Mallorca produces rich and tasty vegetables, such as aubergines, potatoes and tomatoes, thanks to the island’s favorable climate and rich soil. More than 1000 hectares of land in Mallorca are planted with a variety of different tomatoes. Tomatoes from ‘Ramallet’ are especially rich in pulp and can be kept for long periods of time hanging in the kitchen, ready to use in a ‘pa amb oli’. Vegetables from Mallorca are the main ingredients in some of the most emblematic Mallorcan dishes.
Mallorcan Sopes, can be translated as ‘Mallorcan soups’ but it is not a soup at all. As a poor man’s dish, sopes are made from leftover Mallorcan bread and dipping them in a mixture of cabbage, cauliflower, leeks and, in general, any other seasonal vegetables. A lot of garlic and some ‘Ramallet’ tomatoes to give it flavor, make this dish a tasty and abundant meal, perfect for winter days by the fire in a Mallorcan winery.
Trempo is the Mallorcan salad par excellence. No Mallorcan summer lunch will be without a Trempo. The idea is to use all the tasty summer vegetables on the island, the juicy red tomatoes, the white onions and the small light green peppers, chop them all nice and small and add a pinch of sugar and a drop of water so that they all the vegetables ooze some of their natural juices. Enjoy a warm with a generous slice of Mallorcan bread, it is best to lick all the juices!
Tumbet is a delicious dish that combines potatoes, aubergines, green peppers, tomato and garlic. The vegetables are fried in olive oil, stacked on top of each other, and then topped with tomato sauce. Served hot or cold, this dish is quite laborious to prepare and extremely tasty.
Vegetable coca, thin dough covered with delicious red and green peppers, tomatoes, onions, parsley and garlic. It can also be called Coca de Trempó in which case it will be covered with all the vegetables in a hardened salad.
And of course ..
Pa amb oli. Literally translated as ‘bread with oil’, this dish is a Mallorcan classic that can be served in various ways; with cheese, sausages, garlic or capers. What is Pa amb Oli’s problem? Well, the big problem is the ingredients! Absolutely essential for the creation of an authentic pa amb oli is the Mallorcan bread, the Mallorcan olive oil, and the star of the dish are the ‘ramallet tomatoes’, the special Mallorcan tomatoes that are so full of pulp that it is easy to rub them. through the bread for a fantastic tomato spread.