30 December 2015 by Diane Dodd 267

The European Region of Gastronomy Platform

Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together with the long-term aim to contribute to better quality of life by:

raising awareness about the importance of cultural and food uniqueness
stimulating creativity and gastronomic innovation
educating for better nutrition
improving sustainable tourism standards
highlighting distinctive food cultures
strengthening community well-being

IGCAT

(International Institute of Gastronomy, Culture, Arts and Tourism)

IGCAT provides the Award, with the support of International and European institutions. The regions also join a Platform of awarded and candidate European Regions of Gastronomy in order to foster long-term benefits, increase international visibility and support sharing of knowledge

Obtain the Award

Protect and promote your local food and culture

Join the Platform

Share knowledge and build innovative projects

Build on our achievements

Grow a diverse stakeholder group

Explore joint projects

Increase your international visibility

European Regions of Gastronomy Platform

Ambassadors

Wassim Hallal

Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.

Robert Palmer

European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.

Montserrat Garrido Romera

Sant Pol de Mar is proud to share knowledge in raising the quality of culture and gastronomy offers.

Maurizio Zanella

East Lombardy promotes food and wine tourism, with a particular attention to local cuisine and sustainable food production.

Jarna Kaplas

People come first. I believe that business is people. And in Gandhi’s words, “We ourselves must be the change we want from the world. It takes...

Henri Jauhiainen

Restaurant and tourism entrepreneur, wilderness chef and hunter, Henri Jauhiainen supports and encourages sustainable travelling.

Francisco de Calheiros

Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.

Eeva Mertanen

Gastronomy is a holistic experience. It is delicious, clean food and tasty drinks combined with memorable moments with heartfelt presence. It’s...

Dzintars Kristovskis

Technology and cooking is so advanced that I feel the urge to go back to the roots. Riga-Gauja 2017 European Region of Gastronomy is going to be...

Diana Hounslow

‘We are what we eat.’ Hauts-de-France culinary tradition is as warm, generous, genuine and unique as the men and women who populate...

Carme Ruscalleda

Catalonia is committed to raising the quality of local cuisine and food products.

Anton Rombouts

North Brabant 2018 will highlight how agrifood industries are protecting food and culture diversity.

Anssi Kantelinen

I express myself and give people something to talk about with my cooking skills. When I cook, I solely use fresh ingredients with respect of their...

Aki Hiltunen

Kuopio region is committed to regional diverse food production and to maintain a connection with local nature and traditions. My cooking is based...

News

A unique culinary journey across the Coimbra Region

21 July 2021 – In the framework of its European Region of Gastronomy 2021-22 programme, Coimbra Region has recently implemented three...

Local communities drive innovation in food and culture

4 June 2021 – As part of its legacy as European Region of Gastronomy awarded 2017, Aarhus-Central Denmark Region has developed the...

Kuopio Region shines as an experiential food tourism destination

29 June 2021 – Three initiatives from Kuopio, European Region of Gastronomy awarded 2020-21 are among the finalists of the Hungry for...