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In Pictures: A hands-on exploration of Mallorca’s food culture
By Tom Adkinson
November 18, 2022
MALLORCA, Spain – Deborah Piña Zitrone is on a mission to promote and preserve the food traditions of Mallorca, a Spanish island in the western Mediterranean Sea. Her tactic is welcoming visitors into her culinary world and having them fix their own lunch or dinner, sometimes after a guided excursion to a local market to buy fresh ingredients. Her guests learn about arroz meloso de sobrassade y alcachofas (a hearty main dish with sobrassada, a pork and paprika sausage, artichokes and a Spanish version of risotto called meloso), queso de oveja roja Mallorquina (Mallorcan red sheep cheese), rubiols (a pastry filled with brossat, a cheese curd similar to ricotta) and other dishes, depending on the season. A day with Piña opens a window to an island destination with many flavors.
Ready for cooking class
Deborah Piña Zitrone, traveled the world as a lawyer, but returned to her home in Mallorca to enjoy a low-key life of cooking for others and teaching visitors about Mallorcan culinary heritage. Image by Tom Adkinson
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Prepped and ready
Island almonds, olives, capers and other ingredients await guests in Piña’s kitchen workshop. Some snacking is allowed during dinner preparation. Image by Tom Adkinson
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It’s all in the wrist
Piña coaches a slightly reluctant guest how to mix the dough for a dessert pastry called rubiols. The pastry is a Mallorcan favorite at Easter. Image by Tom Adkinson
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Stirring the pot
This broth is key to the evening’s main course. Piña builds the broth from scratch with spring onions, green pepper, garlic and ramallet tomatoes, a variety indigenous to Mallorca. Image by Tom Adkinson
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Something special
At a guest’s request, Piña worked up this Mallorcan variation of a French tapenade, using green olives, almonds, sundried ramallet tomatoes, garlic, olive oil, parsley and lemon zest. Image by Tom Adkinson |
The main course
After the guests are seated, Piña serves the main course. Tonight, it’s arroz meloso with Mallorcan pork sausage and artichokes. Image by Tom Adkinson |
At the table
Piña’s workplace and dining room are in an 18th century bakery that is part of a building that is even older. The setting is ideal for conversation about Mallorca’s food, history and culture. Image by Tom Adkinson |
Saving dessert photographically
Only photos will be left of this tray of rubiols before the evening is over. The guest-made pastries are filled with a local cheese similar to ricotta. Image by Tom Adkinson |
Trip-planning resources: DeborahsCulinaryIsland.com, Mallorca.net and Spain.info
(Travel writer Tom Adkinson’s book, 100 Things To Do in Nashville Before You Die, is available on Amazon.com.)
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