[2] Peperone crusco is also fairly common in Calabria and limited uses can be found in Apulia, Abruzzo and Molise.

Usually the Senise pepper variety is used for its preparation, for the thin pulp and low water content which make it easier to be dried.

[6] Regularly they are cleaned with a dry cloth or kitchen paper, deprived of the petiole and the seeds and flash-fried for one or two seconds in hot olive oil, achieving a crispy texture after cooling down.

[7] Among traditional dishes with peperone crusco as a relevant ingredient are pasta con i peperoni cruschi, baccalà alla lucana, acquasale and pane cotto.

It is also used as a powder flavour to enrich meat, legumes, bakery products, chocolate and ice cream.