#IbizaSabor17: History, tradition, culture, creativity, hedonism and emotion

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51 restaurants will participate in this spring’s “Ibiza Sabor” food festival

The Consell d’Eivissa, the Fundación de Promoción Turística de Ibiza (Ibiza Tourist Board) and the PIMEEF (Small and medium-sized businesses association) are organising this benchmark gastronomic event on the island of Ibiza: the springtime

#IbizaSabor17 festival. This event will take place from the 20th of April to the 28th of May with the participation of 51 restaurants. In the context of this festival, the II Foro Profesional de Gastronomía del Mediterráneo (2nd Professional Mediterranean Gastronomy Forum) will be held on the 15th of May. An essential meeting of chefs and producers from Ibiza, this Forum will also welcome prestigious speakers from both Spain and overseas as well as representatives of specialist gastronomical media.

The fifth edition of this food festival, which takes place every spring, (from mid-April to the end of May) and again in the autumn (from mid-October to the end of November) is a splendid opportunity to delve deeply into the most authentic Ibiza. Despite the fact that the island is known throughout the world, its gastronomy is, even today, a treasure still waiting to be discovered. For those who really feel the need to know and understand Ibiza’s history, traditions and customs, this most stimulating of journeys takes in the island’s flavours and its products, and indeed the dishes that can be enjoyed during these days.

Fish was preserved in salt as far back as when the Phoenicians roamed this land; the Greeks taught us how to bake wheat bread, and the successive civilizations have left their mark through all manner of unparalleled creations such as, for example, “flaó”, a dessert that has its roots in the Ibiza of medieval days. The island’s traditional farmhouses, or “casas payesas”, which can be found all over the island, would be quite self-sufficient and most families would bake their own bread, make their own wine and some would even own a mill. In what was a veritable subsistence economy until the arrival of tourism in the 60s and 70s, the people of Ibiza would live on whatever they could take from the land and the sea. Their diet was based on fish, vegetables, seasonal fruit, nuts and bread.

Food that they cooked to tasty recipes, according to the seasons of the year, that are still popular today. For example, “cuinat” (a dish made during Lent); the “sofrit pagès” (a country stir-fry for festive days) or the “salsa de Nadal” (a liquid desert for Christmas). Fisherfolk recipes, such as “bullit de peix” form part of the delicacies that can be tasted in the menus that will be prepared during this food festival, together with ancient recipes, such as “borrida de rajada” or exquisite fish such as “gerret” (picarel) in brine. The wine that is produced on the island, its liqueurs, oils, salt, ecological vegetables or wild herbs, which are still used today to flavour its dishes, are essential in the cuisine of Ibiza. Products that are identified with the landscape, the way of life and the values of our forefathers.