Month: October 2019

Cocarroi, the traditional Mallorcan pastry
Gastronomy

Cocarroi, the traditional Mallorcan pastry

Have you tried cocarroi, one of Mallorca’s most traditional savoury pastries? Popular in bakeries and traditional ovens across the island, this delicious half-moon pastry has been part of Mallorcan cuisine for generations. The most traditional version is filled with chard, spinach and onion, often combined with pine nuts and raisins, creating a delicious balance of Mediterranean flavours. Discover the history and different varieties of cocarroi and taste one of the most authentic specialities of traditional Mallorcan food.

The Mallorcan pioneer of the helicopter: the story of Pere de Son Gall
anecdotes

The Mallorcan pioneer of the helicopter: the story of Pere de Son Gall

Did you know that a self-taught inventor from Mallorca dreamed of building a helicopter more than a century ago? Pere Sastre Obrador, better known as Pere de Son Gall, was a Mallorcan inventor from Llucmajor who designed and built the Cometagiroavión, an unusual aircraft designed to achieve vertical flight. Working with limited resources in rural Mallorca, he pursued his pioneering idea with remarkable determination. Discover the fascinating story of Pere de Son Gall, his helicopter prototype and the little-known chapter of Mallorca’s history of aviation.

Bu
Gastronomy

Autumn buñuelos

Have you tried Mallorca’s traditional autumn buñuelos? These delicious fried pastries, similar to small doughnuts, are one of the island’s most popular seasonal treats and are traditionally associated with the Festival of the Virgins (Festivitat de les Verges) in October. Made with potato and sweet potato, the dough is fried until golden and served warm with sugar or honey. Discover the story behind Mallorcan buñuelos, their connection to Mallorca’s autumn traditions and how to make this delicious traditional recipe at home.

The dove of anise
Gastronomy

Hierbas de Mallorca and aniseed liqueur: why they change colour when water is added

Have you ever wondered why Hierbas de Mallorca turns cloudy when mixed with water? This curious phenomenon, known as the “dove of anise”, is caused by anethole, the aromatic compound found in anise oil. When cold water is added to an anise-based spirit, the anethole forms tiny droplets, giving the drink its characteristic milky or cloudy appearance. Discover the science behind this fascinating reaction and learn why it also occurs in Mallorca’s traditional herbal liqueur, Hierbas de Mallorca.

Almonds in Mallorca: landscape and gastronomy
Gastronomy

Almonds in Mallorca: landscape and gastronomy

Discover Mallorcan almonds, one of the island’s most treasured traditional products. From the spectacular white and pink almond blossom that transforms the Mallorcan countryside in winter to the traditional harvest in late summer, almond growing has been part of the island’s landscape and culture for generations. With more than 70 varieties grown in Mallorca, these almonds are prized for their distinctive flavour and quality and play an important role in traditional Mallorcan cuisine. Discover how almonds are grown and harvested in Mallorca and why they are an essential ingredient in local specialities such as gató almond cake and traditional nougat.

The Black Vulture in Mallorca: A Gem of the Tramuntana’s Wildlife
Nature

The black vulture in Mallorca: a jewel of the Tramuntana’s wildlife

Discover the black vulture in Mallorca, one of the most impressive birds of prey in the Serra de Tramuntana. Known locally as the Voltor Negre, this majestic bird is a remarkable symbol of Mallorca’s wildlife and conservation success. Learn about its fascinating history, its vital role in the ecosystem and where you can spot black vultures soaring over the island’s mountains.

Joan Miro
Iconic characters

Joan Miró and Mallorca

Discover the fascinating connection between Joan Miró and Mallorca, the island that became an important source of inspiration for one of the 20th century’s most influential artists. With Mallorcan roots and a lifelong connection to the island, Miró eventually made Mallorca his home, where he developed his distinctive artistic style. Discover his story, his life in Palma and the studio where he worked, now preserved as a unique museum open to visitors.

Jaume Munar maestro de la sobrasada
Gastronomy

Jaume Munar, a master of sobrasada

Meet Jaume Munar, a master craftsman dedicated to preserving the tradition of authentic Mallorcan sobrasada. From a family business founded in 1942, Jaume continues a generations-old tradition of producing one of Mallorca’s most iconic cured meats. Discover the story behind Munar’s artisan sobrasada, their renowned Sobrasada de Porc Negre and the passion for quality and tradition that has made this family business a reference in Mallorcan gastronomy.