{"id":25633,"date":"2022-08-19T19:10:58","date_gmt":"2022-08-19T17:10:58","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/food-film-menu-2022\/"},"modified":"2022-10-26T22:15:05","modified_gmt":"2022-10-26T20:15:05","slug":"food-film-menu-2022","status":"publish","type":"page","link":"https:\/\/test-oldwebsite.igcat.org\/es\/food-film-menu-2022\/","title":{"rendered":"Food Film Menu 2022"},"content":{"rendered":"

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\"Food<\/p>\n<\/div>\n

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Food Film Menu 2022<\/h1>[\/vc_column][\/vc_row][vc_row gap=\u00bb20″ content_placement=\u00bbtop\u00bb][vc_column width=\u00bb1\/2″][vc_icon icon_fontawesome=\u00bbfas fa-trophy\u00bb color=\u00bbcustom\u00bb align=\u00bbcenter\u00bb custom_color=\u00bb#f9ca33″][vc_column_text]<\/p>\n

Public’s Favourite Film from the Awarded European Regions of Gastronomy<\/h4>\n

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Public’s Favourite Film from Nominated and Candidate World Regions of Gastronomy<\/h4>\n

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Ganador de la categor\u00eda:
\nFood-related Visitor Experiences
\nfrom the Regions of Gastronomy<\/strong>
\nExperiencias de Visitantes relacionadas con la Gastronom\u00eda<\/em>
\nde las Regiones de Gastronom\u00eda<\/em><\/p>\n

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Welcome to the Farm \/ Les Cabres d’en Peyu<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Catalonia, European Region of Gastronomy awarded 2016<\/a><\/p>\n

Welcome to the Farm is the proposal to visit those producers in Catalonia who open the doors of their home to share their work in the field, pasture, farm or workshops. It is the way to show where is born everything we eat and who is behind the food that comes to our tables. An opportunity to get closer to the farms and fill the pantry by buying directly from the producer.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Gastronomy Area of Prodeca<\/strong>, Prodeca, Promoting Catalan Food – Government of Catalonia (www.prodeca.cat<\/a>)<\/p>\n

Karavan Films<\/strong> (www.karavanfilms.com<\/a>)<\/p>\n

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Ganador de la categor\u00eda:
\nNominated\/Candidate World Regions of Gastronomy<\/b>
\nMENA Region<\/strong>
\nRegiones Mundiales de Gastronom\u00eda Candidatas o Potenciales
\nREGI\u00d3N MENA<\/em><\/p>\n

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Let’s Go to Aseer<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Aseer, World Region of Gastronomy candidate 2024<\/strong><\/p>\n

This short film focuses on Aseer region and shows its beautiful nature and magical culture, as well as the generosity of its people. Showing the variety of the fun and entertaining activities around the area.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Project Manager:
\nNora Al Rayes Production | @qomrapro<\/strong><\/p>\n

Executive producer:
\n@hamzani<\/strong><\/p>\n

Account manager:
\n@abdullasb1<\/strong><\/p>\n

Director:
\n@hosaa<\/strong><\/p>\n

Producer:
\n@mariam_bu50<\/strong><\/p>\n

D.O.P:
\n@hassan123yousef<\/strong><\/p>\n

AD:
\n@aseellmohsen<\/strong><\/p>\n

Production manager:
\n@muath_qo<\/strong><\/p>\n

Production assistant:
\n@_xtpi<\/strong>
\n@sailor4ever1972<\/strong><\/p>\n

Cast manager:
\n@jassermedia<\/strong><\/p>\n

Art director:
\n@maj1403<\/strong><\/p>\n

Videography:
\n@wbaqer<\/strong><\/p>\n

Bestboy:
\n@adelalshafei<\/strong>
\n@hassan_adnan66<\/strong><\/p>\n

1st Ac:
\n@ahmad.baseed<\/strong><\/p>\n

Dron:
\n@mns_dos<\/strong><\/p>\n

Editor:
\n@hosaa<\/strong><\/p>\n

Music:
\n@baderalhomoudi<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ content_placement=\u00bbtop\u00bb][vc_column width=\u00bb1\/2″][vc_icon icon_fontawesome=\u00bbfas fa-medal\u00bb color=\u00bbcustom\u00bb align=\u00bbcenter\u00bb custom_color=\u00bb#f9ca33″][vc_column_text]<\/p>\n

2nd Public’s Favourite Film from the Awarded European Regions of Gastronomy<\/h4>\n

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2nd Public’s Favourite Film from Nominated and Candidate World Regions of Gastronomy<\/h4>\n

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Ganador de la categor\u00eda:
\nEuropean Young Chefs<\/b>
\nJovenes Chefs
\nEuropeos<\/em><\/p>\n

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Lakani<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from\u00a0South Aegean, European Region of Gastronomy awarded 2019<\/a><\/p>\n

Lakani<\/em> is the presentation video of young chef Andreas Dermatis who represented South Aegean, European Region of Gastronomy 2019 and won 2nd Prize at the European Young Chef Award 2021 competition in Braga, Portugal. This short film aims to pay tribute to the agricultural and cultural wealth of the South Aegean Region and the island of Rhodes, that the contestant brilliantly reflected in his competition dish. In these 4 minutes you can see part of the customs, culture and gastronomic tradition of the place and how it is generously transferred from generation to generation, in a modern dish based on the evolution of sustainability, the promotion of the place and local products, together with need to create a bridge between the past and the future.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]ONE DAY PRODUCTION<\/strong><\/p>\n

