In classic Spanish fashion, the social tensions in the island of Mallorca are exemplified by bread. While in the countryside they tend to eat dark, unsalted bread known in the local Catalan dialect as pa moreno, in the capital of Palma we prefer small, white bread rolls known as llonguets. So, naturally, they refer to us as llonguets.
Recently, people from Palma have taken this nickname as a sign of identity, resulting in the creation of a social organization called Orgull llonguet; literally, llonguet pride.
The crunch of the grilled bread, the flavorful combination of oil and tomato, and the savory taste of meat blend together in a harmony unexpected from such a simple meal.
The real pride, though, is in eating a sandwich made with this bread for mid-morning snack, a meal that Spaniards observe religiously. At the bar, they will cut a llonguet in half and grill the two sides, then spread tomato and olive oil on them and add generous slices of cold cuts. The crunch of the grilled bread, the flavorful combination of oil and tomato, and the savory taste of meat blend together in a harmony unexpected from such a simple meal.
It’s a popular snack at many bars in the city, but it’s serious business at Bar Bosch, located in the popular shopping area of Es Born, a local institution with a sprawling terrace area. Anyone who’s been to Spain is already in love with jamón, chorizo and salchichón, but if you want to try something new, then ask for a llonguet with camaiot, a local cold cut. There’s no traditional pairing, but you can’t go wrong with horchata, freshly-squeezed orange juice, or Laccao, chocolate milk made by a local company.