I Ibiza is an island rich in natural resources. The surrounding sea has a diverse range of controlled fisheries; fertile fields provide the base for growing agricultural and livestock holdings whose success comes from the quality of their products; and the culinary know-how of the local residents can draw on a tradition dating back hundreds of years, with the wisdom to get the most out of the regional produce.
The growing interest in healthy eating based on a balanced and natural diet is a well-established trend worldwide. The concern for the quality of food and sustainability of processes and the preference for organic and local products are key factors in the purchasing decisions of more and more consumers.
The green and misty woods of Es Amunts are the kingdom of fungi of all kinds. Autumn is the rainy season and when you venture out into the country it is normal to find the delicious “pebrassos” or milk cap mushrooms (lactarius piperatus), one of the island’s highly prized delicacies.
There are few celebrations in the Ibizan countryside as important and typical as the slaughter of the pig, sa matança. With the onset of winter and the lowering of temperatures, in rural areas, all the necessary tasks to stock up for the coming year were organised. This involved, among other things, the slaughter of animals.
The date may vary, depending on the weather, but generally from mid-August to mid-September one of Sant Antoni’s most eagerly awaited events takes place namely, the grape harvest.
