Side, Snack, Appetizer

Aceite de Mallorca

Extra virgin olive oil made in mallorca, balearic islands, spain using arbequina, empeltre, majorca and picual olives

Side, Snack, Appetizer

Aceituna de Mallorca

Table olives from mallorca, balearic, spain that are fermented in brine and prepared three different ways: green, bruised green and black

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Allioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Almendra de Mallorca

Almonds from mallorca, balearic islands, spain

Main

Arroz brut

Mixed rice with meat, vegetables and spices

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Side, Snack, Appetizer

Butifarra

Botifarra (spanish: butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the catalan cuisine. botifarra is based on ancient recipes, either the roman sausage botulu or the lucanica, made of raw pork and spices, with variants today in italy and in the portuguese and brazilian linguiça.in colombia, butifarras soledeñas are a popular tradition in soledad, atlántico.

Main

Caldereta de langosta

Lobster stew

Main

Caldo de pescado

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Dessert, Sweet

Canutillos

Puff pastry tubes filled with pastry cream, similar to cannoli

Side, Snack, Appetizer

Caracoles

A snail is, in loose terms, a shelled gastropod. the name is most often applied to land snails, terrestrial pulmonate gastropod molluscs. however, the common name snail is also used for most of the members of the molluscan class gastropoda that have a coiled shell that is large enough for the animal to retract completely into. when the word "snail" is used in this most general sense, it includes not just land snails but also numerous species of sea snails and freshwater snails. gastropods that naturally lack a shell, or have only an internal shell, are mostly called slugs, and land snails that have only a very small shell (that they cannot retract into) are often called semi-slugs. snails have considerable human relevance, including as food items, as pests, and as vectors of disease, and their shells are used as decorative objects and are incorporated into jewelry. the snail has also had some cultural significance, tending to be associated with lethargy. the snail has also been used as a figure of speech in reference to slow-moving things. the snail is the same or similar shape as the cochlea.

Dessert, Sweet

Cardenal de Lloseta

An oblong sponge cake made with meringue and filled whipped cream

Dessert, Sweet

Coca de albaricoque

Sweet flatbread topped with apricots, and often also contains sobrasada

Dessert, Sweet

Coca de cuarto

Mallorcan sponge cake

Dessert, Sweet

Coca de patata

Sweet rolls made with boiled potatoes, flour, lard, topped with powdered sugar

Side, Snack, Appetizer

Coca de trempó

Flatbread topped with tomatoes, onions, sweet peppers

Side, Snack, Appetizer

Coca Mallorca

Flatbread topped with a variety of savory or sweet ingredients such as fruit, seafood, cheese, vegetables, meat

Side, Snack, Appetizer

Cocarrois

Savory pastries filled with vegetables, spinach, raisins, chard, sweet red peppers

Main

Cordero asado

Roast lamb

Dessert, Sweet

Crespells

Shortbread cookies with lemon or orange flavors that come in many shapes, common during easter

Main

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in spanish, other southern european, latin american, and iberian-influenced cultures around the world. the name comes from the spanish verb "empanar" (coat with bread), and translates as "enbreaded", that is, wrapped or coated in bread. they are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.

Breakfast

Ensaimada

The ensaimada is a pastry product from mallorca, balearic islands, spain. it is a common cuisine eaten in southwestern europe, latin america and the philippines. the first written references to the mallorcan ensaïmada date back to the 17th century. at that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. the ensaïmada de mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. the handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. the name comes from the catalan word saïm, which means 'pork lard' (from the arabic shahim (شحيم), meaning 'fat'). in mallorca and ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Dessert, Sweet

Ensaimada

The ensaimada is a pastry product from mallorca, balearic islands, spain. it is a common cuisine eaten in southwestern europe, latin america and the philippines. the first written references to the mallorcan ensaïmada date back to the 17th century. at that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. the ensaïmada de mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. the handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. the name comes from the catalan word saïm, which means 'pork lard' (from the arabic shahim (شحيم), meaning 'fat'). in mallorca and ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Side, Snack, Appetizer

