El Navarrico Pimientos Del Piquillo De
 | 🩆The Bow Tie Duck Manila

El Navarrico Pimientos Del Piquillo De Lodosa

Small and sweet

Derived from the Span­ish word for ​“lit­tle beak,” these whole piquil­lo pep­pers from El Navar­ri­co are sweet and tangy, and a per­fect way to zest up your tapas.


These small red pep­pers are grown in Lodosa in Navar­ra, and is one of the most cov­et­ed fruits in the area.

It’s deep scar­let in col­or and burst­ing with intense fla­vor. But they’re not spicy at all, don’t wor­ry. In fact, piquil­lo pep­pers have a sweet­ness and tangi­ness to them, with slight­ly smoky undertones.

El Navar­ri­co Pimien­tos are roast­ed whole, and peeled by hand with­out the use of water through­out the whole process, ensur­ing that the fla­vor is intact and kept full.


They may be small, but whole piquil­lo pep­pers are an incred­i­ble addi­tion to your tapas. You can even add them to your hum­mus or cream soups to give them a lit­tle some­thing extra.

Because of its thick walls, sim­i­lar to bell pep­pers, they are usu­al­ly stuffed with meat, seafood, or cheese.

Try this very sim­ple one of piquil­lo pep­pers stuffed with goat cheese:

  • Make a dress­ing by mix­ing sliced shal­lots, scal­lion and some vine­gar togeth­er. Add salt and pepper
  • Slice just the tops of each pep­per and cre­ate a hol­low pocket
  • Stuff each piquil­lo pep­per pock­et with goat cheese, and cook the pep­pers on a large fry­ing pan over medi­um heat
  • Once done and trans­ferred to a serv­ing dish, sprin­kle with pars­ley and thyme.
  • Driz­zle the dress­ing over your stuffed pep­pers, and serve


El Navar­ri­co have the great for­tune of own­ing prop­er­ty in the town of San Adri­an, in a land beau­ti­ful­ly nour­ished and fer­til­ized by the Rivers Ebro and Ega. The area is always the per­fect envi­ron­ment, con­stant­ly hav­ing a tem­per­ate climate.

Though since grown in repute, El Navar­ri­co strives to keep main­tain­ing the nat­ur­al order of things, keep­ing in tune with nature with every har­vest. They’ve adapt­ed mod­ern tech­nol­o­gy, but nev­er to the point of dis­re­gard­ing the tra­di­tion that make their prod­ucts top quality.

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Con­sume with­in a week.