The gastronomic association Es Forn was formed in Formentera years ago to promote local gastronomy, especially at traditional festivals. They have also been dedicated to teaching children as a fun activity to nurture the taste for well cooked dishes that are part of the local culture.
Toni Mayans Juan is one of the more than ten professionals who are part of this group. He recognizes that they have been working for several days in the preparation of the dishes that were served in the marquee of sa Senieta, where all the festive activity was concentrated before the forecast of bad weather.
All day gastronomy
From 10am a tasting of fried octopus, accompanied with local wine was the highlight. It is an secret elaboration in which its many ingredients are fried separately and finally mixed with the finely chopped octopus.
The second dish on the menu is a Matanzas rice. On this occasion the Es Forn cooks use all their knowledge so that the dish reflects what is eaten at this time of the year is eaten on the occasion of the matanzas.
At night, the association Reis Mags will be responsible for the traditional torrada based on xulla and sobrassada that the neighbors themselves had to roast on grills that are prepared.
In short, a day in which gastronomy in present from morning to afternoon.
In this case the intention is clear, take advantage of a good dish to socialize among neighbors at a time of year when there are few establishments open to do so, weather permitting.
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