Pepper for Crusco (Capsicum annuum)

Crusco Pepper (Capsicum annuum): in the lands of the Pollino National Park, this cultivar holds the IGP designation, taking its name from a small municipality in the area, Senise. The berries are between 11 and 17 cm long, and range in color from green to purple-red when fully ripe. Among the types permitted by the regulations are hooked, pointed, and truncated, which describe their morphology (shape). All have a sweet flavor and a fundamental characteristic: a thin skin with a low water content that allows for rapid drying. It also has a stem that remains firmly attached to the berry even when ripe. This allows the peppers to be tied together to form braids and necklaces (1.5 to 2.5 m long, dried peppers typical of the production areas). The pepper is eaten both green and red, raw or dried and ground into a powder, and is the star of a true delicacy: the Crusco Pepper.

Crusco refers to a preparation of the Senise pepper, Zafaran' Crusk, or crispy pepper. Once harvested, it is stored in the dark, covered with cloths, for three days to "rest." This is when the long braids are created that will be used for drying. The braids are found hanging on shady balconies, giving the dried product its characteristic wine-red color. After cleaning them with a cloth—never with water—they are fried until they are puffy and crispy. Here we have the delicious Crusco pepper, loved by everyone who tries it, a true Italian delicacy.