{"id":3300,"date":"2010-03-20T18:15:41","date_gmt":"2010-03-20T16:15:41","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/wordpress\/ein-kulinarischer-quantensprung-2\/"},"modified":"2022-07-05T12:09:56","modified_gmt":"2022-07-05T10:09:56","slug":"a-culinary-quantum-leap","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/","title":{"rendered":"A culinary quantum leap"},"content":{"rendered":"

For a long time, the gastronomy of the Pitiusas fought for recognition beyond the narrow confines of its geographical boundaries. The cuisine of Ibiza and Formentera was considered to be simple, plain and poor \u2013 that is until now. The meagre resources harvested from agriculture, livestock and the sea were used to their best advantage. Islanders gleaned the best from the earth and the sea, and ate from sheer necessity, with no concession to sinful pleasures for mind and body. Almost no-one bothered to present local dishes to paying guests. Only Joan Castell\u00f3 Guasch in the mid 1950s and Juan Francisco Poyatos Olive some twenty years ago dared to turn their attention to the modest but inventive and delicious simple fare that was created from so little.<\/p>\n

But times have changed. Today, the Pitiusas have a remarkable reputation amongst professional cooks, both on the Islands and beyond. Customers, residents and tourists all value the delicious dishes with their particular characteristics. There is one thing that we must not forget in this context: we are able to draw on the immense resource of ethnic and cultural traditions here in the western Mediterranean, with a particularly strong influence coming from the Catalan and North African peoples. The recipes that have emerged are not only delicious but healthy.<\/p>\n

A newly published book is not only the most comprehensive cookery book of Pitiusas cuisine ever produced but, at last, also gives Island cuisine the recognition that it deserves and the place of honour that it has earned both nationally and internationally. We are talking about \u2018Eivissa i Formentera, la cuina pas a pas\u2019, a cookery book written by brother and sister, Joana and Jos\u00e9 Manuel Pi\u00f1a. Our very own IBIZA & FORMENTERA STYLE photographer, Vicent Mar\u00ed, is responsible for the magnificent photographs. The book contains 80 everyday recipes from our grandmothers\u2019 time, all designed to suit today\u2019s tastes and to be wolfed down in private or dished up on more splendid occasions. It has nothing to do with experimentation or the cooking revolution but is all about bringing together the local diversity of the different Island districts and celebrating their shared history at the same time: for example, the delicious nadal sauce is not prepared the same way in every village; in Santa Eul\u00e0ria and Sant Joan de Labritja it is produced using meat stock, whereas the residents of St Augustin and St Josef prefer to make the sauce without adding any animal products. No one dish is better than the other, they are just different.<\/p>\n

The book is published by Bal\u00e0fia Postals and the Institut d\u2019Estudis Bale\u00e0rics and, as Vicent Mar\u00ed tells us enthusiastically, \u201cit was written bit by bit, with no haste and with lots of love.\u201d In the book, he was able to illustrate recipes from his mother Mar\u00eda Mar\u00ed who cooked at the Bar Rafal in the La Marina district. She was also responsible for 90% of the suggestions for recipes to be included in the book. Alongside starters, elaborate rice dishes, hearty meat and fish dishes and the best side dishes, the book contains desserts such as fla\u00f3 (that king of all puddings), greixonera, bu\u00f1uelos doughnuts and orelletes. It\u2019s enough to make your mouth water.<\/p>\n

Two sentences by the authors of the cookery book perfectly sum up their aims in producing \u2018Eivissa i Formentera, la cuina pas a pas\u2019: according to Jos\u00e9 Manuel Pi\u00f1a, journalist on the Diario de Ibiza, \u201cevery cook is more of an engineer than an artist.\u201d What wise words, as you have to get the quantities right and combine the ingredients intelligently without being tempted down the same route as modern laboratory cooks and into the widespread habit of excess. Not everyone can boast of being a master chef or can guarantee that their guisat de peix (fish stew) or their cuinat (vegetable stew) at Easter will always work. You have to handle your saucepans, frying pans and ovens reliably and consistently with technical ability. \u201cCooking is another way of communicating,\u201d adds Joana, co-author of the book. Eating means happiness in every bite. The way to a man\u2019s (or woman\u2019s!) heart is through his (her) stomach. Who could ever doubt it?<\/p>\n<\/div>

<\/div>

The recipe: CUINAT (Vegetable casserole)<\/h2>\n

Preparation time: 3 hours \u2022 Level of difficulty: high<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

