Compostela is the perfect city for going out for a drink and tapas, especially at the beginning of summer with the “Santiago(é)Tapas” Competition. Participants follow several routes of bars and restaurants, trying traditional and creative creations at an attractive price, to choose and vote for their favourite tapas. They use an original “Tapasporte” to collect stamps certifying this gastronomy “pilgrimage” that rewards the best eaters.
More information: www.santiagoetapas.com
The Arzúa Cheese Festival, declared a Festival of Galician Tourist Interest, is held on the first weekend in March.
Since 1975, every first weekend in March, cheese and culture are the main features in Arzúa. The festival and the town are transformed by a whirlwind of gastronomic, musical, cultural, artisanal, technological, traditional and innovative events.
The star product is Arzúa-Ulloa cheese, which in 1986 was awarded the category of Galician Quality Product and enjoys its own Protected Designation of Origin classification. It shares space in the showground with other Galician products with designation of origin classifications, with homemade cheeses and other cheeses from different parts of Spain and Europe.
The festival’s objective is to combine gastronomy and culture, familiarising children and youth with cheese by means of different activities. One of these is the organization of the Cheese Festival with two days of music for everyone. On Saturday there is rock, electro-rock, fusion, funk, hybrid and hip-hop. Sunday is devoted to Galician music, featuring today’s best artists. The following have... read more
An event declared a Festival of Galician Tourist Interest that receives an important number of visitors from all over Galicia every year. This festival was one of the first “filloa” (crepe) festivals held in Galicia, being centred on an exclusively Galician product, just like other traditional products accompanying it (honey, chorizo…), although there are similar desserts in other regions and countries. In view of its age, we can determine that it originated as a genuine promotion of this characteristic Entroido (Galician Carnival) product.
The queen of the festival and the traditional gastronomic product on Galician dining tables for more than 300 years is the “filloa”, also known in some areas as “freixó” or “marrucho.” It is made with egg, milk, water, flour and salt, mixing it to make a dough, a light and liquid cream called “almoado”; its great quality lies in the artisans skill to maintain the right temperature of the stones and of the filloeiros, where the “filloas” are made, and their thinness.
The parish’s Festival Commission organises this event,... read more
The “Fiesta del Melindre y de la Repostería Tradicional de Terra de Melide” was declared a Festival of Tourist Interest in 2013. It is held every year on the second Sunday in May and its main venue is the Municipality of Melide’s Praza do Convento, where exhibitors gather.
Although for many years the festival was known as the “Fiesta del Melindre,” in recent years the tribute has been extended to include all the characteristic and traditional confectionery made in Melide and its surroundings. Specifically, there are three products that reflect the area’s baking tradition: “melindre,” “rico” and “almendrado”.
With the goal of protecting, promoting and reviving the traditional way of baking, every year Melide organises its “Fiesta del Melindre.” The objective is to pay tribute to a baking style rooted in traditional ways, while ensuring that it survives into the future.
This year the “Fiesta del Melindre” reaches its 23rd year.