The most provocative and flashy red colour in nature is that of a mature pepper. And yet, it is suitable for all audiences. Enjoy a gastronomic versatility that is as great as its diversity. Raw in salads, with its fleshiness, its crunchiness and flavour, be it spicy or not. Roasted, pickled or stewed; alone or in a summer symphony with other vegetables, accompanying the ham in some its many forms: diced or sliced.
There are several quality designations of origin for Spanish peppers, both fresh and canned. Fresh peppers include the little green Galician classics such as Mougan, Arnoia, Herbon, O Couto, Oimbra, the sweet variety of Gernika, and red bell pepper of Fresno-Benavente. Canned or preserved peppers include the roasted variety, PDO-certified (protected designation of origin), Piquillo pepper from Lodosa. We should also point out the PGI-certified (protected geographical indication) Pimiento Riojano and Roasted Pepper Bierzo, highlighing how these pepper types can be intermingled and connected.
Galicia, Navarra, La Rioja and León