Ingredients:<\/strong><\/p>\n

\u2022 1kg finely chopped vegetables
\n\u2022 1kg mangold
\n\u2022 3 stalks meadow garlic
\n\u2022 I head garlic
\n\u2022 2 small spring onions
\n\u2022 200g fava beans
\n\u2022 200g lupin beans
\n\u2022 200g chick peas
\n\u2022 Ground paprika, according to taste
\n\u2022 1 small \u00f1ora chilli
\n\u2022 A few peppermint leaves, according to taste
\n\u2022 Peppers, according to taste
\n\u2022 A pinch of saffron (roasted and chopped)
\n\u2022 1 tomato
\n\u2022 1 dessertspoon olive oil
\n\u2022 Salt<\/p>\n<\/div><\/div><\/div>

Preparing the pulses:<\/strong><\/p>\n

Soak the chick peas, fava beans and lupin beans separately overnight. The next day, drain them well and throw away the soaking water. Cook the pulses separately in fresh water in three saucepans until tender.<\/p>\n

Preparing the cuinat:<\/strong><\/p>\n

Cook the mangold separately from the rest of the vegetables until tender and throw away the cooking water. Build up layers of vegetables and pulses in turn until the saucepan is full. Add the chopped tomatoes, onions, garlic, herbs, olive oil and peppermint leaves to the layers as you go along. When the layers are complete, add water, but do not cover the contents of the pot completely. Place on the stove and simmer gently over a low heat until cooked. From time to time, shake the saucepan so that the contents do not stick and burn. Take particular care when stirring not to mix up the layers.<\/p>\n

One of the vegetables used in Ibiza and Formentera to prepare this dish is wild campion which grows on the Islands during Lent. We do not recommend making this dish unless you have this wild herb. For many families this dish replaced fish, as the Catholic Church forbids the consumption of meat during Lent and in the past for many people fish was a luxury they could not afford. This dish is particularly popular on Good Friday.<\/p>\n<\/div>

<\/div>

The recipe: ORELLETES (\u2018Little ears\u2019 – spiced biscuits)<\/h2>\n

Preparation time: 2 hours \u2022 Level of difficulty: high<\/p>\n<\/div>

<\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

Ingredients:<\/strong><\/p>\n

\u2022 1kg flour
\n\u2022 5 eggs
\n\u2022 Ground vanilla
\n\u2022 1 packet baking powder
\n\u2022 Grated rind of 1 lemon, according to taste
\n\u2022 50g pork dripping
\n\u2022 1 teaspoon aniseed
\n\u2022 Orange juice to taste
\n\u2022 Talcum powder (edible grade)
\n\u2022 Aniseed essence
\n\u2022 Sunflower oil
\n\u2022 400g sugar<\/p>\n<\/div><\/div><\/div>

Method:<\/strong><\/p>\n

Beat the eggs and sugar together. Gradually add the ground vanilla, aniseed essence and seeds, grated lemon rind and the melted dripping. Make sure everything is thoroughly combined. Finally add the baking powder and flour. The orange juice may be added at this time if the dough is too firm. Divide the dough into small portions, depending on how many spiced biscuits you want. Shape each biscuit so that it resembles a human ear. Heat a generous quantity of oil in a frying pan and fry the \u2018little ears\u2019 in it. Place the cooked orelletes on paper towel, and then on a wire tray and sprinkle with sugar.<\/p>\n

Please note:<\/strong><\/p>\n

Edible grade talcum powder and aniseed essence are available from a pharmacy. You can replace the aniseed essence with aniseed liquor. We recommend using sunflower oil for frying the orelletes in, as olive oil gives too strong a taste. The orelletes should be fried in very hot oil, one after the other.<\/p>\n

