The crunchy peppers, called "zafarani cruski", originate in Lucania and are brought to Calabria later, mainly in the northern area bordering Lucania. The zafarani crusko fully represents the Calabrian peasant mentality: the maximum profit with the minimal use. The farmers were able to feed themselves using these products. A pan of zafarani, enriched with a handful of nerosecchi olives, was able to feed a family of 10 people. This recipe was then paired with good bread and a good flask of wine was drunk. Today, thanks to our passion, we have managed to enhance this dish by making it an important piece of the aperitif and starter. It is not difficult to prepare zafarani cruski. They are cut in half and removed from the stalk. They are then immersed in a pan of hot oil and in a fraction of a second they swell and are ready to be tasted. Wonderful paired with cod, chicory and bean soup or accompanied with fried egg.
 
Ingredients: Dried and fried peppers in extra virgin olive oil.