Peperoni ripieni alla lucana are stuffed peppers from Lucanian cooking, and they earn attention because Basilicata’s PAT register groups them with the name Zafaran chin. That double naming is a practical landmark: the same dish can surface under either title, yet both belong together in that listing.
One Lucanian version uses elongated peppers and packs them with breadcrumbs, anchovies, capers, garlic and parsley before they go into the oven. Garlic and parsley suggest a green, fragrant lift; anchovies and capers cut through with salt and sharpness against the sweet pepper. Baking lets the crumbs take up juices so the filling settles rather than spilling.
When you meet the dish, hold both names: Peperoni ripieni alla lucana and Zafaran chin are grouped on the Basilicata PAT register. The baked breadcrumb filling with anchovy, caper, garlic and parsley is the clearest kitchen cue for that Lucanian version, a useful distinction if other stuffed peppers appear under similar titles.