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This delicious cake from Ibiza has both Arab and Catalan origins and it symbolises the culinary fusion of the two coastal civilisations. “The word ‘flaó’ was the generic term for cake throughout the kingdom of Aragón, from the Pyrenees down to Valencia,” reminisces the owner of La Canela, quoting from the works of Ramon Llull. According to statistics compiled by the Council, 43,340 kilos of flaó are produced every year. This is an estimate only and is almost certainly smaller that the actual quantity made. If you divide this up amongst the districts, Ibiza Town emerges as the clear winner with 43% of the total volume, followed by Santa Eulària with the significantly lower figure of 14% and Sant Antoni with 12%. “I admit that it is not a particularly light foodstuff, but it sells very well, even in the summer months and outside Easter Week when it is traditionally eaten,” confirms Gonzalo González.
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