Speak the Culture: Spain: Be Fluent in Spanish Life and Culture

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1. Identity: the
   building blocks of
   2. Literature
   and philosophy
   3. Art and
   architecture
   4. Performing
   arts
   5. Cinema
   and fashion
   6. Media and
   communications
   7. Food and drink 8. Living culture:
   the details of

v.The Islands

Unsurprisingly, seafood dominates in the Balearics, but

sausage connoisseurs take note, on Majorca you can

sniff outsobrasada, an air cured sausage seasoned with

paprika. Made from the meat of black pigs, the sausage

is commonly eaten raw.The Spanish royal family make a

regular pilgrimage to Cala Fornells on the nearby island

of Minorca to dine on thecaldereta de langosta, spiny

lobster stew, a local speciality. Minorca also harbours

Mahón cheese, a rare Spanish cheese made from cow’s

milk. In the Canaries spicy sauces give new life to a

variety of savoury dishes:mojo, a hot red pepper

concoction is popular on everything from limpets to

potatoes.

Balearics

Pa amb oli– simply toasted bread drizzled with olive oil,

sometimes with an added tomato.

Canaries

Gofio– roasted corn dish taken as an accompaniment;

thought to have prehistoric roots.

Iconic dishes from the islands

Mahon’s famous cream
Documents dating back
to the 16thcentury back
up what the Minorcans
have always believed;
thatsalsa mahonesa
(mayonnaise) originated
on their fair isle. The
recipe was adopted by
the French when they
took Minorca from the
British in 1756. Whether
eaten plain or flavoured
with garlic, the only rule
is thatsalsa mahonesa
should arrive at the table
straight from the kitchen,
foregoing the chill of the
fridge.

Uncool as a cucumber
Cucumber is a dirty word
on Minorca. Islanders
have long viewed the
unfortunate fruit (yes,
technically it’s a fruit) as
a symbol of English
occupation (the English
brought it over) and as a
consequence it’s been
rejected outright as a
foodstuff.