Culinary Value

The Filloa de Lestedo has singular culinary value since it can be eaten on its own or used as part of a more elaborate recipe. There is therefore a great variety of culinary options, some of which can be savoured at the Filloa de Lestedo Festival.

The main classification is based on the type of filling: savoury or sweet. In the case of the former, you can choose the most traditional variations. For example, a Filloa de Lestedo filled with chorizo, bacon, pork scratchings, while, in the case of the latter, with honey, sugar, chocolate, or fresh cream.

Innovative Suggestions

Undoubtedly, the Filloa de Lestedo stands out due to its versatility. It can therefore be used as the basis for a great variety of fillings. The Filloa de Lestedo Cultural Association, in collaboration with Boqueixón Town Council, have organised different gastronomy days and activities aimed at promoting the product’s versatility.

As examples, there are the recipes prepared in 2019 during the Filloa de Lestedo Day held in Santiago’s La Galiciana Market, in which the following dishes were prepared:

Filloa filled with guacamole and “pico de gallo” sauce
Filloa filled with kartoffelsalat (potato salad)
Filloa filled with pulled pork, Peruvian red pepper, red onion, and sweet potato crisp
Filloa filled with sauteed king prawn and spinach
Filloa filled with spicy mussels
Filloa filled with squacquerone cheese, salmon, caviar, and lettuce
Filloa filled with octopus
Filloa filled with buttered mushrooms, soya sauce, and vegetable tempura

In 2020, Santiago’s Boanerges Market hosted a Filloa de Lestedo Day featuring the chefs Yayo Daporta (Michelin Star) and Roberto Filgueiras (from the Nove Cociña Group), who prepared these exquisite recipe:

Taco of Galician stew with filloa base
Filloa filled with charcoal-grille horse mackerel and cornbread
Filloa filled with turnip tops and Celtic pork
Filloa filled with codium seaweed and octopus
Filloa filled with honey, plum jam, and strawberry jelly
Filloa filled with Nutella, strawberry, and fresh cream

On the occasion of the 40^th Filloa de Lestedo Festival, the Michel-Star chef Manuel Costiña delivered the opening speech and gave a masterclass, presenting three innovative and exquisite recipes based on this product:

Filloa with carpaccio of smoked pig’s head, pickled piparra peppers, olive oil caviar, paprika flakes, and Maruxa sprouts
Filloa with mussels, marine pesto, cream of Norway lobster, olive oil caviar, marine herbs
Filloa with black trumpet mushrooms, coffee liqueur, eau-de-vie, and almond ice-cream