A specialty of the southern Italian Basilicata region are their mild, bright red Peperoni di Senise. Once dried, they are used ground as a mild but flavorful powder, but also fried until crispy, then called “Peperoni Cruschi” (pronounced crusskee). They serve as a snack and as an ingredient in typical regional dishes like Spaghetti con Peperoni Cruschi (see our report Peperoni Cruschi | Crunchy Treat for Pepper Lovers). It gets its zest from “Peperoni Cruschi”, dried and fried mild but aromatic peppers from that region.
Latest posts by Harald Zoschke (see all)
- Peperoni Cruschi Part 2 | Frying Them Up - 01/02/2020
- Spaghetti con Peperoni Cruschi - 01/02/2020
- Peperoni Cruschi | Crunchy Treat for Pepper Lovers - 12/31/2019