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cruschi

dried red chilis

Cruschi drying on a balcony

Thin pointy red chillies grown around Senise in the Basilicata famous for their low moisture, harvest in August and dried in the sun, then fried in olive oil until crispy and sprinkled on dishes to give them a warm smoky flavour.

IGP status.

Text © Dana Facaros and Michael Pauls

Images by: Giulia Nannotti, Creative Commons License