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Balearic cuisine

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Title: Balearic cuisine  
Author: World Heritage Encyclopedia
Language: English
Subject: Catalan cuisine, Spanish cuisine, Balearic cuisine, Valencian cuisine, Tombet
Collection: Balearic Cuisine, Spanish Cuisine, Spanish Cuisine by Autonomous Community
Publisher: World Heritage Encyclopedia

Balearic cuisine

Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.

"Ensaïmades", a typical Majorcan pastry

Bakery and confectionery



Coca de trempó, typical in summer in the Balearic Islands

Traditional vegetables dishes are:


A sobrassada




  • Olive oil is the most commonly used fat in Balearic cooking. Butter is used sparingly, even in dishes frequently relying upon butter in other parts of the world, e.g., ous ferrats(fried eggs)
  • Mayonnaise: (Is Called All i oli, that means garlic and oil in Catalan) Some historians argue that mayonnaise originates from Mahon (known in native Catalan as Maó), the capital of the Balearic island of Menorca.


Maó cheese

See also

External links

  • Menorcan cuisine. Recipes of traditional cuisine and gastronomy of Menorca. Discovering Menorca.
  • Balearic Cuisine Take a taste of Islas Baleares
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