The 29th Platform Meeting of the World Regions of Gastronomy took place in Sicily in May 5-9 2025, bringing together regional representatives, cultural and food experts, and key stakeholders committed to promoting sustainable food systems, local development, and regional cooperation through gastronomy.
Hosted by Sicily, European Region of Gastronomy 2025, the meeting highlighted the island’s remarkable food culture, heritage, and commitment to sustainability. Over three days, delegates travelled across Sicily, engaging in meaningful discussions, exchanges of best practices, and immersive field visits that showcased the richness and diversity of the territory.
Day 1: Biodiversity, Ethical, Sustainable, Innovative and Regenerative Practices
Held at the Orto Botanico di Palermo, one of Europe’s most significant botanical gardens, the Platform opened with a reflection on plant biodiversity and the cultural history of coffee. Arturo Morettino, President of Caffè Morettino, shared insights into the company’s ethical coffee production and the garden’s role in conservation and education.
In the afternoon, participants sailed to Mozia Island, exploring its Phoenician-Punic archaeological site and its deep-rooted legacy of self-sufficiency and land stewardship. At Cappiddazzu Vineyard, they were introduced to the revival of the native Grillo grape and sustainable wine production methods.
A beautiful lunch at Casa Lipari highlighted the Tasca d’Almerita sustainability projects, celebrating circular economy, biodiversity, and carbon-neutral initiatives. The day closed at Cantine Florio in Marsala, with a tour and dinner in the historic cellars. Conversations around regenerative agriculture, endangered varieties, and the narrative power of food heritage were led by representatives from SOStain Sicilia Foundation and other stakeholders.
Day 2: Local Products and Circular Economies
In Agrigento, the day began with a visit to a D.O.P. Raffadali Pistachio Farm, where participants learned about cultivation practices, product innovation, and the Fastuca Fest, a local celebration of pistachios through gastronomy, music, and culture. At the Kolymbethra Garden, a unique fusion of archaeology and agriculture in the Valley of the Temples, Platform members explored heritage crops such as olives, almonds, pistachios, and saffron. A lunch at Casa Diodoros showcased hyper-local ingredients grown within the archaeological park, linking sustainable food systems with landscape management and biodiversity.
The journey continued with Coopculture, where the Platform engaged in discussions on inclusive cultural tourism. Innovative visitor tools and programs that incorporate local food narratives illustrated the cooperative’s strategy for enhancing cultural experiences.
Throughout the day, participants shared regional perspectives on supporting local producers, empowering young chefs, and leveraging digital tools for promotion. The day ended with a lively dinner at La Grotta in Scicli, offering a taste of traditional cuisine in a picturesque setting that reflected Sicily’s vibrant cultural and culinary identity.
Day 3: Animal Welfare and Heritage Products
The Platform started at Progetto Natura a cooperative that unites over 150 dairy farms committed to environmental care, animal welfare, and traditional cheesemaking, and CoRFiLaC, where delegates explored how natural pastures and innovative practices contribute to healthier animals and higher-quality dairy. A neuromarketing session at CoRFiLaC’s Brain Lab emphasized the importance of sensory and emotional communication in food marketing.
In Modica, the group visited the Chocolate Museum of Modica for a guided tour with Antonino Scivoletto. Discussions revolved around PGI protection, the ethical charter for cacao, and European cultural heritage routes. A masterclass in wine and chocolate pairing with DOC Sicilia capped the experience, at the Società Operaia di Mutuo Soccorso, blending sensory education with cultural storytelling, followed by a traditional dinner at Osteria dei Sapori Perduti.
Day 4: 6th World Food Gift Challenge
The meeting concluded with the World Food Gift Challenge, celebrating innovation and excellence in regional food gifts. Delegates from 12 Regions of Gastronomy had the chance to showcase and exchange unique food items from their regions, fostering intercultural dialogue and creative exchange.
The 29th Platform Meeting reaffirmed the role of the World Regions of Gastronomy in creating meaningful, cross-sectoral partnerships and fostering sustainable change. Sicily’s exemplary hosting and diverse programme offered an inspiring model of how regions can use gastronomy as a tool for cultural celebration and global connection.
About the World/ European Region of Gastronomy Award
The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.
The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.
Candidate and awarded 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; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being.
12 mayo 2025
