Trofie pasta with dried peppers
You won’t get far in Basilicata without stumbling upon a place of peperoni cruschi like this preparation of trofie pasta with dried peppers.
If there is a regional dish in western Basilicata it might well be peperoni cruschi or pasta with dried peppers. I’ve come across the preparation at restaurants in potenza, Rotonda in Pollino national park and Aliano and in all cases the recipes are pretty similar. It’s crunchy breadcrumbs and deep fried, sun-dried peppers, preferable of the bright red, thin-fleshed kind from Senise. Peperoni cruschi looks like aglio, olio e peperoncino, but the smoky flavour and delicate crunch is quite different, so if course I had to try making pasta with dried peppers, when we returned from a road trip to Diamante and Senise with a suitcase full of sun dried peperoni cruschi.