Tribute to Picadillo II (Round table)

Tribute to Picadillo II (Round table)

Workshops & Talks


Xabier Castro, Chau Fernández Gago – Puga and Fernando Huidobro


Sunday 17 June / 15:15 – 16:00

No registration needed. Free entrance until capacity is reached.


Multi-purpose Area

Manuel María Puga e Parga, more commonly known as Picadillo, was the mayor of A Coruña from 1915 to 1917. In addition to a politician, he was a writer, gourmand and considered by people as a great person. The mix of these skills gave way to successful publications such as A cociña popular galega e algunhas receitas para coresmaPote aldeanoLa cocina práctica36 maneras de guisar el bacalao and Vigilia reservada.

Extremely popular, he stood out for his ingenuity and the sense of humour that he applied, not just to politics and cuisine, but also when referring to himself. Always in defence of popular life, and, whenever he could, he advocated for cod, sardines and lacón with rapini instead of the more elaborate cuisine from other countries that was so in fashion among high society at the time.

For 16 years, A Coruña has paid tribute to him in the Picadillo Tapas Competition.

Xabier Castro

Xavier Castro Pérez is a Galician historian born in Cangas de Morrazo (Pontevedra) in 1954. With a degree in Geography and History from the University of Santiago de Compostela, he received his doctorate in History in 1982. He has been a lecturer in the Faculty of Geography and History at Santiago de Compostela since 1991.

He has collaborated with various magazines and daily press and has given conferences and presented at various congresses on Contemporary History.

Alongside Jesús de Juana López, since 1983 he has promoted the History of Galicia Sessions and he made up part of the writing team of the magazine Grial.

Fernando Huidobro

Fernando Huidobro is a lawyer from Malaga who practices at the firm Iberia Abogados. He is a legal advisor and secretary for various bodies and institutions and he is the current president of the Andalusian Academy of Gastronomy and Tourism and a member of the Royal Academy of Gastronomy.

His professional activity and free time are linked to gastronomy, guiding and collaborating with great Spanish chefs like Ángel León, Paco Morales and Dani García; and enjoying and explaining what happens in restaurants and culinary conferences.

His reviews and chronicles appear or have appeared in publications such as El Correo de Andalucía, SUR, Apicius, 7 Caníbales and the web page of the Royal Academy of Gastronomy.