Peperone crusco
A dried sweet pepper from Basilicata, often called red gold.
Peperone crusco, also called crusco pepper outside Italy, is a traditional product of the Basilicata region. It is recognized as a prodotto agroalimentare tradizionale (PAT) and is often referred to as 'the red gold of Basilicata'. The pepper is also fairly common in Calabria and has limited uses in Apulia, Abruzzo, and Molise.
Quick Facts
- Species
- Capsicum annuum
- Origin
- Basilicata, Italy
Facts from the source article.
Did You Know?
- The Senise pepper variety is usually used for its preparation due to its thin pulp and low water content.
- After harvest, peppers are placed on cloths for three days in shady, dry places.
- They are tied into garlands called serte and dried outdoors, traditionally hung on windows, balconies, and house walls.
Culinary uses
Peperoni cruschi are a staple of Lucanian cuisine. They are eaten as a vegetable chip, a side dish, or a flavor enhancer. Typically cleaned with a dry cloth, deprived of the petiole and seeds, then flash-fried for one or two seconds in hot olive oil to achieve a crispy texture. Traditional dishes include pasta con i peperoni cruschi, baccalà alla lucana, acquasale, and pane cotto.
More in Chili Pepper Varieties
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