Peperoni Cruschi Dried Sweet Peppers from Basilicata

Ingredients: dried pepper, extra virgin olive oil, salt

Size: 25 grams

Packed in: sealed bag

Location: Basilicata, Italy

About Masseria Mirogallo

The Belfiore family has been farming since the 1800s. Their farm, the Azienda Mirogallo, is on 70 acres of land in Lucania, which is in the southern portion of Basilicata. Agriculture has long played a major role in this region despite its rugged mountainous terrain, scarce water supply and dry weather. The Belfiore family, father, mother, and three sons, tend not only to the pepper plants but grow fruits, almonds and vegetables to take to the local market. Their special crop is a regional heirloom variety of thin-skinned pepper.

These peppers are harvested during the peak hot months of summer, the end of July until the end of September. When the peppers are at the perfect stage of ripeness they hang heavy on the plant, taking on a deep red color with a glossy finish to the skin. The harvesting of the peppers is very labor intensive being picked by hand over very rugged terrain. After harvesting, the peppers are strung into large wreaths that are then placed under the intense rays of the summer sun for 20-25 days. When the peppers are dry and wrinkled the wreaths are taken apart and the peppers are fried in local olive oil until the skin is deep brick red with a soft leather-like texture. The pepper are then packaged for and stored for use over the winter months.

Preservation of foods by sun drying and similar techniques, like immersing in olive oil or covering in salt, have been done for centuries to extend the crops for the cold months. Preserved foods take on a new life quite different from their original fresh form. These aromatic peppers bring a new complexity of flavors to winter greens, braised and roasted meats and pasta. The locals refer to the aromatic and spicy pepper as “Cruschi”. In Lucania the peppers are eaten as an appetizer much like toasted nuts. “Crushi” are often coarsely ground in a mortar & pestle and sprinkled over fried eggs in olive oil. The peppers add incredible flavor to the classic spaghetti aglio, olio e pepperoncino (spaghetti with garlic, olive oil and chili peppers).

Use as a snack with toasted nuts and a cold beer.

Sprinkle over your eggs.

Add to pasta with fava beans and pecorino.