Florina peppers are long, fleshy, and bright red and are named for the Macedonian town of Florina. They grow in other parts Macedonia and Thrace, too. They are delicious roasted, which is usually how they are enjoyed, and are one of the most successful Greek exports, roasted and preserved in brine. They stand on their own as an excellent snack or meze but often are used in sauces and dips, especially combined with feta or other soft white cheeses, olive oil and herbs. This is a great meze for ouzo, or for one of the great new Greek beers that are taking over the market by storm. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.