Successful participation in the “Filloeira School”, the first activity of the program of cooking shows and thematic workshops that “Filloa Cooking” launched on the occasion of the 41st Lestedo “Filloa” Festival.
During the afternoon of today, more than twenty boys and girls gathered at the Social Centre in Lestedo’s Campo de la Fiesta (fairground) to learn the secrets behind the preparation of “filloas.” The activity consisted of the preparation of this traditional carnival sweet, accompanied by a variety of fillings, through different sensory and gustatory games specially designed for children. As a new feature, “Lestedo chocolates” were also prepared with dehydrated “filloas” and melted chocolate.
The workshop was led by the chef José Manuel Mallón, who had the support of the local “filloa” master chefs Natalia Cernadas, Carmen Mella, and Fernanda Quinteiro, as well as other members of the organization.
“Filloa Coooking” will continue with two inclusive cooking shows
The programme of activities of “Filloa Cooking” will continue until this Friday, February 16, with two inclusive cooking shows designed, in the words of members of the festival organization, “to bring the versatility of the Lestedo Filloa to different groups.”
The first of them will take place tomorrow from 7:00 p.m. at the Lestedo Social Centre, under the name Gluten-free Lestedo. A complete cooking show imparted by the chefs Roberto Filgueira, from the restaurant O Balado, and José Manuel Mallón; in which gluten-free Lestedo “filloa” recipes will be prepared and tasted in collaboration with the Galician Celiac Association (ACEGA).
“Filloa Cooking” will end on Friday, again at 7:00 p.m., with the Accessible Filloa, a cooking show in sign language developed in collaboration with the Association of Deaf People of Santiago de Compostela (APSSC). This workshop will also be coordinated by José Manuel Mallón and, in addition to the preparation of “filloas” and fillings, will focus on raising awareness of the specific characteristics that define Lestedo “filloas” and the possibility of adding different flavours.
