The Basilicata can boast, among its products bearing the I.G.P. (Protected Geographical Indication), the Peperoni di Senise. Once harvested, the peppers are threaded by the stem one by one, by hand, with needle and thread, into "serte", as if they were necklaces, and hung up to dry. In the kitchen, and in our selection, you can find them not only in their natural state but also, increasingly appreciated, in the form of Peperoni Cruschi (that is, fried for a few seconds in EVO oil, left to cool for a few minutes, and finally salted and ready to be enjoyed). They are called cruschi because they are crunchy (if done well). The Peperoni di Senise, in order to bear the IGP mark, must be produced in strict compliance with the production regulations.
Crunchy peppers: how to pair them
The Crunchy Lucanian peppers are a valuable ingredient of typical Lucanian cuisine. You can pair them with many cheeses, both aged and fresh, and give a delicious and characteristic flavor to every dish. Perfect for preparing soups, first and second courses, the Crunchy pepper is also very popular in salads. Discover our selection of Crunchy peppers and Lucanian peppers: this ingredient will add a refined and exquisite taste to all your recipes.
Lucanian Peppers: 100% Italian and I.G.P certified
The Lucanian Peppers from Senise are a typical Lucanian product with I.G.P certification. We can savor them in many traditional Lucanian dishes.Their 100% Italian origin and meticulous and accurate processing, carried out according to the true Lucanian tradition, make them particularly good and tasty in every variety. In our selection, you can indeed find Lucanian peppers in their natural state, or prepared in Evo oil and ready to be enjoyed. Not to be missed are, of course, the Cruschi peppers, so named in the Lucanian dialect, for their characteristic crunchiness obtained after frying in hot oil.
