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The Pitiusas islands, Ibiza and Formentera, will become the gastronomic capitals of Spain from April 20 to 22 as part of the Third Forum of Autonomous Academies of Gastronomy, organized by the Royal Academy of Gastronomy (RAG) together with the Academy of gastronomy of Ibiza and Formentera (AGIF), and also with the collaboration of the Consell d’Eivissa. This meeting will serve to promote the local product and the culinary tradition of Ibiza and Formentera, but also to discuss the future of the different Spanish cuisines, the Km 0 product and the professionals of this sector.
This third forum will be attended by most of the gastronomic institutions of each autonomous region. Among the confirmations are the president of the RAG, Lourdes Plana and also the presidents of the academies of the Basque Country, Navarra, Tenerife, Las Palmas, Madrid, Castilla la Mancha, Mallorca, La Rioja and the Valencian Community. Among the other attendees, there will be influential personalities of the gastronomic sector who will be responsible for disseminating the culinary quality of the islands, as well as extolling the great pool of professionals and the excellent raw material available.
The president of the Academy of Gastronomy of Ibiza and Formentera, Pedro Matutes, has shown his happiness because his land in the gastronomic capital during these days. “We believe that the cuisine, the cooks and chefs, the local product, in addition to forming a complementary offer, is becoming a contribution of added value for a tourist who wants to enjoy the gastronomy and turn it into a pleasant experience that makes him return to this destination,” he stressed.
A conference with three specific goals
Among the activities that will be carried out by the participants of the event, there will be a visit to a regenerative agriculture farm and the new School of Hospitality of the Government of the Balearic Islands; a tasting of traditional Ibizan cuisine as well as other fusion and signature recipes. And finally, attendees will be able to enjoy the incredible landscapes of the island, or emblematic areas of the city as the Dalt Vila (World Heritage Site), where they can soak up all the Ibizan culture.
With regard to the topics to be discussed during the event, there will be three clear objectives. On the one hand, the AGIF considers it essential to publicize the local product that is made in the islands. For example, in Ibiza there are three recognized designations of origin for wine, EVOO and honey; also a fantastic range of vegetables, as well as the Porc Negre breed group, with its own characteristics and suitable for use in the kitchen.
Another focus of the Forum will revolve around traditional gastronomy. The recipe book of Ibiza is part of the ethnological, cultural and gastronomic heritage of the island. Therefore, it is essential to understand the primary sector and is the basis of any action that can be carried out in relation to the kitchen. This issue will be completed with a section dedicated to cooks and chefs of the region. And they will try to emphasize issues such as the need for a circular economy, the use of 0 km products, the vindication of the different cuisines of the country or the preservation of the gastronomic heritage, among other issues.