Seniseove paprike, amblem lucanske gastronomije, odlikuju se i odlikuju drugim sortama paprike zbog niskog sadržaja vode, zbog prisustva vitamina C i značajnog sadržaja soli. Kriška paprika Senisa tipičan je lokalni proizvod koji ima naboranu i mrvičastu površinu prilikom rezanja. Obično period berbe paprike počinje u drugoj polovini avgusta. Njihovo sušenje, koje se javlja spontano, osigurava da pulpa postane dovoljno tanka i peteljka se ne odvaja od bobičastog voća. U septembru su cruschi paprike Senisa navojne u ogrlice, nazvane" serte " ili mljevene u prah. Tradicionalni recept je prženje hrskave paprike Senisa u puno vrućeg maslinovog ulja na nekoliko sekundi.
"Lucaneria, tipični lucanski proizvodi" sugeriraju da kušaju ovu lucansku specijalnost kao prilog za miješane meso pečenje, bakalar ili za pripremu nekih tipičnih lucanskih prvih jela. Umjesto toga, preporučuje kušanje hrskave paprike Senisa u obliku praha ili zemlje za začinjavanje supa, povrća ili prvih jela.
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