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Cruschi is often used as a topping for pasta, sautéed potatoes, or fried eggs, or simply enjoyed with drinks. Cruschi is a quintessential flavor of Basilicata and is hard to find anywhere else. These thin-skinned, elongated red chilies from the low-humidity area surrounding the hills of Senise town are perfectly dried in the hot sun.
Quickly fried in olive oil, they combine appealingly with crispy fries and the subtle smoky flavor of red peppers. Indeed, the red peppers here are quite mild, not harsh or pungent; very few peppers possess such a distinctive flavor.
Known as Lucania in ancient times, when Greece fought the Roman Empire, Basilicata is located on the instep of the Italian boot. Despite its historically poor and isolated nature, the region has produced a wealth of delicious, rustic foods, including dill-flavored Lucanica sausage, Cacioricotta goat cheese, and the enormous Matera loaf.
Cruschi is harvested by hand from August onwards, with farmers toiling in the summer heat, then carefully strung together and hung on eaves of their houses to dry.
As the afternoon heat subsides, a chilled glass of local Malvasia Bianca becomes the perfect low-alcohol beverage, paired with a few slices of cruschi and salami topped with a sprinkle of paprika. The Guardian suggests trying the cruschi at A' Rimissa restaurant in the charming town of Rotonda. It's served with baccalà (salted cod), poverelli (white beans), and a few thin slices of richly marinated red eggplant.
Salted cod is served with dried red chilies.
Ngoc Anh (According to The Guardian)