Ensaimada de Mallorca

The ensaimada is a pastry product from mallorca, balearic islands, spain. it is a common cuisine eaten in southwestern europe, latin america and the philippines. the first written references to the mallorcan ensaïmada date back to the 17th century. at that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. the ensaïmada de mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. the handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. the name comes from the catalan word saïm, which means 'pork lard' (from the arabic shahim (شحيم), meaning 'fat'). in mallorca and ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Main

Escaldums

Chicken or turkey stew with almonds, sultanas, meatballs, sobrasada

Side, Snack, Appetizer

Esqueixada

Esqueixada (catalan pronunciation: [əskəˈʃaðə]) is a traditional catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. specific recipes vary, with some including ingredients such as eggplant and bell peppers. esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. it is often served as a tapas dish.esqueixada is sometimes described as the "catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade. the name of the dish comes from the catalan verb esqueixar, to tear or shred. the salt cod in the dish is always shredded with the fingers, never sliced or chopped, to achieve the correct texture.

Main

Fava parada

Soup made with puréed fava beans, pork (e.g., trotters, tail, ear), sobrasada and/or botifarra sausage, noodles, tomato, leeks

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Flaó

Flaó (plural flaons, pronounced [fləˈons]) is a cheesecake or tart found in spanish cuisine popular from catalan speaking areas. it is claimed by majorca, ibiza and formentera, with some controversy. traditionally flaons were part of easter family celebrations in menorca, but now they are available all year round.in some regions flaons are a type of crescent-shaped pie filled with jam and honey in calasseit, taragon, or some type of cheese, varying according to the location. honey was used traditionally, but in modern times sweet flaons are usually sweetened with sugar. historically, the first recorded mention of these cakes is from 1252 and they are mentioned as well in ramon llull's book blanquerna, written in 1283.

Main

Frito Mallorquin

A stir fry of meat, lamb liver, offal, blood, red peppers, beans, vegetables, potatoes, mushrooms

Dessert, Sweet

Gato d'ametlla

Sponge cake made with almond flour, lemon zest, cinnamon, serve with, for example, vanilla or almond ice cream

Drink

Gin

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (juniperus communis).gin originated as a medicinal liquor made by monks and alchemists across europe, particularly in southern italy (salerno), flanders and the netherlands, to provide aqua vita from distillates of grapes and grains. it then became an object of commerce in the spirits industry. gin became popular in england after the introduction of jenever, a dutch and belgian liquor that was originally a medicine. although this development had been taking place since the early 17th century, gin became widespread after the 1688 glorious revolution led by william of orange and subsequent import restrictions on french brandy. gin subsequently emerged as the national alcoholic drink of england. gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. after juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit flavours or often a combination. it is commonly consumed mixed with tonic water in a gin and tonic. gin is also often used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.

Dessert, Sweet

Helado de almendras

Almond ice cream

Drink

Hierbas Ibicencas

Aniseed liqueur from ibiza

Drink

Horchata de chufa

Horchata made with chufa (tiger nuts), serve with fartons (pastries)

Side, Snack, Appetizer

Llonganissa

Longaniza (spanish pronunciation: [loŋɡaˈniθa], or american spanish: [loŋɡaˈnisa]) is a spanish sausage (embutido) similar to a chorizo and also closely associated with the portuguese linguiça. its defining characteristics are interpreted differently from region to region. it is popular in the cuisines of several regions of spain, argentina, uruguay, puerto rico, dominican republic, el salvador, mexico and chile. in the philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.

Main

Lomo con col

Pork loin wrapped in cabbage, then stewed with vegetables, tomatoes, sausages, wine

Side, Snack, Appetizer

Mahón-Menorca

Pressed cheese made with cow's milk from brown swiss, friesian or menorcan cows, may also contain up to 5% of ewe's milk from menorcan sheep, from mahón-menorca, balearic islands, spain

Side, Snack, Appetizer

Mahón-Menorca

Pressed cheese made with cow's milk from brown swiss, friesian or menorcan cows, may also contain up to 5% of ewe's milk from menorcan sheep, from mahón-menorca, balearic islands, spain

Main

Monkfish

Members of the genus lophius, also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the atlantic and indian oceans. lophius is known as the "monk" or "monkfish" to the north sea and north atlantic fishermen, a name which also belongs to squatina squatina, the angelshark, a type of shark. the north european species is lophius piscatorius, and the mediterranean species is lophius budegassa.

