If you were watching the TV series Marcus in the Med on Monday evening, you will have seen a young woman named Paula talking about, and sharing, a coca with the British chef. Coca is sometimes referred to as the Mallorcan equivalent of pizza. It’s a delicious snack for anytime and I love it topped with spinach or Swiss chard.
Paula Mas Boned has a cookery school called Soqueta Experiences in Sant Jordi (not far from Palma’s airport), and I first discovered her a couple of years ago during research for an article about cooking classes in Mallorca. Although I haven’t yet taken one of her classes – which are all dedicated to authentic mallorquín gastronomy – what I read during my research impressed me.
When the production company for Marcus in the Med asked me for a recommendation for someone local to feature in the filming, I suggested two women I thought would be perfect: Deborah Piña Zitrone and Paula Mas Boned – both of whom run cooking classes focusing on Mallorcan gastronomy.
In the end, the company went with Paula, who wore a Soqueta T-shirt during filming. Because the logo might not have been clear enough for viewers to read, I thought I’d mention Soqueta Experiences in this week’s blog post.
Soqueta offers several cooking experiences, including making Mallorcan almond ice cream the old-fashioned way –with a soft sponge cake known as a cuarto to go with it. There are seasonal classes celebrating particular foods that are eaten at times such as Easter and Christmas, and a class for traditional bakery and pastries. Paula also offers her services as a private chef if being on holiday means no cooking for you.
A Workshop in Palma
My other suggestion, chef Deborah Piña Zitrone, is well-respected for her extensive knowledge of, and passion for Mallorcan food culture. Her business, Deborah’s Culinary Island, offers a variety of cooking workshops in her premises, a former 18th-century bakery in the heart of Palma. The popular Thursday morning market tour and traditional cooking class are an ideal introduction to Mallorcan cuisine and food traditions. I thoroughly enjoyed the experience – which you can read about here.
Jan Edwards ©2024
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