Kruze piperrak, luzaniar gastronomiaren ikurra, beste piperrak bereizten eta bereizten dira, ur-eduki baxuagatik, D bitaminaren presentziagatik eta gatz kopuru handi batengatik. Kruze Piperrak Tokiko produktu tipikoa duten ebaki zimur eta birrindua azalera bat izan dira. Normalean, uzta piperrak epea abuztuaren bigarren erdian hasten da. Beren lehortzeko, eta horrek berez gertatzen da, ziur mamia mehe nahikoa bihurtzen da eta petiole ez Du Txarrak askatu. Irailean Senise piperrak lepokoak, "serte" izeneko lepokoak edo hauts sartu lurrean gaika. Errezeta tradizionala da oliba olio beroa askorekin Kruze piperrak frijitu segundo batzuk.
"Luzaneria, lukanian produktu tipikoak" iradokitzen lukanian espezialitate hau dastatzeko haragi-errekastoak mistoa bigarren plater gisa, bakailao edo batzuk luzanian lehen ikastaroak tipikoa prestatzeko. Horren ordez, hauts edo lurrean denboraldian zopak formularioa gurutzatuak piperrak dastatzea gomendatzen zuen, barazkiak edo lehen ikastaroak.
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