The activities included in the “Filloa” Cooking program already have more than a hundred people registered. The initiatives, which will be directed by chef José Manuel Mallón, will be held between tomorrow and Friday, February 16 at the Lestedo Social Centre. All of them are free of charge, with prior registration.
“With these initiatives, we want to bring the versatility of the Lestedo “Filloa” to different groups,” the organization explains. “In addition, the “Filloa” Cooking will feature the collaboration of the Galician Agency for Food Quality (AGACAL)“, since the different culinary initiatives will use Galician agri-food products with a quality and origin label, included within its Quality Experiences.
The first of the initiatives will take place tomorrow at 5:00 p.m., with the Escola Filloeira (“Filloa”-making School). Chef José Manuel Mallón will introduce children to the traditional preparation of Lestedo “Filloas.” Through different sensory games, and more specifically gustatory games, they will learn what the characteristic flavour of this product is and how it can be combined with different fillings. For this activity, the organization has around 20 girls and boys registered, who will also have the guidance of some of the Lestedo’s “filloeiras” (“filloa” cooks).
Recipes suitable for celiacs
Given the success enjoyed last year, the Lestedo “Filloa” Festival will present Lestedo sen glute on Thursday, February 15. It is an extensive cooking show, developed in collaboration with the Galician Association of Celiacs (ACEGA), and which will feature the participation of chefs Roberto Filgueira, from the restaurant O Balado (with a Michelin green star and a Repsol Sun) and José Manuel Mallón. This activity has once again been well received. In fact, the 50 available participants have already been selected, with a waiting list for the rest.
Taking as a reference the gluten-free Lestedo “Filloa” recipes made last year (with flours such as buckwheat, corn, chickpeas, rice, or chestnut), various fillings will be made that will be reminiscent of traditional Galician dishes, but providing a touch of modernity. For the preparation of these recipes, the chefs will use official Galician quality products such as Galician Honey, Galician Veal, Galician Mussels, Galician Turnip Tops, “Tarta de Santiago” (almond cake) or products from Organic Agriculture, among others.
Cooking Show in Sign Language
The program will end on Friday with a very special initiative: the Accessible “Filloa.” This initiative as this year’s new feature, with a workshop and cooking show in sign language. “Extending this collaboration and ensuring the accessibility of our event, the proclamation of the 41st Lestedo “Filloa” Festival will also have a Sign Language Interpreter (ILSE),” the organising body explains.
The Accessible “Filloa,” organized in collaboration with the Association of Deaf People of Santiago de Compostela (APSSC), will also be coordinated by José Manuel Mallón and will include a part of the session focused on the specific characteristics that define the Lestedo “Filloa,” as well as the possibility of adding various flavours.
On the other hand, attendees will be encouraged to learn how to prepare and cook genuine Lestedo “Filloas” using “filloeiros” (“filloa”-making machines) and then prepare some simple filling recipes that they can make at home. This activity already has around 20 registrations and the deadline to sign up is still open using the form on the website www.festadafilloadelestedo.gal.
The Lestedo “Filloa” Cultural Association is grateful for the collaboration offered by both AGACAL, for integrating this program into its Quality Experiences, as well as ACEGA and APSSC, for encouraging their associates to participate in this type of initiative.
