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PROTECTED GEOGRAPHICAL INDICATION

The Arnoia Pepper

The fruit that gives our village its name and fame. Green, elongated and thin-skinned, it is the absolute star of the festival and one of the great treasures of the Galician garden.
The area
One land, one pepper
The production area protected by the P.G.I. «Pemento da Arnoia» covers 23 km², made up of the municipality of A Arnoia and the parish of Meréns, in the municipality of Cortegada. The whole area lies within the O Ribeiro region, in the west of the province of Ourense, in southern Galicia. It is a land historically devoted to pepper growing, formed by the lowest part of a set of valleys bounded by the Miño and Arnoia rivers, whose climatic and soil influence shapes the produce. The name «Arnoia» is the toponym of the municipality where this crop began and where it is still grown most intensively today.
The history
From America to our tables
The pepper is a garden plant of the genus Capsicum, in the nightshade family, native to South America. It was one of the American plants most readily accepted by the explorers: it is said to have been part of the diet of Columbus’ crew on the return from his first voyage. From Spain it spread across the Mediterranean and from there to the rest of the world with extraordinary speed. In barely five centuries numerous local varieties emerged, many among the most typical of European cuisine. Such is the case of the Arnoia peppers, whose sensory qualities make them highly prized.
The nature
Soil, water and climate
The production area corresponds to the lowest slopes of the final stretch of the Arnoia river valley, at elevations from river level (about 100 m above sea level) up to 200 m. That line marks the boundary between the two predominant geological materials: the two-mica granites, more erosion-resistant, with acidic soils and forestry vocation; and the biotite granodiorites, which give balanced-textured soils, largely devoted to vines. That unique combination of soil, water and climate is what gives the Arnoia pepper its character.
How to recognise it
Green, tender and mild
Deep green, elongated and thin-skinned, the Arnoia pepper is harvested in summer. It is known for its tender texture, ideal for frying, and for its mild flavour —although, like any good Galician pepper, one may always surprise you. Fresh, fried, stuffed or in an omelette, it is the soul of our cooking and the reason for this festival.
In the kitchen
A thousand ways to enjoy it
Fried is the star —golden, with a pinch of coarse salt—, but the Arnoia pepper offers much more: stuffed with meat, in an omelette, roasted with bread, as a base for stews and sauces, or even in the most unexpected dessert, pepper ice cream. Its thin skin and mild flavour make it perfect for quick frying and for pairing with meats, fish and local cheeses.
Season
From summer to your table
The harvest is concentrated in summer and early autumn, when the fruit is at its best: green, tender and juicy. That is when A Arnoia fills with peppers… and when we hold the festival that honours them. Out of season, many households preserve them fried or bottled to enjoy all year round.
«All about the pepper»

Taste it at the festival

Croquettes, stuffed peppers, omelette, tasting menu and even pepper ice cream. Discover all the dishes waiting for you.
See the gastronomy →