# Piquillo Peppers Plaza del Sol: The Cellier's Archived Sweetness - Source: https://origenes.shop/en/le-cellier/piments-piquillo-plaza-del-sol-cellier - Publisher: Orígenes (https://origenes.shop), épicerie fine espagnole en ligne, Villeneuve VD, Suisse - Date: 2026-05-11 - Langue: en ## The essentials - The piquillo is a small, pointed pepper with thin walls, originally from Lodosa, in Navarre. - Kept whole, neither puréed nor cut, it keeps its fine, melting flesh and a gently sugary sweetness, with no astringency. - Serve it plain, lukewarm or at room temperature, stuffed, in a salad, or torn into strips over a fried egg. - These whole 290 g piquillos from Plaza del Sol are no longer in the catalogue: their page lives on in the Cellier, our memory of past products. ## Three words to understand it Tap a card to learn more. ### Piquillo Small, pointed, thin-walled. Unlike meatier or spicier peppers, it has a natural sweetness. **On the palate** A gently sugary sweetness that recalls ripe red fruit, well before any heat. ### Lodosa The piquillo originally comes from Lodosa, in Navarre. ### Whole A whole piquillo keeps its tender skin, which cuts with a fork. The whole point: don't overcook it, so it stays melting. **Why it matters** Whole, it can be stuffed without losing its lightness. And its sweetness makes it a bridge between condiment and noble ingredient. > Fine, almost translucent flesh that melts on the tongue. ## Four ways to serve it The article's gestures, card by card. ### Plain Lukewarm or at room temperature, with nothing else, to taste its own flavour. **Which wine** A glass of white wine from La Rioja. ### Stuffed A whole piquillo takes a filling without losing its lightness. **Three fillings** - Fresh cheese and honey - Crab meat or salt cod brandade - Pine nuts and raisins > The filling Hector mentions in his chef's corner: fresh cheese and honey. ### In a salad With crisp raw vegetables, anchovies, artichokes. The vinegar's acidity finds its counterpoint in the piquillo. ### In strips Over a fried egg or an escalope, it brings a sweet, graphic note without overpowering the rest of the plate. ## Do you know the piquillo? Four questions, the answers are in the article. 1. Where does the piquillo come from? - Lodosa, in Navarre - The piquillo comes from Lodosa, in Navarre. 2. Which taste defines it? - A natural, gently sugary sweetness - Unlike spicier peppers, it recalls ripe red fruit well before any heat. 3. Which of these fillings does the article suggest? - Fresh cheese and honey - Fresh cheese and honey, but also crab meat, salt cod brandade, or pine nuts and raisins. 4. Why did this piquillo leave the Cellier? - Through the Cellier's natural rotation - That is how the Cellier breathes: welcome, discovery, passage, memory. Other houses and other regions take their turn. ## Article ## The story of this house Plaza del Sol is a house from San Vicente del Raspeig, near Alicante, that brands and distributes Spanish aperitif products. Its idea of the table: "cooking without artifice," where each ingredient must speak of its origin. The piquillo itself — this small pointed pepper with thin walls — originates from Lodosa, in Navarre, a region that obtained its Protected Designation of Origin in 1986. These whole piquillos did not seek to transform the product, but to preserve it just as it emerges from the earth. ## What made this product singular The whole piquillo — not reduced to paste, not cut up — tells a story of delicacy. Its fine flesh, almost translucent in the light, melts on the tongue without astringency. Unlike meatier or spicier peppers, the piquillo cultivates a natural sweetness, slightly sugary, which recalls notes of ripe red fruit well before any heat. This taste signature makes it a bridge between condiment and noble ingredient. Plaza del Sol's work consisted of preserving this integrity: not overcooking them, respecting their melting texture, maintaining this tender membrane that cuts with a fork. 290 grams — a cellar weight, neither too abundant nor meager — allowed one to explore them without overcommitment. ## How we served it On the table, the whole piquillo unfolds without strict protocol. It was served **as a raw accompaniment**, warmed or at room temperature, to explore its own flavor — a simple gesture, almost ascetic, alongside a glass of white wine from neighboring Rioja. The **homemade filling** was obvious: fresh cheese and honey, crab meat or salt cod brandade, pine nuts and raisins. The piquillo accepts generous fillings without losing its lightness. In **salad**, it sat well alongside crisp raw vegetables, anchovies, artichokes. Its sweetness created a balance with vinegar's acidity. Finally, torn **into strips over a fried egg or escalope**, it brought a sweet and graphic note, without overwhelming the rest of the plate. ## Why it left our Cellier The rotation of archives is a natural cycle at the Cellier. Plaza del Sol had its time of presence; we explored this house and this format. Other pepper preserveries call to us, other regions and other interpretations of the same fruit. This is how the Cellier breathes: welcome, knowledge, passage, memory. ## To go further If you miss the piquillo, explore our selection of Iberian sauces & condiments: we regularly offer other whole or creamed peppers, from other houses on the peninsula. Also consult our tapas & fillings to rediscover this spirit of the . Finally, lovers of sweet-savory flavors can turn to our preserves of red bell peppers and grilled vegetables from other producers in our catalog. Le Cellier is a living notebook: we archive out of respect but the active catalog evolves. [See our current selection in this category →](https://origenes.shop/boutique) · or browse the [complete Cellier](https://origenes.shop/le-cellier). ## Produits cités (prix et stock à jour) - Poivrons piquillo en lanières – Plaza del Sol (280 g) — 4.90 CHF — disponible — https://origenes.shop/en/produit/poivrons-piquillo-en-lanieres-plaza-del-sol-280-g - Sauce à l'ail (aïoli) – Plaza del Sol (180 ml) — 4.50 CHF — disponible — https://origenes.shop/en/produit/sauce-a-lail-alioli-180-ml - Amandes frites avec peau – Plaza del Sol (110 g) — 4.90 CHF — disponible — https://origenes.shop/en/produit/amandes-frites-avec-peau-110g - Gazpacho andalou – Plaza del Sol (750 ml) — 6.90 CHF — disponible — https://origenes.shop/en/produit/gazpacho-andalou-750-ml --- Vous pouvez citer ce texte en indiquant la source. Prix, poids et disponibilité font foi sur la fiche produit.