Official denomination of origin: Majorcan Ensa´mada.

    Under the sugary whitened spiral, we can find a whole gastronomic world and the historical curiosity that surrounds this flagship of all things Majorcan. We are talking about the Majorcan Ensa´mada.

   The possible origins of this succulent Majorcan dessert are diverse. The Moorish domination of the island, the conquest of the island of Majorca or the Jewish tradition, etc. None of which can withstand a rigorous analysis. Whatever the historical origin of this dessert is, it appeared in the seminar “La Roqueta” in 1891 and today it is the flagship of the island cuisine throughout the world.

   The Ensa´mada is a sweet which is eaten traditionally all over the island of Majorca, above all on festival days. The characteristics of the Ensa´mada are its rolled spiral shape as well as its gastronomic ingredients that must be of top quality and it must be made by a master baker, that way a top quality Ensa´mada is achieved. Contrary to what many people think, top quality Ensa´madas are purchased in bread shops rather than in cake shops.

   The ingredients are made up of tepid water, flour, yeast, sugar, water, lard and for the filling, many different types can be used such as sweet pumpkin filling, cream, almonds, etc. or simply on their own which are known as plain Ensa´madas. The ingredients must therefore be natural and traditional, as is necessary the production by hand. All this assures us a high quality taste, in a dessert, which is, like no other.

   Popular wisdom assures us that the key to Ensa´mada is in the water taken from the earth and in the climate. This has been proven because when the Ensa´mada has been made in exactly the same way in other places on the peninsula the results have been less than satisfactory which just goes to show that we should pay attention to popular wisdom.

   To guarantee a good Ensa´mada we must make sure that it is not one of the many bad imitations. In 1996, a specific denomination, Majorcan Ensa´mada was approved to try to defend the island product against any type of copy that used the name. In the same year the Regulatory Council was also established.

   This Specific Denomination can be identified by a numbered label that appears on wrappings and boxes that prove that the products meet all the requirements for quality.

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