Long ago, back in 1980, on the first weekend of August, the then mayor of the Concello de Arnoia, Rogelio Martínez Gónzalez, had the idea of making the most of the pepper crop in the area, creating the Arnoia pepper festival, which is currently classified as a Festival of Galician Tourist Interest. In this way, another sector of great importance in the area was also brought in, the wine sector, since we have the Ribeiro Designation of Origin.
This is how a type of pepper was created that is typical of the area, with spectacular characteristics for this event, a pepper classified as a Protected Geographical Indication (PGI) and with an ecotype of the species CAPSICUM ANNUUM.L cultivated in the lands of A Arnoia.
Characteristics
Its characteristics are exceptional thanks to the soil where it is grown and to the abundant water flowing from the Arnoia river, which irrigates the entire Valley of San Salvador. They are usually harvested very fresh early in the morning, in two shades: the green ones and the red ones, which are generally used to obtain seeds for the following year and mostly for preserves.
As for the plant’s characteristics, it is herbaceous and highly branched, with a medium habit of between 55 and 80 cm, small leaves and abundant flowering.
The characteristics of the fruit are 4 ribs of an intense green colour, smooth and shiny skin, an approximate weight of between 50 and 90 grams and a length of 7 to 11 cm, with an intense aroma and a sweet flavour.
Tradition
The festival takes place in the area of the Carballeira de “A Queixeira” in the parish of San Salvador.
In that area, with the help of hundreds of volunteer townspeople, for three days the carballeira of “A QUEIXEIRA” roars 24 hours a day and is transformed into an astonishing culinary setting where we can sample the varied ways of cooking the Arnoia pepper, the classic Galician-style octopus and meat or caldeiro.
In 1995, the gastronomic festival took a huge turn, moving on from the classic fried peppers and pepper omelette to peppers stuffed with roe deer, wild boar, tuna, prawns, etc. And in 1996 the star dishes of the festival were the pepper flan and the Arnoia pepper ice cream; that revolution came about thanks to the collaboration of head chef Domingo Gónzalez Lorenzo and the women and men, both from the town council and from outside it, who through great effort managed to achieve the goal entrusted to us by the now FORMER Mayor.
Different types of culinary techniques can also be used, such as Arnoia pepper spherifications, Arnoia pepper liquid spaghetti, or the red-velvet cake presented last year by the current head chef of the Arnoia spa, José Luis López Taboada.
At present, the two head chefs, Domingo and Luis, are in the process of developing the Arnoia Pepper Bica.
The Arnoia pepper festival is in the process of reinventing itself because of the current health situation, with a study by a University in Catalonia and a tapas trail with the hospitality and catering establishments in the area, which was well received by the public.
In conclusion, these are the gastronomic festivals recognised all over the world that put rural towns on the map and economically revitalise rural areas.
Below is the recipe for Peppers Stuffed with Roe Deer, one of the star dishes that were part of the revolution of this festival.
Peppers stuffed with roe deer:
Ingredients
3 KG OF ROE DEER MEAT
100 UNITS OF PEPPERS
2 ONIONS CUT IN BRUNOISE
2 CARROTS PEELED AND CUT IN BRUNOISE
2 CLOVES OF FINELY CHOPPED GARLIC
2 RED PEPPERS
1 TABLESPOON OF HERBES DE PROVENCE
1 TABLESPOON OF ROSEMARY
1 GLASS OF PORT WINE
1 BOTTLE OF RED WINE
20 CL OF BRANDY
3 BAY LEAVES
3 TABLESPOONS OF ENGLISH MUSTARD
1 L OF DARK GAME STOCK
SALT
FRESHLY GROUND BLACK PEPPER.
1 DL OF OLIVE OIL
1/2 DL OF ROE DEER BLOOD
Preparation:
- Clean the roe deer well so that it has no traces of bruised blood or sinews.
- Cut the roe deer into roughly equal cubes and set to marinate with all the ingredients, except the beans and the dark stock.
- Let it marinate for at least 24 hours. When the roe deer is set to stew, drain off the liquid and heat a little olive oil, then brown the roe deer with the vegetables and the herbs; once browned, add again another measure of Port wine, red wine and brandy, plus the dark stock and roe deer blood, and let it simmer over low heat, with salt and ground pepper.
SIGNED: Domingo Gónzalez Lorenzo Head Chef
José Luis López Taboada Head Chef