Over 25 cm long. Very thin pulp.
High digestibility when consumed fresh.
Extremely suitable for drying.
Its name derives from the Sciuscelle (the carobs. In dialect)
About 14 cm long. Tapered shape. Spicy.
Suitable for fresh, dry or processed consumption.
It is like a little snake, that's where is same comes from.
sfoglie croccanti di Sciuscillone
“Bello mio” (“My beauty!”). “Gioia mia” (“My joy”) , Tesoro mio” (“My darling”).
In our dialect Starìci is a pet name, a kindness, a verbal form of love.
Our grandmothers use it, turning to their nephews: “Eat, Starìci. Eat Grandma’s joy “.
È così che abbiamo chiamato le nostre sfoglie croccanti di peperone dolce: Starìci.
Crusco, direbbe qualcun altro. Starìci, diciamo noi.
That’s how we call our crunchy sweet peperoni chips: Starìci.
Because for us making these chips crunchy and good is an act of love.
spezia di Sciuscillone essiccato al naturale
One of the first smells we can remember.
One of the first flavors we have ever tasted.
One of the first colors we have seen and that we will never forget.
This, for us, is the the Pòrva, our powder spice of sweet air dried peperoni.
We grind the dried and roasted peperoni into coarse grains.
We do it this way, following a “sacred ritual”, because only in this way can we give you the true Pòrva.
Sciuscillone essiccato al naturale e pulito a mano
Traditions must be respected and preserved as is done with the fruits of the earth.
For the ancients, preserving food meant drying.
So then, for our hand-cleaned and air dried peperoni we have chosen an ancient name, a traditional one.
We call them Cuórno: like the Corno di Capra (Goat Horn), the type of peppers to which Sciuscillone di Teggiano T.A.P. belongs.
We did it to return to you the ancient taste of the original peperoni starting from their name.
Crema di Crùsco®
salsa di peperone Sciuscillone
Understand the legacy of memory and give it new life.
Know the flavors of traditions and translate them into new forms.
For our cremadicrùsco, we used the most modern transformation techniques to be able to add only the simplicity of water and salt to the dried pepper.
We did it to merge the meaning of the ancient with the vision of the future.
spezia piccante di peperoncino Serpentino
As intense as the days in the countryside.
As persistent as the peasant character.
This is La piccànte, the natural dried chilli spice.
We obtain it by working only one type of chilli pepper because it is strong, like the flavor of the fruit it comes from, and because it is authentic as tradition dictates.
peperoncino Serpetino infuso in olio E.V.O.
Nature has its rhythm. The ancients knew it.
It takes at least 80 days for the chilli to be harvested.
At least 60 days it takes to dry it at the air, so that it can be stored.
And that's when the olives are ready to be milled. Ready to give fine extra virgin olive oil.
Nature has its rhythm. We know it too. So our hot pepper in extra virgin olive oil we called it Fòrte (strong). Because it is as strong as the rhythm of nature.