MENORCA UNESCO HERITAGE
Menorca has entered the UNESCO World Heritage list for its abundant and well-preserved prehistoric sites that give us a glimpse of how the first islanders lived and adds to another unique recognition from the same organization granted to the island in 1993. Biosphere Reserve.
30 years separate both recognitions and they highlight the nature and good conservation of the island that has always been distinguished by its landscapes, its calm and less built land compared to other tourist areas.
MENORCAN GASTRONOMY
Menorca, as a good Mediterranean island, has delicious vegetables and raw materials with which they make their typical dishes. There is a lot of variety, so we will talk to you about some typical dishes, but not the only ones.
As a starter we can enjoy an Oliaigu, straight from the garden, a soup made with tomato, onion, green pepper, garlic and complemented with "sopes" bread, slices of dry bread from previous days. Oliaigu is drunk hot in winter and in summer we can choose to drink it cold.
Another starter that is enjoyed in Menorcan cuisine are Alberginies, in Menorca they are vegetarian and are filled with the same eggplant, tomato, garlic, green pepper, onion and covered with breadcrumbs and parsley.
The main and recognized dishes are the Lobster Caldereta, Fornells is the town par excellence where this succulent and valuable dish is sold the most. Less expensive, but equally tasty is the Calamar a la Menorquina, a squid stuffed and cooked in the oven on a bed of potatoes or the Perol, a lamb or pork dish also cooked in the oven with Menorcan style potatoes.
Menorcan Pastry requires a point and a part, they make with great flavor and quality, savory pasta whose origin goes back, or at least there are the first references in medieval literature, we are referring to flaó, baked cheese pasta, also to formatjada, made with meat (pork or lamb), sobrasada, we also refer to the blondie, similar to a dumpling and which can be filled with tuna or spinach.
As for sweet pastries, we cannot ignore the ensaimadas with angel hair, cream, chocolate or empty, nor the coca bamba with a similar appearance, but taller and smaller in diameter, which is more similar to a sponge cake and is eaten in parties. Other less well-known sweet pastries are crepells (stuffed with preserves-figat) and pastissets.
As for a more elaborate pastry, there are individual and delicious cakes, surely of English heritage, since most have meringue as their attraction, such as the Imperial, the banya, coffee cake or pinyons. You can't leave the island without trying some of them.
CRAFTS AND TYPICAL PRODUCTS
Menorca was under English rule for almost the entire 18th century, except for a period of 7 years when it belonged to the French crown. The natural port of Mahón, one of the 3 largest in the world, was a source of desire that pitted 3 monarchies against each other, the Spanish, English and French.
The English imprint can be perceived in the architecture, very different from the rest of the Balearic Islands, it is characterized by whitewashed houses, carriage green blinds, white sash windows and a particular closure like handles on the doors. Mahón is a good reflection of this, since the English turned it into the capital of the island, which until now was the traditional and aristocratic Citadel. Mahón grew thanks to the great activity in its port and therefore a greater number of buildings from this time of British rule can be seen.
The English left traces in the pastry and in the production of the island's typical Gin, Gin Xoriguer
Before tourism, Menorca also had a small and recognized footwear industry, there are very relevant Spanish brands that manufacture on the island and as a star and very characteristic product we find the encompass, a peasant sandal, made of leather, with a tire sole. and very versatile with any piece of clothing.
Also famous for its high-quality and designer jewelry, good brands and workshops are still in force today.
As for gastronomic products that can travel in addition to ensaimadas, you can buy Mahón Cheese and Menorcan sobrasada, which are different from the Mallorcan one.
