Best Trips 2019 – Galway, Ireland WHY GO NOW: Get inspired by big ideas Galway may sit at the far western edge of Europe, but lately the “City of Tribes” has been the center of attention. Named a 2018 European Region of Gastronomy, Ireland’s fourth largest city (population 80,000) is gearing up for the
International press coverage of the European Young Chef Award 2017 has been huge. The competition held last 6 November in Sant Pol de Mar, Barcelona, organised by IGCAT in collaboration with and hosted by the University College for Hospitality and Culinary Arts EUHT StPOL has received press coverage in at least eight
In occasion of the European Young Chef Award 2017 on 5 November 2017 at EUHTStPOL the young chefs participated to a Master Class held by Stamatios Misomikes, IGCAT Regional Chef Ambassador and winner of the European Young Chef Award 2016. The Master Class, titled Tradition meets innovation, focused on the central theme of the competition. The
Life According to Nature’s Rhythm is the title of Kuopio‘s proposed programme that gained them the prestigious European Region of Gastronomy Award for 2020. “One of our key objectives is to promote innovation activities in the region’s food and hospitality companies, including new products, new approaches and food-related business innovations” states
At the conclusion of the workshop “Food and gastronomy as innovation drivers for more resilient regions” the speakers threw (or rather passed) tomatoes to the audience to make a statement about the importance of food and cultural diversity for regional development. On 11 October 2017, in the framework of the
There is no such thing as the perfect recipe for sound and long-lasting regional development, but the Regions of Gastronomy went pretty far in the process of building their own successful formulas to empower local communities. With creative and innovative proposals spicing the dish, during the 12th Regions of Gastronomy Platform meeting they
The European Sweets Itineraries (ESI) is a European project co-funded by the European COSME programme which aims to offer new educational itineraries for international VETs schools through the production of local sweets in regional areas of Portugal, Italy, and Spain, tested by students from Latvian Hospitality schools. The final partnership
Engines on, Riga-Gauja region (Latvia) is on the starting line, ready to launch its year as 2017 European Region of Gastronomy. The first Riga Street Food Festival – Winter Edition is the unique and unprecedented gourmet event chosen for the grand opening, inaugurating a series of exciting initiatives organized by
Roberta Garibaldi, scientific director of East Lombardy –European Region of Gastronomy 2017, made a compelling plea to safeguard and enhance quality local food and wine products such as Slow Food Presidia, as well as culinary traditions, to support a sustainable food supply chain and an integrated and authentic tourist offer. Her
Catalan Michelin-starred chefs Joan Roca and Carme Ruscalleda offered advice to and shared their experiences with European Young Chef Award 2016 finalists in a Round Table following the competition, explaining how they support and nurture young culinary talents. The event took place in Sant Pol de Mar, Barcelona at EUHT
Minho, European Region of Gastronomy 2016 came under the spotlight during Brussels Open Days on 12 October 2016. A special reception was held to celebrate the award, hosted by the Confraria Gastronómica do Sarrabulho and presided by Francisco de Calheiros,Ambassador for Minho 216 and coordinator of Consórcio MINHO IN Anja
On October 8, the city of Valmiera (Latvia) will host the famous Simjūds Fair, showcasing Latvia’s cultural traditions. Food, craftsmanship, typical music and dances will accompany visitors all day long, tickling all their senses. Valmiera is part of the Rīga-Gauja Region, selected as European Region of Gastronmy, 2017. Therefore, with
Yeditepe University´s department of gastronomy and culinary arts has become an official partner of the UNITWIN/ UNESCO Chairs “Food Culture and Development Program”. One of the represents of this program is The Universitat Oberta de Catalunya (UOC). In 2015, Yeditepe University´s culinary department signed the first partnership agreement with UNESCO
“Expofooding is much more than a Fair, it is an opportunity to combine culture, food and development” – Xavier F. Medina, Director of the UNESCO Gastronomy Chair. According to Rafael Anson, president of the Spanish Royal Academy of Gastronomy, “it is an excellent idea that gastronomy acts as a bridge
The Word Food Travel Association will present the upcoming edition of Eat Spain up! at FITUR, as part of the 8th Forum on Responsible Tourism. Eat Spain up! is a cultural event aimed at sharing Spain´s rich and varied food culture with the public abroad. The event, which takes place in a
How could gastronomy be a vehicle for preserving the richness of the Amazon in its many dimensions? This was the question last month when, Dr. Julie Kunen, Director of the Latin America and Caribbean Program at Wildlife Conservation Society, joined a group of chefs (including Pedro Miguel Schiaffino of the
