The “Filloa”Cooking program concluded its second year yesterday with the Accesible Filloa workshop, which was developed in sign language. Twenty members of the Association of Deaf People of Santiago (APSSC) participated in this proposal, in which they were able to learn how to make Lestedo “Filloas” thanks to the chef José Manuel Mallón and the master “filloeira” (“filloa” cooks) Isabel Tejo and Natalia Cernadas.
The president of the Cultural Association of La Filloa, José Manuel Canabal, thanked the APSSC for its collaboration in the implementation of this initiative and hopes that this is a first step to continue offering accessible activities. For her part, the president of the APSSC, Fátima Granja, expressed the satisfaction of her group for being able to enjoy a workshop of this type, since “it allows us to know the world of the Lestedo “Filloa” thanks to having the participation of a sign language interpreter” and encouraged the organization to continue in this line in future Lestedo “Filloa” Festivals.
The Accessible “Filloa” consisted of three parts. The first, in which a small game was played, invited the public to refine their sense of taste with “filloas” of different flavours. Next, Mallón explained in detail the recipe for Lestedo “Filloas” and, above all, the secrets of their preparation, since the temperature of the “filloeiro” (“filloa”-making machine), the amount of “amoado” (mix) and the times are fundamental. In addition, he also showed how “filloas” are cooked on stone.
Once the information was known, it was time to practice. So everyone went by the different “filloeiros” to learn how to pour the amoado and turn the “filloas” upside down. An experience that was very rewarding, as many of the attendees never had the opportunity to do so.
The last part of the session consisted of a tasting of two Lestedo “Filloas” with fillings whose ingredients included products from the Quality Experiences of Galicia, by virtue of the collaboration of AGACAL with “Filloa” Cooking. Thus, they were able to try the proposal Tripe become filloa using a filloa base with chickpea flour and adding chorizo, chickpea cream, pork snout, and a little San Simón da Costa cheese to the filling.
For dessert, the recipe What does the “Tarta de Santiago” taste like? with which Mallón emulated this sweet with a designation of quality and origin with a “filloa” based on rice flour and almond drink, thereafter making filling of yolk cream and ground almond. A dish that delighted the public, who congratulated the chef for his good work.
Proclamation in sign language
At the end of the workshop, José Manuel Canabal thanked the APSSC again for its participation in this initiative and reminded them that tomorrow “the proclamation of the 41st “Filloa” Festival of Lestedo will have an interpreter in sign language.” In this sense, he encouraged all the people present to attend the official opening of the celebration.
In order to facilitate accessibility to this event, the organization of the Lestedo “Filloa” Festival will reserve a specific space for deaf people to be able to see the sign language interpreter and, thus, be able to follow the different speeches.
