When it comes to authentic Ibizan cuisine, few voices are as influential as María José Amengual. 53-year-old Ibizan lawyer, Amengual is a passionate advocate for traditional Balearic recipes and she dedicates her time to preserving and modernising the culinary heritage of the islands.
Through her recognised blog, Dit i Fet, María José Amengual has created a bridge between past and present, ensuring that timeless flavours continue to be enjoyed by future generations. Her commitment to local produce, simple yet flavourful cooking, and engaging storytelling have made her a key figure in the world of Ibizan gastronomy.
A culinary journey rooted in tradition
María José Amengual’s culinary journey began in December 2008, when she launched Dit i Fet, a phrase that translates to Said and Done in Catalan. Initially conceived as a way to document and share family recipes, the blog quickly gained traction among food enthusiasts, particularly those eager to explore traditional Ibizan dishes. Her passion for cooking was fuelled by childhood memories of family meals prepared with fresh, seasonal ingredients, a philosophy that continues to guide her approach to food today.
Over the years, Dit i Fet has evolved into a digital treasure trove of traditional recipes adapted for modern kitchens. María José Amengual believes that heritage cooking should not be lost to time but rather adapted to suit contemporary lifestyles. By simplifying complex dishes and offering practical cooking tips, she makes it easier for home cooks to recreate authentic Ibizan flavours without intimidation.
Her efforts have not gone unnoticed. Amengual collaborates actively with the Consell d’Eivissa, the island’s governing council, to promote and preserve Ibiza’s culinary traditions. Through workshops, demonstrations, and digital content, she showcases the beauty of local cuisine and highlights its significance in the island’s cultural identity.
Embracing local ingredients
One of Amengual’s most important messages is the value of using fresh, local ingredients. She emphasises that traditional Ibizan cuisine is deeply rooted in the land and sea, where every dish tells a story of its origins. Seasonal vegetables, fresh fish, local cheeses, and artisanal products play a crucial role in her recipes.
She often highlights ingredients such as courgettes, aubergines, garlic, spring onions, and carrots, encouraging sustainable cooking practices and supporting local farmers. By choosing homegrown produce, she believes that people can achieve better flavours while also preserving Ibiza’s gastronomic identity.
Signature recipes from Dit i Fet
Amengual’s blog features an extensive collection of recipes, many of which reflect the rustic yet refined essence of Ibizan cooking. Here are a few standout dishes:
Sopa d’All (Garlic Soup)
A simple yet nourishing dish, garlic soup is a testament to how a few basic ingredients can create something deeply satisfying.
- Ingredients: a couple of crushed garlic cloves, water, salt, slices of white bread, eggs, and parsley.
- Method: begin by frying the crushed garlic in a deep saucepan. Add water and bring it to a boil, seasoning with salt. Tear the white bread into pieces and add them to the boiling water. Once the bread has softened and broken down, reduce the heat and gently add one or two eggs. For a unique touch, separate the egg whites and add them first, allowing them to cook thoroughly before adding the yolks to achieve a creamy consistency. Finish by garnishing with chopped parsley.
Bullit de Peix (Ibizan Fish Stew)
A staple of coastal Ibizan cuisine, this dish is prepared using fresh, locally caught fish and aromatic ingredients.
- Ingredients: assorted fresh fish (such as grouper or monkfish), potatoes, onions, tomatoes, garlic, parsley, saffron, olive oil, and fish broth.
- Method: sauté chopped onions, tomatoes, and garlic in olive oil until softened. Add peeled and sliced potatoes, followed by the fish broth and saffron. Allow the mixture to simmer until the potatoes are nearly cooked. Gently place the fish pieces on top and continue cooking until the fish is tender. Traditionally, the fish is served separately from the potatoes and broth, often accompanied by a side of aioli.
Flaó (Ibizan Cheesecake)
This unique dessert combines cheese and mint to create a refreshing and indulgent treat.
- Ingredients: flour, sugar, eggs, fresh sheep or goat cheese, mint leaves, aniseed, and lemon zest.
- Method: prepare a dough using flour, sugar, eggs, and a hint of aniseed, then let it rest. For the filling, blend the fresh cheese with sugar, eggs, chopped mint leaves, and lemon zest until smooth. Roll out the dough and line a baking tin, pouring the cheese mixture over it. Bake until the crust is golden and the filling is set.
Bridging past and present
María José Amengual’s approach to cooking serves as a testament to the adaptability of traditional recipes. By simplifying classic dishes and providing clear, step-by-step instructions, she makes it possible for even novice cooks to enjoy the rich flavours of Ibiza.
Her philosophy underscores that traditional cuisine, while rooted in history, can evolve to meet contemporary tastes without losing its essence.
Engaging with the community
Beyond her blog, Amengual reaches a broad audience through social media. On Instagram, she shares engaging content that brings her recipes to life. Followers can explore her culinary adventures, gain insight into Ibizan food culture, and find inspiration for their own kitchens.
Her digital presence extends beyond just recipes; she shares tips on meal preparation, showcases seasonal ingredients, and interacts with her audience to answer questions about Balearic gastronomy. This sense of community makes her content not only informative but also interactive and inviting.
A culinary ambassador for Ibiza
Through Dit i Fet, María José Amengual has become a true culinary ambassador for Ibiza. Her dedication to preserving traditional recipes, promoting local produce, and making Balearic cuisine accessible to modern cooks ensures that the island’s food heritage remains alive and thriving. For those seeking an authentic taste of Ibiza, her recipes offer a delightful journey into the heart of Ibizan cuisine.
In an age where fast food and globalised eating habits often overshadow regional specialities, Amengual’s work serves as a powerful reminder of the importance of preserving and celebrating local traditions. By keeping Ibiza’s culinary history at the forefront, she not only honours the past but also inspires future generations to appreciate and continue its legacy.
