{"id":68,"date":"2020-10-30T01:26:58","date_gmt":"2020-10-30T00:26:58","guid":{"rendered":"https:\/\/tenutapadi.it\/?page_id=68"},"modified":"2024-06-19T14:15:35","modified_gmt":"2024-06-19T12:15:35","slug":"the-crusco-pepper","status":"publish","type":"page","link":"https:\/\/tenutapadi.it\/en\/the-crusco-pepper\/","title":{"rendered":"The Crunchy Peppers"},"content":{"rendered":"
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Zafaran
crusk<\/p>\n<\/div><\/div>\n\n\n\n

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It is produced in Senise and in the areas bordering the municipality of Senise, most of which overlook the Sinni Valley: Francavilla S.S., Chiaromonte, Valsinni, Colobraro, Tursi, Noepoli, San Giorgio Lucano; and on the Agri: Sant'Arcangelo, Roccanova, Tursi, Montalbano Jonico and Craco.
The name 'Peperoni di Senise' is reserved for three morphological types:<\/p>\n\n\n\n

- Type 'APPOINTED
- Type 'TRONK
- Type 'UNCINO'<\/p>\n\n\n\n

belonging to the same population provided for in the product specification.
The prevailing variety is the pointed one.

The production cycle begins with the seeds, which are hand-picked from healthy berries obtained from equally healthy plants grown exclusively in the PGI area. The seeds are placed in alveolar containers between the 3rd ten days of February and the 2nd ten days of March.
Once the seedlings have developed 4\/5 leaves, they are transplanted in the open field, by hand, in a small hole made with a wooden spike (2nd decade of May - 1st decade of June)
Harvesting takes place in several stages from the first ten days of August, when the berries reach the right ripeness.
Once harvested, the peppers are stored for at least two to three days away from the light and are then manually threaded onto a string by the stalk, using a large needle, to form so-called 'serta', necklaces 1.50-2 metres long. The serta of 10 kg initial weight, once dried, weighs about 1 kg.
Drying by insertion according to tradition is the most effective maintenance technique.<\/p>\n<\/div>\n\n\n\n

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The 'peperone crusco', in Lucanian dialect 'Zafaran crusk', is a symbol of Lucanian gastronomic tradition, whose peculiar characteristics are...<\/p>\n\n\n\n

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Peperone crusco, 'Zafaran crusk' in Lucanian dialect, is a symbol of Lucanian gastronomic tradition: <\/p>\n

a. sweetness,
\n b. crunchiness (hence the name crusco)
\n c. purple-red colouring when ripe
\n d. very thin pulp (max. 2 mm)
\n e. reduced dimensions in length
\n f. peduncle with strong berry hold
\n g. inimitable taste.<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-68","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/pages\/68","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/comments?post=68"}],"version-history":[{"count":23,"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/pages\/68\/revisions"}],"predecessor-version":[{"id":1044,"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/pages\/68\/revisions\/1044"}],"wp:attachment":[{"href":"https:\/\/tenutapadi.it\/en\/wp-json\/wp\/v2\/media?parent=68"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}