Photos of Dishes, desserts and foods typical of Mallorca
Cuisine and Gastronomy of Mallorca
One of the most popular dishes is the fried Mallorcan (Majorcan frit), which is a liver fried with potatoes and peppers, can be blood and / or offal from sheep, pig or even a sailor. It should also make mention of the Mallorcan soups, tumbet, loin with cabbage or esclatasang (more tasty variety rovellones found in the Iberian Peninsula), and stuffed eggplant. There are various ways of preparing rice, the most typical is called arròs brut, which is a rice with mushrooms, snails, pork, rabbit and poultry.
The pa amb oli, typical of some dinners, is also in the regional dish of the island. The sausages are also one of the main elements of its cuisine, spicy sausage, butifarrón, blanquet, camaiot and others.
At typical family meals and meetings generally do roasted pork diced potatoes seasoned with herbs from the island, such as rosemary. The salad is usually eaten in summer or the porcella, is known as trempó and is made with tomato, onion and green pepper.
The excellence sweet is ensaimada often taken at breakfast, but also family size are filled with cream, pumpkin, chocolate or sobrasada. In essential Easter pies, stuffed with spinach and raisins, but the rest of year are also chicken with peas, tuna or sobrasada. Pulp can be made sweet or salty, but are most common in salt paste. Are also typical robiols and crespells, traditionally filled with ricotta, pumpkin jam and jelly. It is also very common vegetable called coca de verdura, made of traps or roasted red peppers, along with cocarolls, which are a sort of triangular patties stuffed with vegetables and raisins.
Mallorcan wines are having good reception in other parts of Spain and Europe in recent years. Mallorca has two Appellation: DO D.O. Binissalem-Mallorca Pla i Llevant, as well as a geographical indication Vino de la Tierra Mallorca.
Source: http://es.wikipedia.org/wiki/Mallorca # Gastronom.C3.ADa