Food and Drink:
food is predominately based around pork, fish and vegetables and has generous
use of garlic and olive oil. Some Mallorcan specialities are: ‘frit’
- a fry-up using meat, potatoes, onion and tomatoes; it will be found on most
menus alongside ‘tumbet’ - a Mallorcan-style ratatouille of
aubergines, potatoes and peppers in olive oil; plus other classic dishes
including ‘llom amb col’ (pork wrapped in cabbage with pine nuts and
raisins), and ‘lechona asada’ (roast suckling pig).
is widely available but is not a Mallorcan dish; the local equivalent is ‘arros
brat’ - saffron rice cooked with chicken, pork and vegetables. Seafood is
also popular, especially lobster, prawns and sardines, a Mallorcan speciality is
sea bass baked in rock salt.
are fairly limited in Mallorca, choices often consist of ‘helado’
(ice cream) and ‘flan’ (crème caramel); an interesting alternative
is ‘gato de almendras’ - almond cake served with toasted almond ice
cream. Something Mallorcans are very proud of their ‘ensaimadas’
- fluffy, spiral-shaped pastries which are filled and dusted with sugar.
was thought to be introduced to Mallorca by the Romans; records show that grapes
were still grown during the Moorish rule, but drinking of wine and spirits was
forbidden under the Islamic religion. It wasn't until the Catalan conquest, when
wine became a staple accompaniment to any meal, this saw an expansion in its
cultivation and production.
destroyed the French vineyards in 1882, so the owners signed agreements with
Spain leading to many Mallorcan smallholders uprooting their cereal and
vegetable crops to replace with vines to cash in. The emphasis was on quality
rather than quantity, and by 1891 there were 30,000 hectares of vines on the
However, phylloxera also devastated the Mallorcan vineyards in 1891, wiping out most of the wines. Mallorca has never repeated such a degree of dependence on any one single crop. Although vine cultivation was re-introduced,
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