Agriculture, Fisheries and the Natural Environment will present an extensive programme of activities, tastings and live cooking demonstrations at the fair “to showcase the wide variety and quality of the products offered by the primary sector of the Balearic Islands”.

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Salón Gourmets in Madrid

The gastronomic wealth of the Balearic Islands will have a very prominent place at the next edition of the Salón Gourmets, to be held from 22 to 25 April in Madrid. The Regional Ministry of Agriculture, Fisheries and the Natural Environment, through the Directorate-General for Agri-food Quality and Local Produce, has organised an extensive programme of activities under the slogan “Four islands to savour”, to present various products of differentiated quality, with local varieties and native breeds and their agri-food products as the backbone. In the words of councillor Joan Simonet, “One of the fundamental axes of the legislature is to reinforce the visibility and promotion of the agri-food products of the Balearic Islands. That is why it is very important to be present at fairs like this one so that those attending can see first-hand the enormous variety of products offered by our primary sector, as well as their quality”.

On Wednesday, 24 April, the Balearic Islands will be celebrating their day at the Salón Gourmets, in Hall 3 of the IFEMA exhibition centre; it will be a day of tastings, live cooking demonstrations, guided tastings and product demonstrations.

The event will begin at 10.30 am with a presentation by councillor Simonet, followed by a conference given by Carme Garau Taberner, from the Institute for Agricultural and Fisheries Research of the Balearic Islands (IRFAP), entitled “Recovery of local varieties and autochthonous breeds of the Balearic Islands for a unique gastronomic experience”.

Among the agri-food products that will be featured in the tastings and samplings is the ramellet tomato, thanks to Agromallorca; the Mallorcan black pig, thanks to Can Company; the IGP Almond of Mallorca, with a recipe from the book Unes illes d’arrossos, published by the Regional Ministry of Agriculture, Fisheries and the Natural Environment; carob from Mallorca; salt from Flor de Sal des Trenc; the DOP Oil of Mallorca and the DOP Olive of Mallorca; wines from the DO Binissalem and the DOP Mahón-Menorca Cheese.

The full programme of activities for Balearic Islands Day

10.30 h. Presentation by Joan Simonet, Minister of Agriculture, Fisheries and the Natural Environment.

10.45 h. “Recovery of local varieties and autochthonous breeds of the Balearic Islands for a unique gastronomic experience”. Carme Garau Taberner, Institute for Agricultural and Fisheries Research of the Balearic Islands (IRFAP).

11.00 – 11.45 h. Live cooking demonstration of biscuit with ragout and ramellet tomato. Isabel Vicens and Claudio Lemos, from Agromallorca.

12.00 – 13.30 h. Mallorcan black pig. A native breed on the rise. Presentation of Can Company’s evolutionary project, highlighting the differential between the native Mallorcan black pig breed, its breeding, handling, preparation and uses. Javier Irazusta and Xesc Reina, from Can Company.

13.45 – 14.15 h. Live cooking show. Bombata rice with Majorcan almond salmorreta, cauliflower popcorn and roasted garlic aioli. Recipe by chef Zahira Font from the book Unes illes d’arrossos, published by the Conselleria de Agricultura, Pesca i Medi Natural. The recipe made by the students of the Higher Degree in Cookery Management at IES Puig de Sa Font (Mallorca), accompanied by their cookery teacher Mateu Nicolau Carrió.

14.30 – 15.00 h. Carob and Mallorcan gastronomy. Tasting of products made with Mallorcan carob: carob spread, bars and protein shakes. Joana Verger, director of Es Garrover de Mallorca.

15.00 – 15.30 h. Tasting of salt and fleur de sel from Es Trenc Natural Park (Mallorca) Laura Calvo, Flor de Sal des Trenc.

15.45 – 16.30 h. The taste of the Mallorcan olive grove: tasting of extra virgin olive oils and table olives. Lydia L. Larrey, head of communication of the DOP Aceite de Mallorca and DOP Aceituna Mallorquina.

16.45 – 17.45 h. Binissalem Designation of Origin, discover it through the essence of its wines. Commented tasting. Two single-varietal wines will be presented, a wine of the manto negro variety and a white wine of the moll variety (prensal blanc), local varieties of great importance in the Binissalem DO. Marga Amat, technical director of the Binissalem DO.

18.00 – 18.45 h. Commented tasting of cheeses from the Mahón-Menorca PDO, by Montse Marqués, member of the Tasting Jury of the Regulatory Council of the Mahón-Menorca PDO.