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 to locals as Peperoni Cruschi. 

Peperone di Senise are a local, I.G.P. Basilicata sweet pepper variety, that grow up to six inches in length. They are harvested throughout the sweltering summer months—from the end of July until the end of September—when they are perfectly ripe, hanging heavy on the plant, and turning a deep red color with a glossy shine. Harvesting is labor intensive, as the peppers are picked entirely by hand, placed in large baskets, and brought by foot to a large shed.

They are strung into large wreaths (called serte) and placed into open-walled sheds to dry for 20-25 days. When the peppers are dry and wrinkled, the wreaths are carefully dismantled by hand and the peppers are fried in local olive oil until the skin is brick red with a crisp texture. The peppers are then packed and stored for use over the winter months.

These aromatic, crunchy peppers bring a new complexity of flavors to winter greens, braised and roasted meats, eggs, pasta dishes, and more.