional ones? I wish I had asked those buyers what they used them for!