Accurate analysis of a ‘sciuscillone’ of Teggiano, but to well understand, it is necessary to taste it.
The corno di capra (goat horn) pepper of Teggiano is also called Sciuscillone and is part with full rights of the typical products of Vallo di Diano.
Generally, it has a form of trefoil or quatrefoil horn, a width variable from 2,1 cm and 5,7 cm, a length that fluctuates between 16 and 32 cm and usually finishing with a peak, even if there is a high variability also in the surface that can be more or less smooth while the pericarp is always thick. The fruit is green before the ripening, an erect bearing in the apical part and horizontal/half bowed down in the base (very likely because of the weight of the berry) with a very variable sinuosity near the pericarp. Instead, the color of the ripe berry is red-dark brown.
The little plants are planted with a distance of about 30-40 cm in the furrow and of 70-100 cm among the furrows. This operation is made manually with the ‘chiantatur’ (tool for planting). The product is also air-dried in ventilated areas, ground for the production of dust to flavor the local cured pork meats.
The description of this typical variety of pepper of Teggiano, although detailed, can only culminate in a deepened knowledge through the palate! Thus, let’s go to Teggiano to taste the sweet pepper dust or the dried peppers fried into steaming oil and laid down in the panuozzo (traditional sandwich)…