Filloa de Lestedo, from a humble dish to Michelin-starred fillings

In the past, filloa accompanied a good stew and was combined with chorizo sausage or salted pork. For the sweet version, "they used to use cream, honey or sugar". These customs are still maintained today, but with the evolution of gastronomy itself, they have given way to other interpretations. In the past, filloa accompanied a good stew and was combined with chorizo sausage or salted pork. For the sweet version,"they used to use cream, honey or sugar".These customs are still maintained...

Spain, 15/03/2023 (informazione.news - comunicati stampa - cibi e bevande)

In the past, filloa accompanied a good stew and was combined with chorizo sausage or salted pork. For the sweet version, These customs are still maintained today, but with the evolution of gastronomy itself, they have given way to other interpretations.

Among them are those of chef Manuel Costiña, from the Michelin-starred restaurant O Retiro da Costiña, who surprised the 40th edition of the Festa da Filloa de Lestedo with three very special fillings. The first proposal was a reinterpretation of Galician stew. explains the chef.

The second recipe was a filling with a taste of the sea, with pickled mussels as the main ingredient. For this,

The sweet proposal was an

Delicacies that delighted the palates of those attending the showcooking of the chef Manuel Costiña and ratified the versatility of the Filloa de Lestedo.

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