MENORCA TIMELESS FLAVOUR

MENORCA: CANDIDATE FOR EUROPEAN REGION OF GASTRONOMY 2022 - 14 - - 28 - - 38 - EXCEPTIONAL OUR HISTORY, A CULINARY MENORCA’S GASTRONOMY, SURROUNDINGS JOURNEY THROUGH TIME ROOTS AND EXCELLENCE FOR A GASTRONOMIC REGION - 64 - - 72 - - 78 - GASTRONOMY AS A A YEAR-ROUND OUR CATALYST FOR LOCAL CULINARY FESTIVAL MANIFESTO TOURISM - 84 - - 106 - - 108 - ACTIONS AND INITIATIVES MONITORING, EVALUATION FINANCIAL FRAMEWORK THAT HIGHLIGHT OUR & LEGACY COMMITTEE OF THE PROJECT COMMITMENT 2022 - MENORCA, TIMELESS FLAVOUR - 110 - - 112 - - 114 - COMMUNICATIONS AND COLLABORATION WITH GOVERNANCE MARKETING PLAN OTHER EUROPEAN STRUCTURE REGION OF GASTRONOMY PLATFORM PARTNERS CONTENTS

European Region of Gastronomy 2022. Recognition and legacy

Although it barely covers 700 square 2022 by the International Institute of kilometres, Menorca is home to Gastronomy, Culture, Arts and Tourism interesting agri-food products of (IGCAT). recognised quality, such as Mahón- Menorca cheese, and wines from the Of course, this recognition would mean island of Menorca. These are of vital not only highlighting the importance importance for the local economy of the rich gastronomic heritage and and, above all, for the gastronomic products related to the agriculture, culture of this beautiful island, which livestock and fishing of this island, is closely linked to the Mediterranean’s but also a commitment to contribute culture and food. to its conservation. I am, therefore, confident that the excellent qualities As Minister of Agriculture, Fisheries of Menorcan gastronomy can be further and Food, I would like to express my disseminated, while at the same time complete support, and that of this promoting sustainable development Ministry, for Menorca’s candidacy to be with this valuable heritage at its heart. named European Region of Gastronomy

Luís Planas Minister of Agriculture, Fisheries and Food (Government of Spain)

6 7 Gastronomy of Menorca: proud, Menorca, a people hard-working and united commited

Gastronomy is one of this island’s European Region of Gastronomy 2022 Menorca is an island – an island by others, and has been declared disseminate our culinary culture and most esteemed treasures, a culinary is the fruit of a solid, serious process biosphere reserve – whose main an Intangible Cultural Heritage of to encourage the use of ‘Zero-Mile’ wealth that is deeply rooted in in which its main economic and social challenge and wish is to become an Humanity by UNESCO. produce at its core. Menorca’s history and idiosyncrasy. actors have eagerly become involved. international example of sustainability Mediterranean in its essence – as it and balance between human actions Today, Menorcan gastronomy has Menorca is a small island whose could not be anything else – it is open Menorca is renowned for its excellent and the natural environment, while been greatly enhanced thanks to the strength lies in its unity and richness, to all kinds of influences from around quality of life, and for being a global upholding our culture and heritage as excellent and coordinated work done and in banding together. Thanks to the world, and a leader when it comes benchmark in sustainability and our most precious values. hand in hand with the entire social our combined efforts, we are evolving to innovation. environmental matters. Via a truly and business fabric, with farmers in a key area of our culture via our comprehensive programme, the island Thanks to a historical culinary tradition and producers, and with other bodies. Menorcan customs and, in a sphere A heritage that Menorca has cared for is keen to share and invigorate this and deep rural roots, Menorca has a This allows us to promote our most of special relevance and protagonism, and enriched over the years: At the expertise and elevate one of its core rich gastronomy and a huge variety of time-honoured cuisine – which Menorcan gastronomy. Through our same time, it has known how to share legacies: gastronomy. quality local products. Thus Menorcan encompasses traditional dishes such joint efforts, we once again show with it with its visitors, shaping it into one gastronomy gathers the produce as lobster caldereta, oliaigua, tomato total dedication that Made in Menorca of the island’s most important draws As President of the Government of the bestowed by the land, and by the and potato bake, fish dishes and products are of the highest quality and as a tourist destination. Balearic Islands, I am giving my fullest Mediterranean Sea that surrounds stuffed courgettes and aubergines. It are products that we are all extremely support to Menorca as European Region it. This allows the island to offer a also allows us to promote innovative proud of. The people of Menorca are engaged and of Gastronomy 2022 and wish the cuisine with its own identity that cuisine, which always has our our society has a dynamic spirit. Thus, organisers and everyone behind it the is local, unassuming and based on traditional philosophy of working and the candidacy for the island to become greatest success. the Mediterranean diet, so desired contributing together to preserve and

Francina Armengol Susana Mora President of the Government of the Balearic Islands President of the Menorca Island Council

8 9 Menorca: an all-embracing gastronomic model

In recent years, Spain has brought Moreover, gastronomy has made an heritage and social cohesion, tourism three fundamental values to the extraordinary contribution to improving and the economy. world of gastronomy. Firstly, a quality of life, has created savings for global vision that allows gastronomy the national health service, generates And it is precisely in all these spheres to be approached not only from a income from consumption and tourism, that Menorca is a unique model of perspective of enjoyment or pleasure, and is, therefore, an element that will an all-embracing gastronomy. For its but also from other perspectives substantially change the prospects diverse raw materials, for the talent of that are just as important, such as of Europe’s population in the coming its cooks, growers and producers, for health, culture, social relations and years. We Europeans must become its exceptional natural environment, the economy. We have gone from aware that diet, food, pleasure and for its extraordinary culinary legacy, seeing gastronomy as a concept for gastronomic culture are the basic for its multidisciplinary understanding sensory satisfaction to something building blocks for creating a modern, of social relations, from art to science, much broader, which encompasses innovative society that is able to tackle for the commitment and awareness of science, art and culture. Secondly, the the future. That is why I believe that a Menorcans in promoting their economy socialisation of gastronomy allows us platform such as the European Region and tourism in a sustainable way, and to fully internalise an approach that of Gastronomy is of vital importance preserving the essence of the island as its greatest heritage. For all these must include not only a privileged for gastronomy and which, from an reasons I believe that there is no better few, but all citizens who shape all-embracing point of view, can act as candidate than Menorca for European today’s societies. And lastly, a cuisine a key factor for modern societies in the Region of Gastronomy 2022. of freedom in gastronomy. So that 21st century. All-embracing because it professionals, and not just cooks, can plays a decisive role in spheres ranging give time and space to their creativity from education to the environment, via and capacity to innovate. And we as the development of cultural identity, diners, the other great protagonists nutrition and health, diversity and Rafael Ansón Oliart in the world of gastronomy, can also sustainability, sensory and emotional President of the Spanish Royal choose freely. satisfaction, innovation and creativity, Academy of Gastronomy

10 11 Menorca, Mediterranean gastronomic heritage

The island of Menorca and Girona diversity of the raw materials used, of its status as a Biosphere Reserve, – where elBulli was located until it and the enormous respect that exists and of the Mediterranean diet as closed, and where elBulli1846 will for local cuisine. Ways of working are an Intangible Cultural Heritage soon open – have a lot in common: our close to the land, protecting quality of Humanity, are also things that coasts are caressed by the same sea, and respecting the legacy left by captivate visitors. As a result, I believe the Mediterranean; the same wind, past generations of cooks of hearty that the title European Region of the Tramontana, blows over us; the meals, artisan farmers, fishermen and Gastronomy 2022 would be key for orography of the Empordà coincides livestock farmers. However, beyond the consolidation and expansion of with that of inland Menorca, and both the virtuosity of the work of these Menorca’s gastronomic identity. are melting pots of the peoples who gastronomy professionals, I felt the great sensitivity and awareness its settled there, their arts and cultures. inhabitants have for sustainability and Their culinary influences and age-old for controlling the growth of tourism recipes have endured to the present to preserve the wealth of the island’s day and we still use them in homes pantry and its natural resources. and restaurants. This refined legacy harmoniously and deftly integrates the This care for – and pride in – defending best ingredients from the sea we sail and maintaining what is autochthonous on and from the land we tread. while looking after and protecting its resources are the best foundations During my visits to the island of for continuing to build a cuisine Menorca, I not only saw the surprising that deserves to be a benchmark in plurality of cooking styles and the the Mediterranean. The lure of its astounding personality of the local recognisable, subtle and differentiated chefs, but I also witnessed the cooking, not to mention the importance

Ferran Adrià President of elBulli Foundation

12 13 Exceptional surroundings for a gastronomic 01 region MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region SPAIN AS A MODEL FOR GOOD FOOD AND HAPPINESS

Spain is an international gastronomic of traditional recipes, coexists with power and an indisputable protagonist haute cuisine; the latter spearheads Traditional in the world’s gastronomic market. the international scene thanks to the Agri-food is a pillar for Spain, which is revolution brought about by Ferran recipes outstanding as a producer and exporter Adrià at elBulli, which was preceded for a range of agricultural activities, by the ‘New Basque Cuisine’ movement coexist and shines when it comes to the meat and is continued today by several with haute and fishing industries. At the same generations of chefs whose cooking time, price competitiveness has shifted is contemporary and creative. And cuisine to quality competitiveness, allowing a lastly, vis-à-vis tourism, Spain is number of Spanish products to position unquestionably appetising on the food themselves at the very highest level on front. the international market. The sum of these factors coalesces in The next link in the chain, food an alliance that guarantees a veritable distribution – both wholesale and ‘Made in Spain’ supremacy in the retail – has become more professional, context of international gastronomy. and this is true of supermarkets all the way to gourmet delis. In addition, and The gastronomic sector is constituted going a step beyond this gastronomic by agricultural, livestock and fishing chain, the restaurant industry has production together with the food grown, diversified and innovated via and beverage industry (with Spanish myriad business models, and this can wineries playing a leading role) be appreciated in the most modest bar and distribution via supermarkets, to the most sophisticated eatery. hypermarkets, specialised shops and HORECA. The sum of these activities Furthermore, great regional culinary represents production worth €388 diversity, whose appeal lies in the use billion, and offers the following

16 17 MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region

15% of international tourists visiting Spain do so for gastronomic reasons 15.5% of international tourist expenditure in Spain is generated by gastronomy conclusion: gastronomy, in other States, with 6), 3 on the Top 10 list words this value chain, represents (followed by Denmark, France and 33% of Spain’s GDP. Peru, each with 2), and 13 restaurants in the Top 120 worldwide. In addition, it represents €168 billion of Gross Value Added, 14% From a qualitative point of view, we of GDP; and employs 3.73 million must take into account the appeal of workers, 18% of total employment Spain’s gastronomic sector in terms of in Spain. the quality of its products, its regional diversity, the continuous improvement Spain’s agri-food exports represent of its image, a growing appreciation 16.8% of total Spanish foreign trade. by the general public of cooking and As for tourism, 15% of international of cooks, the international visibility tourists visiting Spain come for of chefs and their creative capacity gastronomic reasons; in addition, to design dishes, not to mention innovative business models, the 15.5% of what international tourists importance of the Mediterranean diet spend in Spain goes on gastronomy. (at the heart of Spanish cuisine) as a healthy way of eating, the recognition In the ‘sub-sector’ of haute cuisine, of the tapa (‘fashionable’ on a global Spain has 206 Michelin-starred level) as a culinary Made in Spain restaurants, a figure that could model and, in short, the positive impact undoubtedly be greater given the high of gastronomy on Brand Spain. level of Spain’s restaurant sector, but which historically has only been Although the impact of gastronomy surpassed by countries such as Japan, on Spain’s economy is based on France, Italy and Germany. On the solid roots and brings about multiple other hand, a domestic rating, such opportunities, it also poses a series as that given by the Repsol Guide, of challenges that must be considered distinguishes 524 restaurants with in order to maintain and increase the Repsol Suns. In addition, Spain’s competitiveness of the activities that international importance can be constitute it. This entails promoting seen by its presence on lists like innovation and consolidating its The World’s 50 Best Restaurants leadership in different sub-sectors, 2019, with a record number of ideas that this report analyses 7 eateries among the 50 best in from a quantitative and qualitative the world (followed by the United perspective.

