THE “MAKING NOISE” POETRY OF CRUSCHI PEPPERS.

 It belongs to Lucania’s fine food gastronomy, the crusco pepper is related to history, traditions and personality of this ancient territory.

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 He used to like joking, he used to love make other laughing, especially while had a meal. He used to love hilarity, he was cheerful and witty at the same, he used to mix delicacies and gladiators, flavors and talks with a theatrical imprint, funny jokes with serious sermons, culinary recipes with high moral speech. We are talking about Quintus Horatius Flaccus, known as Horace (65 – 8 B.C.), one of the most significant Roman poets, he born in Venosa, that land which is called Basilicata today. He was not the only Lucanian great writer: over the centuries several great writers came from Lucania; but to the supreme master of poetry and rhetoric, to him are linked the deepest roots of this ancient territory. Lucania, or Basilicata, still express and is characterized by one of the most authentic sense of tradition.

 Keeping in mind these premises, now we can give savour as well as cultural value to this extraordinary product of the Lucanian land, the Peperone di Senise PGI.

Exotic origin

 This red pepper – also called “Red Gold” – came to Europe in the 16th century from the Antilles. Precisely, it arrived in the Senise area (a small town located in Basilicata very close to the Pollino National Park, south Italy, at the borders with Calabria), here it found a habitat similar to the original one. Fertile soil, particularly good microclimate, abundant water.

Once in Senise, the pepper cultivation and processing techniques were handed down generation by generation, until they were fixed into the Protection of Peppers from Senise PGI production disciplinary (link: www.peperonediseniseigp.it). Since 1996 there is a Consortium controlling all stages for producers who decide to follow its rules. 

Fried red peppers

 Crusco pepper is one of the most fine Lucanian food: it is the sweet red pepper that is dried and fried for a few seconds in oil; the temperature variation causes the vegetable to become “crusco”, that is, crunchy (“zafaran crusck” in local dialect).

 Slightly spicy but sweet at the same time, its unique taste makes this pepper a gastronomic excellence. A flagship which enhances an ancient tradition, at the same time it is worthy of its cultural awareness. It is linked to precious literary and poetic origins of this land. Intense, strong, painful and nostalgic, passionate and still spicy, the product as well as the land as the Horace verses tell.

 This product deserves: to be defended, to be spread, to be eaten.

 We assure you, one crusco leads to another!

Written by Chiara Caprettini for the magazine CiBi: Arte e Scienza del Cibo, Year 7, Number 7-8, July 2019, pag.19
(link: www.dispensadeitipici.it)

CiBi is a magazine dedicated to agri-food, it has a great goal: to inform for free everyone with passion and competence. Because food is part of our culture. Because tasting food and knowing food make our life better and happier.

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