For their Pepper Composta, Masseria Mirogallo utilizes Peperone di Senise, a local variety of sweet pepper that they have cultivated from over 20 years of selection. Each year they save some seeds from the most delicious and beautiful peppers to be used in the following year's harvest, therefore creating their own heirloom variety. The Belfiore family's particular variety is known for its very thin, crunchy skin and they also use this pepper in making their Fried Dried Cruschi.

To make this vibrant composta di peperoni, freshly picked Peperoni di Senise (both green and red) are brought from the field to the kitchen, cored and seeded by hand, and then roughly chopped. After, the chopped peppers are dipped in an acidulated salty water, which preserves the crunchiness and aromatics of the peppers. Once pressed and dried, the peppers are mixed with chopped parsley, fennel seeds, and wine vinegar before being topped with extra virgin olive oil from the Mirogallo farm.

The final product is a balanced, flavor-boosting condiment for a variety of dishes. Its sweet, nutty, and smoky flavor will tickle your palate on bruschetta, pizza, and panini. Toss with spaghetti aglio e olio and linguine with clams. Try spreading over grilled pork and ribs. Be as adventurous as you wish!