18 19 MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region THE BALEARIC ISLANDS AS A MODEL OF CULINARY DIVERSITY The archipelago of the Balearic Islands ratjada and Ibizan salmorra, and sweets is made up of Mallorca, Cabrera, such as flaó, greixonera, orelletes, or Menorca, Ibiza and Formentera. In total, macaron de Sant Joan can be found in a the territory covers 4,992 km², and as few places. As in Mallorca, they grow a region it is small when compared to traditional produce such as almonds other Autonomous Communities. Its and carob, but the agricultural industry population is 1,187,808. Although their is dwindling with each generation. origins are similar on a time scale, over the centuries, each island has defined Formentera – an extension of Ibiza’s its identity and gastronomy according customs, ways and cuisine – has a to its local natural pantry, the diverse pantry of ingredients that are identical influences received from other cultures yet different, such as peix sec (dried which settled there, and its commercial fish) used in the ubiquitous country- activities. style salad, liquid salt, dried figs, fresh goat’s and sheep’s cheese, honey, Today, Ibiza’s gastronomy is the most and bescuit (a slow-baked bread with international and cosmopolitan, a toast-like texture, which has to be with the greatest cultural mix as soaked before being eaten). It is one of local ingredients and techniques are the most peculiar ingredients of their combined with Asian, Latin American country-style salad. and other European influences. Given that it depends on seasonal tourism, For its part, Mallorca still retains local species such as pollo de payés (a a unique culinary identity, one that free-range chicken with firm meat and includes other influences. This can be a pronounced flavour) are only eaten clearly seen in its agricultural sector, at home. However, typical seafood as well as in its processing industry of stews such as bullit de peix, borrida de primary products and their value-added

20 21 MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region

marketing, and in its various types and to enjoy dishes such as frit mallorquí, categories of restaurants. Its best- trampó, escaldums, tombet, stuffed Each island has defined its gastronomy known products include sobrassada, snails, roast suckling pig, arròs brut and ensaimada, wine, olive oil and almonds. sopes mallorquinas. Sometimes they are identity according to its local pantry, The products, in addition to fruits and prepared in a purely traditional way, vegetables, fish from its coasts, and other times they are given a modern diverse cultural influences from previous meat from locally raised animals, are and contemporary twist, yet the settlers and ongoing commercial activities used by restaurants in modern versions essence of their origins always comes of local recipes. It is thus possible through.

22 23 MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region MENORCA, TIMELESS FLAVOUR

Menorca is an island filled with activities that continue to this day. contrasts and has a very distinctive All your senses come into play when personality. Located in the middle of you visit this Biosphere Reserve, the western Mediterranean, sculpted offering you the possibility and the by wind and the sea, it has wealth of responsibility of contributing to the natural heritage, and its history goes maintenance of its important legacy. back over four thousand years thanks to the extraordinary legacy drawn from Menorca tantalises everyone who the various cultures that settled there visits. The powerful spell it casts over the centuries. over those who are open to capturing its qualities leaves a mark. The The adaptation of animal and plant island’s cuisine has been influenced species to this rocky island, set by its history, climate and orography, quite a distance from the mainland, resulting in a gastronomic diversity has given rise to unique forms of which, paradoxically, is unknown to life in the natural world. Climatic most visitors. conditions and contrasting geology have allowed a great biodiversity to Because the cuisine of the island is flourish, and this has benefited from Mahón-Menorca cheese. But also the hands of local farmers who, year esclatasangs, capers, samphire, after year, have wisely cultivated the oliaigua, saffron, chamomile, flor land. Ancestral human use has left de Fornells salt, and sulla honey. an indelible mark on the territory and Menorca is ensaimada. But also has shaped an intensely humanised rubiols, crespells, coca, congret, landscape that has become a pillar of panet de mort and carquinyols. the island’s identity. The landscape Menorca is caldereta. But also cega reflects the harmony that coexisted, amb coc, perdius amb col, caragols until just a few decades ago, between amb cranca, pilotes a la menorquina human use of the land and the natural and conill ab pixotera. Menorca is environment, especially with regard sobrasada. But also camot, vermella, to agriculture and livestock farming, cuixot, carn i xua, butifarró, lamb,

24 25 and snails. Menorca is lobster. But also cap roig, escupinyes, molls, corns, snake’s locks anemone, SOME FACTS ABOUT MENORCA monkfish, oysters from the port of Mahón, espardenyes and raors. OVER 200 PRODUCERS IN 20 DIFFERENT CATEGORIES Menorca is gin. But also craft beer, as well as quality wines made from local and non-local grape varietals. 1.500 Fortunately, one of Menorca’s virtues is the unstoppable change of its agri-food MORE THAN 1,500 BECAUSE OF ITS STRATEGIC LOCATION IN THE MEDITERRANEAN, IT and artisanal revolution. Producers, ARCHAEOLOGICAL SITES THAT growers, farmers, distributors, small HAS BEEN SETTLED BY ARABS, THE FRENCH AND ENGLISH, AND IS A ARE OVER 4,000 YEARS OLD business owners and restaurateurs MELTING POT OF CIVILISATIONS are committed to a network they have created; one which is fast becoming consolidated and will continue to MENORCA MEASURES 702 be hugely successful in the future. SQUARE KMS, LESS THAN To complement this, the restaurant 2 66% A FIFTH OF MALLORCA 702km scene in Menorca is also sympathetic 216km to international trends. In addition ISLAND to the cooks and entrepreneurs who seek out local traditions and identity, there are others whose cuisine is more 11,000 KM OF DRY-STONE WALLS, OVER HALF THE IN 1993 MENORCA WAS open to fusion and outside influences, 53 KM FROM MÁO TO LENGTH OF THE GREAT WALL OF CHINA DECLARED BIOSPHERE 216 KM OF COASTLINE but they do not forsake the idea of CIUDADELA OVER 100 BEACHES AND COVES deftly integrating raw materials or RESERVE, 66% OF ITS 184 KM CAMÍ DE CAVALLS local techniques in their dishes. The 11.000km TERRITORY IS PROTECTED past decade has seen the rise of a movement that reaffirms pride in local identity, that sings the praises of autochthonous raw materials, of inherited traditions, RECYCLING RATE IS 10% HIGHER A POPULATION OF 93,759 10% THAN THE AVERAGE IN SPAIN and of Menorcan recipes. This 130 INHABITANTS PER SQUARE KM trend is mainly thanks to a generation of cooks, small business owners, winemakers, restaurateurs, politicians, artisans, farmers and entrepreneurs POC A POC (‘BIT A BIT’) IS, 1,800 RESTAURANT AND who see Menorca’s diversity as a PROBABLY, THE EXPRESSION HOSPITALITY BUSINESSES special gift. THAT BEST DEFINES US 1.800 AVERAGE LIFE EXPECTANCY IS ONE OF THE HIGHEST GLOBALLY. IN 2004, THE (OFFICIALLY) OLDEST PERSON IN THE WORLD DIED 93.759 AT THE AGE OF 114 Our history, a culinary journey 02 through time

28 29 MENORCA TIMELESS FLAVOUR Our history, a culinary journey through time

From prehistoric times until practically today, Menorca has been a crossroads for various cultures thanks to its strategic location in the middle of the western Mediterranean and to the singular geographical characteristics of the Port of Mahón. Since time immemorial, different peoples have coveted the island as a stopping place and refuge. All have left a rich historical legacy, making Menorca a land of important Cultural Heritage, which includes Gastronomy.

FROM PREHISTORY TO ROME

Human presence on the island has been called arròs de la terra is also known as confirmed to exist since the beginning ‘Moorish rice’: Its origins date back to of the Bronze Age (2,000 BCE), an era Islamic times, but, despite its name, known as the pre-Talayotic period. In it is not made with rice but with wheat around 1400 BCE, the evolution of this semolina. It is a very notable recipe of culture gave rise to a number of large the island’s gastronomy and was usually stone constructions known as talayots, a eaten on the days after pigs were word that lends its name to the richest slaughtered, served with pieces of pork, period of the island’s prehistory, the part of the animal’s head, and two heads Talayotic, which had singular places of whole garlic, as well as potatoes or of worship called taulas. In 123 BCE, sweet potatoes. Menorca became part of the Roman Empire which brought a transformation In 1287, after almost 400 years of of the Talayotic settlements, and the Muslim rule, the Christian king Alfonso dominance of three towns contiguous to III ‘The Liberal’ conquered Menorca and three important ports: Mago (Mahón), integrated it into the Catalan-Aragonese Jamma (Ciudadela) and Sanisera Crown and later into the Kingdom of (Sanitja). Mallorca. During the period spanning the 13th to the 18th century, from the Following the Fall of Rome, and as in Romanesque to the Baroque, the island the rest of the Balearic archipelago, began to truly establish its culinary Menorca suffered successive invasions traditions, as well as creating the main by Vandals and Byzantines, until it was gems of its artistic and architectural integrated into the Islamic world in the heritage. French rule in the 18th century, early 10th century, linked first to the although brief, left a great influence Emirate of Cordoba and later to the Taifa on cooking and food that would be kingdom of Denia. Still today, a dish expanded upon in later years.

30 31 MENORCA TIMELESS FLAVOUR FRANCE AND GREAT BRITAIN In the 18th century, as a consequence of the War of Spanish Succession, Spain Many was forced to cede Gibraltar and the island of Menorca to Great Britain. For culinary Great Britain, Menorca represented a valuable enclave in the Mediterranean, words and and ensured that its expansion could continue. For 100 years the island names are remained British, although interspersed rooted in with some short periods of French and Spanish rule. All these changes greatly the English influenced local life by transforming economic conditions and, therefore, the language island’s customs and culinary arts. to refer to sengri (sangaree), a hot For example, it can be seen in ways of wine that is sometimes spiced. It cooking, such as in the use of butter, is interesting how a number of new which is unusual in this area, in food names have arisen, such as that of a and drinks – with the best illustration variety of plum, which on the island being Menorcan gin – and in many is called neversó. It is, in fact, the words and culinary names that are phonetic adaptation of the English rooted in the English language. There words ‘never saw’. Legend has it that, are many examples: grevi (from the during his time on the island, the word gravy), to refer to the meat juices British Governor Richard Kane tasted of a roast; xenc (shank), which is the one of these fruits, and exclaimed, front part of the leg of an animal whose ‘I never saw such plums before!’ The meat is the main ingredient of brou de name stuck. A taste for puddings of xenc (veal broth); pinxa (from the word all kinds, made with a wide range of pilchard), a sardine that is widely used ingredients, and a fondness for jams on cocas; píquels (pickles), gherkins in and marmalades is another legacy from vinegar or other pickles; xels (shells), that time. in other words, cockles; punys (punch)

32 33 THREE ART DE DE RE SA CUINA DES LA CUINA CIBARIA POBLE DE MENORCA MUST-READ Fra Roger (18th century) by Pedro Ballester (1923) by Bep Al·lès (2012) BOOKS FOR UNDERSTANDING OUR CULINARY HISTORY

The oldest written reference of Menorcan gastronomy, it This is the first modern recipe book on Menorcan cooking and Involving fieldwork, this is a compilation of recipes from provides us with truly valuable cultural information. Francesc patisserie. It reveals, in great detail, the culinary tastes and fishermen, hunters, home-makers, retirees, books from Roger was a Franciscan friar who lived, worked and cooked for dietary habits of the island’s society in the first half of the manor homes, handwritten family notes, and interviews with his fellow monks at the Sant Francesc monastery in Ciudadela 20th century, and it remains contemporary in its outlook: his pastry chefs and bakers. The first part offers a broad range during the first half of the 18th century. His book is the fruit recipes, and what he wrote on seasonal ingredients and ways of recipes, from breakfasts requiring cutlery to rice dishes, of knowledge and experience accumulated over the years of eating are still followed to this day. The author, who was pulses, fish, meat, soups, stews and breads. The second when he worked as a cook. A manuscript containing more actually not particularly interested in gastronomy, treated the – containing over 900 recipes – looks at desserts and pastry- than 200 recipes which include ingredients – some exotic and project like a research topic, offering conclusions and analysis making, and includes desserts from manor homes, convents from faraway places – that were not commonly found in the that were more like a study. and monasteries, recipes from grandmothers and from the cookbooks of his day. It reveals a masterful cuisine combining island’s past pastry chefs and bakers. popular local wisdom with an adaptability to using the island’s recipes as well as products from America and Europe. MENORCA TIMELESS FLAVOUR Our history, a culinary journey through time

culture. To complement this, the and the sense of community for a unquestionable gastronomic heritage, restaurant scene in Menorca is common goal. Restaurateurs share of gustatory memory; a cuisine whose TODAY, AN also sympathetic to international the goal of promoting the singularity diversity is as intriguing as it is trends. In addition to the cooks and and personality of Menorca’s cuisine enjoyable, with a huge and omnivorous entrepreneurs who seek out local beyond its stereotypes. A culture of range of dishes to offer diners, and traditions and identity, there are others cooking built throughout the centuries one with an immense past, a better AWARENESS ABOUT whose cuisine is more open to fusion via the influences from the different present and a splendid outlook for the and outside influences, but they do not peoples who inhabited the island; future. Menorca has never had such forsake the idea of deftly integrating shaped also by the artisanal knowledge a highly qualified generation of raw materials or local techniques in of local farmers and fishermen, and incomparable talent with a greater GASTRONOMIC their dishes. by the wealth provided by the seasons awareness of the environment; and nature. Over time, these factors never before has Menorca had this What is remarkable among the island’s have brought about the creation of exceptional level of cooks. cooks, compared with other regions, a wide-ranging collection of recipes HERITAGE are the good vibes, the camaraderie imbued with breathtaking harmony, of

