Crusco pepper is a sweet red pepper that is dried and fried for a few seconds in oil: the temperature range causes the vegetable to become “bran”, that is, crunchy. The pepper cooked in this way can therefore be used as a side dish or as a snack, or as an ingredient in other typical dishes of the region, such as the Lucana-style cod, the strasciate/orecchiette with tops of turnip and Cruschi peppers, the olives crushed Calabrian style or, especially in Calabria, in the sautéed of fresh vegetables (turnip greens, ennoodles). Nutritional values: Energy: 281 kcal Protein: 11.86 g Carbohydrates: 51.42 g Fats: 8.20 g of which saturated fat: 0.820 g of which monounsaturated fats: 0.492 g of which polyunsaturated fats: 4.511 g Fiber: 21.6 Sodium: 43 mg