Basilicata · Senise
Pasta con i peperoni cruschi
Pasta with crunchy dried Senise peppers
Homemade pasta with sweet sun-dried peppers flash-fried until they shatter, and fried breadcrumbs.
Documented tradition✓Sources checked · October 2026
- Course
- Primo piattoPasta & rice
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
La provenienza
Where this recipe comes from
The Peperone di Senise has been a PGI since 1996: a sweet, thin-skinned pepper strung up in garlands to dry in the sun. Fried for a few seconds it becomes ‘crusco’ — crunchy in Lucanian dialect — and it is the signature flavour of Basilicata.
There is no official recipe for the pasta. Lucanian tradition pairs homemade pasta such as strascinati with the crushed peppers and breadcrumbs fried in the same red oil.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Lucanian tradition
- Reference
- Made with Peperone di Senise PGI
Ingredienti
Ingredients
servings
Preparazione
Method
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Errori comuni
Common mistakes
- Frying the peppers too long: they burn and turn bitter in moments.
Fuori dall'Italia
Cooking it outside Italy
- Dried sweet ‘crusco’ peppers are sold online by Lucanian producers; there is no good substitute.