As we mentioned in the introduction, there is a growing pride in local identity, in roots and what is passed down; these are seen as differentiating factors, and as a reaction against an ever more globalised society. Gastronomy is one of our greatest assets, a treasure held dear by every family, in each home, in each lloc and in every restaurant. Times change and Gastronomy younger generations – out of habit and lack of time – are perhaps more is one of our inclined to be influenced by less formal greatest ways of eating. But in spite of this, there is an effort and an awareness assets. on the part of the community to uphold values, ingredients and the A treasure legacy of what is local. held dear The restaurant industry mirrors this movement. It is surprising that such a by every small landmass has more than 1,800 eateries. There are new restaurant family, in openings, chefs and ideas are in motion, there is a greater culinary each home, offer and better service, and a growing in each lloc interest in a search for excellence as diners are ever more active, attaching and in every great value to gastronomy as part of their leisure time and pursuit of restaurant

36 37 Menorca’s gastronomy, roots and excellence

0338 39 MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence EIGHT RECIPES FOR UNDERSTANDING THE LOCAL GASTRONOMY’S IDENTITY

Caldereta Oliaigua amb figues Rebosteria Aubergínies plenes (STUFFED AUBERGINES) (LOBSTER STEW) (‘OLIAGO’ WITH FIGS) (DESSERTS) This variation of Iman Bayildi – found all around the The most emblematic dish of the island’s seafood cuisine The most beloved dish of traditional Menorcan peasant The tradition of dessert-making, which goes back a long Mediterranean – is made with the excellent local varieties is caldereta. Made with the flavoursome lobsters found in cuisine, it is eaten daily for breakfast, lunch or dinner; it has way, encompasses elements of Muslim culture that have of aubergines (white, striped, purple or black), although here Menorca’s waters, it is also made with fish, moray eel or even survived past migrations to Florida and Algiers. Adapted been mixed and improved with contributions from Catalan, it is almost always vegetarian. It can also be enjoyed cold a variety of seafood. Invented by fishermen, local chefs according to seasonal ingredients (wild asparagus, cabbage, British and French cuisines. The recipes, faithfully passed or in a coc (a typical Menorcan bread roll). Often associated down through the generations, were prepared according to a improved upon the recipe. The restaurants Can Burdó, and etc.), the perfect pairing is with figs, but it goes well with with festivities, this dish dates back to the introduction of calendar of annual festivals: greixeres during Carnival season, later Es Pla, turned this lobster stew into one of the island’s grapes, melon and even chips. It is part of a saying that this vegetable to the island and is paired with the Menorcan formatjades at Easter, ensaimadas with hot chocolate during gastronomic icons. They popularised this basic fisherman’s defines the way of life on Menorca: tranquillity and oliaigua. A fondness for marjoram. recipe among foreign foodies visiting the Bay of Fornells, popular summer dish, prepared when the island’s vegetables summer festivals dedicated to patron saints, buñuelos for All transforming a lowly stew of llagosta de pata rompuda into a are bursting with flavour, it is served with day-old toasted Saints Day, and tortada, nougats and cuscussó at Christmas. When it comes to dishes made with savoury dough, and just delicacy fit for a king. A dish with humble origins that allows bread and sweet, energising figs. The simplest version is to name a few, there is a great variety: coques, rubiols stuffed fishermen to make a better living. When you savour a well- made with tomatoes, onion, garlic, green pepper, oil and water with meat or fish (similar to baked pasties), bread rolls filled made caldereta, you find yourself before a down-to-earth dish, (oli i aigua: oliaigua), but there are many variations: oliaigua with sobrasada, flaons (pies stuffed with cheese and eggs), one with perfect texture and distinct flavours that restores broix (without tomato, but including the same other basic formatjades (pasties stuffed with meat, sobrasada...), etc. As your faith in seafood stews, in particular those traditionally ingredients), with cabbage, a white version (made with milk), for those made with sweet doughs, the list includes amargos eaten with a spoon. The concentrated flavours of the stock with egg, or with asparagus. (made with almonds and eggs), carquinyols (also with almonds, – which is elegant and balanced – subtly harmonise with the but with a drier dough), pastissets (in the shape of flowers), character of the lobster meat. A classic dish where each bite crespellines (dry biscuits, small but crispy) and crespells is transformed into a hedonistic feast. (flower shaped, but sometimes with a hole in the middle and stuffed with cottage cheese, jam, sobrassada ...).

40 41 MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence

Raoles d’endívia Calamars plens (CURLY ENDIVE FRITTERS) (STUFFED SQUID) Roroles – mentioned in Mestre Robert’s 15th century Llibre del From the nature of this dish – linked to age-old sustainable Coch – were shaped with spoons to create round morsels of ways of fishing – and the fact that in the past it was served any battered fried food, and were the origin of tempura, which on New Year’s Eve, we know that it was held in high esteem. was imported to Japan by missionaries. They are still made Depending on where it is made on the island, there are very in Menorca with different ingredients (fish, meat, vegetables, subtle but important variations: it can be prepared with potato snakelocks anemone, etc) to use up leftovers. The most popular or sweet potato, with meat, or only with the tentacles and are prepared with an exceptional, yet humble, island ingredient: wings, with or without milk. curly endive, sometimes with the addition of flakes of dried fish.

Caragols amb cranca Tortada d’ametlla (SNAILS WITH CRAB) (ALMOND CAKE) A classic example of Menorcan cuisine made with traditionally Typically served for celebrations, it is based on a Genoese cake gathered produce, this flavoursome ‘surf and turf’ dish is where egg yolks and egg whites are mixed separately. Identical typically prepared with the innards, coral or other seafood to one made in Alicante, it is found in many other places around parts that are pounded (this is also used in many other stews, the Mediterranean. The local Menorcan breed of hen lays such as calderetas, panaderas, etc.). In the past it was made eggs whose quality and size make them especially suitable with cranc pelut (warty crab), but this is now a protected for this recipe. This cake is topped with a crown of meringue – species. commonly used on the island, and which was a huge success at the Russian court in the 19th century, as was mayonnaise.

42 43

ingredients TO UNDERSTAND THE DIVERSITY OF THE LOCAL 16 PRODUCE Menorca’s gastronomy, roots and excellence 01 Cheese

The history of cheese on the island Regulatory Board was set up. Later, goes way back in time; even to in 1997, its protected named was prehistoric times, as has been broadened and it is now known as suggested by traces of it on ceramic ‘Mahón-Menorca’. utensils used to make cheese, which date to 2000 BCE. There is written The way in which Mahón-Menorca evidence from the 5th century CE cheese (formatjat) is made has remained mentioning the consumption of cheese unchanged for a very long time on all on the island, and Arabic documents Menorcan farms (llocs), where it is from the year 1000 specifically state produced using age-old methods. The the excellent qualities of cheese process consists of a series of steps, from Menorca. Already an important handed down from fathers to sons, export in the 13th century, it was and its proper application is what during the period of British rule when defines and results in an authentic it became truly popular and from when Mahón-Menorca Cheese, although its name ‘Mahón’ – the port from recent technological advances have where it was exported – originated. In led to slight modifications being 1985, it was awarded the distinction implemented. Mahón-Menorca cheese of Denomination of Origin, and its is aged in curing cellars where the

46 47 Menorca’s gastronomy, roots and excellence

made with raw milk from the cows of cows, goats and sheep, and all make on the farm, and shaped in a fogasser cheeses that conserve the character (cotton cloth). Both use the same basic and personality of their artisanal methods, but these differences are methods, farms, the seasons or type of what lead to the characteristics of the feed. The field of cheese-making has final product. seen much innovation, and variations now include rosemary, beer, smoke, In addition to cheese with the Mahón- sobrassada, blueberries, or botifarró Menorca Denomination of Origin, over sausage. New marketing ideas have the past decade there has been an led to the production of heart-shaped increase in the number of independent cheeses, spicy sheep’s milk, goat’s producers who have embraced milk, and wine, blue cheeses, and even traditional practices. They work with European specialities such as fresh raw milk from autochthonous breeds mozzarella, provolone or caciocavallo.

rinds are treated traditionally: this involves turning the cheeses and smearing the rinds with oil and/or paprika.

Mahón-Menorca D.O.P. (Protected Denomination of Origin) cheeses are pressed paste cheeses, square in shape with rounded edges and corners, and embody the natural flavour of our island, which was declared a Biosphere Reserve by UNESCO. To make them we use milk from local Menorcan cows, and a time-honoured traditional method (as set out in the D.O.P. Regulations). Then, it is the wind, dampness and light of Menorca that ensure our cheeses are imbued with During the past decade, their particular taste that is strong and unmistakeable, and is the attribute there has been an most highly valued by consumers. The flavour of Menorca. increase in the number of Within the Protected Denomination of independent producers Origin definition, there are two different kinds: Mahón-Menorca cheese – embracing traditional made with milk that has undergone some kind of treatment, such as practices pasteurisation, and where moulds can be used to shape the cheeses; and Artisanal Mahón-Menorca cheese –

48 49 Menorca’s gastronomy, roots and excellence 02 Fish and seafood

Since ancient times, fish has enjoyed by the end consumer are: been present in Menorcan cuisine, lobster, red scorpionfish, skate, red although its flavour and gastronomic mullet, cuttlefish and snapper. When appreciation was not like that of it comes to trawling, the following are today. Modern fishing techniques – caught: shrimp, blue whiting, argentina, from the mid-20th century onwards monkfish and Norway lobster. All are – facilitated the capture of fish with of enormous culinary value and coveted by restaurateurs – in particular during a higher nutritional and organoleptic high tourist season – and by end value. From humble species, and the consumers, who buy produce at the fish almost subsistence-like existence of market, fishmongers or supermarkets. fishermen, consumption has increased thanks to fish that are now greatly The fishing fleet, which operates from valued by the end consumer, and the ports based in Menorca, is associated livelihoods of those dedicated to small- to one of three fishing guilds – Mahón, scale fishing has improved. Ciudadela and Fornells – and mainly carry out bottom fishing and small- The most important species, by scale fishing. On the whole, fishing volume of creatures caught and businesses are small, family-owned

50 51 MENORCA TIMELESS FLAVOUR

Small-scale fishing is the most prevalent on the island

affairs where the proprietor of the and five ‘parks’ of escupinya (Menorcan vessels also usually sails on one of his clam) beds. The Port of Mahón prospers own fishing boats. About seven boats thanks to aquaculture, and to the are trawlers, four based in Ciudadela cleaning and purging of, among others, and three in Mahón. Small-scale mussels, escupinyes , clams, and fishing is the most prevalent on the notably large oysters. A recognised island, and some 54 vessels fish this model of sustainability, and one with a way. promising future.

When it comes to different kinds of sea aquaculture, Menorca has about fourteen suspended mussel farms

