In Basilicata, Italy, tradition and a search for regional glory come together to form Azienda Agricola SUD. The team of farmers and passionate entrepreneurs who are preserving and sharing one of Southern Italy’s most beloved ingredients: the Senise Pepper, a long, crisp, sweet pepper that brings color and flavor to countless dishes from the region.
Nestled on the outskirts of Pollino National Park, Azienda Agricola SUD cultivates peppers in a unique microclimate shaped by mountain breezes and sun-drenched valleys. These natural conditions produce the true Senise Pepper. Recognized with IGP (Protected Geographical Indication) status, these peppers represent not only a product but also a living piece of Basilicata’s agricultural history. We are proud to begin importing them and sharing their story beyond Italy’s borders.
Azienda Agricola SUD’s Crusco Peppers are a signature of Lucanian cuisine, sweet peppers with naturally low water content, grown under the intense southern sun. Their IGP certification, earned in 1996, acknowledges both their exceptional flavor and deep cultural roots in the region’s history.
Once harvested, the peppers are dried and quickly “seared” in extra virgin olive oil. This brief high-heat treatment transforms them into the Crusco, meaning “crunchy” in the local dialect. The result is a light, crisp texture and a sweet, toasty flavor that’s unlike any other pepper in Italy.
The Senise Pepper grows in three forms: pointed, conical, or hooked. At first glance, many would be afraid to eat such a blisteringly red pepper. Given its resemblance to hot chili peppers, but those curious enough to try them are pleasantly surprised to find a unique sweet earthiness that the pepper possesses.
Historically, the Senise Pepper’s roots stretch far beyond Italy. The Spanish first brought this variety from the Caribbean in the 16th century. Local farmers quickly adopted the pepper, recognizing its resilience and versatility in the soils of Basilicata. Over time, it became a cornerstone of the region’s peasant cuisine. A humble crop that sustained families and became ingrained into their identity.
By the 1800s, the Senise Pepper had become an intangible part of local culture. Farmers hung the peppers to dry along balconies and courtyards, transforming villages into seas of red. This tradition continues today each August, when the harvest marks the end of summer. Peppers are sewn together with thread into long, vibrant strings called serte, which decorate homes and shops as they dry in the last warm weeks of the season.
Because Senise Peppers are naturally thin-skinned and low in moisture, they dry easily without losing color or flavor. Some are used fresh in stews or sauces, but most are preserved, fried into crusco, or ground into a fine powder that forms the base for many of Basilicata’s most iconic dishes.
Azienda Agricola SUD produces several of Basilicata’s favorite pepper-based products, but their true specialty is the Crusco Pepper itself, a simple, satisfying treat on its own and a perfect pairing with meats, sausages, or fish.
What we are getting!
We’re excited to introduce two formats designed for two kinds of customers.
The 20g glass jars will be a retail favorite, beautiful on the shelf, perfect for sharing, and an effortless gift for the holiday season.
For chefs, we’re also bringing in a generous 500g bulk size (remember, these are dried peppers). This format invites creativity in the kitchen, offering the chance to showcase the distinctive flavor of Senise in countless ways. We can’t wait to see how the culinary world brings this remarkable ingredient to life.
Eli’s connection:
Interestingly enough, my great grandmother, whose parents grew up in Italy, brought a tradition to the states over 100 years ago that we still practice on Christmas each year. For the better part of the last 75 years, my great grandma Mary grew what we called “devil horn” peppers, later taken over by my uncle. These peppers were grown and then dried each year and saved for Christmas eve, when we would quickly flash fry these long sweet peppers for an appetizer. Even after my great grandma’s passing last year, who credited her 105 years to consistent olive oil consumption, my family continues the tradition. Unlike Azienda Agricola SUD, the “devil horn” peppers spontaneously grow spicy every once and a while, leading one unlucky family member each year to find out the hard way…
Learning about Azienda Agricola SUD is an exciting introduction to the Rogers Collection catalog for me personally. When I shared some of the samples I had with my parents, my father exclaimed that they tasted exactly the same as his grandmother’s; it made me wonder if they were Senise peppers all along… I am very excited to send my family members jars of these wonderful peppers so they can enjoy them (free of fear) whenever they please!
And I’m sure I am not the only Italian family with similar traditions.
Written by: Eli Zelonish