During the winter months, Ibiza’s calendar of events offers a host of cookery classes and workshops that bear witness to the culinary diversity of this part of the Mediterranean, providing an opportunity to learn about the rich culinary history and tradition of Ibiza.
The ‘Ibiza Sabors’ initiative is a clear example of this type of event where visitors and residents alike can learn about Ibizan gastronomy, actively taking part in workshops such how to make the “sofrit pagés”, held on 20 January with chefs from the Es Ventall restaurant, José Miguel Bonet and Miquel Bonet, revealing to aspiring cooks the secrets of preparing this typical island dish. “Ibiza Sabors” will be holding another workshop on 31 January, prior to the arroz de matanza competition celebrating the traditional rice served at the annual pig slaughtering (1 February), where one of the events will be the opportunity to witness the traditional Ibizan butchering process, which will also demonstrate how the various local cured meats and products are prepared, ending with a “frita de matances” or fried meats, which will be served to the public.
The Can Musón organic farm in Santa Eulàlia des Riu, is another venue that organises Ibizan cookery demonstrations and workshops, where the numerous activities on offer include cheese making with goat’s milk, or a masterclass in making the traditional sour dough bread pan payés, and “flaó”, the island’s traditional sweet dessert.