Best Italian Peppers Types
Peperoni cruschi are flakes of crumbled fried heirloom peppers grown around Senise in the Italian region of Basilicata. Small, red, elongated, and slightly curvy Senise peppers have a sweet flavor with only a hint of heat. Due to the fact that these peppers have very little flesh, they are easily preserved by drying in the sun, but their full potential is shown when they're carefully fried in olive oil, salted, then broken into crispy flakes full of flavor.
Peperoni cruschi can be enjoyed on their own, as a crunchy side dish, or used as a flavor enhancer, sprinkled over vegetables, frittatas, or pasta.
Friggitello is a southeastern Italian pepper variety (Capsicum annuum) that's also known as friarielli, puparulill, or sweet Italian peppers. These peppers are elongated and have a conical shape and thin waxy skin. The flesh is pale green and crisp, while the flavors are slightly sweet with a mild heat.
As the pod matures, it turns scarlet red in color. Friggitello peppers are available from late summer through fall, and they're usually sautéed in oil with garlic, basil, and tomatoes. When fresh, these versatile peppers are often used in egg dishes, salads, stews, soups, and casseroles.
Named after a small town known for its agriculture, Peperone di Pontecorvo is fresh pepper of the Cornetto variety grown within the province of Frosinone. It is distinguished by its sweet flavor, a very thin skin, and delicate flesh.
Thinly sliced, Pontecorvo peppers are excellent in various salads, but they're also often grilled or preserved in oil and served with charcuterie and cheeses. For a fancy appetizer, Pontecorvo peppers can be blended into a tapenade and spread over crunchy crostinis or bruschettas.
Named after the town of its origin, Peperone di Senise refers to fresh, dried or powdered chili pepper of the Tronco, Uncino and Appuntito varieties, grown between the rivers of Agri and Sinni, within the provinces of Matera and Potenza.
One of the cornerstones of Basilicata's cuisine, the horn-shaped Senise peppers are thin walled with very little flesh and thus easily sun-dried, ground into powder and used for adding a sweet, smoky flavor to a wide variety of local dishes as well as various pork sausages and hams.
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