Beautiful, remote Basilicata has a culinary lineage reaching back into antiquity based on unique, local fare. Among its delights are cruschi – sun-dried red peppers
Sprinkled over pasta, sauteed potatoes or fried eggs, or just as a nibble with drinks, cruschi (pronouned croosky) are a quintessential taste of Basilicata, southern Italy, and hard to find anywhere else. Thin-skinned, long, pointy red peppers from the area around the hill town of Senise have a low moisture content and are perfect for drying in the hot sun.
Quickly fried in olive oil, they combine the moreish crunch of potato crisps with the sweet smoky tang of peppers (they’re mild, though: there is little chilli hit to these).
Source: The Guardian