Parco Archeologico Storico Naturale delle Chiese Rupestri del Materano

A specialty of the local cooking, they are long peppers with a thin green and red pulp, dried in the sun for over one month and ready to be fried in olive oil.
One of the main preserves for the winter, in September the peppers are tied together with a thick cotton thread to form long garlands to hang in the open air.