Warning: Once you start eating Masseria Mirogallo's Fried Dried Peppers (Peperoni Cruschi), you won't be able to stop. These addictive Italian snacks are made with Peperoni di Senise IGP, a local sweet pepper varietal native to Basilicata.
These estate-grown peppers are hand-harvested, strung into wreaths and hung to dry for 20–25 days. The dried peppers are then fried in local Italian olive oil until crisp.
A versatile ingredient
In Basilicata, the locals use these sweet, fragrant peppers for snacking, cooking and garnishing. Just make sure to grab an extra bag for munching so you have some left for cooking.
- Crumble over pizza right before serving
- Use as a garnish for soups like creamy butternut squash or Minestrone
- Crush and sprinkle over olive oil-fried eggs
- Do as Rolando Beramendi, author of AUTENTICO, does: "Pop them like potato chips. Perfect with a glass of wine before dinner."
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