Catalonia 2025 shines at Alimentaria international fair

Over 25 cooking demonstrations, talks and presentations about the local culinary and gastronomic landscape took place at the Catalonia, World Region of Gastronomy awarded 2025 main space, organised by Prodeca within Alimentaria fair in Barcelona, on 18-21 March 2024. Local producers, chefs and agri-food professionals, including young talents, took the stage and contributed their knowledge, expertise and passion, highlighting the values that earned Catalonia the 2025 title, bestowed by the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT).

IGCAT was delighted to attend a presentation by Pau Sintes, from Menorca, European Region of Gastronomy awarded 2022 and winner of the European Young Chef Award 2022, and Julia Caparrós, one of the finalists of the Catalan Young Chef Award 2022. Pau shared his experience at the European Young Chef Award, where he prepared a vegetarian dish based on aubergine, while Julia cooked the dish Circular Gastronomy, that she presented at the Catalan contest. They both demonstrated a strong passion for cooking with local ingredients and collaborating with local producers, promoting zero food waste and a sustainable approach in the kitchen.

With the aim to support local products, local gastronomy and the local agri-food business sector, Catalonia World Region of Gastronomy 2025’s stand hosted several chefs (including, Carles Gaig, Paco Solé Parellada, Marc Grivé, Joseba Cruz, Eduard Aliberch, Sergi de Meià, Alf Mota, Albert Guzman, Marta Minoves, Pau Sintés, Júlia Caparrós) and food experts, such as Pep Nogué (Federació Catalana IGP – DOP), Toni Massanés (Fundació Alicia), Nit Dolcet (Acadèmia Catalana de Gastronomia), Agustí Romero (IRTA), Xavier Pàmies (IGP Pa de Pagès Català), and doctor Eduard Escrich i Escriche. The 4-day programme focused also on the social aspect of gastronomy, including presentations such as Essence of the Delta, by the Delta Female Rice Producers Cooperative, and the demonstration Local sustainable cuisine, with Marta Minoves, recently awarded Best Catalan Young Chef, and who will represent Catalonia at IGCAT’s European Young Chef Award 2024.

Innovation in the agri-food sector was also a theme promoted by Catalonia at Alimentaria through the space, managed by the Institute of Agrifood Research and Technology – IRTA (Ministry of Climate Action, Food and Rural Agenda – Government of Catalonia). The stand hosted a programme of presentations on the future challenges of the Catalan agri-food sector giving space to sustainability-related proposals from the territory, with special emphasis on the efficient use of water in the food industry.

Alimentaria put the spotlight on Catalonia as a world-leading food and wine destination, supporting food quality, tradition, innovation and health, and promoting its culinary identity as a driver of more responsible, socially fairer and more balanced tourism. Visiting the fair, President of the Government of Catalonia, Pere Aragonès i Garcia claimed that the World Region of Gastronomy 2025 title is “a unique opportunity to highlight the excellence of our products, our cuisine, our territory and our food industry,” and acknowledged the work of all the actors involved in the local food value chain who contributed to this important result (source:

About Alimentaria 2024

With more than 3,200 exhibiting companies from 68 countries, Alimentaria 2024 received around 107,900 visitors from 120 countries (source: Catalonia attended with over 375 local companies, 60 of which participated in the different Catalan pavilions, organized by Prodeca, one of the founding stakeholders of Catalonia, World Region of Gastronomy 2025.

Watch the video of Catalonia, World Region of Gastronomy 2025 at Alimentaria 2024.

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About the World/European Regions of Gastronomy

World/European Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; driving environmental sustainability in tourism, hospitality and agricultural sectors; supporting balance and sustainable tourism practices; highlighting and supporting expertise from within rural and urban communities, creating connections and sharing good practices; and contributing to community health and well-being.


IGCAT aims to empower local communities by raising awareness of the importance of protecting and promoting distinct regional food, culture, arts and natural assets as part of sustainable and balanced tourism and development strategies. This is essential to safeguarding our planet, health, wellness and local economies.

IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

IGCAT founded the World/European Region of Gastronomy Award and is the official secretariat for the World/European Regions of Gastronomy Platforms. Furthermore, the Institute has developed the European Young Chef Award, the World Food Gift Challenge, the Top Websites for Foodie Travelers Award and the international Food Film Menu.