Description
The Pimiento del Piquillo de Lodosa PDO is a pepper from the Capsicum annuum L., Piquillo variety. Even though the plant originates in Southern America, it is an ecotype of autochthon variety from the Navarra area.
Production Area
The production area of Pimiento del Piquillo de Lodosa PDO consists of different municipal areas of the Ribera Baja in the Navarra district, in the homonymous Autonomous Community of Spain. The area borders on Ebro and Ega rivers.
Production Method
The cultivation is different depending on use: fresh, in conserve or to prepare paprika or sweet peppers. Seeding takes place in seed-beds in the first week of March; in May, it is planted out in the ground, which was previously treated and fertilized. Harvesting is handmade and begins more or less in the middle of September, when the maturation level of pepper is good, with intervals of 10-15 days, until November. The peppers are stored in roofed and ventilated areas for maximum 7 days, then they are selected and the non-suitable products are eliminated. For the conserve production, the peppers are cleaned and roasted in a direct flame oven. The peel, core and seeds are manually eliminated, and then they are classified depending on colour and size to achieve a homogenous packaging. After packaging, they are sterilized with a double aim: the full destruction of microorganisms, which could be hidden in the product, and the protection of aroma and genuine taste. Finally, the packaging undergoes rapidly a cooling process. All the production, elaboration, final packaging and certification processes are monitored by the Regulating Board.
Appearance and Flavour
Pimiento del Piquillo de Lodosa PDO is deep red in colour and features a sweet taste. It has a triangular shape with a diameter of 4 to 5 cm and a length of maximum 10 cm. It weighs in average 35-40 gr, with a low thickness of 0.3 cm.
History
The pepper, together with other vegetables, is cultivated traditionally in the Navarra region. The first documents which mention this product, also in conserves, go back to 1893.
Gastronomy
The Pimiento del Piquillo de Lodosa PDO when harvested recently must be stored in a fresh and dry place; the peppers in conserve, on the contrary, can be stored for a long time, but once opened the packaging, they must be stored in the refrigerator for a few days. The Pimiento del Piquillo de Lodosa PDO can be used in a lot of ways: for conserves, it is a quick ingredient to prepare aperitifs and antipastos, when fresh it must be eaten as soon as possible. The gastronomic versatility of pepper enables to use it as a basic ingredient to season pasta, for tasteful salads and combined with meat, fish and sausage. It is also ideal to prepare sauces, mayonnaise and jams. The product should be cooked slowly.
Marketing
The product is sold as Pimiento del Piquillo de Lodosa PDO. The conserves of peppers are sold in tins or glass pots.
Distinctive Features
The Pimiento del Piquillo de Lodosa PDO is characterized by a meticulous production process, free from water either during peeling and extraction of core and seeds or during packaging. So, once opened the tin, the liquid must not be eliminated, but it can be used to season tasty dishes, as it is the exceeding pepper liquid.
