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Peperone di Senise (Senise bell peppe or Bell pepper of Senise) is a variety of bell pepper typical of Senise, a town in the province of Potenza.

Peperone di Senise (IGP)
Region or stateBasilicata

It is a cultivar of Capsicum annuum sweet, with thin pericarp and low water content.[1] Since 1996, Senise bell pepper is recognized as a fruit and vegetable product with a protected geographical indication (PGI).[2]


Characteristics


It presents a pointed, hooked or truncated shape, depending on the type. It has a sweet taste and a color that varies from green to purple red, and is characterized by the size and thin pulp (1.5 to 2.2 mm). The peduncle is well welded to the berry, such as not to detach even after drying. The dry product must be presented in necklaces (called serte) of variable length from 1.5 to 2 m.[3] It is marketed fresh, dry and powdered.

The production area includes the areas bordering the municipality of Senise which overlook the Sinni and Agri valleys. Since the bell pepper arrived in Italy, between 1500 and 1600, farmers from Senise selected a variety that, with the passing of time, will become one of the most valuable at national level.[4] At the beginning, this solanaceous plant grew and developed in an agricultural panorama mainly characterized by self consumption, and later it became a more and more specialized crop and therefore capable of guaranteeing an income.

The most popular use of Senise peppers is to be dried, turning into a crunchy bell pepper known as "crusco", an essential element of Lucanian cooking. Drying of Senise peppers is done according to natural local methods by indirect exposure to sun rays in long sheets hung in sunny and aerated places. A final rapid passage in the oven eliminates any residual humidity and facilitates the eventual subsequent milling in order to obtain a spice known in jargon as zafaran p'sat, as it resembles, for color and structure, the classic saffron.[5]


Area of production


Senise Peppers exposed in the open air, during drying phase
Senise Peppers exposed in the open air, during drying phase

The production falls in the municipality of Senise and in other neighboring municipalities of the provinces of Potenza and Matera. In order to obtain the denomination of "peperoni di Senise" it is necessary that they are produced in one of the following areas:[2]


Festival


To the bell pepper of Senise is dedicated a festival known as U strittul ru zafaran (the alley of the bell pepper), annually organized on August 11.[6]


References


  1. "Peperone di Senise" (in Italian). Associazione Internazionale Studio Peperoncino e Solanacee (AISPES).
  2. "Disciplinare di produzione dei peperoni a Indicazione Geografica Protetta "Peperoni di Senise"" (PDF). basilicatanet.com.
  3. L'oro rosso di Senise Il paese dei peperoni riapre gli antichi mulini
  4. "Peperoni italiani: le varietà più pregiate". lacucinaitaliana.it.
  5. "Il Peperone IGP di Senise ospite alla cerimonia di inaugurazione di Matera 2019". radiosenisecentrale.it.
  6. "U strittul ru zafaran – Sagra del peperone di Senise". sagreinbasilicata.com.



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