frit de pascua mallorca
coca de albaricoques
Easter in Majorca, as well as a perfect excuse for enjoying the first days of sunlight on the island, is a markedly religious celebration. A year ago in this same blog we already explained the origins of this festivity and left you with some tips for enjoying the visual spectacle into which the Easter processions of the various congregations has become, both in Palma and in the towns of the island’s part forana.
But for those of you who are new to the blog, as well as those of you who already know us, you will already know that in Mallorca all celebrations are a perfect excuse for sitting around a good table and enjoying a delicious meal paired with the very best wines. We Mallorcans are lucky enough to be able to enjoy one of the richest and most unique gastronomic cultures in the Mediterranean, and today we want to recover the one related to the Spanish Easter celebrations.
When talking about Easter in Mallorca one must inevitably mention the panades, circular-shaped pies, which are eaten especially on Fridays of Lent with all sorts of fillings, the most popular of which is lamb although there is also pig or rabbit and peas, sobrasada, mussola, octopus or squid. Panades are usually served alongside cocarrois, crescent-shaped pies and vegetables stuffed with raisins and pine nuts.
For those who prefer a plate and a fork, our tradition offers the frit de pascua, a recipe based on bacon, lamb blood, potatoes, peas and fennel that used to be eaten after the Easter mass in order to symbolize the end of the Lent and the abstinence.
And seeing as you can’t have a party without sweet, for these dates we recommend you try the crespells or the robiols (semicircular pieces of fine pasta stuffed with brossat - cottage cheese -, angel hair or all sorts of jams) or the apricot coca, a delicious sponge cake covered in pieces of this fruit and sugar.
Some of the more traditional recipes, such as the fullats, the flaons, or the rotllos (typically eaten on Good Thursday in Alcudia), are also an important part of the gastronomic repertoire you will encounter on these days, though perhaps less often and in more localized areas.
Easter is a real gastronomic experience on our island. We invite you to discover it and explore it with us.
Photo: Fornet de la Soca