Mallorcan talent, product and heritage, on route around the planet
V.S.
Majorica grows in the USA
The Mallorcan firm is expanding in the United States with the opening of a new shop in the heart of Miami – on the historic Lincoln Road – after opening an establishment in August last year in Aventura Mall, the third largest shopping centre in the country. With an annual production of four million pearls, the company is strengthening its penetration in the North American market.
Baleares flies the flag in Tokyo
A stroll around Bar&Deli El Rosselló, run by Miquel Rosselló (a native of Alaró) for the last seven years, reveals the type of cuisine on offer. Iberian acorn-fed ham, padrón peppers, anchovies, potato omelette, croquettes, paella… Even Mallorcan-style tripe. It wouldn’t be surprising if it weren’t for the fact that this Spanish tapas bar is located right in the heart of Tokyo, in the Meguro district.
Mallorcan at NASA
Joan Francesc Muñoz Martín works as a technologist at one of the most important NASA-funded centers in the United States, specifically at the Jet Propulsion Laboratory, managed by the California Institute of Technology – Caltech – in Pasadena. JPL currently has 40 active missions and is responsible for, among other missions, all the Mars rovers.
The Cathedral of Mallorca, in miniature
The island’s most representative monument is part of the set of models dedicated to the work of Antonio Gaudí housed in the Cataluña en Miniatura (Catalonia in Miniature) theme park located in Barcelona. The prestigious Catalan architect carried out a restoration project of the interior of the Cathedral of Mallorca between 1903 and 1914.
Cala Millor crosses the Atlantic
The Cala Millor bakery-pastry shop, which Natalio Pérez founded in Madrid in 1978 after living in Mallorca for a while, arrives in Miami with a hybrid concept of restaurant, patisserie-cafeteria, and gourmet wine market. “The croquettes are a hit, and everyone who tries the ensaimada loves it and comes back for more,” assures Alberto García, owner of the establishment and a member of the third generation. This product “has been quite popular in Puerto Rico, where they are known as Mallorcas,” he adds.
The Philippine ensaymada
Some are made with butter and sugar (the classic), others with cheese balls, and also ube, a violet tuber that colors the desserts purple. Some are filled with ham and cheese, while others with Filipino seasoning or sautéed noodles. The Filipino ensaymada retains only the spiral shape of the original recipe. Each oven follows its own rules for making this sweet inherited from Mallorcan pastries.
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