Also known as peperone di Senise, these pointy red chillies grown in Basilicata since the 17th century are famous for their low moisture. Fairly mild when it comes to heat, they are reminiscent of the Basque piments d'Espelette.

Harvested in August and dried in the sun, they are usually fried in olive oil until crispy (peperoni cruschi, or pipi arruschkati) and sprinkled on dishes (pasta, potatoes, etc) to give them a warm smoky flavour. Or you can nibble them as they are with a drink. They are also popular in Calabria.

IGP status.