These fried dried peppers—which Masseria Mirogallo calls "I Croccanti" for their exceptional crunchy texture—are a specialty of Lucania, Basilicata, where they are also known as peperoni cruschi. Locals add them to all kinds of dishes, in addition to enjoying them as an appetizer, much like toasted nuts.
Cruschi peppers are harvested during the peak hot months of summer—from the end of July until the end of September—when they are at the perfect stage of ripeness, hanging heavy on the plant, and taking on a deep red color with a glossy finish to the skin.
Harvesting is labor intensive, as the peppers are picked by hand over very rugged terrain. They are then strung into large wreaths and placed under the intense rays of the summer sun for 20–25 days. When the peppers are dry and wrinkled, the wreaths are dismantled 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 and stored for use over the winter months.
How to use
These aromatic peppers bring a new complexity of flavors to winter greens, braised and roasted meats and pasta. Crushi are often coarsely ground with a mortar and pestle and sprinkled over eggs fried in olive oil. They also add incredible flavor to the classic spaghetti aglio, olio e pepperoncino (spaghetti with garlic, olive oil and chili peppers).
About the producer
Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.
