Round Peppers for Threading - Typical of Castrovillari and the Pollino Region

THE Round Peppers for Threading represent one of the most authentic symbols of the gastronomic culture of Castrovillari and surrounding areas, nestled at the foot of the Pollino National Park. In these sun-kissed lands and characterized by a unique microclimate, this vegetable finds the ideal conditions to develop its unmistakable flavor.

Grown according to local farming traditions, they are the perfect berries to be "strung" and transformed into the renowned, crunchy peppers of Calabrian tradition.

Organoleptic Characteristics

• Appearance and Color: Round berries with a bright, shiny red colour when fully ripe, with thin, slightly watery pulp.
• Taste: Sweet, enveloping and aromatic, characterised by natural sugary notes without any spiciness.
• Consistency: Firm flesh and tough skin, ideal for ensuring perfect drying and the classic "bran" crunchiness when fried.
• Perfume: Intense, herbaceous and spicy aroma, evoking the summer scents of the Castrovillari countryside.

How to Dry Them: The "Necklace" (or Braid) Ritual

Drying is a true peasant art preserved in the Castrovillari area:

1. Selection and Cleaning: Choose firm, whole peppers. Rub them gently with a dry cloth to remove any dust (without wetting them with water).
2. The Threading: Using kitchen string and a large needle, pierce the green part of the stem of each pepper, forming a long "necklace" or crown.
3. The Drying: Hang the wreath in a place breezy, warm and dry, preferably exposed to daytime sun and sheltered from night-time humidity.
4. Maturation: Within 15-20 days the skin will become thin and glassy: this is a sign that the pepper is ready to be preserved or cooked.

In the Kitchen: How to Enhance Them

• The Classic Cruschi Peppers: Drizzle them with plenty of hot olive oil for just a few seconds (3-5 seconds maximum), drain immediately, and let them cool. They'll become incredibly crispy! Season with salt and serve as an appetizer or side dish.
• Traditional Pairings: Perfect with cod, fresh browned sausage or fried eggs.
• First Courses and Traditional First Courses: Crumble them raw or fried on a pasta dish with fried breadcrumbs ( pasta with crumbs ), on pasta and beans or on a simple garlic and oil.
• Aromatic Powder (Za'faran): Grind well-dried peppers to obtain a sweet and aromatic spice ideal for flavoring homemade cured meats, soups, first courses, or meat.

Origin: 100% Italy - Grown mainly in Castrovillari (CS) and in the surrounding municipalities of Pollino.