Peperone Crusco — Crispy Dried Pepper of Basilicata

Senise and the Agri Valley, Basilicata. The peperone di Senise DOP is grown exclusively in the area around Senise in Potenza province. The drying tradition (appeso — hanging) is specific to this area and is documented from the 17th century.

The peperone crusco is the signature ingredient of Basilicata: a mild, sweet dried red pepper (Capsicum annuum variety 'Senise', DOP) that is fried briefly in hot olive oil until it puffs and crisps to a brittle, deep-red chip. The frying takes only 20-30 seconds — the high sugar content caramelises immediately. The crusco is used three ways: as a crispy garnish scattered over pasta or dishes; ground into a powder as the primary seasoning in Basilicata cooking (replacing chilli in most preparations); or used as a flavouring oil (the frying oil, now infused with the pepper's sweetness and colour, is used as a sauce base).

• Sweet, smoked dried pepper ground for use in cooking — the same principle of a mild, sweet dried pepper processed for culinary use; pimentón is smoked-dried (not sun-dried) and always used ground, where crusco is also used whole → Pimentón de la Vera Spanish
• Sun-dried whole sweet peppers used as a spice and cooking ingredient — the Turkish tradition of drying sweet peppers and using them whole in dishes parallels the Basilicatan crusco tradition → Biber Kurusu (Dried Sweet Pepper) Turkish

The fried peperone crusco tastes of sweet, caramelised pepper with a smoke note and a satisfying crunch that shatters on the palate. The sugar caramelisation during frying adds a depth beyond simply dried sweet pepper. The oil in which it was fried carries a concentrated version of this flavour — one of the most distinctive and versatile flavour oils in southern Italian cooking.