30 gastronomic references and 200 beers at the Recinto Ferial

La Feria de la Cerveza y la Feria Gourmet Ibiza join forces for the second consecutive year and open tomorrow Friday at 7 p.m. at the Recinto Ferial Ibiza

Recinto Ferial de Ibiza is ready for the grand opening of the  II Feria Ibiza Gourmet and the 17th Feria de la Cerveza of Ibiza  this Friday 20th September, which will bring together the most varied offer on the island, with more than 30 different gastronomic references and 200 brands of beer and other beverages. In addition to the different companies, bars and restaurants of Ibiza, with the best hams, pies, omelettes, croquettes, beef, fish and pizza, among other delicacies, Sabors d'Eivissa will offer the public tastings of products from the island, including cheeses, honey and marmalade, while Vila Vins will be responsible for a wide selection of wines as the ideal complement, along with the more than 200 references of the Feria de la Cerveza, to pair this festival with gastronomy.

There will also be food trucks with Salewski hot dogs, Mola Taco tacos, Sa Trugeta potato sandwiches, Camalic baos and Ficus arepas.

The local producers participating in the Sabors d'Eivissa programme, an initiative of the Consell Insular d'Eivissa (Island Council of Ibiza), along with the professionals from the agri-food sector grouped together in the Pimeef, will be showcasing the island's agri-food and fish products. There will be the Ses Cabretes livestock and Falticska honey, as well as tastings such as porc negre sobrasada lollipops stuffed with goat's cheese, Ibiza red potato pancakes, vegetable coca, carob sweets and peasant bread with Can Malacosta jam and Ses Cabretes cheese.

Eventos Musicales Ibiza e Imam Comunicación organise this gastronomic event with the support of the Consell de Ibiza, Ibiza Travel, Ibiza Sabors Ibiza, Consell de Formentera, Grupo Mambo and the town councils of Ibiza, Santa Eulària, Sant Antoni, Sant Josep and Sant Joan.

Opening day

The inaugural day will begin at 7 pm with an exhibition of ball pagès by the Colla de Sa Bodega, followed by the round table ‘Astros de la cocina’, where nine chefs based on the Pitiusas Islands will discuss the success of the islands as a gastronomic destination. Óscar Molina (La Gaia), Álvaro Sanz (Es Tragón), David Grussaute (Unic), Carles Abellán (Casanatalia), Catalina Riera (Ca n'Alfredo), David Reartes (Reart), José Miguel Bonet (Es Ventall), Omar Malpartida (Maymanta) and Álvaro Ospina (Casa Maca) will discuss the positioning of their establishments and their influence on the sector, in a meeting moderated by the journalist and CEO of Imam Comunicación, Montse Monsalve.

Afterwards, attendees will be able to enjoy two showcookings. The first one will be carried out by the restaurant Ficus Food Lab & Restaurant with its director Daniel Figueroa who, following his concept of Latin America - Mediterranean fusion, has designed a black tamale, filled with fish and seafood from the Pitiusas, such as sirvia, octopus or red shrimp. The second will feature local produce from Sabors d'Ibiza, with the chef Marga Orell, who will be preparing a traditional Ibizan coca, which, in a nod to the fair, will be presented ‘crispier with beer’.

Finally, the tasting ‘4 wines for 4 hams’ by Jamones los Andaluces and Vila Vins will show a perfect pairing. Thus, Raúl Bayona, sommelier of Vila Vins, and Joaquín Ibarra, CEO of Los Andaluces, together with the professional ham cutter David Jiménez, will explain the differences between the types of Iberian ham: cebo, cebo de campo, acorn and acorn 100% Iberian, and the characteristics of each of them, to pair them with a sparkling wine, a still white, a white with structure and a sherry wine.

Source: Diario de Ibiza