Heritage Malta<\/strong>\u2018s exceptional job in preserving and promoting seven heritage sites in Gozo. The jury was particularly impressed with the two visited sites: \u0120gantija Archaeological Park and Ta’ Kola Windmill.<\/li>\n<\/ul>\nAbove all, the jury want to compliment the human capital that is truly special in Gozo, the individual stories, passion, love and willingness to share their story was felt and especially they would like to say a thanks to chef Christopher Pace of Al Sale restaurant, John Magro, Chairperson at Magro Brothers Group, Fr Gerald Buhagiar, Salvu Vella one of the last remaining Comino residents, Josephine Xuereb from the Xwejni Salt Pans, chef Rosina from Ta\u2019Rosina, Rikkardu Zammit and Alex Debono, sheep farmers, Mathew and Nancy Buttigieg from Mekren Bakery, the fisherman Angelo Meilak.<\/p>\n
Finally, the jury noted the great role that the hospitality sector is playing and wished to thank everyone that provided incredible food, hospitality and generosity throughout the visit and especially:<\/p>\n
The Duke Hotel (Victoria), Al Sale Restaurant (Xaghra), Caf\u00e9 Jubilee (Victoria), Ta’ Rosina (Sannat), Mekran Bakery (Nadur), Il-Kartell Restaurant (Marsalforn), ITS students and staff (Qala) and Ta Frenc Restaurant (Xaghra).<\/p>\n
We would like to thank each and every person we met and those not mentioned but that equally added to the wonderful impression we will take with us of Gozo:<\/p>\n
Dr. Samuel Azzopardi, President of Gozo Regional Council<\/p>\n
Rita Mifsud Attard, Executive Secretary of Gozo Regional Council<\/p>\n
Naomi Galea, Cultural Manager at\u00a0Gozo Regional Council<\/p>\n
Fabian Galea,\u00a0EU\/Local Funds Manager at\u00a0Gozo Regional Council<\/p>\n
Peter Ray Said, Projects Manager at Gozo Regional Council<\/p>\n
Baskal Saliba, IT Manger at Gozo Regional Council<\/p>\n
Nicky Saliba, Environmental Manager at Gozo Regional Council<\/p>\n
Darren Cassar, Communications Coordinator at Gozo Regional Council<\/p>\n
Davinia Galea, ARC Research & Consultancy<\/p>\n
Elaine Falzon, ARC Research & Consultancy<\/p>\n
Anna Marie Galea, Ambassador\u00a0of Gozo, European Region of Gastronomy candidate 2026<\/p>\n
George Borg,\u00a0Ambassador\u00a0of Gozo, European Region of Gastronomy candidate 2026<\/p>\n
Amand P Veranneman,\u00a0Ambassador\u00a0of Gozo, European Region of Gastronomy candidate 2026<\/p>\n
Daniel Borg, CEO at Gozo Business Chamber<\/p>\n
Prof. Everaldo Attard, Director of the Institute of Earth Systems, University\u00a0of Malta (Gozo Campus)<\/p>\n
Juergen Attard, Senior Manager Research and Policy Development at Gozo Regional Development Authority<\/p>\n
Marthese Cassar, Research & Policy Manager, Gozo Regional Development Authority<\/p>\n
Ronald Sultana, Director at the Tourism and Economic Development Directorate within the Ministry for Gozo<\/p>\n
Anthony Zammit, Research Services at the Ministry for Gozo<\/p>\n
George Refalo, Gozo Artisan Network<\/p>\n
Saviour French, President of the NGOs Association of Gozo<\/p>\n
Joseph Camilleri, Treasurer of the NGOs Association of Gozo<\/p>\n
Yosef Magro, Manager at Gozo Action Group Foundation<\/p>\n
Jesmond Borg, Head of the Institute of Tourism Studies (Gozo Campus)<\/p>\n
Stephan Tabone, Academic Manager at the Institute of Tourism Studies<\/p>\n
Dr. Simon Caruana, Coordinator of the Diving degree at the Institute of Tourism Studies<\/p>\n
Gino Schiavone, Quality Assurance Manager at the Institute of Tourism Studies<\/p>\n
Michelangelo Galea, gardener, Friends of the Earth Malta<\/p>\n
Leanne Gafa, Heritage Malta<\/p>\n
Daniel Gauci, Heritage Malta<\/p>\n
Daphne Sant, Heritage Malta<\/p>\n
John Magro, Chairperson at Magro Brothers Group<\/p>\n
Noel Magro, Head of Human Resources at Magro Brothers Group<\/p>\n
Tricia Bongailas,\u00a0Magro Food Village and Savina Creative Centre<\/p>\n
George Aquilina,\u00a0Operations Manager at Farm Fresh<\/p>\n
Lina Azzopardi, cook at Magro Food Village<\/p>\n
Fr. Gerald Buhagiar, Ta’ Pinu<\/p>\n
Ta\u2019 Dbie\u0121i Crafts Village<\/p>\n
Rikkardu Zammit, sheep farmer and owner of\u00a0Ta’ Rikardu Restaurant<\/p>\n
Alex Debono, sheep farmer<\/p>\n
