October / 2025

The cloudy origin of buñuelos

With the arrival of autumn days and prompted by the first hints of cold weather, warm sweet desserts...

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October / 2025

Coques Bambes, history and recipes

In a previous chapter, we discussed the combination of ingredients that make up the structure of coc...

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September / 2025

Coques Bambes, origin of the name and structure

If there is one area in which Mallorcan chefs have really let their imagination run wild, it is in t...

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July / 2025

El calendari dolç i salat dels motlles The sweet and savoury calendar of Mallorcan baking moulds

In Mallorca, every festivity has its own sweet treat, and every sweet treat has its own mould. This ...

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April / 2025

FORMATJADES CUARESMALES (LENT FORMATJADES)

Lenten cuisine of yesteryear included preparations that are now partially absent from our tables and...

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April / 2025

Easter, the gastronomy of passion

The island’s Easter cuisine – from Palm Sunday to Easter Sunday – is determined by...

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February / 2025

ENSAIMADA DE CARNAVAL

When the ‘Darrers Dies’ (last few days) arrive, as Carnival is also known in Mallorca, we find in ou...

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February / 2025

WHEAT CULTIVATION IN MENORCA

Many varieties of wheat were sown in Menorca, although the best known was Triticum sativum, with num...

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January / 2025

Eel spinagada, a pasta linked to the territory

Within the inherited, assumed and lived cuisine, we often come across dishes, typical pastas… ...

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December / 2024

At Christmas, traditionally made turron (nougat)

According to the generic definition in the Catalan-Valencian-Balearic Dictionary, turron (nougat) is...

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November / 2024

«Pan de aquí, horno y tradición» (Bread from Here, Oven and Tradition), a brand that is very much ours

The collective brand ‘Bread from here, oven and tradition’ identifies the shops elaborating traditio...

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October / 2024

The baker’s trade: artisanry in the age of globalisation

The baker´s work is a craft. His product is made by hand and as such contains, in a real and metapho...

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