Food Film Menu 2022

Short film from Catalonia, European Region of Gastronomy awarded 2016

Welcome to the Farm is the proposal to visit those producers in Catalonia who open the doors of their home to share their work in the field, pasture, farm or workshops. It is the way to show where is born everything we eat and who is behind the food that comes to our tables. An opportunity to get closer to the farms and fill the pantry by buying directly from the producer.

Short film from Aseer, World Region of Gastronomy candidate 2024

This short film focuses on Aseer region and shows its beautiful nature and magical culture, as well as the generosity of its people. Showing the variety of the fun and entertaining activities around the area.

Short film from South Aegean, European Region of Gastronomy awarded 2019

Lakani is the presentation video of young chef Andreas Dermatis who represented South Aegean, European Region of Gastronomy 2019 and won 2nd Prize at the European Young Chef Award 2021 competition in Braga, Portugal. This short film aims to pay tribute to the agricultural and cultural wealth of the South Aegean Region and the island of Rhodes, that the contestant brilliantly reflected in his competition dish. In these 4 minutes you can see part of the customs, culture and gastronomic tradition of the place and how it is generously transferred from generation to generation, in a modern dish based on the evolution of sustainability, the promotion of the place and local products, together with need to create a bridge between the past and the future.

Short film from Zugdidi-Sagremelo, Potential World Region of Gastronomy

The film tells about the impressions of two girls who are friends and came to Zugdidi for the first time. Salome is Niko’s girlfriend and Niko has invited her on Vlakernoba – a fest of Vlacherna, Vlakernoba is celebrated once a year, on July 15, when the Virgin Mary’s Robe (The Honorable Tunic of All-holy Theotokos) is taken to the cathedral from the storage of Dadiani Palaces history-architectural museum. On this day, a number of pilgrims, not only from Georgia, but the whole world gather to attend this great holiday. Niko invited the girls to “Château Chkaduache” which belongs to the prince Murat, descendants of Mingrelian noble family Dadiani. They tasted the masterpieces of Mingrelian gastronomy such as Gebzhalia, Elarji, cheese dumplings, “Bebos Kvari”, cheese variety (Mingrelian suluguni, smoked suluguni) and Mingrelian Guda cheese preserved by the shepherds of Samegrelo. Salome is a philologist and a teacher. While reviewing episodes of “The tale of the Argonauts” By Apollonius of Rhodes with his students, he “rediscovered” and realized the secret of the special beauty of the “tastes” of modern Samegrelo, the successor of ancient Colchis.

Short film from Coimbra Region, European Region of Gastronomy awarded 2021-22

Short film from Saimaa, European Region of Gastronomy candidate 2024

One of a series of three short videos that were filmed during the European Region of Gastronomy Jury Visit in the Saimaa Region, 20-22 June 2022. We took our international guests on a journey to meet the hospitable people of our villages and cities and to experience the pristine waters and forests of our region. The route was specially designed to highlights our diverse destinations and unique experiences, responsible and resourceful producers, tastes of the pure seasonal ingredients, traditions, wild chefs, and local arts. Our beloved Lake Saimaa treated us with sunny and warm weathers and nightless night throughout the journey.

Short film from Menorca, European Region of Gastronomy awarded 2022

Francina and Joan, two young Menorcans, want to make their way into adult life doing what they like most, cooking and fishing. Francina’s dream is to become a small-scale fisherman. She loves the sea and the marine species they inhabit, while Joan wants to open his own restaurant and turn it into a reference point for Menorcan cuisine using organic products grown on the family’s land. Through their love of the sea and cooking, Joan and Francina create a friendship that will last through time.

Short film from Trondheim-Trøndelag, European Region of Gastronomy awarded 2022

In ‘The Wildfarmer’, we follow JIM ANDRÉ STENE, on his scavenger hunt in the Norwegian wilderness. Mr. Stene (‘The Wildfarmer’) invites the audience into a world of wonders, as he tells the story of how he is making a living out of gathering wild ingredients for restaurants all over Norway.

First off, we meet The Wildfarmer in a Norwegian fjord, where he is foraging truffle seaweed. Here, he demonstrates his emotional connection to nature, explaining how small he feels, facing these wild forces. He goes on by sharing his passion for treating nature right, and his belief in sustainable harvesting.

In the second segment of the film, Mr. Stene takes the audience to his laboratory. We get a glimpse of the time and meticulous efforts that goes into understanding the wealth of species that surround us naturally, and their immense potential in the culinary arts.

Finally, The Wildfarmer arrives at Michelin star restaurant, FAGN, for delivery. He praises the talented chefs that carefully transforms his yields into spectacular sustainable masterpieces. Mr. Stene leaves us by underlining his gratitude for being allowed to help bring these wonders to life, with his contribution to the Nordic cuisine.

Short film from Slovenia, European Region of Gastronomy awarded 2021-22