Josephine Xuereb, salt farmer, Xwejni Salt Pans<\/p>\n
Nancy Buttigieg, Mekren Bakery<\/p>\n
Matthew Buttigieg, Mekren Bakery<\/p>\n
Chef Christopher Pace, Al Sale restaurant<\/p>\n
Chef Rosina, owner Ta’ Rosina<\/p>\n
Salvu Vella, Comino resident<\/p>\n
Angelo Meilak, fishermen<\/p>\n
Anthony Cassar, photographer<\/p>\n
The jury wish to note that the Award will give extra stimulus for the stakeholders to continue and deepen their cooperation; share knowledge with and cross-marketing with other awarded and candidate regions of Gastronomy, thus providing international visibility.<\/p>\n
Recommendation<\/strong><\/p>\nThe jury appreciated that the bid:<\/p>\n
\nintegrates the six different focus areas of IGCAT;<\/li>\n has had a genuine development with multiple stakeholders participating;<\/li>\n Includes plans for Gozo\u2019s participation in IGCAT joint projects that show a commitment to the European dimension<\/li>\n presents a long-term lasting legacy for the region;<\/li>\n shows a strong commitment from the regional partners to sustainability and quality food products;<\/li>\n<\/ul>\n <\/p>\n
The jury agreed that the exceptional food and hospitality found in Gozo, the quality of local products, commitment to traditional methods of food production, the culture and indeed harmony of cultures, arts and crafts makes Gozo\u2019s application extremely strong.<\/p>\n
Therefore, on the basis of the written application and visit to the region, the jury decided that Gozo region should be recommended for the title European Region of Gastronomy 2026 and pass to the final phase of the application process.<\/p>\n
The jury will submit in the coming weeks their recommendations to the region and IGCAT Board will take a final decision based on the region\u2019s response. Subject to the region\u2019s response, the jury expects that IGCAT Board will approve Gozo\u2019s title at the next IGCAT Advisory Forum scheduled for 12 June 2024. The jury very much hope to see preparations unfold for the region\u2019s Award Ceremony in October 2024 which will be an opportunity to share Gozo\u2019s eclectic food treasures with the world.<\/p>\n
Jury composition<\/strong><\/p>\nDiana Hounslow<\/strong>, Ambassador for Hauts-de-France European Region of Gastronomy 2023 and expert in tourism focussed her attention on jobs, creativity, tourism and entrepreneurship.<\/p>\nJaume Gomila<\/strong>, promotor of Menorca, European Region of Gastronomy 2022 and President of the Adult Schools of Menorca who focussed his attention on culture, citizen engagement, empowerment and educational initiatives in the region;<\/p>\nLevan Kharatishvili<\/strong>, Founder and CEO of Creative Strategies Lab (Georgia), founder of the first Gastronomy Academy in Georgia, as well as expert for the Cultural Routes of the Council of Europe focussed his attention on visibility, communication, marketing, legacy and evaluation;<\/p>\nEmanuela Panke<\/strong>, General Manager of Sicily, European Region of Gastronomy 2025 and President of Iter Vitis Cultural Route of the Council of Europe focussed her attention on environment and sustainability;<\/p>\nDr. Diane Dodd<\/strong> accompanied the jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region.<\/p>\nAbout the World\/ European Region of Gastronomy Award<\/strong><\/p>\nThe 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.<\/p>\n
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.<\/p>\n
Candidate and awarded Regions of Gastronomy, guided by\u00a0IGCAT, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of Gozo region for the title European Region of Gastronomy 2026. After reviewing the bid book The Island of Gozo: An Eclectic Journey submitted on 14 December 2023, the jury visited the region, 12-14 February 2024. The […]<\/p>\n","protected":false},"author":33,"featured_media":27488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[194,271,2225,301,695,426],"acf":[],"yoast_head":"\n
Gozo recommended for the title of European Region of Gastronomy 2026 - IGCAT<\/title>\n \n \n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n \n \n \n \n \n\t \n\t \n\t \n