These peppers are harvested during the peak hot months of summer, the end of July until the end of September. When the peppers are at the perfect stage of ripeness they hang heavy on the plant, taking on a deep red color with a glossy finish to the skin.

The harvesting of the peppers is very labor intensive being picked by hand over very rugged terrain.  After harvesting, the peppers are strung into large wreaths that are then placed under the intense rays of the summer sun for 20-25 days.   When the peppers are dry and wrinkled the wreaths are taken apart and the peppers are fried in local olive oil until the skin is deep brick red with a soft leather-like texture.  The pepper are then packaged for and stored for use over the winter months.

Preservation of foods by sun drying and similar techniques, like immersing in olive oil or covering in salt, have been done for centuries to extend the crops for the cold months.  Preserved foods take on a new life quite different from their original fresh form.  These aromatic peppers bring a new complexity of flavors to winter greens, braised and roasted meats and pasta. The locals refer to the aromatic and spicy pepper as “Cruschi”. In Lucania the peppers are eaten as an appetizer much like toasted nuts.  “Crushi” are often coarsely ground in a mortar & pestle and sprinkled over fried eggs in olive oil. The peppers add incredible flavor to the classic spaghetti aglio, olio e pepperoncino (spaghetti with garlic, olive oil and chili peppers).