Rural tourism in Manacor
Although the city of Manacor itself is not lacking in historical and architectural interest, it cannot sum up the beauty of the region. It is in the hinterland that everything happens, where the oldest traditions and typical practices of rural life are perpetuated, far from the hustle and bustle of the modern world... and in absolutely superb natural settings. It must be said that the 260 square kilometers of low relief that the municipality of Manacor has are not lacking in variety, even if only in terms of landscape. Thus, we can distinguish three areas with their own characteristics in the whole region. First, the Pla area: a vast plain flanked by a valley (Vall de la Nou) dominated by reddish-brown limestone soil on which vineyards, orchards and cereal crops flourish. Then comes the area known as the Serra de Llevant (bounded to the northeast by the Serra de Calicant and to the southwest by the hills of Llodrà i la Mola des Fangar): its reliefs are gentle and the vegetation scarce due to very little rainfall. Finally, there is the coastal area, dominated by the 4 km wide Marina plateau, composed of white sandstone. Over time, karstic erosion phenomena have favored the creation of caves (the most famous being those of Drach, Hams and "del Pirata") and other spectacular cavities. Naturally, it is in this coastal area that we find the beautiful beaches and coves of the Llevant area.
In terms of vegetation, around the plateau of the Marina you can find many wild olive trees, but also undergrowth palm trees, heather and fragrant rosemary. If the sea thistle has almost disappeared from the beaches, tamarind and reedbeds continue to brighten up the seashore. Inland (Pla and Serra de Llevant), and more specifically on the shy reliefs, a beautiful pine forest develops. In this area, however, it is the agricultural activity that sculpts the territory and gives it its specific physiognomy. The cultivated flowerbeds represent three quarters of the surface here! Almond trees, fig trees and various cereals are the main crops grown, as well as, to a lesser extent, vineyards and carob trees. On the market gardening side, lettuce, peppers and melons are also grown in large quantities.
Of course, 75% of the land is cultivated and there are many farmers! The Manacor area is known to host a large number ofagroturismo (rural tourism) addresses offering quality services. The hosts of these rural houses, which are usually finques (plural of finca = old farmhouse transformed into a guest house), often have a professional or traditional link with the land that their home occupies. The properties are often very beautiful, offering visitors a pleasant stay, quiet and close to nature, usually accompanied by typical meals made from local products. In total, there are about twenty guesthouses (offering either the whole house for rent, or an apartment, or a single room) and three rural hotels: Reserva Rotana, Son Amoixa Vell and Son Mas. A great way to get to know the authentic rural Mallorca and its people.
A gastronomy of character: wines, oils and sobressada!
The richness and fertility of Mallorca's soils, combined with a Mediterranean climate that gives pride of place to the sun, have enabled generation after generation to develop a quality agricultural activity. Season after season, we sow, we grow, we harvest with know-how. Good knowledge of the land, experienced reading of the meteorological hazards and proven techniques allow the farmers of Manacor to obtain excellent local, organic and tasty products! Today more than ever, to face the climatic emergency, the agri-food professionals of the region of Manacor and of the island in general adapt their practices in order to preserve as much as possible the natural resources and to reduce the distribution chain. The respect of the animal condition is also becoming a way of life, with more conscious breeding techniques. Let's take a look at what Manacor and Mallorca have to offer:
The wine. The encounter between Majorca and wine is not new. If in the seventh and sixth centuries BC, the islanders had already seen this beverage of macerated grapes passing through their coasts (Mallorca was at the time a prominent crossroads of trade in the Mediterranean), it is estimated that the first cultivation of vines dates back to the Roman era. Production began in six Majorcan municipalities, including Manacor. Two thousand years later, there are still between 70 and 80 hectares of land dedicated to vineyards. Several local and quality productions are worth mentioning here: three wines stamped "D.O. Pla i Llevant", a very good "Vi de la Terra Illes Balears" and two others falling under the "Vi de la Terra Mallorca" designation.
Olive oil. No less new to the island, the olive tree would have been introduced to the Iberian Peninsula by Phoenicians and Greeks. But it was not until two thousand years ago that it really began to be cultivated on Mallorca and the Balearics. Fifteen centuries later (from the sixteenth century), olive oil became the most exported product of the island, and this for three hundred years! During the 1980s and 1990s, there was a renewed interest in olive growing and new plantations were established on Mallorca, especially in the Manacor region. In 2002, the "Oli Mallorca" designation of origin was created, certifying the quality of the oils produced. Four varieties are grown on the island: mallorquina, arbequina, empeltre and picual. A commodity as good from a gastronomic point of view as from a medical one. There are three producers in the municipality of Manacor: Aubocassa, Essencial (Cala Murta) and Es Fangar.
Sobrassada. How can we not dwell for a moment on the great Mallorcan specialty, THE typical Balearic sausage that is exported to the four corners of Spain and beyond? We're talking about the sobrassada, a soft raw sausage made with finely chopped pork, salt, black pepper and paprika (sweet or hot). Depending on its shape, the sobrassada receives a different name: llonganissa, poltru, bufeta or risada. The sobrassada has its origin in a desire to preserve meat in the time when refrigeration systems did not exist. The pigs were fattened throughout the year before being slaughtered (the famous matança) in winter. In order to protect themselves from possible shortages, the meat was treated in such a way that it could be consumed over a long period. Several preservation techniques were used: mincing, seasoning and maturing. Hence the variety of sobrassada recipes today! Quite a symbol... and a delicacy!
Local sweet specialties
The Benedictine nuns of the Santa Família monastery and the Magdalena Perelló house (in S'Illot) are responsible for the delicious jams made in the municipality of Manacor and in the Llevant region as a whole. The great traditions in terms of handmade jams here are those with honey, figs, but also the mixture of pear and chocolate, without forgetting the marmalade with angel hair, watermelon or tomato.
As far as cookies are concerned, Manacor has some very tasty secret recipes. The sospiros ("sighs"), for example, are made from simple ingredients: wheat flour, sugar, egg, cinnamon and lemon peel. Once found in every bakery in Manacor, sospiros can now be found in only two shops throughout the year: Can Munar and Can Roca. The recipe for sospiros, the sweet emblem of Manacor, has been handed down from father to son. Amargos ("bitters") are another typical Manacor dessert. This flat cookie made with almonds, cinnamon and sometimes grated coconut owes its name to the bitter almonds that were once used to make them. Usually eaten during the big celebrations (Christmas, patron saint's day, etc.), nowadays they are eaten at any time of the year. Another traditional sweet from Manacor is the " pastís del pobre " ("poor man's cake"), which was born by chance some thirty years ago in the kitchen of the Can Roca pastry shop in Manacor. At that time, the former owners used to collect the scraps of puff pastry to make a quick but delicious cake for their friends. Always the same one. By adding vanilla cream, sugar, cooked egg yolk and grated coconut, they would serve their friends who would invariably send them a joking "what a miserable dessert! Today it is one of the most famous desserts in Mallorca! Finally, it's impossible not to mention THE traditional Mallorcan pastry: the timeless ensaimada! Its dough is made with wheat, milk (or water), egg, sugar, lard and yeast. Then, all the variations are possible from the classic recipe: filled with angel hair, cream, various jams, chocolate, nougat or sobrassada! Yum yum!
In addition to the tourist office in downtown Manacor, there are also tourist offices in Porto Cristo, Cales de Mallorca and S'Illot, which are very useful!