There's a couple versions of this pepper out there.

There's a thicker blocky version (semi-bell-like with a blunted end) and a smaller frying type.

The smaller frying type is the one traced back to Jan Antolli (name probably misspelled) and the thicker one has a relatively unknown lineage as far as it's introduction.

They both display the same color changes.

Most of the seed out there is from the smaller frying type. The thicker, blocky one is a bit harder to come by.

You'll be able to tell which one you have once it starts setting fruits by the fruit's width if you're unsure which one you've gotten a hold of.

Both plants (I've seen/grown both...and used the blocky version as a breeding partner for a seed I developed) are medium+ sized plants as far as heirloom peppers go, and they can get taller depending on how closely they're spaced. They can both get kind of top-heavy and might need staking depending on how heavily they set fruit.

Thanks for the info!

The Antohi sounds very similar, thou the color description seems to vary.

Here is a pic for what it is worth, the Romanian is the smaller one on the right.