Florina

The Florina pepper takes its name from the town of Florina in northwestern Greece, in the region of Western Macedonia near the Albanian and North Macedonian borders. The combination of altitude, continental climate, and mineral-rich volcanic soil in the Florina basin produces peppers with exceptional sweetness and depth of flavour - characteristics that earned the variety Protected Designation of Origin (PDO) status in 1996 under Greek and EU law. Under the protection rules, only peppers grown in specific Florina-region municipalities can legally bear the "Piperia Florinis" name. The variety is closely tied to a regional cultivation tradition: harvest happens late in the season when pods have ripened to deep red, and the peppers are typically roasted whole over open flame, peeled, and preserved in olive oil with garlic - producing the iconic Florina red peppers found in Greek delicatessens worldwide. Greek cuisine uses Florina peppers across a wide range of preparations: stuffed with rice and herbs, blended into roasted pepper dips, sliced into salads, or simply served as meze with bread and cheese. The thick walls and exceptional sugar content make them ideal for roasting - the heat caramelises the natural sugars without breaking down the structure of the flesh. The Florina region has built significant economic identity around the variety. Annual harvest festivals, dedicated cooperatives, and a strong export market to Greek diaspora communities globally have made the Florina pepper one of the most successful PDO-protected vegetables in Greece. The variety competes commercially with Spain's piquillo peppers in the European specialty pepper market, with Florina typically positioned as the sweeter, more delicate option.