Gastronomy Mallorca – in addition to having a spectacular environment and some paradisaical places, will offer its tourists a quality, tasty and healthy gastronomic offer. You can enjoy a variety of typical foods in any corner of this island.
Gastronomy Mallorca – cuisine we refer to in this post, however, it must be said that there are a lot of typical products because Mallorca is rich in what the Mediterranean diet refers to. The Mediterranean gardens are rich thanks to the climate that we have here throughout the year; the sea within reach from any part of the island and the mere fact of being an island brings a series of endemic species that make the island’s gastronomy unique and special in the world.
So, here you have some recommendations that if you want to be part of the island, you should not miss.
TUMBET.
Originally, due to the exceedance of vegetables, this dish is based on frying potatoes, tomatoes, aubergines, green pepper, red pepper and garlic and can be cooked either with meat or with fish.
TREMPÓ.
Original typical food is this typical summer salad that can be eaten solo or with bread. It is seasoned with oil, salt and paprika and mixes different cold meats, with tuna and many vegetables such as tomato, onion, green pepper and red pepper.
“ARRÒS BRUT”.
Typical and native to the island, it is undoubtedly the “arròs brut” made with rice, peas, green beans, onion, tomato, garlic, chicken liver, rabbit, mushrooms and various condiments such as saffron, cinnamon, paprika and pepper. All this stew makes it very characteristic because the dark broth that all these ingredients give off with their spices highlights the flavor making it an autochthonous dish from Mallorca.
FRITO MALLORQUÍN
Another of the star dishes and oldest in Mallorcan cuisine is the “frit de matances”. It can be made with fish or only with vegetables, although traditionally the fried is known to be with liver and pork or lamb, potatoes, red peppers, chives, fennel, peas, garlic, salt, olive oil and hot pepper.
CARACOLES A LA MALLORQUINA
A good dish of snails with broth made with parsley, garlic, fennel, mint and chili leaves no one indifferent. They are ideal as a starter and are combined with the traditional “all i oli” to emphasize the flavor.
RAW SAUSAGES: SOBRASSADA, BOTIFARRÓ I CAMAIOT.
The “sobrassada”, on the one hand is a very typical sausage of the island, being raw and cured it has been introduced inside a pork casing and has been maturing in a place without humidity, similar to “camaiot” although made of lean pork chopped, black pepper, anise and salt. On the other hand, the natural “botifarró”, in the same way, gets inside lamb casings and each and every one of them can be eaten either raw or cooked. A mandatory delicacy while on vacation.
ENSAIMADA.
Finally, gastronomy Mallorca shows up the sweetest snack and probably the best known worldwide. Its preparation requires practically a day between cooking and preparation of the dough but without a doubt, it’s worth it. Originally from Palma in the seventeenth century and for festivals and celebrations, these “ensaimadas” are created with water, sugar, eggs, dough and butter and can be filled or not, with cream, chocolate or with the sweetest and most typical “cabello de angel”.
