Dish
Triiddi con Sugo di Peperone Crusco
Photo from
Trattoria da Cono · San Menale
The story
Triiddi con Sugo di Peperone Crusco is a pasta dish rooted in the cuisine of Basilicata, southern Italy. The name refers to *triiddi*—a hand-rolled, shell-like pasta similar to cavatelli—and a sauce centered on *peperone crusco*, a dried sweet red pepper unique to the region. The peppers are typically rehydrated, then fried or sautéed with garlic and olive oil until tender and slightly smoky, sometimes blended into a rustic puree or left in strips. A great version balances the pepper’s concentrated sweetness with a hint of bitterness, avoids overcooking the pasta (which should retain a firm bite), and finishes with a grating of salty pecorino or dried ricotta.
Regional variations are modest: some cooks incorporate a touch of tomato or chili, while others add toasted breadcrumbs for texture. The dish remains largely true to its peasant origins, celebrating the crusco pepper’s deep flavor. A notable rendition is served at **Trattoria da Cono** in San Menale, Italia, praised by user *Braciamiancora* on ReTubeIt for its authentic execution. The venue’s approach highlights the pepper’s versatility, using it as both a sauce base and a garnish—demonstrating why this dish is a regional emblem of Basilicata’s cucina povera.
Synthesised by AI from every creator’s review.
Where to eat it
1 place reviewed by YouTube creators.
San Menale (1)
What creators say
Highlights from 2 creator reviews of Triiddi con Sugo di Peperone Crusco.
A rustic, genuine trattoria in the Cilento National Park where the owner Cono plays the accordion and the food is rooted in local tradition, with unique dishes like triiddi pasta made from chestnut flour.
Trattoria da Cono is a rustic, genuine trattoria in the middle of nowhere in Cilento, where you eat local dishes without frills, the owner plays the accordion and creates a festive atmosphere, and the signature dish is the unique chestnut flour pasta called triiddi.