LESTEDO and A CORUÑA, Spain, March 30, 2023 /PRNewswire/ -- If there is a dessert par excellence at Easter, it is French toast. A typical sweet of this time, but that has nothing to envy to one of the most deeply rooted gastronomic traditions in Galicia and, more specifically, in the municipality of Boqueixón in A Coruña: the Filloa de Lestedo.
Galicia anticipates a Holy Week that will exceed all forecasts. So, if the option is this region, what better than to enjoy one of its star desserts. The change of French toast for the Filloas de Lestedo will not have anything sinful. It is a product that can be eaten all year round and the identity of this town in A Coruña, a step away from Santiago de Compostela.
Not surprisingly, this place has celebrated the 40th edition of the Festa da Filloa de Lestedo, a gastronomic exaltation whose main objective is to value a product whose unique recipe has been passed down from generation to generation. Eggs, flour, water and salt are the ingredients of this dessert that is cooked in a special frying pan, called a filloeiro. To provide that distinctive touch, the surface should always be greased with pork fat.
Since the Festa da Filloa de Lestedo began, the number of visitors has not stopped growing. In this last edition, it has had more than 40,000 people and more than 60,000 filloas have been distributed during its two weeks of celebration. Music, gastronomy, the traditional Carnival of the Generals of Ulla, show cooking and children's activities are the focus of the programming of this event that has become an unmissable event in the Galician gastronomic calendar and that is already exceeding its borders.
Filloas de Lestedo all the year
The Filloa de Lestedo is a versatile dessert that can be enjoyed all year round and with all kinds of fillings. For this reason, it takes a certain advantage over the traditional Easter torrijas, since, on a trip to Boqueixón, they can be purchased in local shops. In restaurants, they can even be enjoyed as a dessert -with fillings such as cream, honey or sugar-, as an appetizer -with pork rinds, cheese or chorizo- or as a main course.
In fact, at the XL Festa da Filloa de Lestedo, Michelin Star chef Manuel Costiña proposed three delicious recipes based on this typical product. More than enough evidence to try that change of dessert on an Easter weekend getaway to Lestedo, a place wrapped between the legends of the mythical Pico Sacro and the taste of its traditional filloa.
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