“In Trøndelag we enjoy the perfect conditions, at an unusually northerly latitude. Because of the currents we are able to grow things here that...
MoreMikael Forselius
Astrid Aasen
“The way we work along the Golden Road has been an inspiration for similar initiatives both in our region and in Norway. The development of local...
MoreDiana 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...
MoreHenri Jauhiainen
“Savo is a matter of taste. For me, gastronomy is about good times spent with people that are close to you. At the same time, it is about...
MoreJarna Kaplas
“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s...
MoreAnssi Kantelinen
I believe in the quality of food and putting the flavour first. I have a long history in the restaurant business, and I have had the opportunity...
MoreEeva Mertanen
“The best thing in the region is the power of nature and the communality of those who work with food. The producers are passionate and do it...
MoreRobert Palmer
“European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.”
MoreFrancisco de Calheiros
“Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.”
MoreCarme Ruscalleda
“Catalonia is committed to raising the quality of local cuisine and food products.”
MoreWassim Hallal
“Aarhus/Central Denmark Region 2017 will celebrate our widespread and innovative use of local ingredients.”
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