Christmas Kitchen

Majorca has a special flavour all year round, but at Christmas it will certainly be even more intense. Nuances, tradition and history take centre stage.

Majorca tastes of "galets" (type of pasta shaped like a snail), "porcella" (suckling pig) and almond nougat. Majorca tastes like "Misa del gallo" (midnight mass on Christmas Eve) and "Canelones de Sant Esteve" (traditional Christmas dish).

Christmas has the virtue of gathering us around a table with our family. The traditional recipe book, handed down from generation to generation, is the invisible thread that links past and present.

Our grandmothers' laid tables are still present through our own recipes, which, however much we renew them, always retain their charm.

In Majorca, Christmas is synonymous with the "Plato de Cuchara" (stews). This is why soups and stews have a privileged place in the Olympus of our delicacies. The most famous of all is the "bullit de Nadal" (Christmas stew), which is characteristic of the interior and the most rural areas. Together with the Christmas soup or the stuffed soup, made from minced meat or pâté filled noodles, they are the favourites at Christmas.

After a stew, when the stomach is already saturated and demands more, comes the "Porcella Rostida" (suckling pig) or the "Escaldums de Pavo" (hearty stew with turkey).

The perfect ingredient for a perfect menu almost comes directly from the Mallorcan almond trees, those almond trees that in a few months give our fields the aspect of a winter sea.

Turrones, almonds, polvorones and ensaimadas extend the festive meal until the words are more powerful than the hunger.

But the best thing about Christmas, despite the preparations, the recipes, the sweet and savoury ones, is still the communion. And may it be like this for many years to come.

From MON PORT we wish you and your loved ones a Merry Christmas.

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