Discover the gastronomy of Can Picafort, Mallorca
The cuisine is generally international, although specialities are usually fish. The typical dishes of the area are: Mallorcan soups, tumbet, escaldums (a stew), frito mallorquín (a fried Mallorcan dish), pork loin with cabbage, espinagada (a flatbread), empanadas, vegetable flatbreads and, of course, sobrasada and ensaimada.
Mallorcan soups: Simple to cook, it is one of the most typical dishes of Mallorca. Onions and peppers are heated in an earthenware casserole, and pieces of vegetable are added and left to reduce, adding pepper. It is left to cook and water is added. The vegetables are removed and bread is placed to absorb the stock. Once it has been absorbed, it is added to the vegetables and drizzled with olive oil. Finally, it is left to rest for a few minutes before serving.
Tumbet: A typical Mallorcan dish of aubergine, courgette, red pepper, potatoes, and ripe tomatoes with a simple preparation. Everything is fried separately, beginning with the potato and adding some crushed garlic, peeling the tomatoes when cutting them and adding sugar if they are not ripe enough. Once a sauce has formed, it is served in a clay dish in layers covered with the tomato sauce.
Pork loin with cabbage: This dish consists of blood sausage of minced pork with onion, cabbage, pork loin, raisins, black pepper, pine nuts, salt and sobrasada. It is made by marinating the pork with salt and black pepper, frying it and removing the cabbage leaves, rolling the cuts of pork with the leaves to fry them and adding them to the fried mince with the chopped onion and cuts of blood sausage with a little sobrasada. Finally everything is cooked over a low heat before serving.
Sobrasada: This is one of the best known cold meats of the island, made with pork and pepper which give it its characteristic red colour. The time for curing depends on the different sizes in which it is produced.
Ensaimada: The most typical product of Mallorca. It is a sweet dough in the form of a spiral, made in different sizes and which can contain different fillings. Its ingredients are flour, eggs, sugar, yeast, milk and lard. Its name comes from 'saïm', meaning lard. It is said that it was introduced by Arabs in the 10th century and that that is why it has its turban-like shape. Others say that it derives from the “bulema”, a very similar pastry that was formerly made by the Jews.