GASTRONOMY

«All about the pepper»

From starter to dessert, the Arnoia pepper is the star of every dish. These are the flavours waiting for you at the festival grounds.

The festival kitchen

More than three thousand kilos of pepper

Over the three days, the fires never stop. The pans fry our pepper non-stop —more than 3,000 kg in a single edition— to serve it hot and freshly made to thousands of people. It is the essence of the festival: street cooking, local produce and timeless flavour. All about the pepper, in every form.

Pepper croquettes

Creamy inside, golden outside.

Stuffed peppers

Filled with meat, Arnoia style.

Pepper omelette

The classic omelette, with local pepper.

Peppers and bread

The classic: roasted peppers with good bread.

Potato omelette & fried peppers

Two treasures on one plate.

Roast ham and peppers

Roast ham served with peppers.

Tasting menu

Peppers, croquettes, omelette and stuffed pepper.

Cheese with A Arnoia honey

Local cheese with a drizzle of honey.

Pepper ice cream

The most surprising dessert of the festival.

To go with it

And to wash down all that pepper…

Nothing better than a good Ribeiro wine, local bread, cheese with A Arnoia honey and cool water. All meant to be enjoyed at leisure, in the shade of the oak trees.

With the collaboration of Mesón A Lareira, Santa Rita Bakery-Pastry and Nairoa.

Festival partners

Where to taste the pepper

Tastings are served at the festival stalls with tickets. These are the partner venues where you can taste the Arnoia pepper:

CaldariaBar IndustrialA Orens Pola VellaA ManolaA LareiraO Inquiau

Home recipes

Make the pepper at home

Arnoia fried peppers

Ingredients

Arnoia peppers, extra virgin olive oil and coarse salt.

Method

Wash and dry the peppers well. Fry in plenty of very hot oil until the skin blisters and browns (2-3 min). Drain on paper, add coarse salt to taste and serve hot. The secret: good oil and fresh peppers.

Pepper croquettes

Ingredients

Arnoia peppers, thick béchamel, beaten egg, breadcrumbs and oil.

Method

Chop and sauté the peppers, mix with the béchamel and let cool. Shape the croquettes, coat in egg and breadcrumbs and fry until golden. Creamy inside, crunchy outside.

The produce

Get to know the Arnoia pepper

With Protected Geographical Indication, the Arnoia pepper is much more than an ingredient: it is the identity of our village.
Discover the pepper →