In the past, these biscuits were only made for special occasions, such as weddings, First Communions, christenings and village saint\u2019s days. Now they are eaten all year round, but they are still an important part of any party or local festivity.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":12791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-3300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"acf":[],"yoast_head":"\nA culinary quantum leap - Ibiza Style<\/title>\n<meta name=\"description\" content=\"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A culinary quantum leap - Ibiza Style\" \/>\n<meta property=\"og:description\" content=\"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/\" \/>\n<meta property=\"og:site_name\" content=\"Ibiza Style\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ibizastylemagazine\" \/>\n<meta property=\"article:published_time\" content=\"2010-03-20T16:15:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-07-05T10:09:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"2431\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Ibiza Style\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ibiza Style\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/\"},\"author\":{\"name\":\"Ibiza Style\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/#\\\/schema\\\/person\\\/a73ceb226b374af82b0bc47a0ce876de\"},\"headline\":\"A culinary quantum leap\",\"datePublished\":\"2010-03-20T16:15:41+00:00\",\"dateModified\":\"2022-07-05T10:09:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/\"},\"wordCount\":2148,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ibiza-style.com\\\/wp-content\\\/uploads\\\/2010\\\/03\\\/ensalada-crostes.jpg\",\"articleSection\":[\"Eat & Drink\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/\",\"url\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/\",\"name\":\"A culinary quantum leap - Ibiza Style\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ibiza-style.com\\\/wp-content\\\/uploads\\\/2010\\\/03\\\/ensalada-crostes.jpg\",\"datePublished\":\"2010-03-20T16:15:41+00:00\",\"dateModified\":\"2022-07-05T10:09:56+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/#\\\/schema\\\/person\\\/a73ceb226b374af82b0bc47a0ce876de\"},\"description\":\"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#primaryimage\",\"url\":\"https:\\\/\\\/ibiza-style.com\\\/wp-content\\\/uploads\\\/2010\\\/03\\\/ensalada-crostes.jpg\",\"contentUrl\":\"https:\\\/\\\/ibiza-style.com\\\/wp-content\\\/uploads\\\/2010\\\/03\\\/ensalada-crostes.jpg\",\"width\":2000,\"height\":2431},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/a-culinary-quantum-leap\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Startseite\",\"item\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/home\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A culinary quantum leap\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/\",\"name\":\"Ibiza Style\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/ibiza-style.com\\\/en\\\/#\\\/schema\\\/person\\\/a73ceb226b374af82b0bc47a0ce876de\",\"name\":\"Ibiza Style\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g\",\"caption\":\"Ibiza Style\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A culinary quantum leap - Ibiza Style","description":"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/","og_locale":"en_US","og_type":"article","og_title":"A culinary quantum leap - Ibiza Style","og_description":"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f","og_url":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/","og_site_name":"Ibiza Style","article_publisher":"https:\/\/www.facebook.com\/ibizastylemagazine","article_published_time":"2010-03-20T16:15:41+00:00","article_modified_time":"2022-07-05T10:09:56+00:00","og_image":[{"width":2000,"height":2431,"url":"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg","type":"image\/jpeg"}],"author":"Ibiza Style","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Ibiza Style","Est. reading time":"10 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#article","isPartOf":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/"},"author":{"name":"Ibiza Style","@id":"https:\/\/ibiza-style.com\/en\/#\/schema\/person\/a73ceb226b374af82b0bc47a0ce876de"},"headline":"A culinary quantum leap","datePublished":"2010-03-20T16:15:41+00:00","dateModified":"2022-07-05T10:09:56+00:00","mainEntityOfPage":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/"},"wordCount":2148,"commentCount":0,"image":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#primaryimage"},"thumbnailUrl":"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg","articleSection":["Eat & Drink"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/","url":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/","name":"A culinary quantum leap - Ibiza Style","isPartOf":{"@id":"https:\/\/ibiza-style.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#primaryimage"},"image":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#primaryimage"},"thumbnailUrl":"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg","datePublished":"2010-03-20T16:15:41+00:00","dateModified":"2022-07-05T10:09:56+00:00","author":{"@id":"https:\/\/ibiza-style.com\/en\/#\/schema\/person\/a73ceb226b374af82b0bc47a0ce876de"},"description":"Ibiza Style: \u2600\ufe0f Your snapshot of Ibiza's lifestyle, culture & events \u2764\ufe0f","breadcrumb":{"@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#primaryimage","url":"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg","contentUrl":"https:\/\/ibiza-style.com\/wp-content\/uploads\/2010\/03\/ensalada-crostes.jpg","width":2000,"height":2431},{"@type":"BreadcrumbList","@id":"https:\/\/ibiza-style.com\/en\/a-culinary-quantum-leap\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Startseite","item":"https:\/\/ibiza-style.com\/en\/home\/"},{"@type":"ListItem","position":2,"name":"A culinary quantum leap"}]},{"@type":"WebSite","@id":"https:\/\/ibiza-style.com\/en\/#website","url":"https:\/\/ibiza-style.com\/en\/","name":"Ibiza Style","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ibiza-style.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ibiza-style.com\/en\/#\/schema\/person\/a73ceb226b374af82b0bc47a0ce876de","name":"Ibiza Style","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/53ff591feda7d8b324811df68a5cd20f4b0d50775fb8c9691083147bef586e72?s=96&d=mm&r=g","caption":"Ibiza Style"}}]}},"_links":{"self":[{"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/posts\/3300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/comments?post=3300"}],"version-history":[{"count":9,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/posts\/3300\/revisions"}],"predecessor-version":[{"id":30189,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/posts\/3300\/revisions\/30189"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/media\/12791"}],"wp:attachment":[{"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/media?parent=3300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/categories?post=3300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ibiza-style.com\/en\/wp-json\/wp\/v2\/tags?post=3300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}