52 53 MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence

spicy paprika, and which comes in two kinds: tierna (soft) or curada (aged). Wine The origins of sobrasada go back to ancient times, to the period of great Vines were already cultivated in Menorca 03 advancement and splendour in the during Roman rule and continued to be 05 06 Middle East. Over the centuries, grown under Muslim rule, but it was sobrasada became a fixture for local in the 19th century when cultivation Menorcans, and went from being a reached its peak, covering about 1,300 simple way of preserving meat to hectares. Some years later this was being a characteristic element of their drastically reduced, mainly due to the Mayonnaise gastronomy. damage done by phylloxera. Eventually, from 1980 onwards, various initiatives Other local charcuterie products were set up to recover wine production. include: botifarró (minced meat mixed In 2000, vine cultivation underwent with blood for black sausage, and a great resurgence that continues to without for white sausage or botifarró this day. Each year, new vineyards are blanc); camot (also called cuixot or established, and the current census puts camaiot), which is similar to botifarró about 90 hectares in use, although some Olive oil Charcuterie but instead of using intestines for of them have not yet produced wine. Roman Menorca was strategically placed the casing, pork thigh skin is used; Charcuterie products, which are on the olive oil maritime trade route white sobrasada, is a pre-Hispanic From an analytical and organoleptic that linked the Iberian Peninsula with delicious and very varied, are made recipe dating to before the conquest point of view, the island’s wines have the capital of the Empire, as revealed with pork. Celebrating the slaughter of America, where chilli peppers were remarkable personality due to their by amphorae discovered around the of a pig (known as porquejades) has discovered. These past years have differentiating characteristics. Vineyards island and from its archaeological sites. always been one of the most typical With Romanisation, Menorca embraced seen the industry come up with more are, typically, small plots surrounded customs in Menorca, and a festivity user-friendly ways of consuming these the culture of olive oil – part of the by dry-stone walls that protect them; Mediterranean food trilogy of bread, oil in which family and friends took products, as well as more natural – part. All the meat and entrails of the this limits mechanization and means and wine. In terms of local production, and even organic ones. the most important historical find, which slaughtered animal were used to make that many processes – in particular harvesting – are done manually. The was discovered below the old town charcuterie and to ensure the family centre of Alayor, is a Roman oil press had provisions for the coming year. soil, which is mainly calcareous and dating back to the 2nd century BCE. Once all the work was done, and after siliceous, is light and stony, and provides a hearty meal, popular songs called excellent drainage allowing the vines Today, in the 21st century, production glosat – improvised songs about topics to stay watered but not too damp. Nine Mayonnaise is, without a doubt, any food, the owner served him some has recommenced in Menorca, a sign of the day – were sung. Although wineries on the island already sell the the most famous and widely eaten leftover meat together with this sauce. of a growing interest in recovering the festivities celebrating porquejades are wine they make, and several new wine Menorcan product in the world; the star The Duke thought it was so delicious ancient culture of olive oil, both in the 04 countryside and at the table. In Menorca now only done occasionally and have projects are up and running: Within a sauce of numerous international dishes that he took the recipe to France where the endemic tree is the acebuche, the been modernised, the charcuterie made few years the latter will also have their and recipes. Related to the much older it became known as mahonnaise, in wild olive tree. Common varieties have on the island is still delicious. wines on the market. Around 180,000 aioli (alioli bó), mayonnaise is made honour of the town of Mahón. Over always been grown in Menorca, such bottles a year currently enjoy the ‘Illa with oil, egg, salt and vinegar or lemon time, the name gradually changed to as arbequina, which today is the most Only made in Menorca, and dating back de Menorca/Isla de Menorca’ P.G.I. juice, and was originally an ointment mayonnaise, leading to confusion and popular variety for the production of to Roman times, carn i xulla is the most (Protected Geographical Indication), of used to treat chafing for horses. pointed to a possible French origin, quality extra virgin olive oil. There are typical of all the island’s cured meats. which 62% is white, 24% is red, and 14% It is said that following the French although it should be said that this currently about a dozen producers, and invasion of the island in 1756, the sauce does not appear in any French close to 25,000 olive trees have been It is a raw, cured sausage made with is rosé. This volume will increase in the planted, including organic ones as well lean meat and fat. Another must-try near future as new vineyards begin to Duke of Richelieu stopped at a tavern cookbook or document on cuisine prior as less common varietals, and there is product is our famous sobrasada, a produce, potentially at least doubling one evening asking for something to to the conquest of Menorca. even a growing interest in the local wild raw, cured sausage flavoured with today’s production of wine. eat and, because there was hardly olive tree, despite its very limited yield.

54 55 MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence

Other variations are gin and soda peppers, onions, garlic, potatoes, Recently, there has been interest in (known as pellofa), gin and palo (a courgettes, pumpkins, cabbages, the vermella menorquina breed and in Suckling lamb liqueur from Mallorca), or it is just spinach, peas, lettuce, curly endive, preserving and improving the way it served neat in a small glass. Today, Gin artichokes, cucumbers... is raised, as well as its ‘family tree’. The local Menorcan sheep are de Menorca is exported to hundreds of Hornless, and generally reddish, the 11 extremely well adapted to the climate and geography of the island, which has markets all over the world, and can be In the mid-90s, a group of Menorcan colour of the animals can range from long periods of drought and a scarcity 07 found on the drinks menus of the most agriculturalists decided to start a light blonde to dark red. It is a of feed. Not only is this lamb of great famous international bars, restaurants farming organically as it was more hardy breed, and perfectly adapted to gastronomic value for its texture and and hotels. environmentally friendly and more Menorca’s geography. The association organoleptic qualities, but it is also respectful to livestock. Thanks to this of producers is strict about traceability appreciated as the animals are not rise in organic production, organic and food security, as well as the way given to jumping over the traditional produce can be found today in many the cuts and ageing processes are dry-stone walls that border the fields specialised establishments on the marketed in order to offer added value. in Menorca. Local, organic production island, as well as at the various is growing year on year. farmer’s markets that are held in each village. In 2018, organically farmed land in Menorca went from 4,857.80 08 hectares to 5,449.60, in other words, Saffron an increase of 12.1%. 15% of usable farmland in Menorca is organic. Of huge gastronomic value, this spice 10 is now being grown again, 300 years 13 after it was last cultivated on the island. Of high quality and with health- giving properties, it is representative of the recovery of agriculture by young artisan farmers who are growing alternative products. Three saffron 09 producers grow, harvest and package Gin de this spice on the island. No chemicals Menorca are used, and the saffron has first- class certification. Introduced here by the British, this Fruits and spirit is extremely popular among the vegetables locals of Menorca. The gin, or genever, Honey made today in Menorca is produced Traditionally, the vast array of fruits traditionally in old copper stills heated grown in Menorca was staggering, with Snails Honey from Menorca has been famous over wood fires, distilling wine-based dozens of varieties of apples, pears, 12 for many centuries. The island’s variety alcohol (as opposed to English or figs (figues flor, negretes, catalanes, coll Snails have historically formed part of of wildflowers and saline air endow it Dutch gin which is made from cereal- de dama....), plums and apricots. The the local gastronomic tradition. They with a delicious flavour and elegance, making it highly esteemed. Honey based alcohol) that is flavoured with island is also famous for its grapes, are used to enhance stews, eaten with harvesting has been a traditional juniper berries and herbs. Although it peaches, citrus fruits, melons and Vermella a dressing, or serve as a contrast to activity here for a long time. It comes is drunk all year round, consumption watermelons, pumpkins and nuts. A a particular ingredient, such as with mainly from private beehives but also sky-rockets during local summer land with a wealth of vegetables and menorquina crab in the dish caragols amb cranca. from natural hives found in caves, on festivities. The most popular drink, leafy greens, these have helped shaped The demand for fresh snails has even cliffs, and also from under the eaves of served very cold, is called pomada or the local cuisine. Aubergines should be The presence of cattle on the given rise to the creation of farms houses. Half a dozen producers make gin amb llimonada, made by mixing one highlighted as they are commonly used island dates back to 10,000 BCE, to specialising in this alternative and wildflower or single-flower honey: part gin with two parts lemonade. in the summer, along with tomatoes, the Talayotic period, if not earlier. sustainable source of protein. sulla, heather, bramble or rosemary.

56 57 MENORCA TIMELESS FLAVOUR 14 15 16

Xeixa Bread Beer

Xeixa is a variety of wheat whose Before craft beers became trendy origins go back 8,000 years to the in the West, quality local breweries beginning of the Bronze Age – the existed on the island. Today, half Salt end of the last great Ice Age – and a dozen brands and brewers make thrived during that climate change. this esteemed drink from cereals, Salt has been key for preserving food, Possibly first brought to Menorca by hops, yeasts, and local and foreign both on a domestic level as well as the Romans, but maybe even earlier ingredients. The beer made is mainly for transporting it by sea, and it is, than that, its cultivation practically lager, but there are also forays disappeared until it was recovered into other kinds, catering to more therefore, of enormous importance to this past decade. It does not have cosmopolitan tastes, like Pilsner, the history of the island. There is even a high yield, but it is outstanding wheat (blat), stout, pale ale, and evidence of salt pans dating back to for its excellent quality. It is grown brown ale. Recognition at international the time of the Romans. Other salt organically and stone-ground. competitions is constant, such as the th pans, created in the 19 century during gold medal won by Grahame Pearce British rule, are still in use today. Salt Lager at the 2019 edition of the production is a natural process during Barcelona Beer Challenge, where 1,112 which seawater evaporates in the pans beers from 22 countries were entered. due to the effect of the sun and the wind. Fleur de sel is the first crust of salt that forms on the surface. This kind of salt has less sodium chloride because it is collected as soon as it has crystallised. It is not treated in any way, and is a natural and ecological product.

58 59 Menorca (agriculture, livestock, fishing, seafood, viticulture, beekeeping...). 17 BRANDS, A key tool for disseminating and providing information on local products from Menorca, Agroxerxa is a meeting Menorca is a territory that is extremely The Arrels Fair, which is now in its third place for producers and consumers, With a total of 52 Biosphere Reserves, fortunate as it has a wide diversity of year, has been consolidated by the DENOMINATIONS covering over 12% of state land, restaurateurs, processors and presence of over forty producers from sectors and activities with production salespeople. Spain is the country with the most that is traditional, artisanal and the island who, in addition to selling in the world. Thanks to the balance singular. For many years, it was also an their products to end consumers, AND achieved between development island that understood how to maintain have the chance to create new sales and conservation of heritage and a perfect balance between industry, relations, promote and publicise their landscape, the entire island of agriculture and tourism, until the new products, as well as to share bold, innovative recipes for their products Menorca was declared a Biosphere model of the latter was transformed prepared by local chefs. Arrels offers RECOGNITIONS FOR Reserve by UNESCO in 1993. The main into a new economy of services filled an ambitious agenda of cultural and with new challenges. Today, Menorca characteristic of Menorca’s natural culinary presentations, creating a environment is its environmental and faces the future of a globalised bridge between food producers, as UNDERSTANDING landscape diversity. In just 700 km2, world with a clear commitment to well as processors and chefs of local, This guarantee covers Menorcan wines the island has almost all the habitats conservation, authenticity and all national and international renown. recognised with the geographical found around the Mediterranean, things local. These have become the Democratic and inclusive in its outlook, indication Isla de Menorca, and which particularly woods, ravines, caves, values that have shaped our island into Arrels brings gastronomy closer to follow its regulations. These are wines made with white varietals, such OUR SEARCH FOR wetlands, dune systems, a rocky coast a place with a unique identity and ‘way every socio-economic segment. Proof of doing things’. With this at its heart, of this is its philosophy of ‘learning, as Chardonnay, Macabeo, Malvasía, and islets. Reasons why Menorca Moscatel de Alejandría, Parellada was designated by UNESCO as the Island Council of Menorca created tasting and buying’: tast i cocina the Made in Menorca brand to promote children’s workshops are a sensory or Moll, and with the red varietals, the headquarters for the World such as Cabernet Sauvignon, Merlot, EXCELLENCE traditional products and showcase the and educational festival aimed at kids; Network of Island and Coastal Monastrell, Syrah or Tempranillo. There essence of Menorca. tastings for attendees are offered by Biosphere Reserves regarding producers; and produce can be bought are nine associated wineries (Binifadet, matters related to sustainable Crispín Mariano, Torralbenc, Celler The nine fundamental values directly from producers. Solano, Sa Cudía, Sant Patrici, Son development. on which it is based are very Cremat, Sa Marjaleta and Binitord), similar to those embraced by the which produce around 200,000 bottles. In terms of flora, Menorca is home to European Regions of Gastronomy: some 1,300 species of vascular plants, uniqueness, passion, creativity, of which 6% are endemic, some of authenticity, culture, history, which are exclusive to Menorca. On 19 tradition, quality and all things June 2019, Menorca’s Marine Biosphere local. Reserve became the largest in the Mediterranean, increasing from 71,191 As are its pillars: The Agroxerxa project is an initiative set up by OBSAM (Menorca’s Socio- hectares to 514,485. This increase - Valuing the culture of local Environmental Observatory) with means that the Reserve established production First made in Menorca to satisfy funding from the LEADER Menorca in 1993 is now seven times larger - Collaboration and consensus demand under British rule, gin is now programme and the IME (Menorcan part of local Menorcan history, tastes, than it was, and although other larger among those involved Research Institute). It is the most customs and celebrations. In 1997, Biosphere Reserves exist, this is the - Promoting the values of the exhaustive, complete and up-to- the Regulations for the geographical first time that a Marine Reserve is territory date compendium of producers and denomination Gin de Menorca were larger than its own landmass. - Promoting production activities products from the land and sea of approved. These offer, on the one hand,

