Peperone crusco

Peperone crusco is a type of pepper from the Capsicum family, specifically grown in the Basilicata region of Italy. It is known for its unique preparation method and its use in various traditional Italian dishes.

History

The cultivation of the peperone crusco in Basilicata dates back to ancient times. The pepper is deeply rooted in the region's culture and culinary tradition. It is often referred to as the "red gold" of Basilicata due to its importance in the local economy.

Cultivation

Peperone crusco is typically grown in the fertile soils of Basilicata. The peppers are sown in the spring and harvested in the late summer. After harvesting, the peppers are left to ripen until they reach a deep red color.

Preparation

The unique characteristic of peperone crusco is its preparation method. After ripening, the peppers are not immediately consumed but are instead dried in the sun or in a warm, dry place. Once dried, they are deep-fried in oil until they become crispy, hence the name "crusco," which in the local dialect means "crispy."

Culinary Uses

Peperone crusco is used in a variety of dishes in Basilicata cuisine. It can be eaten on its own as a snack, or used as an ingredient in pasta dishes, salads, and sauces. One of the most famous dishes featuring peperone crusco is pasta alla lucana, a traditional dish of the region.

Recognition

In 2019, peperone crusco was granted Protected Geographical Indication (PGI) status by the European Union, recognizing its unique characteristics and its importance to the Basilicata region.

See Also

• Italian cuisine
• List of Italian DOP products

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