Piquillo Peppers of Lodosa

The piquillo is a small pointed red pepper grown on the Ebro terraces around Lodosa, Andosilla, Sartaguda and neighbouring towns, and its protected designation sets out the method as much as the area: the peppers are picked from September, roasted directly over wood or gas flame rather than in water or steam, then peeled and deseeded entirely by hand without washing, so none of the concentrated flavour is lost, and packed whole in their own juice with no added liquid. The result is sweet with a slight smoky bitterness and firm enough to stuff, which is how they are most often served, filled with cod, meat or seafood. The peeling is labour-intensive and seasonal, employing large numbers of local workers each autumn.

What to look for

• The wood roasting - peppers charred directly over flame.
• The hand peeling - skins removed dry, without washing, in the autumn season.
• The whole packing - peppers preserved intact in their own juice.
• The stuffed dishes - the standard preparation, filled with cod or meat.

When to go

September to November for the harvest and processing season, when the smell of roasting peppers is across the towns; the product is sold year-round. Producer visits need arranging in advance.

Practical notes

Many peppers sold as piquillo are grown elsewhere, including outside Spain, and packed to look similar, so the designation label matters. Genuine Lodosa piquillos are considerably more expensive. Producers are working businesses rather than visitor attractions.

Nearby

The Ebro towns of Lodosa and Andosilla are the centre; Logrono and the Rioja lie west.