61 protection for its geographical name and, on the other, help to avoid unfair competition and guarantee the quality of the product. A body for Land Stewardship applied to farming with the aim of promoting Issued by the Spanish Patent and Organic farming minimises human Officially recognised in 1985, it agricultural practices that are Es Viver de plantes de Menorca garden Trademark Office of the Island Council impact on the environment and currently encompasses some 50 compatible with the conservation of centre is a Balearic Government of Menorca, the Artesanía de Menorca respects the natural cycles of registered dairies (42 of them artisanal) natural values. In Menorca, this body is initiative that aims to promote guarantee of quality is an official ecosystems with the aim of achieving and 122 farms. Annual production is advocated by the Balearic Government sustainable, low-maintenance distinction used for commercial sustainable, healthy and quality approximately 3.5 million kilos and it of Menorca via voluntary agreements gardening using plants that need no purposes. The goal of this guarantee produce. Some of its principles is sold in about fifty countries, with between the body itself and farms chemical treatment, use very little is to highlight the creation, production Slow Food is a non-profit, international, are: crop rotation; restricted use of the United States being the most via a series of agreed measures that water, and are easy to maintain. and manufacture of consumer goods eco-gastronomic association. Today, pesticides and synthetic fertilisers, important. are considered beneficial for both the The garden centre offers a wide that are made on the island of Menorca it is present in 153 countries, has antibiotics and other substances; the economic viability of the island and the variety of autochthonous plants that by artisans; unique, one-of-a-kind more than 100,000 members and 1,300 prohibition of genetically modified Mahón-Menorca cheese is made conservation of natural values. fall under this umbrella, have an items that are a far cry from mass- organisms (GMOs); optimal use of local volunteer groups. Slow Food is from cow’s milk and aged exclusively ecological certificate, and sell all produced products. This guarantee local resources; the use of varieties dedicated to protecting quality foods on the island. Two types of cheese kinds of plants that are aromatic as of quality can only be held by master and breeds adapted to the local and traditional and sustainable farming are produced depending on the prior well as for culinary use. craftsmen or artisan businesses that environment; and respect for the way and processing methods, as well as treatment of the milk: Artisanal are registered in the administrative animals are treated. The Balearic defending the biodiversity of cultivated Mahón-Menorca cheese – made by records of the Balearic Islands Council for Organic Agricultural and wild varieties. In Menorca, its authorised artisan cheese makers who Regional Government. Production, set up in 1994, is the partners range from fishermen to use freshly milked raw milk that has body responsible for the control of restaurateurs, livestock farmers and not undergone any kind of treatment; organic agri-food products in the growers. and Mahón-Menorca cheese – made by CAIB territory. In Menorca, organic authorised industrial cheese makers producers belong to the Organic with milk that has undergone some Farming Producers of Menorca Integrated agriculture mainly uses treatment, such as refrigeration and/ Association (APAEM). methods that have a low impact on or pasteurisation. Depending on how the environment, but does not embody long they are aged, these two types of a commitment to organic farming. Its cheese are classified as tierno (aged origins lie in the integrated protection 21-60 days), semicurado (aged two to of crops against pests. Unlike organic Arbres d’Algendar is a Caritas Diocesan five months), or curado (aged more than farming, integrated agriculture uses initiative in Menorca whose goal is to Farmers&Co was set up in Menorca five months). – in addition to biological methods help people at risk of social exclusion in 2016 by Sa Cooperativa del Camp of control – agrochemical products who have particular difficulty in de Menorca to market farm produce and to help small-scale producers, Mahón-Menorca cheeses are (fertilisers, pesticides), but with some finding a job. These people work in the restrictions in order to offer a number recovery and growing of traditional artisans, cattle ranchers and farmers constantly winning prizes at the most sell their goods. Today, they supply of quality and health guarantees Menorcan varieties of fruit trees, In order to protect this Menorcan important international competitions. hundreds of shops and distribution to consumers. Within the CAIB, the whose cultivation in recent years has For example, at the last edition of channels, have about twenty sales breed of cattle, the Menorcan Bovine Generic Denomination of Integrated Cattle Breeders’ Association created the World Cheese Awards we won dropped sharply due to the introduction points of their own, and sell over 500 Agriculture was set up in 1997, and in the Vermella Menorquina mark of fourteen medals, and we were among of foreign varieties. It was created to different items: cheeses, sausages, 1998 its Regulations were approved and guarantee, which promotes the native the 78 best cheeses in the world out recover this specific kind of agriculture meat, seasonal fruit and vegetables, the Regulating Council of Integrated breeds of livestock and monitors their of a total of 3,472 cheeses from 41 of our island, and has even set up a condiments, preserves, dried fruit, traceability from the various cattle countries. Agriculture of the Balearic Islands was seed bank to prevent the disappearance traditional pastries and desserts, farms all the way to the retailers. created. of these trees. wines, liqueurs and handicrafts.

62 63 Gastronomy as a catalyst for 04 local tourism The 2019 World Forum on Gastronomy Tourism – held in San Sebastián – offered figures for the sector, for example: in 2018, 20% of tourists (more than 12 million) came to Spain for three food-related reasons; the quality of produce, the dining experience, and hospitality. Over 260,000 tourists visited Spain for its gastronomy, 16.7% up on the previous year, spending a total of more than €15 million, an increase of 65.6% which shows the enormous importance of gastronomy tourism. Figures which, almost exactly, could be extrapolated to Menorca taking into account our culinary profile and the fact that our main industry is tourism.

Gastronomy tourism is not only an economic differentiating factor, but also a social and ISLAND COUNCIL environmental one. Gastronomy is a product that favours sustainability, while maintaining traditions and preserving the authenticity of OF MENORCA destinations. Gastronomy is one of the most strategically important variables that will affect PLA DE DESENVOLUPAMENT tourism in Menorca in the future. For this reason, TURÍSTIC DE MENORCA private and public initiatives of great significance have recently been set up, laying the foundations (PDTM) and creating a profitable future path for our tourism, This plan sets out the road map for island’s tourism is essential. This one that is balanced and sustainable. Here are a few the consolidation of a specific tourism means the public sector (the Balearic examples: model for the island in harmony with Government, the Island Council of its status as a Biosphere Reserve. It Menorca, Town Councils and other has been shaped by the definition of public entities), the private sector strategies, tactics and actions that (companies and entrepreneurs, revolve around six core ideas. In order business associations, etc.), and the to achieve its goal, the involvement general public (associations and social and collaboration of all stakeholders bodies, citizens, etc.). involved in the development of the

66 67 MENORCA TIMELESS FLAVOUR Gastronomy as a catalyst for local tourism

This Tourism Action Plan is a dynamic - Determining the needs, priorities and adaptive initiative which will and action programmes for the be reviewed every two years to development of tourism in Menorca. assess both the implementation and - Developing tourism so that it effectiveness of the actions, as well generates wealth, specifically on a as the need to add new ones. In order local level. to carry out any revisions, the plan will - Promoting the island’s tourist include a system of tourist indicators resources, while also ensuring their that will allow, on the one hand, an conservation. up-to-date diagnosis of the destination - Diversifying the experiences to find out the state and evolution of offered to tourists and reducing tourism on the island (tourist supply seasonality. and demand, economic, social and - Establishing measures to boost cultural impact, assessments and the competitiveness of the tourism interests of tourists), as well as trends sector. on a broader scale (Balearic Islands, Spain, Europe), and, on the other hand, - Promoting the quality of tourism services, products, resources, etc. an assessment of the implementation and scope of the actions envisaged in - Reducing the impact of tourism the Tourism Action Plan with a specific on the environment and on set of indicators for this purpose. Its natural resources by planning the development of tourism and goals are: taking the island’s metabolism into account. - Promoting a sustainable model - Creating a system for monitoring of tourism in accordance with our and assessing the Plan and the status as a Biosphere Reserve. evolution of tourism on the island. - Creating a social consensus (by - Preparing the framework document public authorities, businesses and that will help municipalities to individuals) on the strategy and draw up their municipal tourism model of tourism for the island. development plans.

A road map for the consolidation of a specific tourism model for the island, in harmony with its status as a Biosphere Reserve

68 69 This handbook is part of a campaign DESTIMED ECOTOURISM ‘DOOR TO DOOR’ financed by Ecoembes and Ecovidrio. INTERREG ASSOCIATION GLASS COLLECTION TRAINING DestiMED is a European organisation Menorca is the only island in the Implementation of door-to-door glass collection at HORECA establishments in WORKSHOPS committed to sustainable tourism. Balearic Islands that is part of the different municipalities in Menorca. Only two places in Spain – due to Spanish Ecotourism Association, which ON WASTE promotes ecotourism businesses their environmental uniqueness – are MANAGEMENT FOR throughout Spain and helps create included. An initiative has been set up RECYCLING ecotourism products. Its aim is to HOTELS to create tourism products based on COOKING OIL influence local companies to market sustainability (ecological footprint) sustainable tourism activities, helping With the aim of giving hotel managers A campaign to create awareness for suggestions and practical advice for and to use it commercially. These them to promote their products at recycling plant-based oil, organised out implementing policies to reduce and ecotourism packages must reduce this home and abroad. by the Consorci de Residus i Energia de separate waste in their establishments, footprint as much as possible and offer Menorca, with the collaboration of Fra these workshops are organised by the alternative tourist experiences, and GREEN FLAG Roger. Cooking demonstrations include Consorci de Residus i Energia de Menorca foster in-depth contact with small- an explanation on how to recycle the oil with the collaboration of ASHOME scale farmers, livestock farmers, and MOVEMENT used. and the Department of Tourism producers. Management of the Island Council of A campaign promoted by the Consorci MAKING THE MOST Menorca. de Residus i Energia de Menorca and OF INGREDIENTS STARLIGHT TOURIST financed by Ecovidrio to encourage ARTIEM CIRCULAR DESTINATIONS HORECA establishments to WORKSHOP recycle their glass containers. 372 ECONOMY PROJECT FOUNDATION establishments from the island’s eight With the aim of giving ideas and advice on This project to separate organic waste municipalities have taken part in the avoiding food waste, this workshop offers for composting is organised by the Menorca is a certified Starlight recipes based on how to make the most movement. Consorci de Residus i Energia de Menorca Tourist Destination and a benchmark of ingredients. The workshop is run by Menorca’s most famous cooks. together with the Artiem Group. for stargazing; a type of year-round SUMMER PLAN, sustainable tourism that is committed to the environment. Thanks to this, we CONSORCI DE GUIDE TO GOOD have been able to pass the Regulation RESIDUS I ENERGIA PRACTICE IN for the Protection of the Night Sky THE HOTEL AND that will benefit not only this type of DE MENORCA visitor, but also improve the health RESTAURANT With the aim of increasing the of locals (people, fauna and flora). number of recycling containers, this INDUSTRIES Menorca has also hosted the National campaign – promoted by the Consorci Starlight Meeting on Astrotourism, Publication of a handbook aimed at the de Residus i Energia de Menorca and hotel and restaurant industries, offering helping to make locals aware of this financed by Ecovidrio – consists of tips, ideas and suggestions on how to new kind of tourism, and to encourage studying and monitoring 450 HORECA reduce the amount of waste generated entrepreneurs to learn about it and establishments on the island to and find out exactly what can be recycled create businesses based on it. analyse their recycling habits. and how waste should be separated.

71 A year-round culinary 05 festival

72 73 The flavours of Menorca are timeless and these gastronomy days offer a menu or desserts are served, allowing diners dish whose main ingredient is Vedella the chance to savour the true flavours the diversity of its products is decisively FESTIVALS Vermella. of the island. FAIRS influenced by the seasons. Menorcans february january celebrate gastronomy festively in all kinds april september of ways (festivals, fairs, markets, activities, PEIX GASTRONOMY DAYS SANT ANTONI FAIR AND Fish and seafood are the star ARRELS GASTRONOMY DAYS – MOSTRA DE CUINA MARKET live cooking demonstrations, congresses...), MENORQUINA ingredients on the menu of NEW (CATI/TRANSLATION) Ciudadela, Mahón, Es Castell, Alayor. and all year round. In general, these events participating restaurants. Traditional This initiative is one of the promotional Around thirty of the best restaurants Sale of local produce, farm produce and activities are open to everyone and are dishes prepared with fresh local activities at by the Arrels Fair, whose in Menorca take part in this highly and handicrafts. produce can be enjoyed from Friday to aim is to showcase local and quality popular event. For ten days, affordable very pedagogical in nature. The calendar Sunday during the last two weeks in produce of our island, and well as its menus and gastronomic menus based of events begins in February, with fish February. cuisine. The Gastronomy Days are held on traditional Menorcan recipes are february over three weeks, before and after prepared. A festivity for everyone to get as the highlight, and ends in December, to know the local cuisine. ES MERCADAL PARTRIDGE SA PERDIU GASTRONOMY DAYS the fair, and a dozen restaurants from with typical winter dishes. In total, the five biggest towns take part. They FAIR During the second weekend in February, offer their Arrels Menu; dishes made there are over a hundred events directly on Saturdays and Sundays, and Traditional show of autochthonous with local produce which, whenever december species, in particular the local coinciding with the Sa Perdiu Fair, the possible, is seasonal. related to gastronomy. Here are a few island’s restaurants prepare dishes ELS DIMECRES ÉS DIA DE BROU Menorcan breed of hen. examples. with partridge as the main ingredient. Gastronomy days dedicated to brou may (a typical Menorcan stew) begin in December and continue throughout march march RUTA DEL BIGOTI January. This steaming-hot dish, ideal for cold winter days, can be enjoyed FIRA DEL CAMP DE ALAYOR GASTRONOMY DAYS OF For a fortnight, tribute is paid to the flavour, texture and elegance of this every Wednesday for two months at AND FRESIAN CATTLE LOCAL SEASONAL PRODUCE red prawn, one of Menorca’s iconic some of the best restaurants on the MORPHOLOGICAL Coinciding with the Day of the Balearic seafoods. Twenty distinguished island. COMPETITION Islands, special menus using local, restaurants participate in this A quintessential country fair and seasonal produce – with special gastronomic event, each creating an one of the most popular Menorcan emphasis on the origin of ingredients original dish based on the Queen of the events attracting huge crowds. It is – are offered by restaurants over one Mediterranean – and at a price that is a meeting point between rural folk weekend. affordable for everyone. and everyone who loves the land, the countryside and Menorca’s landscape. VEDELLA VERMELLA Cooking demonstrations, Menorcan MENORQUINA GASTRONOMY june meat tasting, workshops and other DAY MENORCA ON A PLATE demonstrations. Menorca is home to an autochthonous For ten consecutive days, before breed of cattle, protected with its the Sant Joan festivities, cafés and FIRA DEL PA Y EL COMPANATGE own autochthonous breed brand which restaurants offer a special lunchtime The aim of this event is to acquaint guarantees quality. To familiarise menu. With the aim of enhancing the the public with the culture of Ferreries value of Menorca’s traditional cuisine people with this type of beef, as well via traditional breads – healthy and of and local produce, a wide variety of as other products made with this top quality – as well as the island’s typical Menorcan dishes and traditional meat, the restaurants participating in other typical products, such as jams,

