It is the third of the four Inca autumn fairs, documented since the early fourteenth century and which conclude the third Thursday of November with the massive Dijous Bo. This year it includes an exhibition dedicated to artisan nougat made in Mallorca.
Although over time the varieties have expanded what is mostly elaborated in Mallorcan housholds are the 'cocas de torró' round in form and made with raw almond covered by two wafers. With toasted almond, is done the so called 'torró fluix', equivalent of the one from Xixona. Another very traditional variety is the 'tambó d'ametlla' with almonds and sugar, hard consistency and darker than honey.
Visitors to this traditional fair will also enjoy a spicy sausage sample, strolling through an original period market and attend the exhibition of antique carriages and birds of prey.
