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 i...

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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 trad...

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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 metaph...

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