74 75 charcuterie and cheese. The fair also COSTA MARINA MARKET, daily from offers a children’s bread making may June to September workshop, and food tastings and wine MARKETS FAIR AND MENORCAN tastings for adults. SUMMER MARKETS in Cala en PUREBRED MORPHOLOGICAL MONDAYS: Ciudadela, es Castell, Blanes, Cala en Bosc, Cala Blanca Fornells (es Mercadal), Sant Lluís HORSE COMPETITION and La Serpentona, daily from June to april The most important event showcasing TUESDAYS: Mahón September the Menorcan purebred horse, including TOURISM FAIR IN ALAYOR a morphological competition of this WEDNESDAYS: Ciudadela, es MAHÓN A fair devoted to promoting Menorca’s breed and an equestrian show that Castell, Fornells (es Mercadal), es varied complementary tourist attracts thousands of people. Migjorn Gran, Sant Lluís MERCAT AGRARI in the old town centre activities, aimed at providing the best NIGHT MARKET in the old town centre, services to both tourists and locals; THURSDAYS: Alayor Tuesdays from June to August a showcase of the wide range of FAIR OF MENORCAN WINE FRIDAYS: Ciudadela, Ferreries sporting, leisure and cultural activities AND PRODUCTS STREET MARKET in the Pla de and products found here on the island. Sale and tastings of wine and local SATURDAYS: Ciudadela, Ferreries, Baixamar, daily from May to October products Mahón HANDICRAFT MARKET in the Plaza del ARRELS FAIR SUNDAYS: Es Mercadal, Mahón Carme, Tuesdays and Saturdays from The Arrels fair takes place over a september May to October weekend and brings together the best seasonal Menorcan artisanal production and GASTRONOMY FAIR AND THE cuisine. Its aim is to promote local FIESTAS DE GRACIA markets on ES MERCADAL products, link up restaurateurs and the island of SPRING MARKET, Thursdays from April suppliers, and showcase Menorcan FAIR OF LOCAL PRODUCTS IN to June cuisine to the general public through CIUDADELA Menorca the use of local ingredients, techniques SUMMER MARKET, Fridays from July and recipes. Menorcan and foreign to October chefs meet at this fair to give cooking october ALAYOR demonstrations and explain their FERRERIES ARTISAN FAIR HANDICRAFT NIGHT MARKET, WINTER MARKET, from January to culinary techniques, enjoy tastings of Wednesdays from June to September March local products, and participate in a november AUTUMN MARKET, from October to competition to see who can prepare the ES CASTELL best mayonnaise. December CHRISTMAS FAIR MARKET on the main ramp in Artisanal products, Christmas products Calesfonts, daily from June to FORNELLS 18TH CENTURY FAIR, September THE BRITISH LEGACY IN SUMMER MARKET, Mondays from July december NIGHT MARKET, Mondays in July and to October MENORCA August With a focus on remembering the era CHRISTMAS FAIR SANT LLUÍS when these two communities lived Artisanal products, Christmas products CIUDADELA PUNTA PRIMA MARKET, Mondays, side by side on the island, this festival CAPLLONCH MARKET, daily from June celebrates Anglo-Menorcan history. to September Wednesdays, Thursdays and Sundays Talks, activities, guided tours, Anglo- from June to September Menorcan market. HANDICRAFT MARKET in the Plaza del Born, Mondays and Fridays, from June ‘DIVENDRES FOSQUET’ MARKET, in to September July and August

76 77 Our manifesto

0678 79 Balanced and Well-being Innovation, Sustainable and Healthier Creativity Tourism Living and Job Opportunities B D F

A CLinking E Educating for Urban and Feeding the our Future Rural Planet

80 For all the reasons described before in this book, we truly believe that Menorca would be a good candidate for the title of EUROPEAN REGION OF GASTRONOMY 2022

We are extraordinarily We are fully aware as We are deeply committed to But, above all, we are diverse and this a community and have sustainability, nature and unconditionally committed encompasses our support from the most culinary heritage. to this project. gastronomy, history, important decision groups artisanship, education, locally. culture, agriculture, tourism, society, the arts, IN SHORT, the title of European Region business and politics. of Gastronomy 2022 would allow Menorca to achieve its macro goal of significant, observable and evaluable progress over the We believe that the prestige of having the title next few years via environmental protection, economic growth, social inclusion and social EUROPEAN REGION OF GASTRONOMY 2022 will serve to: welfare, and alliances with creative sectors, with our gastronomy at the epicentre. We must look to ourselves but also to the outside world. Be recognised beyond our borders as a unique, inspiring and exemplary place. 01 02 03 04 05 06 Accelerate our Consolidate and Increase our Inspire and Maximise Bring cohesion processes and galvanise the commercial, support opportunities and harmony build community efforts made media and public entrepreneurs for innovation in to our goals for awareness so far by every institutional and SMEs. terms of agri- sustainability, around a organisation and visibility. food, tourism and education, common goal. sector. the restaurant legacy and the industry. involvement of the general public.

82 83 Actions and initiatives that 07 highlight our commitment

84 85 MENORCA TIMELESS FLAVOUR

We have worked together on a plan in which all the founding stakeholders and institutions involved in this candidacy phase have taken part. Below is the proposal for a first draft of the planning and implementation of projects and programmes within the framework of the European Region of Gastronomy: for the preparatory years (2019, 2020 and 2021) as well as for 2022, and for the following years (2023, 2024 and beyond).

It is important to note that this first draft does not yet include the initiatives and activity ideas of various public and private organizations that are eager to be actively involved in the post-candidacy phase, and which would allow us to offer a more extensive and comprehensive action plan.

Although all the actions and initiatives have a markedly all- embracing philosophy, we have tried to organise them into three groups: A B C Core ideas with Structural action All-embracing initiatives exceptional universal frameworks created by based on the seven value: Menorca the administration and goals of our manifesto Biosphere Reserve and its institutions the Mediterranean Diet, Intangible Cultural Heritage of Humanity

86 87 MENORCA TIMELESS FLAVOUR KEY IDEAS WITH BIOSPHERE RESERVE AGENCY EXCEPTIONAL ACTION PLAN UNIVERSAL VALUE: As previously mentioned, Menorca GOALS OF THE BIOSPHERE was declared a Biosphere Reserve RESERVE AGENCY by UNESCO in 1993 for the balance achieved between the development - Promoting the natural and cultural MENORCA BIOSPHERE and conservation of heritage and values of Menorca’s Biosphere landscape. The main characteristic Reserve as one of the drivers of Menorca’s natural environment of commercial development for is its environmental and landscape Menorca, promoting use that is 2 RESERVE AND THE diversity. In just 700 km , the island compatible with its conservation. has almost all the habitats found around the Mediterranean, particularly - Achieving economic and social woods, ravines, caves, wetlands, dune development, favouring a circular, MEDITERRANEAN DIET, systems, a rocky coast and islets. In green and social economy. addition, on 19 June 2019, the Menorca - Turning Menorca into a place Marine Biosphere Reserve became of learning, innovation and the largest in the Mediterranean, experimentation regarding INTANGIBLE CULTURAL multiplying the area it covered by sustainability, with the participation seven. and involvement of the entire community. The Biosphere Reserve Agency - Achieving the coordination and Action Plan aims to foster Menorca HERITAGE OF HUMANITY cooperation of social, economic, as a laboratory of sustainability by public and private stakeholders to encompassing conservation, economic jointly advance towards sustainable development and logistical support. development. It sets out the lines of action and projects to be undertaken up to our - Working for a society and economy possible designation as European that is as self-sufficient as possible Region of Gastronomy in 2022 and from the standpoint of resource and until 2025; Menorca could thus energy use. move towards sustainability via the coordination of all existing initiatives and the inclusion of the new innovative, bold and emblematic projects proposed. A88 89 The Socio-Environmental Observatory of Menorca (OBSAM) serves as our internal auditor. It regularly uses a THE MEDITERRANEAN system of indicators to assess the health of the Biosphere Reserve. The following outlines the main diagnostic DIET, INTANGIBLE elements to be used for monitoring, and which will be up and running in the years prior to the European Region of CULTURAL HERITAGE Gastronomy in 2022 and beyond:

- Territorial model and planning for OF HUMANITY the Biosphere Reserve

- Natural environment, biodiversity The Mediterranean Diet involves a of all ages, walks of life and social and landscape set of skills, knowledge, rituals, classes together. It also embraces - Food sovereignty: health, diet and symbols and traditions concerning spheres such as craftsmanship and sustainability crops, harvesting, fishing, animal the manufacture of containers for husbandry, as well as the conservation, transporting, preserving and consuming - Risks and emergencies processing, cooking, and the sharing food, such as ceramic plates and - Water and consumption of food. The act glasses. of eating together is one of the - Air foundations of the cultural identity and Women play a fundamental role in - Waste continuity of the communities of the transmitting skills and knowledge - Climate change Mediterranean Basin, of which Menorca related to the Mediterranean Diet, is an essential and active part. safeguarding culinary techniques, - Energy sovereignty: energy balance respecting the rhythms of the seasons, and renewables A moment of social exchange observing calendar festivities, not to - Transport and mobility and communication, it is also an mention passing down the values of affirmation and renewal of the this element of cultural heritage to - Economic, industrial and links that shape family, group and new generations. For their part, local commercial sectors community identity. This element of food markets also play a crucial role - Agriculture, livestock farming and Intangible Cultural Heritage highlights as cultural spaces and places where fishing the values of hospitality, good the Mediterranean Diet is transmitted, neighbourliness, intercultural dialogue where exchanges carried out on a and creativity, in addition to being a daily basis help to foster harmony and way of life that is guided by respect mutual respect. for diversity. Furthermore, it plays an essential role as a factor of social cohesion in cultural spaces, festivities and celebrations, bringing people

90 91 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment 2020 – 2022 STRUCTURAL ACTION FRAMEWORKS CREATED BY THE ADMINISTRATION AND ITS INSTITUTIONS MADE IN MENORCA

As previously explained in this document, Made in Menorca is a brand to promote Menorca’s production activities which, via cooperation between actors, adds value to the way of doing things and to working locally. In addition, it promotes the differentiating values of the territory from a general and inclusive approach. Its action plan, which will be up and running during the years prior to the European Region of Gastronomy and also in 2022, is divided into three core work areas:

PRODUCTION ACTIVITIES: TERRITORY AND THE GENERAL COMMUNICATIONS: - Development of production sectors PUBLIC: - Creation of a brand story - Creating awareness among the - Professionalisation of producers - Involvement of the stakeholders population linked to the brand - Creation of ideas and differentiation - Public purchasing of local products between production sectors - Brand visibility and recognition - Involvement of shops and the - Financial support for production - Dissemination of the Made in hospitality industry activities Menorca values - Promoting the territory and local products B92 93 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment

This strategy will be up and running in - Draw up a study on the potential of - Inform distributors about public MENORCA’S the years prior to the European Region production and food flows on the procurement. of Gastronomy in 2022 and the years island.- - Offer financial support to help beyond, and its lines of action will be Set up regulated agroecology. public kitchens adapt to a change in as follows to: products. FOOD - Enhance specific courses aimed at the primary sector and coordinate - Ensure animal are well treated. 1. PREPARE A FAVOURABLE their dissemination. STRATEGY CONTEXT FOR EFFICIENT ACTION - Provide online renewal for fishing - Set up spaces for coordination The Island Council of Menorca is one permits and authorisations. between administrations. of signatory cities of the Milan Urban - Carry out a training programme for Food Policy Pact, better known as - Train technicians. the fishing sector. the Milan Pact. This pact commits Menorca to developing sustainable 2. PROMOTE SUSTAINABLE DIETS - Allow approved training to be food systems that are inclusive, AND NUTRITION carried out by guilds. resilient, safe and diverse, that - Promote healthy, sustainable food 5. IMPROVE FOOD SUPPLY AND provide healthy and affordable food to in schools. everyone. DISTRIBUTION - Promote seasonal produce. - Offer training to empower different Within this framework, the Menorca - Create awareness among the stakeholders. Biosphere Reserve Agency, hand in general public. - Foster dialogue between different hand with the NGO VSF Global Food - Consolidate the Agroxerxa project stakeholders to encourage their Justice and the Daniel and Nina interrelation. Carasso Foundation, are working to (described above). - Favour purchasing centre initiatives. consolidate and develop the planned - Limit the sponsorship of highly actions for Menorca’s food strategy; processed foods/brands at public - Provide the Menorca Biosphere an all-embracing food strategy in events. Reserve with a brand. coordination with public food policies based on the principles of the Milan - Promote establishments offering 3. ENSURE SOCIAL AND ECONOMIC Menorca Biosphere Reserve brand Pact. The goals of Menorca’s Food EQUITY Strategy are: products. - Discuss and improve food bank 6. LIMIT FOOD WASTE - Encouraging collaboration between management. the various administrations involved - Consolidate the initiative offering - Draw up handbooks with ideas on in the food policy. school lunches in summer. how to reduce food waste. - Quantify usable food surpluses. - Promoting healthy food that is - Prevent hunger, and malnutrition affordable food to everyone. and bad eating habits. - Use organic waste for compost. - Contributing to the production of - Promote a social economy in the 7. PUBLIC PURCHASE OF responsible food. field of food. RESPONSIBLE FOOD - Conserving natural, cultural and - Create a food handbook for families. - Conduct a study on the demand for gastronomic values linked to public food purchase. primary activities. 4. PROMOTE FOOD PRODUCTION - Give advance notice of criteria and - Encouraging short food chains. - Recover areas for agriculture, clauses in public procurement of - Reducing food waste. livestock farming and fishing. food.

