The mediatic and followed chef Jamie Oliver has devoted an article in the latest issue of its magazine to the cuisine of Mallorca. Under the headline “Eat like a local in Mallorca,” the chef promotes the typical products and dishes of the Island that he has been in love.

In the report emphasizes the progression of Mallorca as a gourmet destination thanks to the work and dedication of an outstanding group of local chefs, artisans and local producers.

The article gives an overview of a range of traditional gastronomic products highlighting both the raw material and its traditional production process. The list starts with the known coca de trampó, and according to the chef says, no visitor should miss.

Emphasizes, also, its special mention to the sobrasada, cured meats par excellence of the island and that the chef defines it this way “as a kind of sausages with minced pork raw and cured with sweet red pepper spice called paprika”.  The magazine also devotes few words to the ensaimada and specifically to the Fornet de la Soca in Palma. Defining Tomeu Arbona, its owner, as a genius who works hard to publicize the mallorcan gastronomy, especially, the traditional pastry of the island.

Solivellas olives and oil deserve another stop. Solivellas family, strongly in love with the products of the island, creates a series of oils on their farm, called Es Guinyent both Picual and Arbequina local and foreign such as Frantoio and Koroneiki. As for the wine, highlights the cellar ‘Four kilos’ located near Felanitx and is at the forefront of contemporary movement came from Mallorca, using a mix of local and international varieties for the production of red wines, 4 Kilos and 12 Voltios.

As for the cheese, extols the made from Majorcan red sheep and mentions the farm of Lloseta in which a special organic cheese is produced and available in delicatessen stores in Palma. Continues the list of exceptional products with bread ‘xeixa’ traditional flour on the island, and in this case talking about Tomeu Morro and his wife Bianca Riso, a farmer from Pollença  that ten years ago began the task of recovering the varieties traditional wheat and starting a small business, Arc al Cel, which include all the baking process.

The chef describes Soller red prawn that founds in municipal markets of L’Olivar and Santa Catalina as “the king of seafood on the island”. He concluded his review of the main products of the island with deserved mention to “Quelitas”, as “irreplaceable element of Mallorcan snack culture, the excellent “Flower of salt”or “Tap Cortí” paprika rescued from oblivion that have become gourmet products.

In addition, there are more news about gastronomy in Mallorca, recently the chef Marcel Ress has been at the controls of Restaurant Verd. In it, he will lead a team of young local talent, with a kitchen and a menu heavily influenced by the diversity of the local cuisine.

Definitely, Mallorca is a paradise with much to offer, among other things, a varied gastronomic culture that knows no rival!