Long Peppers for Threading - Castrovillari Agricultural Tradition

THE Long Peppers for Threading They are one of the most iconic varieties of the peasant tradition of Castrovillari and the Pollino territories Characterized by their elongated, tapered shape, with thin, slightly watery flesh, they are grown specifically to be tied into a crown ("certoledde" or "serselli") and left to dry in the Calabrian summer sun.

From the drying of these peppers the renowned cruschi peppers , fragrant and crunchy, an irreplaceable symbol of local gastronomy.

Organoleptic Specifications

• Appearance and Color: Elongated and conical berries, of an intense and bright red colour when fully ripe.
• Taste: Warm, sweet and aromatic, with well-balanced natural sugary notes and a slightly fruity aftertaste (without spiciness).
• Consistency: Thin but firm flesh, ideal for rapid dehydration which guarantees maximum crispiness when frying.
• Perfume: Intense and spicy, enriched by the typical aromas of the earth and microclimate of Castrovillari.

Traditional Drying Method

Drying long peppers is a ritual that requires attention and ancient gestures:

1. Selection: Choose whole, ripe, and firm peppers. Wipe them gently with a dry microfiber cloth (avoid water to avoid trapped moisture).
2. The Threading: Using a needle and some cotton kitchen string, pierce the base of the stem (the green part) and thread the peppers through one by one to create a garland or wreath.
3. The Exhibition: Hang the wreaths in a dry, shaded but well-ventilated place during the day (or exposed to indirect sunlight), taking care to remove or cover them in the evening to protect them from night-time humidity.
4. The Times: In about 15-20 days the skin will become thin, shiny and brittle, ready for storage or use in cooking.

How to Use Them in the Kitchen

• Cruschi Peppers: The absolute classic. Dip the dried peppers in plenty of hot olive oil for just a few seconds (3-5 seconds per side), drain, and let them cool in the open air for a few minutes: they'll become as crispy as puff pastry.
• Traditional First Courses: Crumble them on plates of fresh pasta with fried breadcrumbs ( pasta with crumbs ), on legumes or on a simple garlic and oil.
• Second courses and side dishes: Perfect paired with cod, Calabrian-style chips, fried eggs, or seasoned sausage.
• Aromatic Powder: Once dried, grind them to obtain a sweet, bright red spice, ideal for flavoring traditional cured meats, first courses, soups, or roasted meats.

Origin: 100% Italy - Grown and harvested in Castrovillari (CS) and in the municipalities of the Pollino National Park.