94 95 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment

Gastronomy in 2022 and in the years covered by renewables, there will be a consumption and storage; enhancing beyond, aiming to place Menorca at the 50% reduction in the consumption of the experiences of PPAs (Power MENORCA forefront of the use of clean energy fossil fuels for land transport, a 30% Purchase Agreements); facilitating and serve as a benchmark for other EU reduction in the consumption of fossil the development of seasonal regions. This roadmap, outlining the fuels for thermal uses in the service, compensation mechanisms for the 2030 island’s energy transition, establishes residential and industrial sectors, and discharge of surplus energy into the energy policy priorities, the actions a 10% reduction in the consumption of grid; improving packaging and thermal Menorca 2030 was created out of to be carried out, the establishment diesel in the primary sector. efficiency; management programmes the need to give the current energy of ways to collaborate, support and and continuous improvement in model a complete makeover in order to finance, as well as building a set of As specific measures for the tourism consumption (control and monitoring); eliminate dependence on fossil fuels, guidelines for decision-making in the sector, which is key to our strategy heat recovery and thermal exchange as well as to find ways to prevent and public and private sectors. for being the European Region of systems; and renewable sources for adapt to climate change. An initiative Gastronomy 2022, we present the thermal uses. that will be up and running in the The main goal is that by 2030, 85% following, among others: promoting years prior to the European Region of of our electricity demand will be renewable generation; self-

96 97 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment ALL-EMBRACING EDUCATING FOR STAKEHOLDERS OUR FUTURE

INITIATIVES SMES GASTRONOMY AND - Organise continuous training on NUTRITION: nutrition and food - Organise courses, seminars, BASED ON THE - Organise continuous training workshops and training on: on management and tax laws, - Using reusable plastic in the marketing, sales, invoicing, and kitchen taxes THE SEVEN MAIN - Sustainable cooking - Implement continuous training on human resources management - Nutrition and eating right - Organise courses, seminars, - Healthy food shopping GOALS OF OUR workshops and tourism training - Traditional Menorcan cuisine courses - Menorcan cuisine and fusion - International cuisine MANIFESTO THE RURAL ENVIRONMENT: (Japanese, Latin American, - Organise Zero-Mile cooking courses Chinese, etc.) using locally sourced products - Cooking: snacking healthily - Organise beekeeping courses to with friends help protect bee populations - Cooking: pinchos and tapas - Organise experiences and visits to using local products producers in the countryside: farms - Wine tastings (introduction and farmers and continuation) - Organise practical courses and field work to learn about the daily life of rural folk, the management of livestock and the production of artisanal products - Plan courses on the production of organic horticultural agriculture, fruit and vegetables and products made in Menorca, agrosystem production, and the environmental and social benefits they all entail C98 99 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment BALANCED AND LINKING SUSTAINABLE URBAN TOURISM AND RURAL

Our structural objectives include - Implement a programme to apply - Introduce a programme of - Include the Fira del Camp de promoting a tourism industry based energy saving systems and the use gastronomic days of local seasonal Menorca as part of the European on sustainability and a balance of of renewable energies produce with the aim of enhancing Region of Gastronomy programme; experiences, improving the quality enjoying over 30 editions, it is the - Organise meetings and agreements the value of Menorcan products. of services and environmental largest livestock fair in the Balearic with local producers: initiative to These days can foster a closer management. Among many other Islands and in Spain, and is a recover and sustain autochthonous relationship between producers and measures and initiatives are the meeting point for the promotion of products restaurateurs, bring together new following: Menorcan farm products, animal suppliers and products, and make - Design guided tour programmes for and machinery exhibitors. tourists to visit farms so that they the public more aware of traditional - Implementing training programmes - Organise product tastings, oil or can appreciate the origin of the recipes and local products. and talks on quality and wine tastings, training workshops product and the producer sustainability - Programme collaborations with and informative talks. - Offering traditional Menorcan - Organise critical thinking days different cultural, arts and sports recipes and products for buffet that are open to the public, on bodies by promoting and associating meals and à la carte menus at topics such as: ‘How to Create a local products with other activities: most tourist accommodation Gastronomic Tourist Destination’ film festivals, marathons, regattas, establishments or ‘The External Promotion the British community, etc. of Menorcan Gastronomy and - Introduce a programme to promote - Plan specific measures for Products’ reducing plastic and non-reusable the consumption of local products materials Switch to reusable and/ at institutional events: international or biodegradable materials: glass/ fairs, presentations, catered events, cardboard etc. - Implement specific programmes for recycling at tourist accommodation: glass/cardboard/organic/oil

100 101 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment WELL-BEING AND FEEDING HEALTHIER LIVING THE PLANET

- Design a consolidated calendar tasting so that tourists can - Creation of a factory for the making - Promote the CARB programme, with of HORECA gastronomic events to get to know this cheese in a and processing of ready-to-eat financial aid from the Island Council of convey the nutritional value and different way; it is on the menu meals using local products: Menorca to foster sustainable farming healthiness of traditional Menorcan as an appetiser and/or dessert. a. Making the most of surplus practices. Reward farmers for their gastronomy to tourists and - The revelation of Menorcan seasonal agricultural produce commitment to using environmentally residents alike. recipes from the 18th-century by selling clean, cut up and friendly systems that guarantee book Art de la Cuina, a key packaged fresh fruit and sustainability and contribute to the - Production and dissemination of element of our culinary path. conservation of the natural environment, informative videos explaining the vegetables. - Tastings of olive oil from the landscape, rural culture and the origin of the ingredients used in the b. The manual work is organised Menorca. stewardship of the rural territory of recipes and show how the dishes by the Foundation for People Menorca. Among other measures and are cooked. - Multidisciplinary collaboration with Disabilities (in Menorca), actions: with the Museum of Menorca: a - Some examples of gastronomic and provides an income and a course of gastronomic history, a. Environmental and landscape awareness events that will be on job for its members. cooking and an explanation of measures the 2019 - 2024 calendar every year: - Organisation of the Mostra de Cuina each recipe in relation to its - Biodiversity maintenance - Els Dimecres és dia de Brou: an historical importance. Menorquina: its main goal is to event dedicated to highlighting further and promote the health and - Improve water quality (wetlands) - Organisation of the Vedella this Menorcan stew as a nutritional aspects of Menorcan - Maintenance of auxiliary fauna Vermella Menorquina cuisine. Different menus showcase and biodiversity popular and traditional winter Gastronomy Days: to introduce dish. Each home has their own restaurateurs and diners to the the local cuisine and its roots, - Reduce soil/water pollution recipe, but the key ingredient hand in hand with this consolidated meat from this kind of animal, - Improve crop yields that is always used is beef. movement of the new Menorcan as well as other products made - Maintenance of agriculture and from it, such as cheese and ice cuisine. - ‘Peix’ Gastronomy Days: to forestry mosaic enhance an interest in fish and cream. - Development of a programme for - Easier livestock management seafood at its seasonal best. the dissemination of recipes based - Maintenance of genetic diversity - ‘Sa Perdiu’ Gastronomy Days: the on local ingredients. - Increased resistance to pests island’s restaurants prepare - Introduce an information and drought dishes with partridge as the programme on the traceability and main ingredient, and the aim is food security of the marine species - Diversification of production to introduce the countryside to of Menorca. - Improve pollination younger generations. - Design a programme to recognise - Diversification of products/ - Menorca on a Plate: a special marine sea creatures and to ensure markets lunchtime menu of Menorca’s the origin of species that are most - Improve pasture management traditional cuisine at prices popular commercially. - Improve soil conditions that are affordable for everyone. The menu includes - Enhance public bee seasons to - Improve protection against pests a Mahón-Menorca Cheese safeguard biodiversity. - Controlling water pollution

102 103 MENORCA TIMELESS FLAVOUR Actions and initiatives that highlight our commitment

b. Measures to improve farming management INNOVATION, - Improve social function - Encourage responsible hiking, social awareness CREATIVITY AND JOB - Improve agronomical knowledge and management practices OPPORTUNITIES c. Measures for energy efficiency - Promote Menorcan Gastronomic - Career Expo to create synergies - Improve landscape Prizes: annual awards for between students and collaborating - Reduce risk of flooding professional establishments. companies: a meeting point for students and companies where - Protect against erosion Categories: Local cuisine, promotion candidates present themselves of local produce, chef of the year, In addition to the commitments they for a range of jobs offered by the professional career, up-coming choose to undertake, each farm owner participating companies. will enjoy increased aid if they employ restaurant, best pâtissier. a woman full-time in accordance with - Courses to promote seasonal and/or - Create the first national congress of the agricultural regime; this recognises ecological local products. journalists and food critics/writers the role of rural working women. - Courses to encourage healthy eating - Promote the Rubizmo Project: habits and nutritional planning in a European initiative working to homes for the elderly. discover and support innovative - Training and awareness raising business models that have the courses for those responsible for potential to contribute to the nutritional planning to choose a modernisation and sustainable sustainable, healthy, balanced diet. growth of rural economies. - Courses to show that a commitment - Provision of Certificates of to seasonal, ecological, sustainable, Professionalism in the Hotel local produce can improve the health of the general public. and Catering area and training specialities: - Establish coordination and governance spaces between - Basic operation of restaurants producers, marketers and public and bars establishments (school canteens - Basic catering business and/or care homes). operation - Courses to encourage the introduction of sustainable local - Bar and café services agricultural products and mitigate - Restaurant services the consequences of climate change. - Sector-specific language for the hospitality industry: receptionists, restaurant/bar, housekeeper, etc.

104 105 Menorca, timeless flavour - Monitoring, evaluation & legacy committee 2022

By hosting the European Region of THEIR TASKS WILL INCLUDE: EVALUATION TOOLS TO BE USED Gastronomy, we are pooling together - Coordinating a workshop of WILL INCLUDE: within the same strategy several stakeholders to develop the work - Analysis of baseline data for key activities whose common goal is to plan, cost activities and assign indicators of relevance to the promote food culture. To monitor, responsibility for its implementation programme evaluate and ensure a legacy we will - Defining which data need to be develop a system to include internal - Surveys of consumers/producers/ captured in order to monitor and and external evaluation, as well as restaurants/visitors evaluate indicators to enable us to assess - Qualitative indicators of the the value of the European Region of - Producing a clear plan for a timely attitudes and awareness of locals ‘Menorca, Timeless Flavour’ Gastronomy 2022 programme and its collection of high-quality data - Food sectoral studies impact on the further development of - Defining and dedicating staff time our region’s food and gastronomy. and resources to align the M&E - Focus groups/stakeholder 08 development plan engagement workshops For us, it is just as important to - Qualitative case studies around reach our goals regarding content - Defining who will be responsible for Monitoring, collating, preparing reports ‘stories’ of good practices and results – which includes being awarded the title of European - Compiling an inventory of - Quantitative measures e.g. rooms/ Region of Gastronomy 2022) – as organisations involved in M&E aeroplanes/seats/restaurants/car it is to have a sustainable project rentals/number of events/number of - Establishing a communication and to leave a structural legacy visitors/spend per visitor mechanism for organisations evaluation for the future. To do so, we will set - Comparative data for different involved in M&E up the ‘Menorca, Timeless Flavour’ regions and different food products Monitoring, Evaluation & Legacy - Having a routine communication and ingredients Committee 2022. This will be an channel for exchanging information - Analysis of product diversity independent and ongoing monitoring between stakeholders & legacy committee for the project, and - Collecting, capturing and verifying - Media analysis – to include enjoy the active participation of the all the types of data that are needed traditional and social media, stakeholders involved (founders e.g. websites, blogs, domestic/ and new ones), as well as that of - Establishing indicators in each international coverage the designated coordinator. Key category in order to assess whether performance indicators will be used the original goals have been committee 2022 achieved to assess and validate the health of the programme via its seven key pillars, - Establishing a mechanism to share and to ensure the transparency and and discuss findings and their consistency of the processes and results. implications

107 Financial framework of the project

Given the limited size of Menorca’s ensure that the European Region of territory (land area, number of Gastronomy 2022 is a success. This inhabitants), our people, organizations, effort also extends to the budgets institutions, logistics and activities forecast, which are set out below: will be extraordinarily enterprising to

DIDATU O CAN RE AN G T D P NIN RO AI JE ET CT P D O S S E AN RGAN 1 T TIV IS .1 S A A 5 O R TI 8 T O . C IS N 7 L IN A 6 A L 3 M , N C 0 D O O 0 I A S € T T

09 O S

M

6

1

O

5

R

.

