Peperoni Cruschi: A Symbol of Basilicata
Peperoni Cruschi are among the most iconic specialties of Lucanian cuisine. They are made from Peperone di Senise PGI, a typical pepper from Basilicata with thin flesh that is especially suitable for drying. After harvesting, the peppers are traditionally tied by hand into long strings known as serte and left to dry before further processing.
From Peperone di Senise PGI to Crispy Peperoni Cruschi
In our Peperoni Cruschi collection, you will find Peperone di Senise PGI prepared in different ways, from naturally dried peppers to the famous ready-to-eat crispy variety. To achieve their characteristic crunch, the dried peppers are fried for just a few seconds and then left to cool. Their crispy texture, called “crusca” in the local dialect, is what gives this iconic Lucanian specialty its name.
How to Enjoy Peperoni Cruschi
Peperoni Cruschi can be enjoyed on their own as a snack or used to enhance pasta, soups, main courses, salads, cheeses and starters. Crumbled over pasta, they add crunch and an unmistakable flavour; served whole, they are perfect alongside sharing boards and traditional dishes. A true specialty of Basilicata that can transform even the simplest recipes.
