Senise
I am rich in history and traditions, but I am especially known for the red gold.
You will be captivated by the beauty of my alleys and the views of the surrounding mountains.
I have witnessed many civilizations pass by, each leaving an indelible mark on my culture. The 13th-century castle is one of my symbolic places.
But what truly makes me special is the tradition that permeates the territory, and one of my most prized treasures is a product of the land: the “peperone crusco” (crispy pepper) that bears my name will make me unforgettable.
The “peperone crusco” is a product that has traversed centuries, becoming the protagonist of a simple yet flavorful cuisine.
Its cultivation is an art that my inhabitants carry on with love and dedication, practicing an ancient method that involves sun-drying and subsequent frying in hot oil. This gives the pepper an irresistible crunchiness and a sweet, smoky flavor.
But I am not just about flavors; I am also about folklore.
The Feast of the Madonna delle Grazie is one of the most heartfelt events, where religiosity and popular tradition blend in an atmosphere of great charm.
If you decide to visit me, you will see me between past and present, history, culture, and, above all, you will taste the flavor of my red gold, the “peperone crusco.”
Senise
About Senise
What is the “peperone crusco” of Senise?
A red pepper that is sun-dried and then fried in hot oil, becoming crispy with a sweet and smoky flavor. It is the main gastronomic symbol of Basilicata.
What are its characteristics?
- The Senise pepper has been a PGI (Protected Geographical Indication) product since 1996.
- It is characterized by thin flesh and low water content.
- It is “‘nzertato,” meaning grouped into “serte,” or strings, clustered and hung in indirect sunlight for drying.
- Besides the territory of Senise, the PGI pepper is also produced in neighboring areas in both the provinces of Potenza and Matera.
How is the Senise pepper cooked to become “crusco”?
The pepper is immersed in boiling oil, kept at a temperature below the smoking point, for a few seconds, turning it once if necessary. After frying, it is salted once cooled. This procedure, with very short frying time, ensures that the pepper does not become bitter and retains its dark red color.
What typical dishes are prepared with the “peperone crusco”?
In addition to being consumed alone as appetizers, side dishes, or snacks, several traditional Lucanian dishes are prepared with “peperoni cruschi.” Among the most common:
- “Strascinati mollicati” with “peperoni cruschi” (pasta accompanied with crumbled and toasted bread crumbs and often a grating of “cacioricotta” cheese).
- Potatoes and “cruschi.”
- Salted cod with “cruschi.”
What to see in Senise?
- The characteristic historic center.
- The Castle, an ancient fortress overlooking the town.
- The Church of San Francesco: an architectural gem that houses frescoes and sacred artworks.
What to do?
Visit the numerous farms that produce the peppers to admire their cultivation and, during the summer, the spectacle of “serte” hanging to dry, creating expanses of red color.
What to see in the surroundings?
The Monte Cotugno Lake, one of the largest artificial basins in Europe, created with an earthen dam. The lake offers suggestive views, perfect for a relaxing walk, birdwatching or simply enjoying the sunset.
Where to sleep in Senise?
It is possible to stay in accommodation facilities in the historic center.
Where to eat?
In restaurants that offer visitors the opportunity to taste typical Lucanian cuisine and, above all, dishes with Senise’s “peperoni cruschi.”
Where to learn more about Senise?
For further information, visit the Italian Wikipedia page on Senise
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