5

P

€

9

3 0

, 0

0 ,

0 7

6

€

5 TOTAL .

0

1

8

3.621.133,00 € P .

Financial R

1

O

S

J

T

E

S C

O

T

C

I

M

N

P O I L T E A M T E

framework N of the project

108 109 Communications and marketing plan

Menorca’s marketing, communications ACTIVITIES WILL INCLUDE: - Participating in selected and promotion plan for the European - Consistent highlighting of the international exhibitions and events, Region of Gastronomy 2022 is being distinctive and unique features enhancing the region’s reputation prepared by the board. The entire of Menorcan gastronomy through and the European Region of communications, marketing and all marketing channels and tools Gastronomy brand promotional strategy will be planned customised for individual target - Organising PR activities relating in detail by marketing specialists, groups taking into consideration the domestic to European Region of Gastronomy and international media mix according - Working on the perfect balance 2022 events to the intended target groups. The between audience segment, content - Organising private food tours, wine task of promoting a locally sustainable type, channel and messaging experiences and cooking shows for food system and to enhance culinary - Giving support to all our food critics/writers, opinion-makers offers by integrating them into tourism stakeholders’ channels and and bloggers planning was delegated to the Island standardising messages and - Preparing new gastronomy-related Council of Menorca. content printed, electronic, audio, photo and video material Our goal is to be coherent and - Developing and establishing the to consolidate all marketing, Made in Menorca brand in order to - Presenting Menorcan gastronomy communications and promotional present Menorca as a destination in a printed catalogue in Spanish, actions that have been carried out for unique gastronomic experiences English, German, French and Italian independently in recent years to create - Establishing and fostering - Defining a Support Ambassador a joint strategy by integrating the relationships with emerging Programme for chefs and food work of every stakeholder in Menorca, and established digital foodie influencers maximising synergies and optimising influencers (e.g. bloggers, 10results. We also wish to integrate journalists) to promote our - Promoting gastronomy tourism with the principles of the European gastronomy ‘bookable food experiences’ Region of Gastronomy network and - Creating, developing and - Promoting cooking competitions regional stakeholders – businesses, streamlining a content aggregator using traditional recipes organisations and municipalities website presenting Menorcan - Enticing and attracting culinary – with existing marketing and gastronomy on the www.Menorca. guidebooks and restaurant lists communications structures in as info portal to Menorca (Condé Nast, Tapas, natural a way as possible Communications - Focusing on creating relevant, Michelin, etc.) evergreen and ownable content - Preparing a catalogue on Menorca - Developing new, targeted marketing for 2022, including the top 100 campaigns on the topic of restaurants and producers) gastronomy (online and offline), and and marketing promoting gastronomy on social networks - Developing a calendar of gastronomic events of interest on the island of Menorca, as well as a plan map of culinary itineraries - Mapping out a calendar of contents to promote events and projects via the most effective media outlets

110 111 Collaboration with other European Region of Gastronomy platform partners

Menorca’s quest is to share, build and - Training in intangible cultural collaborate to enrich the IGCAT and heritage related to gastronomy all the member Regions. During the preparation of the 2022 mandate, each - Internationalisation training for and every one of IGCAT’s programmes young chefs will be worked on, in addition to - Entrepreneurship training to cover establishing strategic alliances with niche markets (water, mayonnaise, the Regions that have already been preserved seafood, etc.) awarded this title. - Training in waste management, energy optimisation and elimination The candidacy offers the primary of plastics sector the opportunity to develop external action policies; offers the - Sectoral campaigns secondary sector the possibility of - Preparation of personalised travel organising trips for foodies so that the packages for foodies from each island receives visitors all year round; Region of Gastronomy throughout allows the tertiary sector to link up 2022, plus possible public external with like-minded entities within the action policies European territory; offers academics the prospect of establishing exchanges - A culinary route with an award Collaboration with other centres of learning under for the best dish, inviting the umbrella of European programmes representatives from each Region of such as Erasmus+. Gastronomy - Creation of a joint online handbook 11 to share best practices with other - Creation of a European Region of Gastronomy Congress divided into Among other activity ideas, we are relevant topics for our stakeholders evaluating the following: and partners - A review of the actions already - Creation of a network of cooks and European Region being carried out by all inter-restaurant training programme departments, stakeholders and members - Storytelling training to explain of Gastronomy what goes into creating healthy, ecological, local products, with regard to both content and packaging, in order to encourage local consumption and export platform - Hospitality training - Training in top food experiences (with creative sectors) - Training in audiovisual techniques partners related to gastronomy 112 113 Governance structure

FOUNDING STAKEHOLDERS

- Consell Insular de Menorca (Island Council of Menorca) - Asociación Hotelera de Menorca (Hotel Association of Menorca) - Associació de Bars i Cafeteries de Menorca (Association of Bars and Cafés of Menorca) - Associació de Periodistes i Escriptors Gastronòmics de les Illes Balears (Association of Journalists 12and Food Critics/Writers of the Balearic Islands) - Associació d’Educació d’Adults de Menorca (Association for Adult Education of Menorca) - Confederación de Asociaciones Empresariales de Baleares – Menorca (Confederation of Business Associations of the Balearic Islands – Menorca) - Confraria de Pescadors de Ciutadella, Fornells i Maó (Guild of Governance Fishermen from Ciudadela, Fornells and Mahón) - Cooperativa del Camp (Farmers and Producers Cooperative) - Escola de Turisme de Menorca structure (Menorca’s School of Tourism) - Fra Roger, Gastronomia i Cultura (Fra Roger, Gastronomy & Culture Association)

114 115 AMBASSADORS

MIGUEL ÁNGEL MORATINOS like to say that Menorca is the best LSC Council and the GEO Executive Parts Unknown’, Condé Nast Traveler, example of sustainable biodiversity. Committee, as well as the LISA El Mundo, Robb Report, Planeta High Representative for the United Consortium and the Einstein Telescope Gastro and Diari Menorca. A passion Nations Alliance of Civilizations This biodiversity is accompanied by a gastronomy that is the legacy of diverse Science Team. She is a Member of the for gastronomy leads him to travel cultures and civilisations. Menorca Institute for Space Studies of Catalonia more than 250,000 km every year to Mr Moratinos has committed his (IEEC) and the Menorcan Institute of visit over 300 restaurants around the professional and political career is “the Mediterranean’s gastronomic Studies (IME). Dr Sintes has received world, from places serving street food to International relationships and melting pot”’. numerous awards, recognitions and to the most sophisticated tables. He Development Cooperation, notably distinctions. Among others, she is a is the co-author of the book ‘Templos as Minister of Foreign Affairs and member of the Selección Española del Producto’ (Ed. Planeta) and, twelve Cooperation of Spain from 2004 to SIMÓN ORFILA de Ciencia 2018, was a co-winner of years ago created ‘Cuaderno Matoses’, 2010. During his tenure as Foreign Internationally renowned bass- the Princess of Asturias Award 2017 a pioneering gastronomy-focused Minister, Spain presided over the baritone opera singer blog. He also curates, consults for and UN Security Council in 2004, held and, together with the rest of the LIGO speaks at culinary institutions such the chairmanships-in-office of team, received the Gruber Cosmology Born in Alayor, he began studying as the Basque Culinary Center, Madrid the Organization for Security and Prize. music at the Conservatory of Menorca, Fusión and Guía Repsol, among others. Co-operation in Europe (OSCE), and then under Alfredo Kraus at the the Council of Europe and the ‘Menorca’s gastronomy is not just Reina Sofía School of Music. His ‘Menorca is a place of gastronomic Council of the European Union. Mr about cooking. It is the joy of returning pilgrimage. Not only because of the Moratinos succeeded in fostering the operatic repertoire includes roles home, being with family, of memories, diversity of its produce, its wealth implementation of the Treaty of Lisbon in Don Giovanni, The Marriage of smells, and of getting together. It is of recipes and the legacy of the and the Treaty on the Functioning of Figaro, La Clemenza di Tito, Norma, I about the island’s producers, fishermen civilisations that inhabited the island, the European Union. As a true believer Puritani, Anna Bolena, L’elisir d’amore, and livestock farmers, its network but also because of the commitment in the value of multilateralism, Mr Maria Stuarda, Lucia di Lammermoor, of shopkeepers and distributors who of Menorcans themselves to enshrine Moratinos helped to create and La Favorita, Linda di Chamounix, make it all possible, and about the inheritance and identity as their launch the United Nations Alliance Lucrezia Borgia, La Donna del Lago, craftspeople and cooks who turn greatest asset, and the pride they have of Civilizations in 2005. He also La Cenerentola, The Barber of Seville, produce into memories.’ in their values.’ supported the Group of Friends for Il viaggio a Reims, William Tell, UN Reform, has contributed to the Semiramide, L’Italiana in Algeri, Don and at opera houses in Tokyo, Lima, DR ALICIA SINTES creation of innovative programmes Carlo, Carmen and La Bohème. He sings Bogotá, Lisbon, Munich, Hamburg, Professor of Theoretical Physics BORJA BENEYTO for development, healthcare and the regularly at the Liceu in Barcelona, Rome, Naples, Florence, Genoa, Turin, at the University of the Balearic empowerment of women within the and at the Teatro Real in Madrid, and Bologna, Buenos Aires, Geneva, Toulon “MATOSES” Islands United Nations system. He ran to has performed at the opera houses of and Montpellier, among others. Culinary, Food/AgTech, Hospitality be elected Director-General of the Seville, Oviedo, Las Palmas, Mahón, and Nutrition advisor and United Nations Food and Agriculture Palma de Mallorca, Bilbao, La Coruña ‘The Gastronomy of Menorca is, like Born in Sant Lluís, her research consultant Organization (FAO), targeting his action and Santander, as well as at important opera, an art. An art, because it is focuses on the field of gravitational at mobilising international action opera houses such as the Deutsche rooted in a sensitivity that revolves wave astronomy. She heads the Named one of ‘Spain’s 20 Most towards the struggle against hunger Oper Berlin and at the Berlin State around taking care of and treating gravitational physics group at the UIB influential people in the food industry’, and poverty, the promotion of food Opera House, the Opéra Bastille in produce well; from the fields and the and is Secretary of the Institute of Borja is a member of the Spanish security and the right to food. Paris, La Scala in Milan, Covent Garden sea all the way to the table. Because Applied Computing and Community Royal Academy of Gastronomy, author in London, the Théâtre Royal de la Menorca’s gastronomy is memory, Code (IAC3). She joined the LIGO and contributor for Netflix’s ‘The ‘As High Representative for the United Monnaie in Brussels. He has also sung imagination, community, history and Scientific Collaboration (LSC) and GEO Final Table’, MasterChef, Food & Wine Nations Alliance of Civilizations, I would at the Rossini Opera Festival in Pesaro, culture.’ in 1997, and is a member of the LIGO- Magazine, CNN’s ‘Anthony Bourdain:

116 117 BIBLIOGRAPHY

In the preparation of the present book we have included texts and images from various sources, including the following founder stakeholders and collaborators: agroxerxa.menorca.es arbresalgendar.com ashome.es biosferamenorca.org caeb.com.es caib.es cepajoanmirimir.es cime.es cometemenorca.com etb-baleares.es farmersandco.es firaarrels.com foodiesonmenorca.com gastronomiamenorquina.com gastronosfera.com gobmenorca.com gff.co.uk menorca.info menorca.es pimemenorca.org quesomahonmenorca.com slowfood.com vacamenorquina.org Informe KPMG y Real Academia de Gastronomía, “La gastronomía en la economía española 2019”