Sicily’s year as European Region of Gastronomy 2025 has marked a defining chapter in the island’s cultural and gastronomic history, demonstrating how food heritage, sustainability, and young talent can be mobilised to create lasting international impact.
In celebration of the region’s gastronomy, a legacy event was held on 13 January 2026 in Palermo’s Oratorio dei Bianchi in the presence of Luca Sammaritino, Vice President of the Sicilian Region.
The President of IGCAT, Dr Diane Dodd praised Sicily for fully embracing the spirit of the Award and transforming it into a living, shared legacy: “It gives me immense pride to look back at what Sicily has achieved since receiving the European Region of Gastronomy Award for 2025. Sicily has not simply carried this title, it has lived it. Under the leadership of Pietro Amba and his extraordinary team, Sicily has brought international audiences closer to authentic Sicilian food culture”
Through a videoed intervention, she reminded the audience of some of Sicily‘s international achievements including:
- Successfully hosted the European Young Chef Award in 2024, placing local products and emerging culinary talent at the centre of the European stage. The achievement was further highlighted by Rosaria Grasso, who proudly secured third prize, reinforcing Sicily’s role as a cradle of future gastronomic excellence.
- In 2025, the island also welcomed more than 40 international experts for the 29th World Regions of Gastronomy Platform Meeting, offering three days of in-depth exchanges, best-practice sharing, and immersive field visits across the territory. The programme showcased Sicily’s extraordinary food heritage, commitment to sustainability, and renowned hospitality.
- Sicily also captured global attention by hosting the World Food Gift Challenge, culminating in a stunning awards ceremony. The region claimed the Best Luxury Item Award with the exceptional Sea Urchin creation by Emanuela Di Maria, celebrating excellence in traditional craftsmanship and innovation.
- Sicily’s dedication to nurturing young talent continues, with Gabriele Somma selected as a finalist for the European Young Chef Award 2025 in Catalonia, once again presenting the richness of Sicilian products on an international platform.
The year also highlighted the strength of Sicily’s production landscape, thanks to the commitment of consortia such as DOS Sicilia, and insights shared by IGCAT experts Alessandre Gentile, as well as the contribution of newly elected IGCAT Ambassadors, Professor Vincenzo Russo and Antonino Schivoletto. Elected for going above and beyond on protecting and promoting the food and cultural diversity of Sicily.
The President concluded that the city of Modica and the Chocolate Museum will always stay in her heart as the place where our shared journey began. But she reminded that this is not an ending, it is the beginning of a far greater legacy for Sicily,”
The evening brought together producers, chefs, local authorities, educators, and cultural actors from across Sicily, highlighting the transformative power of gastronomy in sustainable territorial development. Guests explored Baroque halls adorned with PDO and PGI products, from Ragusano cheeses and Pachino cherry tomatoes to Sicilian oranges, presented like living art alongside sculptures, paintings, and traditional ceramics.
The ceremony featured an inspiring program of talks and interviews, including insights from the Mayor of Palermo, the Councillor for Cultural Heritage and Sicilian Identity, and the Councillor for Agriculture, Rural Development and Mediterranean Fisheries, who emphasised Sicily’s ability to turn its natural and culinary resources into a globally recognised brand. Panels addressed the importance of food culture, food and wine tourism, and the intangible heritage of Italian cuisine, with contributions from leading chefs, academics, and industry professionals, highlighting Sicily as a model of sustainable culinary promotion.
We are confident that Sicily will and must continue the tireless work of safeguarding food sovereignty and cherishing what is uniquely Sicilian.
