No product can be more famous or typical of the Balearic Islands. This sweet cake, shaped like a spiral, has become the breakfast par excellence not only of Mallorcans and visitors alike; it has even spread to bars and cake shops across the seas.
Bunyols for the “Revetla de les Verges”
In this fiesta suitors would court their sweethearts by hiring music groups to serenade them. The women in turn would give the musicians ‘bunyols’ (fritters) and sweet wine.
“Flaó” and “Greixonera”
In olden times, every typical dish of the ‘Pitiusa’ islands (Ibiza and Formentera) was eaten at a certain time of year. This is the case of “flaó”, which is associated to the Easter season, and “greixonera”, for family celebrations.
“Rubiols” occupy an important place in the island’s confectionery. Although they are found in patisseries all year round, many families make them during Holy Week, along with “panades” (pies).