Three traditional recipes that have been passed down through generations of Ibizan families took centre stage at a practical cooking session in Sa Coma this week. Participants learned how to prepare greixonera, orelletes and macarrons de Sant Joan, exploring the ingredients, techniques and family traditions behind some of the island's best-known sweet dishes.

The workshop took place on Tuesday 3 November 2026 at the Escola d’Hoteleria de les Illes Balears in Sa Coma, as part of the first edition of a course dedicated to Ibiza's cooking and gastronomic culture.

Rather than simply presenting finished desserts, the session focused on demonstrating different traditional versions of each recipe, including techniques passed down within local families.

Greixonera: a traditional dessert made from leftovers

One of the main subjects was greixonera, a traditional Ibizan dessert closely connected to the idea of making use of ingredients already available at home.

Historically, families prepared it using leftover ensaimada or Vienna bread rather than allowing these products to go to waste. As Marga Orell, a cook and workshop instructor, explained during the session, greixonera was traditionally a dessert made with whatever people had available in their kitchens.

To demonstrate the differences, participants prepared two versions: one using ensaimada and another using Vienna bread, which is softer and less sweet.

Carmen Torres and Marga Torres from Forn Can Bufí demonstrated their preparation method. It begins with caramel in the bottom of the baking dish, followed by milk heated with lemon peel, cinnamon and sugar. Pieces of ensaimada and eggs are then incorporated before the mixture is baked.

They also explained that greixonera can be particularly good when made with ensaimada that is three or four days old, making it a practical example of how traditional island cooking transformed leftovers into another dish.

Orelletes: different shapes and family recipes

Orelletes were another important part of the workshop, with two different preparations demonstrated to highlight the variations found across Ibiza.

María Torres, a home cook with extensive knowledge of traditional Ibizan cuisine, brought the older style of orelletes that rise during preparation. She learned the recipe from her mother, who came from Sant Jordi.

Her method involves preparing a dough with the right consistency, neither too firm nor too soft, before rolling it out very thinly. She uses a special cutting tool made by her father, then shapes the dough into circles, cuts them in half, rolls the pieces and fries them.

One of the ingredients that may surprise people is a small amount of pork lard.

Torres explained that she does not consider herself an artisan but simply enjoys preparing the same food her mother made at home.

The team from Can Bufí also demonstrated its own orelletes. Although the preparation is relatively straightforward, achieving the right dough and thinness requires practice. For a kilogram of flour, the work can take approximately an hour.

The demonstrations showed how a traditional recipe can have different forms depending on the family and the part of the island where it is prepared.

Macarrons de Sant Joan: a sweet Ibizan tradition

The third recipe was macarrons de Sant Joan, a traditional sweet dish associated with the celebrations of Sant Joan.

Marga Juan from Forn Can Bufí led the demonstration, explaining that she learned the recipe from her mother.

Despite the name, macarrons de Sant Joan are a dessert rather than a savoury pasta dish. In the version demonstrated during the workshop, water is brought to the boil with salt, oil, cinnamon, lemon peel and colouring. The macaroni is then added and cooked for approximately 20 minutes, with sugar incorporated at the end.

Juan explained that her family has always prepared the dish using water, although some households make it with milk.

The difference reflects the variety of family traditions surrounding this seasonal recipe. Production can also increase considerably around the festival. Juan explained that while she might prepare half a kilogram at home, the bakery can produce between 35 and 40 kilograms for Sant Joan.

The dish is traditionally associated with the celebrations on 24 June, particularly in Sant Joan de Labritja.

Passing traditional recipes to a new generation

The practical session was part of a wider course organised in thematic blocks, exploring different ingredients and aspects of Ibiza's culinary heritage.

Previous sessions had focused on salt and olive oil, while this stage turned attention to wheat and the traditional recipes made with it.

The first edition of the course attracted 19 participants. Half were professional cooks and the other half were amateur enthusiasts. Although the programme had initially been designed for professionals, strong demand led organisers to open participation to the wider public.

The involvement of local cooks and bakers allowed participants to learn directly from people who continue to prepare these dishes using family recipes.

From a dessert made with leftover ensaimada to the distinctive shapes of orelletes and the seasonal tradition of macarrons de Sant Joan, the workshop highlighted the importance of preserving the knowledge behind Ibiza's traditional food, not just the finished recipes.