Slovenia, European Region of Gastronomy awarded 2021 officially joined the European Region of Gastronomy Platform on 8 October 2018, during an award ceremony organised at the Permanent Representation of the Republic of Slovenia to the EU in Brussels, during the European Week of Regions and Cities, in the presence of
The European Regions of Gastronomy gathered once again in Brussels in the framework of the European Week of Regions and Cities to celebrate a new member of the Platform: Coimbra Region, European Region of Gastronomy awarded 2021. The ceremony took place on 8 October 2018 at the Permanent Representation of
Cross-sectorial cooperation, citizen engagement and food innovation were among the topics discussed at the round table on Creativity and cross-sectorial working strengthening European Regions of Gastronomy, held on 8 October 2018 in the framework of the European Week of Regions and Cities in Brussels. Hosted by the Permanent Representation of
Three businesses from Galway-West of Ireland, European Region of Gastronomy 2018 featured among the winners of Georgina Campbell’s guide 2019 Awards in the newly created category Spirit of the European Region of Gastronomy. The winning trio – The Twelve boutique hotel, Beechlawn Organic Farm, and Gannet Fishmongers – shined for excellently demonstrating “collaborating
Creativity and innovation lie at the heart of North Brabant’s programme as European Region of Gastronomy 2018, as highlighted by Buenavida, the monthly magazine on health and wellbeing issued by the Spanish newspaper El País, that published an article about the region’s capital ‘s-Hertogenbosch titled La Ciudad Laboratorio (The Lab City). Author of the article, Juan
Best local products from Kuopio, European Region of Gastronomy 2020 were showcased in front of Finland’s top chefs and restaurant owners Henri Alén and Tommi Tuominen. The event was held at the European Region of Gastronomy office and put the spotlight on different local businesses offering high-quality food and drink products: wild herbs
Prof. Dr. Roberta Garibaldi and Dr. Diane Dodd both gave key note speeches at the round table “Belarus as Gastronomic Destination – Dream or Reality?” on 20 September 2018. The round table attracted the attention of the National Tourism Agency and Department of Tourism of the Ministry. The meeting was organised by Valeria Klitsounova,
“I used the best that my region can offer in terms of seasonal products to create a fresher version of the traditional Vincisgrassi dish” said Daniele Coccetti, the finalist selected to represent Terra di Marca in the upcoming European Young Chef Award 2018, to be held in Galway-West of Ireland,
IGCAT expert and theatre director, Jessica Litwak joined IGCAT for four intensive working days in August, to share her wisdom, techniques and templates for building a theatre script with IGCAT’s President Dr. Diane Dodd. The play script is the brainchild of Diane Dodd that has been brought to life through
IGCAT’s President, Dr. Diane Dodd had the opportunity to join the first Arts Summit for Southern African (ASSA), 21-23 August 2018 in Namibia. The summit operated under the title Human creativity is a vital economic, social and cultural resource, a topic that is very close to IGCAT’s heart. Patrick Sam, Chair of the
A Million Food Stories of Coimbra Region (Portugal) was the title of the bid that won the hearts of an international jury of experts that officially recommended the region for the European Region of Gastronomy 2021 award at a press conference on 27 July 2018. The announcement took place in front of
Slovenia has been officially recommended to be awarded the title of European Region of Gastronomy 2021 by an international jury of experts on 20 July 2018. The announcement took place during a press conference organised at Ljubljana Castle in front of local and national media and followed the official presentation
No matter how tiny a place is when its gastronomy is big enough to delight the palates of the most enthusiastic foodies. The gastronomic wonders of Sant Pol de Mar (Barcelona) were on showcase at the 5th Gastronomic Fair of Sant Pol de Mar (5ª Mostra Gastronòmica de Sant Pol de Mar) on 15-16 June
As a good example of the many collaborations and initiatives emerging between former, present and future European Regions of Gastronomy, the international launch of Food On The Edge 2018 (FOTE 2018) was hosted by Hoja Santa restaurant in Barcelona, on 11 June 2018. Organised with the support of Galway-West of
Slovenia and Coimbra Region (Portugal) formally presented their candidature for the European Region of Gastronomy 2021 title by submitting their bid books on 31 May 2018. In both regions, a stakeholder group involving institutions from the public, private, third and education sectors has been set up, with the aim to guide the regions towards the
In an endless effort to deliver effective and high-quality programmes, the European Regions of Gastronomy are taking pioneering steps in the development of local best practices. The latest excellent example comes from Kuopio, European Region of Gastronomy awarded 2020, now in the process of implementing major steps, since it was officially awarded
