Balearic cuisine of Mallorca
Balearic cuisine of Mallorca – is ancient and exquisite, varied and very tasty.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
- Olive oil is the most commonly used fat in Balearic cooking. Butter is used sparingly, even in dishes frequently relying upon butter in other parts of the world.
- Mayonnaise: (Is Called All i oli, that means garlic and oil in Catalan) Some historians argue that mayonnaise originates from Mahon (known in native Catalan as Maó), the capital of the Balearic island of Menorca.
It relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke). Also, wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms. All sorts of pork preparations (sausage from Vic, ham), all sorts of cheese, poultry, lamb, and many types of fish like sardine, anchovy, tuna, and cod.
The traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main producers of swine products in Spain) to fish-based recipes along the coast.
The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon botifarra (pork sausage) and the characteristic picada. Picada – ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits.