The Ibizan cuisine combines
the Island's culture and history to perfection. Frontier territory, its
culinary specialities are not only a reflection of this melting pot, but
also include the most traditional recipes, and they are all a compendium
of island ingenuity based on scarce and valued products.
Illustrious gourmets are
once again turning their attention to those dishes whose preparation responds
to other times such as - for example - peix sec (dried fish). After careful
preparation of selected fish, the fishermen leave them to dry in the sun
on the slipways close to their boats. Once cured, a crumbling of peix sec
in a salad adds a very special flavour.
Unpretentious products of
the field, such as the humble potato, reach heights of excellence in Ibiza.
Gourmets praise the Ibizan potato for its unique features, unctuous texture
and its ability not to lose its own identity in the most varied of dishes.
Until very recently the
pig, together with fish, was the main source of proteins in local cooking.
Sobrasada and butifarrón
are the most traditional of the Island charcuterie prepared, as in the
other Balearic Islands, when the pig is slaughtered, busy but festive occasions.
Typical dishes
Probably one of the most
well known and enjoyable fish dishes is the borrida de rajada. This preparation
of the humble ray is one of the most popular of all examples of the real
traditional way of cooking. It is a stew with potatoes, as well as ray,
simmered in a wine and spicy stock, some chopped almonds and with or without
a touch of pastís.
Another traditional method
of serving fish is the guisat de peix, the local variation of the Mediterranean
fish stew. The freshness and quality of locally caught fish guarantee the
success of any dish.
Toasted bread rubbed with
tomato, dribbled with oil and sprinkled with salt (pa torrat amb tomata)
has been the breakfast of the Ibizans for centuries. A Mediterranean and
a country custom, this Island way of starting the day is greatly enjoyed
by visitors. It is also a custom it shares with its sister islands of Mallorca
and Minorca.
Among the rice dishes, there
are the stirred rices such as dry rice and rice with marrow, although the
rice prepared when the pig is slaughtered (arròs de matances) is
particularly good. This is a rice broth that was always served on this
occasion -and still is- and which is prime example of the indigenous Balearic
cuisine. In addition, to pork and pigeons, wild mushrooms, such as the
rare and highly appreciated local prebassos, add a sophisticated touch
to this dish.
The sofrit pagès,
a Barroque creation including every kind of meat, sobrasada, botifarrón
and potatoes, is a very special festive dish. Country-style omelettes,
pan cuit and fava pelada are other Island specialities.
There are two stars in the
Ibizan sweet repertoire - the flaó, made from fresh cheese and flour,
oil, aniseed, egg, sugar and mint - which, at one time, only appeared at
Easter but which can now be enjoyed all year round. The second star, the
orelletes and the bunyols, made from potato flour and then deep-fried,
are essential delights at family gatherings and local fiestas.
A number of wine cellars
on the Island are producing wine made in the traditional way with grapes
from indigenous vines, with very promising results, and these have been
awarded the Vins de la terra Eivissa denomination.
In addition, there are the
typical liqueurs such as frígola, palo, and the Ibizan herbal liqueurs,
hierbas, products of Ibiza's lengthy history in producing liqueurs. Ibizan
hierbas has been awarded the classification of denominación geográfica.
This is an aromatic aniseed spirituous liqueur based on plants and herbs
freshly gathered in Ibiza and Formentera. |
