4 de octubre de 2017

¡30 años de nuestro Piquillo de Lodosa!


Estamos comenzando el otoño y mientras los bosques del Norte de Navarra se inundan de ocres y dorados, los campos de la Ribera Alta se salpican de rojo intenso. Es el momento de recoger uno de los productos más emblemáticos y exquisitos de nuestra gastronomía: el Pimiento del Piquillo de Lodosa. Este año, la campaña ha comenzado con unos diez días de adelanto debido a las condiciones climatológicas, y durará hasta que lleguen las primeras heladas. Así que durante estos días, la actividad en los campos y en las fábricas de conserva será frenética.

Pero esta no es una temporada más, ésta es una temporada especial porque la Denominación de Origen, cumple ni más ni menos que ¡30 años! 

Lo cierto es que, a pesar de que el Pimiento del Piquillo era conocido en toda Navarra, hasta hace unas décadas apenas se plantaba para la venta sino para el consumo familiar. Pero gracias al turismo en la zona de cultivo, su fama trascendió primero a las comunidades límitrofes (especialmente al País Vasco) para después pasar a Madrid y Barcelona. Para finales de los años 60 el prestigio de este producto tradicional de los regadíos del Valle del Ebro había crecido hasta convertirlo en una de las conservas de mayor demanda de la industria agroalimentaria navarra y a tener un reconocimiento incluso internacional.

 


Poco a poco fue surgiendo la necesidad de contar con una Denominación de Origen que protegiera y reconociera unos Pimientos del Piquillo de calidad diferenciada, consecuencia de unas características propias debidas al medio geográfico en el que nacen y se elaboran. Y así, en el año 1987 se ratificó el Reglamento de la Denominación Pimiento del Piquillo de Lodosa y de su Consejo Regulador.




El producto amparado por la DOP procede únicamente de los términos municipales de: Lodosa, Andosilla, Azagra, Cárcar, Lerín, Mendavia, San Adrián y Sartaguda y es de la especie Capsicum annuum.L, de la variedad "Piquillo", autóctona de Navarra. Se trata de un pimiento pequeño, de forma triangular, de unos 50 gr y con una terminación en forma de pico (de ahí su nombre). Es colgante en la mata y el rabo siempre acabado en curva.





Pero si algo caracteriza y distingue al Pimiento del Piquillo de Lodosa de otros pimientos similares es su proceso de elaboración, y que se caracteriza por un asado a llama directa para que se queme solamente la piel y porque se lleva a cabo en seco, sin que el fruto toque el agua ni cualquier otra solución química. Así se consigue que el pimiento mantenga todas sus características de sabor, olor, etc.


 

Tradicionalmente, han sido siempre las mujeres las que se han ocupado de esta labor, un trabajo que la Denominación de Origen quiere destacar y valorar. 




Una vez embotado, ya está listo para su consumo. Es posiblemente la verdura de mayor juego: en pincho, en cazuelica, rellenos como primer plato, de acompañamiento con carnes y pescados e incluso en forma de mermelada o helado. 



 
Felicidades ¡Pimiento del Piquillo de Lodosa!


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