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- Britons cash in on the outgoing Golden Visa in Spain to beat the 90 day rule
- After a holiday in Mallorca Richard Gere moves to Spain
- Laura Hamilton: “I’ve always loved Mallorca, I just wished I’d bought here earlier...”
- Russian-owned Black Pearl in Mallorca
- Noel Gallagher sold his Ibiza home because of his neighbour - James Blunt