Peperone di Senise

Peperone di Senise is a fine pepper with an historic origin. You may see this variety listed as “Peperoni” rather than “Peperone” di Senise; spelled with an “i” is simply the plural form…peppers rather than pepper. As the name indicates, it is an heirloom from an area near Senise, Italy, and is an important part of the Basilicata region’s cuisine. Di Senise peppers are usually used in the fully ripe red form, either fresh, dried, fried and salted, or grilled. The cook must be careful not to utterly char them, as the pepper has thin walls with little flesh. When dried they may be easily crushed (Peperone Crusco) or ground into a spice powder.
Some descriptions state that these are sweet peppers with no heat, while others describe a mild heat. My original seeds came from a forum friend who reports that her peppers (which she always isolates) are sweet. She stated, “I was given these seeds from my friend from Calabria, Italy who now resides (and grows them) in California. They are hands-down the best tasting sweet pepper I have ever had the pleasure to grow and taste. Can vary between 6 to 10 inches long, thin walled and pack a great flavor that adds something special to whatever dish you put them in. Roasted and in olive oil they are fabulous.”