Enjoying Mallorca | Restaurants | Italian Cuisine
Contro Corrente
At Contro Corrente, the dough is made daily on-site in the traditional Neapolitan way. We use live yeast, Caputo 'farina' (flour) and it's slowly fermented twice up to 48 hours. This way it's fresh and easy to digest with a puffy 'cornicione' (crust).
Paseo del Mar 2200718 - Palma Nova- Spain at boiling point over eggs!
- Now there's a proposal for a fifteen-year residency requirement to buy a home in the Balearics
- Sir Jim Ratcliffe's $150 million super yacht is reunited with Mallorca
- A Good Friday. Britain's biggest cruise ship heads for Palma for Easter
- Ryanair launches subscription that waives fees for reserved seats and insurance