food from the balearic islands

Floating between Spain and the North African coast, the four main islands - Mallorca, Menorca, Ibiza and Formentera - have maintained their individuality and history. The historic farm and maritime tradition has created a rich gastronomy that includes coral birds, the Balearic pig, olive oil, almonds, and cheese. The gastronomy is comprised of many delectable and pleasurable dishes. The cuisine takes full advantage of the islands' resources and the many cultures (Greeks, Phoenicians, Romans, Arabs, French, English...) which have passed through over the years and left their mark.

The Balearics most famous product is not actually of Spanish origin. The dressing known as mayonnaise (mahonesa) was invented here. Under French rule, the general was unimpressed with local cuisine and ordered a sauce to be made from the only ingredients to hand which was oil and eggs. The result was salsa mahonesa (Mahon sauce), which we now know as mayonnaise.

The Balearic Islands in February enjoys the incredible beauty of the almond blossom, which is an essential ingredient in traditional cooking from the islands. One type "ramallet" are braided together into bundles and hung up to dry in the open air. When combined with other ingredients they make very tasty starters, breakfasts or suppers. The two seafood products that differentiate the Balearic Islands from the rest of the Mediterranean are the Mallorquin shrimp and the Menorquin lobster.

In Menorca you will try fish and seafood at their best: Caldereta de Langosta, seafood with peppers, onions, tomato, garlic and herb-flavored liqueur, or Arroz con Langosta, seafood and rice. A true Menorcan luxury is the spiny lobster stew. Another speciality is Perdiz Menorquina - partridge prepared in the island's typical style. "Queso de Mahon" is a cheese exported from the port of Mahon. It sticks out on cheese counters because of its heavy yellow wax seal. It also has quite a strong, pungent taste.

Mallorca offers a variety of clear soups with noodles, fish or meat, and vegetable sauces, including the dish ‘Tumbet'; made of sliced potatoes and eggplants covered with tomato sauce and peppers. Seafood lovers shouldn't miss the ‘Cigala Mallorquina'- a species that exists only here. Rostit - pork made in the oven with liver, eggs, bread and apples. Pollo relleno de Granada - chicken stuffed with pomegranates, Pechuga de Pavo con Salsa de Almendras - turkey in almond sauce, and Pichones en Salsa de Castanas - pigeon in chestnut sauce.

The islands also have excellent sausages; especially the typical and well-known "sobresada" or the blood sausage (named after the protected area Sobrassada in Majorca). There are also the mouth watering grilled sausages 'Butifarra.

Those with a sweet tooth will be spoilt for choice with temptations such as baked cottage cheese, the main milk pudding and another favourite is the "coca de albaricoques" (apricot cakes) the very traditional "ensaimadas" (spiral shaped pastries which are officially named Ensaïmadas de Mallorca) which are famous world-wide, or the small sponge cakes called "quartos", "rubiol", "crespell", "flao" and "gato de almendra".

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