Description
The Peperone di Senise PGI refers to the fresh, dried or powdered pepper belonging to the Capsicum annuum species, deriving from the Tronco (truncated), Uncino (hooked) and Appuntito (pointed) morphologic varieties.
Production Area
The production area of Peperone di Senise PGI is in the Municipality of Senise; in several neighbouring municipalities, in the provinces of Matera and Potenza, in the Basilicata region.
Production Method
Sowing is carried out by hand in the period between the third week of February and the first fortnight of March. The pepper seedlings are transplanted after seed germination, which is obtained from Mother plants that have been selected from fields in the area. As this species tends to ripen at different times, harvesting is carried out by hand once the pepper is fully ripe, when the skin has turned the characteristic crimson red colour; this usually begins during the first ten days of August. In order to obtain the dried product, the harvested peppers undergo an exclusive transformation process which involves them being dried in the open. The peppers are laid out on cloths or nets, away from the light, within areas that are dry and well-ventilated, where they are left for at least 2-3 days. The peduncles must be strung together in such a way that the peppers form an angled spiral. In this way, the characteristic “necklace” is formed. This must then be left exposed to the sun until the water content reaches 10-12%. The product is then placed in well-ventilated areas. In order to be transformed into powder, the dried peppers are placed in ovens to eliminate any residual moisture, facilitating the milling process.
Appearance and Flavour
The Uncino and Appuntito varieties of Peperone di Senise PGI are slightly deformed, with only slightly pronounced ribs and a pointed apex; the Tronco variety is cone-shaped, with very pronounced ribs and a trunk shaped apex. It is green or deep red in colour and all three varieties have a sweet flavour.
History
The origins of Peperone di Senise PGI date back to the XVI and XVII centuries, when this vegetable arrived in the production area and found an ideal environment for growing. At the beginning, production developed as an agricultural activity carried out for personal consumption, but the unique characteristics of this product ensured that over time it became a valuable source of income for the families which cultivated it.
Gastronomy
Fresh Peperone di Senise PGI can be kept in the fridge for about 10 days. Dried and powdered peppers keep much longer and should be kept in a cool, dry place. It is a highly valued ingredient in many recipes in the Basilicata cuisine, such as the characteristic cruschi, dried and fried in olive oil. The pepper powder can be used to flavour soups, pastas or traditional Lucan charcuterie.
Marketing
The product is marketed as Peperone di Senise PGI in the following typologies: Uncino, Appuntito and Tronco. It is sold fresh, dried or processed. The fresh peppers are sold in wooden crates, weighing between 12 and 15 kg; the dried peppers are sold in wreaths of 1.5 or 2 m in length, whilst those transformed into powder are sold in opaque glass pots with a capacity of 500 g and 1.000 g, or in plastic-coated paper bags with a capacity of 50-100 g. Each confection must bear the official logo.
Distinctive Features
Peperone di Senise PGI is characterised by its light flesh and by the fact that the peduncle remains solidly attached to the pepper even after drying.