Dessert, Sweet

Neula

Neula (catalan pronunciation: [ˈnewlə], plural: neules) is a type of catalan biscuit, eaten traditionally in christmas with cava (catalan champagne) and torró. they are often dipped into cava. it consists of a very thin sheet of a mixture of egg whites, butter, sugar and flour, flavoured with lemon and rolled. at present there are some other popular versions, as neules stuffed with torró de xixona or others covered with a chocolate lay. at present, although they are typical on christmas, they can sometimes be eaten during the rest of the year, for example with crema catalana or ice creams.

Main

Ollada

Ollada (catalan pronunciation: [uˈʎaðə], also named as putxero or perolada in the valencian community) is a traditional catalan dish. is based in boiling vegetables and meat in a casserole.

Dessert, Sweet

Orelletes

Fried dough, similar to elephant ears at american carnivals

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Main

Pa amb oli

Sliced country bread topped with cold cuts, ham, cheese, sobrasada, tomato, olives, olive oil, pickled fennel or capers

Drink

Palo and herbes de Mallorca

Herb liqueurs from mallorca

Main

Panades

Meat pies made with lamb, sobrassada, peas, common during easter

Main

Pescado

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Porcella rostida

Roast suckling pig

Dessert, Sweet

Robiols

Small sweet fried pies (empanada) filled with, for example, fruit, marmalade, cheese, custard, dulce de leche

Drink

Sangria

Sangria (english: , spanish: sangría [sãŋˈɡɾi.a], portuguese: sangria [sɐ̃ˈɡɾi.ɐ]) is an alcoholic beverage originating in spain and portugal. under eu regulations only those two iberian nations can label their product as sangria; similar products from different regions are differentiated in name. a punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits. sangria is very popular among foreign tourists in spain even if locals do not consume the beverage that much. it is commonly served in bars, restaurants, and chiringuitos and at festivities throughout portugal and spain.clericó is a similar beverage that is popular in latin america.

Main

Sea bream

The sparidae are a family of fish in the order perciformes, commonly called sea breams and porgies. the sheepshead, scup, and red seabream are species in this family. most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. they are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. there are hermaphrodites in the sparidae. protogyny and protandry appear sporadically through this lineage of fish. simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since sparidae are found in shallower waters. species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination.most species possess grinding, molar-like teeth. some of the species, such as polysteganus undulosus, have been subject to overfishing, or exploitation beyond sustainable recovery.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sepia a la mallorquina

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Side, Snack, Appetizer

Sobrasada

Sobrassada in balearic or sobrasada in spanish, is a raw, cured sausage from the balearic islands (spain) made with ground pork, paprika and salt and other spices. sobrassada, along with botifarró, are traditional balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in minorca, majorca and ibiza. the chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions (high humidity and mild cold) which are typical of the late balearic autumn.

Side, Snack, Appetizer

Sobrasada de Mallorca

Spreadable minced pork sausage seasoned with pimentón (paprika) from palma de mallorca, balearic islands, spain

Main

Sopas mallorquinas

Vegetable and bread stew, made with seasonal vegetables based on the availability of specific crops

Main

Suquet de peix

Seafood soup

Side, Snack, Appetizer

Tombet

Tombet or tumbet is a traditional vegetable dish from majorca, consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. it is available at almost every local restaurant on the island. tombet is often served along with fish or meat, but on its own it makes a good vegetarian dish.

Dessert, Sweet

Tortell de reis

Ring-shaped pastry or sweet bread filled with marzipan or whipped cream, may also be topped with glazed fruit, traditionally eaten on january 6 (epiphany)

Side, Snack, Appetizer

Trampó

A fresh salad of tomatoes, onions and green peppers in olive oil, salt, may also be made with vinegar, lemon juice

Main

Wiener schnitzel

Wiener schnitzel ( german: [ˈviːnɐ ˈʃnɪtsl̩]; from german wiener schnitzel 'viennese cutlet'), sometimes spelled wienerschnitzel, as in switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. it is one of the best known specialities of viennese cuisine, and one of the national dishes of austria.