Who knows more about traditional cuisine than our elder family members? The event “Aegean mamas know best” was developed in the framework of the Taste the Season programme by South Aegean, European Region of Gastronomy Awarded 2019. Organized under the auspices of the Region’s Ambassador Chef Argiro Barbarigou, the day
The Bit 2018 “Your Travel exhibition” held in Milan from 10 to 12 February has been the framework for some of the European Regions of Gastronomy to meet and assess the current situation. During the session titled “A comparison among European Regions of Gastronomy” the Platform members discussed the important results achieved
The First Report on Food Tourism in Italy, launched at the beginning of “The year of Italian food in the world”, was presented in Milan on 23 January. During the Press Conference, the author, Prof. Roberta Garibaldi, researcher and Professor of Food Tourism at the University of Bergamo, IGCAT expert and Coordinator of East
The Future of Food: Turning ASEAN Tradition and Craftsmanship into Sustainable Gastronomic Tourism was the title of the ASEAN Gastronomy Conference that took place on 25 January 2018 within the framework of the ASEAN Tourism Forum, 22-26 January 2018 in Chiang Mai, Thailand. Tourism and Sports Minister of Thailand, Weerasak Kowsurat presided over
South Aegean, European Region of Gastronomy 2019 included the promotion of the Aegean diet as a healthy nutritional model among its main actions. As part of the region’s Taste the Season programme and developed in cooperation with Harokopio University of Athens, the initiative aims to gather, record and evaluate scientific, cultural and historical data
In its title year, Riga-Gauja, European Region of Gastronomy 2017 received a prestigious recognition for one of its flagship events, the gastronomic performance Latvian Senses, awarded second best cultural event in 2017 at international BEA World Festival in Portugal last November. Designed around the concept Wild at Palate, which forms the
On 23-24 November 2017, IGCAT participated in the kick-off meeting of FOODBIZ – University and business learning for new employability paths in food and gastronomy, a two-year project developed in the framework of Erasmus+ programme’s action Strategic Partnerships for Higher Education and aimed to boost smart and sustainable regional development. Based on cross-sectoral dialogue and placed at
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
Aisling Rock from Galway-West of Ireland, European Region of Gastronomy 2018 is the winner of the European Young Chef Award 2017, who surprised the jury presenting her innovative dish: Mackerel, Pickle, Sheep Yoghurt. The innovative version, based on the traditional recipe Salted mackerel with root vegetables and potatoes, impressed the jury not only for
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
An international jury panel chaired by Greek celebrity chef Argiro Barbarigou from South Aegean, European Region of Gastronomy 2019, will be in charge of selecting the winner of the European Young Chef Award 2017. The jury for the European Young Chef Award 2017 will include: Rosa Mayordomo, Board member of the Acadèmia Catalana de Gastronomia i
Discover the tasty side of nature at the Valmiera Restaurant Week, from 6 – 12 November as a project from Riga-Gauja European Region of Gastronomy 2017. In its 2nd edition, during one week participants will have the opportunity to taste the rich gastronomic offering and wide range Latvian cuisine flavours. The Valmiera
Josi Polso is one of the young finalist who will compete for Kuopio, just awarded European Region of Gastronomy 2020 in Brussels, at the European Young Chef Award 2017. The competition will take place in Sant Pol de Mar, Catalonia at the University College for Hospitality and Culinary Arts, EUHT StPOL. The
Aarhus, European Region of Gastronomy 2017 hosted the most important food event of Northern Europe on 1-3 September 2017. Organised in the context of the European Region of Gastronomy awarded year and of the European Capital of Culture, with the themes “rethink good food” and “innovate, improve and refine the
European Region of Gastronomy 2020 title was recommended to be given to Kuopio Region (Finland), on Wednesday 14 June 2017 at Kuopio City Hall, after the presentation of the region’s bid book to an appointed jury. The announcement took place in the framework of the 11th Regions of Gastronomy Platform
IGCAT international experts Dr. Edith Szivas (UK) and Prof. Roberta Garibaldi (Italy), accompanied by Dr. Diane Dodd, President of IGCAT, visited Kuopio (Finland) on 13 June 2017, in representation of the jury called to evaluate Kuopio’s bid for the European Region of Gastronomy 2020 title. The small delegation had the opportunity to meet different local
