The Crushed Pepper from Agriturismo Parco Verde is a true delicacy! It is a sweet, thin, and elongated pepper, grown for centuries in the Lucanian lands of Basilicata, where it finds the ideal climate to develop a unique flavor. After harvest, the peppers are naturally dried in the sun, often hung in long braids, and then briefly fried to become "crunchy," meaning crispy. This traditional processing enhances their sweetness, with slightly smoky notes and a crumbly texture that makes them irresistible. Crushed peppers are a versatile ingredient: they can be enjoyed as a snack, crumbled over first courses like pasta with breadcrumbs and crushed pepper, or paired with typical meats and cheeses. A symbol of Lucanian peasant cuisine, they represent not only an excellent gastronomic product but also an identity element of the territory. The package contains crunchy sticks that are already cooked in a 25-gram package. They have a very fragrant, paper-thin skin and are highly digestible.
Shipping costs £41.10, free over £255.20
Price VAT included
The Crushed Pepper from Agriturismo Parco Verde is a true delicacy! It is a sweet, thin, and elongated pepper, grown for centuries in the Lucanian lands of Basilicata, where it finds the ideal climate to develop a unique flavor. After harvest, the peppers are naturally dried in the sun, often hung in long braids, and then briefly fried to become "crunchy," meaning crispy. This traditional processing enhances their sweetness, with slightly smoky notes and a crumbly texture that makes them irresistible. Crushed peppers are a versatile ingredient: they can be enjoyed as a snack, crumbled over first courses like pasta with breadcrumbs and crushed pepper, or paired with typical meats and cheeses. A symbol of Lucanian peasant cuisine, they represent not only an excellent gastronomic product but also an identity element of the territory. The package contains crunchy sticks that are already cooked in a 25-gram package. They have a very fragrant, paper-thin skin and are highly digestible.
