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Stone-cooked filloas of A Baña

A Baña, Barcala, A Coruña

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Stone-cooked filloas of A Baña

Curiosity · A Baña, Barcala, A Coruña

Image of A Baña, not of the place itself.

Filloas á pedra da Baña are made with an amoado -a light batter of water, beaten eggs and maize or wheat flour, in varying proportions, sometimes with bacon, salt, sugar or grated lemon zest- cooked on a parrumeira, a hot stone greased with lard or oil; a thin layer is spread, turned when it browns, and served stacked, open, rolled or folded. The Asociación Filloas da Pedra of the concello of A Baña published in 2007, with Editorial Alvarellos, the first book devoted entirely to this dish, with 50 recipes for filloas de pedra, filloeiro or tixola, recognised as the best Galician gastronomy book of that year. Since 2004 the town has held the Festa da Filloa da Baña, dedicated to preserving this culinary tradition.

Photo: Fmrmayo (CC BY-SA 3.0)

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