Senise Pepper

The story

What you're tasting

A sweet, thin-skinned red pepper from Basilicata, famous for being dried into crunchy "Peperoni Cruschi."

Brought to Basilicata by the Spanish in the 16th century, this pepper adapted to the arid climate of the Sinni valley. It became a method of preserving summer sunshine for the winter, dried on long strings ("serte") adorning balconies throughout the region.

A street produce stall under a striped umbrella

Know it

Before you buy

Tasting: Sweet and smoky, resembling paprika but with a distinctive crunch when fried. Not spicy.
Season: Summer
Keep it: Dried peppers (Cruschi) should be stored in a cool, dry place in a paper bag or glass jar. Fresh peppers should be refrigerated.

The making

How it's made

Grown in the Senise area of Basilicata. The peppers are harvested red and sun-dried until they have very low water content. Their thin skin and low pulp make them unique for drying.

The 'Peperone Crusco' is known as the 'Red Gold of Basilicata'. Drying peppers on balconies is a ritual in Senise. They are a symbol of Lucanian hospitality and ingenuity.

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