The main ingredient is peperone crusco, a dried and crunchy pepper known for its sweet flavour and intense colour, which is a popular element in the local cuisine.

[1] Usually the Senise pepper variety is used, for its thin pulp and low water content which allows a rapid drying.

[3] The peppers are cleaned with a dry cloth, deprived of the stalk and the seeds to be subsequently flash-fried in hot olive oil, flavoured with a garlic clove which is removed before the cooking.

The frying takes just a few seconds, and they must be immediately extracted to avoid burns that compromise the flavour, giving an unpleasant taste.

[citation needed] Media related to Pasta con i peperoni cruschi at Wikimedia Commons