Ensaimada of
Mallorca

Origin Denomination Mallorca

The Mallorcan Ensaimada (from the catalan ensaimadas, of pork lard) is a food of sweet dough, fermented and cooked in the oven made with a rough flour, water, eggs, main dough and lard (which is called Saim in catalan). It is a confectionary product with great tradition on the island. From ancient times it has been continually made and consumed in Mallorca.

History

In the XVII century we can find the first reference written about the Mallorcan Ensaimada. In this period even though the principal destiny for the wheat flour was for making bread, documents exist were the making of Mallorquine ensaimadas with local festivals and celebrations.

The historical references demonstrates that Mallorca’s ensaimadas are part of the culture and history of Mallorca, making up with out doubt a concern in the islands own confectionary. That today conserves all its traditional characteristics. The Ensaimada of Mallorca is a typical craftsmanship product. Actually the Mallorcan Ensaimada makes up the most excellent confectionary with which is identified with the island of Mallorca and has a great social acceptance with the tourist activity on the island this product has achieved international recognition.

The Mallorcan Ensaimada at the petition of the Balears and confectioners of the Balearic Islands as gained its protection a specific denomination in the year 1996 and in April 2003 the Balearic government  approved the regulation actually in force prevailing that it was recognised as being geographically protected. The fillings distinguish two types of ensaimadas geographically protected.

Mallorcan Ensaimada that has no filling popularly name “liso” “plain” Mallorcan Ensaimada with pumpkin and syrup filling, marmalade filling. Both types of ensaimadas can also be covered with powdered sugar. There are also other types not directly protected by geographic indication with cream or whipped cream and sugar which needs to be kept refrigerated so that the cream remains in the best condition. Vanilla filled with custard cream, burnt caramel. Carved which means an ensaimada instead of a filling has sobrasada and marrow on the top. It’s a tradition to eat this in carnivals and local festival also the last days before lent. Chocolate filled with a chocolate cream apart from the different variety the most typical ones are the plain and the pumpkin and syrup filling. The previously mentioned are equally consumed on the island. Also the small (20cm) individual ensaimadas are very typical covered in vanilla cream.

Control

The packaging in which the ensaimadas are protected by the geographic indication with a guarantee seal, labelled from the regulation ministry, numbered. Traditionally in a cardboard octagonal shaped box.

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