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On Ibiza and Formentera, for centuries truly isolated islands, a cuisine was formed made with seasonal products and based on the Mediterranean trilogy: wheat, wine and olive oil. Prepared with local products, and which luckily still conserves in its essence, its own gastronomic philosophy. A true item of World Heritage, as all the local cuisines of the world should be declared.
Photographs: Oriol Aleu
Text: Marga Font
Pages: 208
Format: 155 x 160 mm
Binding: Paperback
References:
Catalá: 9788484783879
Español: 9788484783886
English: 9788484783893
French: 9788484783909
Italiano: 9788484783923
Deutsch: 9788484783916
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On Ibiza and Formentera, for centuries truly isolated islands, a cuisine was formed made with seasonal products and based on the Mediterranean trilogy: wheat, wine and olive oil. Prepared with local products, and which luckily still conserves in its essence, its own gastronomic philosophy. A true item of World Heritage, as all the local cuisines of the world should be declared.
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