Cortegada: an island with history and nature
The parish of Santiago de Carril belongs to the municipality of Vilagarcía de Arousa. Its historic port, commercially linked during the 17th to 19th centuries to the city of Santiago de Compostela, was the departure point for Galician emigration to America. Opposite it and a short
The Arousa estuary
The Arousa estuary is the largest of all the Galician estuaries and forms part of the Rías Baixas. The rivers Ulla and Umia flow into it, and its waters are home to the best seafood banks in all of Europe, especially the Carril clams.
The most outstanding cruceiros of Galicia
The cruceiros are located throughout Galicia and there are more than 12,000 registered. The pilgrim can visit the most outstanding for their history or antiquity.
A journey through the cruceiros of the French Way
The cruceiro is a religious monument that is made up of a stone cross. It is usually located at crossroads, near cemeteries or in churches. Along the Way of Saint James, pilgrims can find several of these cruceiros, which have become a symbol of the Galician
The gastronomic delicacies of Galicia along the Way
When pilgrims arrive in Galicia they face the last days of the Jacobean Route to Santiago de Compostela. From the twenty-fourth stage, the Way enters Galician lands and allows you to taste the delicacies of the sea and the most traditional Galician cuisine.
Recipe: Octopus á feira
Octopus is one of the main ingredients of Galician gastronomy. The Cantabrian Sea and the Atlantic Ocean offer Galicia exquisite seafood that forms part of the traditional recipe book.
Recipe: The queimada
Queimada is a drink made from marc and magic. It forms part of the gastronomic tradition of Galicia. It is believed to have its origins in Celtic culture, although there are theories that claim that it entered the peninsula with the arrival of the Muslims during
Recipe: Lacón with turnip tops
Pork is one of the most used and prized meats in Galician gastronomy. Lacón is extracted from the front leg of the pig and is one of the main ingredients in traditional Galician recipes.
Recipe: Milk filloas
Filloas are one of the most typical sweets in Galician gastronomy. They can be savoury or sweet, and some say that they are the origin of French crepes, which arrived in the country thanks to the Way of Saint James.
Recipe: Santiago’s Cake
Among the typical sweets of Galician gastronomy, specifically, that of A Coruña, Santiago's cake stands out. When the pilgrim finishes the Pilgrim's Way, eating a slice of Santiago's cake is the best celebration.
