30 December 2015 by Diane Dodd 14

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.

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...

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

South Aegean: Gastronomy knowledge transfer across generations

With the aim to bring younger generations closer to local cuisine and regional gastronomic traditions, South Aegean, European Region of...

South Aegean Region towards the implementation of a healthy dietary model

In the framework of the Taste the Season project South Aegean, European Region of Gastronomy 2019 has stipulated an agreement with the Harokopio...

Discussing Long-Term Legacy and Prioritising Sustainability at 11th Regions of Gastronomy Platform Meeting

The Regions of Gastronomy Platform celebrated its 11th Meeting on 14-16 June 2017, following the announcement of Kuopio (Finland) as European...