Cruschi peppers: what are these Lucanian specialties and how are they used?

Cruschi peppers represent a culinary gem native to Senise, in Basilicata, and have been awarded the IGP brand since 1996.

Their history is rooted in the rich gastronomic tradition of this region, where artisanal production blends harmoniously with the cultural landscape.

How do peppers become 'cruschi'

These peppers, cultivated with care since spring planting, reach their maximum expression in the first days of August, when they are harvested.

L&' the essence of this process merges with the peasant culture of Senise, where carefully selected peppers are arranged on sheets and tied in long necklaces called “serte”.

This ancient practice, handed down from generation to generation, represents the heart of artisanal production that gives crushed peppers their distinctive character.

The Senise IGP pepper

The Senise IGP pepper, with its conical shape and sweet flavor, is at the heart of this recipe.

The thin skin and the almost non-existent pulp help to make these peppers suitable for &' drying, the next step in this process that gives them the irresistible crunch.

A quick “scalding” in extra virgin olive oil d&' olive is the key to transforming peppers into a crunchy delicacy ready to enrich multiple dishes.

Uses of crushed peppers

Basilicata, with its simple and genuine cuisine, finds a versatile element in pepperoni cruschi. These can be enjoyed alone as snacks, but their flavor is released when integrated into daily preparations

In the kitchen, crushed peppers are an extraordinary condiment for meat and fish, offering a crunchy note that elevates every dish.

Crumbled on top of the pasta, they give a unique touch, while they become l&' perfect aperitif thanks to their irresistible texture.

Boiled vegetables, potatoes cooked in a pan and other typical Lucan dishes find an ideal companion in raw peppers, which add a distinctive flavor to every bite.

The versatility of these peppers also extends to their usefulness as a spice and flavoring.

Reduced to powder, they become a fine condiment to enrich meat, legumes, baked goods, chocolate and ice cream.

With their irresistible crunch and deep connection with local traditions, these peppers invite you to a culinary journey that celebrates the' authenticity and taste of Basilicata.

Angela Cordioli