Showcase of top products for top chefs at Kuopio’s European Region of Gastronomy office

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 and derived products from Iltalypsy; Nordic bakery delicacies from Liepuska; products from brewery and coffee roasting company Rock, Paper & Scissors; sustainably produced beef meat from Pesolan Pihviliha; spirits and berry liqueurs from Lignell & Piispanen distillery; and Kala-Lappi’s fish products.

Located in the heart of Kuopio city, the European Region of Gastronomy office is the hub that gathers the main stakeholders involved in the programme and has been devised as a centre to host events and exhibitions related to the European Region of Gastronomy initiative.

Henri Alén and Tommi Tuominen are chefs and owners of Ultima restaurant (Helsinki) which combines top food technology with circular economy and hyperlocal production (meaning that a big percentage of ingredients used are grown in their premises) to ensure a sustainable offer of delicious food.

After the food showcase, the top chefs and the entrepreneurs visited the 5th edition of SATOA Kuopio Food Festival (24-25 August 2018) which enlivened the city centre offering the audience a wide range of dishes prepared by local restaurants and emphasising local ingredients and producers. The festival programme highlighted also local artists and creative people.

About the European Region of Gastronomy

Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness and share the long-term aim to: promote a better quality of life in European regions; highlight distinctive food cultures; educate for better health and sustainability; nurture creativity; improve tourism standards; and stimulate gastronomic innovation.


IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

IGCAT aims to empower local communities by guiding, facilitating, and supporting leaders in regions to understand the potential of their distinct food, culture, arts and sustainable tourism assets.

IGCAT provides the Region of Gastronomy Award and is the official secretariat for the European Region of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award the Local Food Gift Challenge, the Top Food Experiences of the Year and the Food Film Festivals project.