Rosara Whole Piquillo Peppers Extra 370 ml
These whole Piquillo peppers are a true gem of Navarra, produced under the prestigious Denomination of Origin Piquillo de Lodosa. Rosara selects only the finest peppers, roasts them over beech wood, and peels them by hand without using water. This artisanal method preserves their natural sweetness, delicate texture, and deep roasted flavour. Each jar contains peppers packed in their own juices, an intensely flavourful liquid that reflects the quality of the fruit and the care taken throughout the process.
The production is supervised by the Regulatory Council of the Lodosa D.O., and every jar carries an individually numbered label certifying authenticity. The result is a truly exceptional product, celebrated for its elegance, versatility, and unmistakable taste of northern Spain.
These peppers are tender, silky, and vibrant in colour. They are ideal for tapas, stuffing, or serving as a refined accompaniment to fish, meats, and vegetable dishes. Because they are so delicate, they should be handled gently when removing from the jar.
Serving Suggestions
• Serve warm with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Stuff with tuna, goat cheese, bacalao, or prawn mousse for classic Spanish tapas.
• Use the cooking juice to enrich sauces, stews, or rice dishes.
• Add to pintxos, casseroles, or grilled vegetable plates.
• Pair with grilled fish, roast chicken, or Iberico pork for colour and sweetness.
These whole Piquillo peppers are a true gem of Navarra, produced under the prestigious Denomination of Origin Piquillo de Lodosa. Rosara selects only the finest peppers, roasts them over beech wood, and peels them by hand without using water. This artisanal method preserves their natural sweetness, delicate texture, and deep roasted flavour. Each jar contains peppers packed in their own juices, an intensely flavourful liquid that reflects the quality of the fruit and the care taken throughout the process.
The production is supervised by the Regulatory Council of the Lodosa D.O., and every jar carries an individually numbered label certifying authenticity. The result is a truly exceptional product, celebrated for its elegance, versatility, and unmistakable taste of northern Spain.
These peppers are tender, silky, and vibrant in colour. They are ideal for tapas, stuffing, or serving as a refined accompaniment to fish, meats, and vegetable dishes. Because they are so delicate, they should be handled gently when removing from the jar.
Serving Suggestions
• Serve warm with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Stuff with tuna, goat cheese, bacalao, or prawn mousse for classic Spanish tapas.
• Use the cooking juice to enrich sauces, stews, or rice dishes.
• Add to pintxos, casseroles, or grilled vegetable plates.
• Pair with grilled fish, roast chicken, or Iberico pork for colour and sweetness.
Description
These whole Piquillo peppers are a true gem of Navarra, produced under the prestigious Denomination of Origin Piquillo de Lodosa. Rosara selects only the finest peppers, roasts them over beech wood, and peels them by hand without using water. This artisanal method preserves their natural sweetness, delicate texture, and deep roasted flavour. Each jar contains peppers packed in their own juices, an intensely flavourful liquid that reflects the quality of the fruit and the care taken throughout the process.
The production is supervised by the Regulatory Council of the Lodosa D.O., and every jar carries an individually numbered label certifying authenticity. The result is a truly exceptional product, celebrated for its elegance, versatility, and unmistakable taste of northern Spain.
These peppers are tender, silky, and vibrant in colour. They are ideal for tapas, stuffing, or serving as a refined accompaniment to fish, meats, and vegetable dishes. Because they are so delicate, they should be handled gently when removing from the jar.
Serving Suggestions
• Serve warm with a drizzle of extra virgin olive oil and a sprinkle of sea salt.
• Stuff with tuna, goat cheese, bacalao, or prawn mousse for classic Spanish tapas.
• Use the cooking juice to enrich sauces, stews, or rice dishes.
• Add to pintxos, casseroles, or grilled vegetable plates.
• Pair with grilled fish, roast chicken, or Iberico pork for colour and sweetness.
