Ciao Deborah! I live in NYC and in Italy so I see both peppers. I buy shishito peppers at the Japanese grocery store by me in Soho, and we plant the frigarelle in our orto in Italy. Slight difference but basically the same thing: delicious!
And now that I think about, when I was in culinary school in Italy, one of the Japanese students was trying to tell me about the peppers. When your only common language is bad Italian, lots of things are subject to interpretation! Didn’t matter, we fried and ate a lot of them, quite happilyl

A valid argument for cooking at home. There are so many factors in play here.
Generational loss of cooking skills means people don’t know the fastest, easiest way to peel carrots or chop vegetables.
Frustration could be a factor if food isn’t turning out looking like it does in a magazine.
Relentless marketing use of the words “Quick” “Fast” “Easy” have the effect of making us think cooking is difficult and slow.
You are right, we need to embrace and revel in the pleasures of the kitchen.

Anonymous... I’m too scared to try a pressure cooker at altitude! When you open a can of coffee, the coffee literally explodes out of the can. Think of a bottle of soda shaken for 10 minutes and then opened.
Cannot even begin to comprehend how to adjust the time/temp/pressure at altitude!

4-6 depending on the size of your ramekin...and yes, it is yummy!
Ciao, Sarajane!

Bit of advice: make more than you think you need these potatoes vanish!
I dry roast mine until the skins get a bit crackly and toss with a basil/garlic dressing.