A thin-fleshed, low-water sweet pepper of the Sinni valley around Senise in Basilicata, grown to be dried rather than eaten fresh. Its thin skin and sturdy stalk let whole pods be strung into garlands and sun-dried until brittle, when they flash-fry in seconds into the glassy, crisp, bright-red peperoni cruschi. It is sweet, not hot, with a clean, faintly smoky flavour.
Where it comes from
The Peperone di Senise of Basilicata, granted Protected Geographical Indication (PGI) status in 1996; the basis of peperoni cruschi.
In the kitchen
Sun-dried whole, then flash-fried into crisp cruschi or ground into a sweet dried-pepper powder.
Nutrition (per 100g)
~282kcalCal
~12.0gProtein
~4.0gFat
~55.0gCarbs
~22.0gFiber
AI-estimated; model and run unavailable.
