Biodynamic agriculture
What is a biodynamic product? Demeter certification Recently, the public has become increasingly aware of their health and especially the quality of the food they eat. Hence the boom in…
Tap de Cortí: Mallorca’s most iconic pepper variety
Among the ingredients that make Mallorcan cuisine unique, few are as important as the Tap de Cortí. This native variety of pepper, traditionally grown on the island, is responsible for…
Types of sobrasada
People who appreciate good food and fine products usually know very well in which country or region they will find the best quality of what they are looking for. Good…
Sailing around Mallorca
Let’s imagine 9 friends, now of an age and financial stability that allows them to enjoy more of life’s pleasures. Eating well is one of them, and travelling and seeking…
Ways to enjoy sobrasada
Those who enjoy cooking say that the more you know, the less you need to stick strictly to a particular recipe. Because you develop a kind of ‘sixth sense’ with…
The Mallorcan celler: tradition and typical Mallorcan cuisine
If you’re visiting Mallorca and want to discover the island’s most authentic cuisine, there’s one place you really ought to visit if you’re a food lover: the Mallorcan celler. These…
Snails with “all i oli”
Who hasn’t heard of snails with “all i oli”?… Although you may have read it in many different ways, such as: alioli, ali oli, allioli. The name has been Spanishified,…
Apricot cake
Apricot cake with sobrassada is a traditional Mallorcan dessert. A very fluffy, sweet cake. The combination of flavours when adding sobrassada may surprise some, but it must be tasted to…
How to make cocarrois
Ever since I started describing Mallorcan recipes this post has been on the to-do list and every now and then someone has been reminding me that I had to do…
Stuffed aubergines Mallorcan style
Mallorcan-style stuffed aubergines are a traditional dish that allows a multitude of filling variations, from mushrooms to meat, fish, etc. This dish in Mallorca is conceived as a festive meal,…
Broken eggs with sobrasada
Broken eggs with sobrasada are a dish that is as easy to prepare as it is tasty. Personally I prefer to fry everything with olive oil, and if possible extra…
Making frito de cordero
Making frito de cordero known in Mallorca as frit de Pasqua or frit de freixura is a tradition in Mallorcan families. The dish traditionally eaten on Easter Day. This dish…
How to make Mallorcan empanadas
This blog is devoted to making known peculiar aspects of our culture. On this occasion I will explain how to make Mallorcan empanadas or, as they are called in Mallorca,…
How to make robiols
When I was a child, Holy Week was highly anticipated, because it meant a few days of not having to go to school and being able to enjoy being at…
How to make crespells
Crespells and robiols are the delight of children (and not so children) at Easter on Mallorca. Every year for a long time now, I have been helping to prepare, within…
Callet, the grape of Mallorca’s Pla i Llevant region
Mallorca is renowned for its natural beauty and its cuisine, but also for its unique grape varieties found nowhere else. One of the most interesting is Callet, a native grape…
Porc Negre and healthy diet
Porc Negre and healthy diet “go hand in hand”, according to the news published in various media during 2019 which refers to the results of a study financed by the…
Sailors’ rations: ship’s biscuits and provisions on their voyages
For centuries, the sea was the main route for communication and trade in the Mediterranean. Sailors and merchants spent long periods, even months, aboard their vessels, facing the major challenge…
What is fonoll marí and why is it so typical of Mallorca?
