A COMIDA GALEGA
School to School Project
FUNDACIÓN VICENTE FERRER
CPI Virxe da Cela. Monfero. Academic year 2010-2011
Our school context
Ours is a public comprehensive school, situated in Monfero
council, Coruña province (Northwest of Spain). The surface of
Monfero is of 171,7 km². Its population: 2978 inhabitants
Monfero usual food is very traditional, family oriented and
variated. Meat, vegetables, fish, shellfish, wine and cheeses are
involved in it , with the result of a very tasty That is its main appeal,
and the cooking is made in the old-times and familiar style.
Wonderful dishes are made just out of basic nature
products. Usually considered simple dishes and basic food, like all
types of broth, boiled mixtures and also fish and shellfish.
People around here are also said to be fond of big meals to
celebrate anything ; there are also many food festivals, most of
them held in summer; so all over Galicia you can enjoy the most
different food events.
One of the most know items in Galician cooking is the
use of shellfish, mainly in the seaside areas. Any sea food from
here (the Atlantic Ocean is highly known for its freshness and
Fish are another important bit in the basic Galician cooking.
There´s a big variety and also very fresh. Usually eaten caseroled,
boiled (with a seasoning of fried garlic and papripa), fried or grilled.
One of the typical Galician dishes is the empanada: a pie
with different fillings, usually caseroled and with onions. The
pastry can be made of corn, wheat or other flour ; the filling may
be mainly or any type of meat (most frequently pig) and (tuna,
sardines, scallop, mussels, octopus,...
Potatoes are the basic feeding items in Galician cooking. It
is mainly used as a companion to most of the dishes. Due to the
specific weather conditions and the type of soil, Galician potato is of
an exceptionally good quality – having a name all over the country.
Potatoes are involved in most of our dishes: boiled, roasted,
baked, in the oven... And they go with all : meat, fish, vegetables, as
a pure or grilled.
Beef meat used in the cooking is also of very good quality. Lamb
and goat is also eaten, mainly roasted or caseroled. Among the poultray ,
apart from chicken and hen, can me mentioned the capones (castrated
chicken that are specially feed). Pork meat is also a main star in our tables;
everything can be cooked and eaten from it: leg, ham, gat, tripes, being
involved even in the filloas ( in their salty version)
VERDURAS Y HORTALIZAS. VEGETABLES
There is a huge variety in the vegetables. Among them
the grelo (turnip tops) is the outstanding one in the traditional
dishes like the pig leg with turnip tops and the Galican broth.
Turnip tops Turnip tops broth
Cebollas y ajos-Cebollas y ajos- Onions and garlicsOnions and garlics
The most usual fruit are pears, apples, figs, plumps, oranges and lemons
Peras- Pears Manzanas-Apples Higos- Figs
Ciruelas- Plumps Naranjas y limones- Oranges and lemons
Curd cheese on its own or with sugar.
Filloas, are a type of flat cake that can be eaten sweet or
salted.The sweet ones are served as dessertand they have been
cooked with milk;the salty ones have been cooked with the liquid of
the Galician broth. Another special feature in the sweet ones is that
they are usually served to be filled in with honey, whipped cream or
FILLOAS- type of crepes (very similar to sweet chapati).
Cheese is another very much appreciated food here. There
is a huge variety, but we may mention the Saint Simon and the
“tetilla” ones. (the last one gets its name from its “teat” shape.
We have usually three main meals a day: breakfast (usually
small), lunch (bigger) and dinner (light)
We Spaniards have usually lunch at midday between two
and three; we have also dinner and go to bed latter than most of
the other European countries and there is also a great variety in
the working scheduled timing that makes us different from them,
Family breakfast is usually a glass or cup of coffe , milk or
chocolated milk with biscuits, litlle soft cakes or toasts.
Typical lunch time is between 13:30 and 15:00 and it is the
main meal. The menu consits on starters. main dish and dessert
Compared to most countries , dinner here is a very late meal
–between 21:00 and 23:00. Here there is more variety, some people
have only something light, like some “tapas”, salad or a sandwich,
whereas some other people still have a proper full meal.
The kitchen, called lareira in Galician language, has always
been the most important room in the traditional house; it is here
where the family have their life in common around the fire (“lar”); in
times it was also a way of knowing the wealth of a family by the length
or their kitchen and the cooker (usually made with stone and a big
stone chimney too).
La cocina- The kitchen
In Galician society it is highly valuated to have lunch
accompanied; it is usual to se several friends sharing a meal at
the same table; the time involved in meals is also longer than in
other countries, as it is a social activity more than a need in some
Our society is ,as well, much fond of food festival to
celebrate any event in life ; there are lots of food festivals
which are held mainly in Spring, Summer or Autumn.
Meals are almost the main part in family ,social, political
and seasonal celebrations, too.