Preparation

• The term “raspa” refers to what remains of the grape cluster after harvest: the skeleton of the cluster and the skins of the berries.
  With this particular method, the taste of the peppers is truly unique and special, slightly tangy due to the vinegar, but with the flavors and aromas of the wine, with a soft yet crunchy texture.
  They can be used in various recipes, but they find their ideal placement in Bagna Cauda.
  Another excellent pairing is definitely to prepare a sauce with tuna, capers, and anchovies and serve it over pieces of peppers under “raspa”.
  If desired, they can be prepared at home.
  The ingredients are variable, but an approximate amount of 1 kg of “raspa” for 1 kg of peppers can be given:
  
  peppers
  “raspa”
  white or red wine vinegar
  
  Take healthy and intact peppers with the stem, place them for two days on a grate and let them slightly wither. At this point, you need to remove the peppers that have holes or are even minimally deteriorated.
  In a large wooden, terracotta, or glass container, place a layer of “raspa” at the bottom, then a layer of peppers, then another layer of “raspa”, and so on, until the container is filled. Remember that the last layer must be “raspa”.
  Place wooden boards on the surface, securing them with stones, so that there is constant pressure.
  Add vinegar, which can be either white or red, until everything is covered.
  Occasionally check that the vinegar does not run out, and if it does, add more to prevent the “raspa” from drying out.
  Let rest for about a month, then remove the peppers from the “raspa” and store them in a glass jar in the refrigerator.