Fonoll marí is one of those plants that form part of the Mediterranean landscape and traditional cuisine. In Mallorca, it is often served with the popular pa amb oli and…
Mallorcan winter soups
The sopas mallorquinas de invierno or Mallorcan winter soups are one of the best-known and most popular dishes in traditional Mallorcan gastronomy. It is made with the available vegetables during…
Mantonegro, Mallorca’s most characteristic grape variety
When we talk about wines, names such as Tempranillo, Syrah or Cabernet Sauvignon are familiar to us. However, Mallorca has its own variety with a unique personality: the Mantonegro, a…
The Mallorcan ensaimada: historical origins and the present day
The Mallorcan ensaimada is undoubtedly the island’s most famous sweet and one of the great symbols of Mallorcan cuisine. Its origins have long been a subject of interest to historians…
Frit de matances
El frit de matances, or frito de matanzas, is a traditional Mallorcan dish that is usually eaten on the day of the pig slaughter. It is offered to the participants…
Recovering old varieties
Old varieties and local gastronomy Various local entities and groups are recovering old varieties of vegetables. We consider that these varieties have a key importance in the local gastronomy. These…
Recipe of the Mallorcan vegetable pie
My mother’s recipe of the Mallorcan vegetable pie is laborious because it involves a variety of vegetables, but it’s simple to make. A main ingredient of this vegetable cake is…
Monastery nougat
When I think of Christmas, my first association is sweets, and especially monastery nougat. Maybe it’s very simple, but that’s what being greedy is all about. The Christmas lighting is…
The origin of sobrasada
Nowadays sobrasada is something very close to us, especially to the Mallorcans who in many cases have made it at home. But few know what is the origin of sobrasada,…
Cocarroi, the traditional Mallorcan pastry
Cocarroi is one of Mallorca’s best-known traditional recipes. This type of savoury pastry, which is very popular in bakeries and ovens across the island, has been part of Mallorcan cuisine…
Autumn buñuelos
This is a typical sweet from Mallorca, they are autumn buñuelos. It is the food representative of the festival of the Virgins, known locally as the festivitat de les Verges…
Hierbas de Mallorca and aniseed liqueur: why they change colour when water is added
Anyone who has tried Hierbas de Mallorca or a glass of aniseed liqueur with water will have noticed how the drink changes appearance and becomes cloudy or milky. This phenomenon,…
Almonds in Mallorca: landscape and gastronomy
As winter draws to a close, many rural areas of Mallorca are blanketed in white and pink blossoms. These are the almond trees in bloom, one of the island’s most…
Jaume Munar, a master of sobrasada
Artisan, master of sobrasada Jaume Munar a master of sobrasada, current manager of the company Embutidos Munar, obtained the certificate of MAESTRO ARTESANO, certified with nº 1067 by the Consell…
The mystery of the Mallorcan ensaimada: why does it never taste quite the same outside the island?
The Mallorcan ensaimada is one of Spain’s most famous pastries. However, there is a curious phenomenon that many bakers and baking enthusiasts have been repeating for generations: when they try…
Pa amb oli Mallorquin: tradition, ingredients and how to prepare it
My grandmother was an excellent cook, as were most women of her generation, I’m sure. This was mainly because they were fully devoted to their homes and because it was…
Recipe of llampuga with peppers
The recipe for the llampuga with peppers is really easy to make. You just need to have the llampuga, which is a season catch. September is the month of the…
Ways to enjoy Ron Amazona
When I travel to other cities, other regions, other countries… apart from the typical monuments and “mandatory points to be seen”, I always enjoy if I can discover something else….
The tumbet – summer meal
The tumbet – summer meal par excellence in Mallorca, is made with vegetables such as eggplant, potato, pepper and tomato. The Mallorcans combine it with any food: meat, fish, eggs,…
How to store sobrasada
Here we will explain you how to preserve sobrasada so that it maintains its best properties. Curing As sobrasada is a raw sausage, it needs to be “cured” in…
Mallorcan summer soups
Mallorcan summer soups or “sopas” are eaten hot… despite what you may be thinking. Yes, yes, in the middle of August… it’s hard to believe, but once you try it……
Mallorcan “coca” with trampó
The Mallorcan “coca de trampó” is one of the easiest recipes to make. Recipe of the Mallorcan “coca” with trampó Ingredients It is very important that all the ingredients are…
Mallorcan peppers coca
The Mallorcan coca with roasted red peppers is very tasty, but, it gives so much work that I used to wait for some relative to make it. However, since I…
La “coca” mallorquina
The coca mallorquina, like other foods, acquires its raison d’être when it is surrounded by diners. People who, for many reasons, get together to taste, share and enjoy. Mediterranean environment…
The porc negre: a victim of its own success in Mallorca
There was a time when the Mallorcan Porc Negre was on the verge of extinction. Today, the opposite is true: demand for sobrasada and meat from this traditional breed is…
The History of Olive Oil in the Mediterranean and in Mallorca
Olive oil is one of the most iconic products of Mediterranean culture. Its history began thousands of years ago in the eastern Mediterranean and, over time, the Phoenicians, Greeks, Romans…