It\u2019s all in the name: Fuse a team up of people who blend their passion for the arts through film as their medium. It\u2019s the stories we tell that make sense of the world, creating beautiful images with motion is for us the greatest goal we could ever strive to achieve<\/p>\n

DP & Editor:
\nZoran Gajic<\/strong><\/p>\n

The guiding hand of Fuse. Our D.P and Editor with his Technical, cinematic and experimental narrative Zoran gives our videos and films the artistic and practical gravitas they need to come alive. Born and raised in Belgrade, Serbia, Zoran became passionate about cinematic structure, narration and sound at a very early age.The \u201ccalm force\u201d before, during and after each shoot. If he puts his mind into it, he delivers.<\/p>\n

Director & Writer:
\nSavvas Manousakis<\/strong><\/p>\n

Contrary to his other half in Fuse, Savvas is a fast talker, the words coming out as quickly as the ideas pop into his head, a hypochondriac when it comes to details \u201caffectionately\u201d named the annoying eye that bothers with all the tiny details. Born and raised in Vancouver, Canada and raised in Rhodes and Athens, Greece Savva showed his love for the arts in an early age through his passion for design and painting. His involvement in film came at a later age after working for many year as an art director… He finally decided to follow his dream to create films after his involvement in theatre as as creative director.[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nNominated\/Candidate World Regions of Gastronomy – <\/b>CAUCASUS<\/strong>
\nRegiones Mundiales de Gastronom\u00eda Candidatas o Potenciales \u2013 C\u00c1UCASO<\/em><\/p>\n

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The Kingdom of Milk and the Sun<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Zugdidi-Sagremelo, Potential World Region of Gastronomy<\/strong><\/p>\n

The film tells about the impressions of two girls who are friends and came to Zugdidi for the first time. Salome is Niko’s girlfriend and Niko has invited her on Vlakernoba \u2013 a fest of Vlacherna, Vlakernoba is celebrated once a year, on July 15, when the Virgin Mary\u2019s Robe (The Honorable Tunic of All-holy Theotokos) is taken to the cathedral from the storage of Dadiani Palaces history-architectural museum. On this day, a number of pilgrims, not only from Georgia, but the whole world gather to attend this great holiday. Niko invited the girls to \u201cCh\u00e2teau Chkaduache\u201d which belongs to the prince Murat, descendants of Mingrelian noble family Dadiani. They tasted the masterpieces of Mingrelian gastronomy such as Gebzhalia, Elarji, cheese dumplings, \u00abBebos Kvari\u00bb, cheese variety (Mingrelian suluguni, smoked suluguni) and Mingrelian Guda cheese preserved by the shepherds of Samegrelo. Salome is a philologist and a teacher. While reviewing episodes of \u201cThe tale of the Argonauts\u201d By Apollonius of Rhodes with his students, he \u00abrediscovered\u00bb and realized the secret of the special beauty of the \u00abtastes\u00bb of modern Samegrelo, the successor of ancient Colchis.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Writer:
\nInga Akhalaia<\/strong>, student of the educational programme Reporting in Journalism<\/em> of Shota Meskhia State Teaching University of Zugdidi<\/p>\n

Director and Producer:
\nSaba Janjghava<\/strong><\/p>\n

Key cast:
\nEto Almasia<\/strong>
\nSalome Kvatidze<\/strong>
\nNiko Kvaratskhelia<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ content_placement=\u00bbtop\u00bb][vc_column width=\u00bb1\/2″][vc_icon icon_fontawesome=\u00bbfas fa-medal\u00bb color=\u00bbcustom\u00bb align=\u00bbcenter\u00bb custom_color=\u00bb#f9ca33″][vc_column_text]<\/p>\n

3rd Public’s Favourite Film from the Awarded European Regions of Gastronomy<\/h4>\n

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3rd Public’s Favourite Film from Nominated and Candidate World Regions of Gastronomy<\/h4>\n

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Ganador de la categor\u00eda:
\nFood Gifts from the Regions of Gastronomy<\/strong>
\nObsequios Gastron\u00f3micos
\nde las Regiones de Gastronom\u00eda<\/em><\/p>\n

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A Million Food Stories
\nHoney<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Coimbra Region, European Region of Gastronomy awarded 2021-22<\/a><\/p>\n
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Part of a series of 8 thematic documentaries of 3 minutes each that show us the richness and diversity of the gastronomy of the Coimbra Region. Themes: the Chefs Ambassadors, the Honey with Protected Designation of Origin, the Cheese with Protected Designation of Origin, the wine heritage, the beer heritage, the X\u00e1vega Art (trawl fishing), the new gastronomic trends, the preservation of the gastronomic heritage.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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<\/span><\/span>Credits<\/h5>
[vc_column_text]Director:
\nTiago Cerveira<\/strong><\/p>\n

Writer:
\nCoolectiva<\/strong><\/p>\n

Producer:
\nCIM Regi\u00e3o de Coimbra<\/strong><\/p>\n

TIAGO CERVEIRA has a degree in Social Communication. He was a journalist, as an image reporter, for five years and is currently a freelancer in the area of video and photography.
\nBorn in the village Travanca de Lagos, in Oliveira do Hospital, he has been trying to document the immaterial and material heritage of rural Portugal, in the project \u00abO Meio e a Gente\u00bb.
\nDirector of several nature and rural culture documentaries exhibited and awarded in national and international film festivals.
\nHe has shown his work in several collective and individual exhibitions.
\nHe has several publications in national and international media.[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nNominated\/Candidate World Regions of Gastronomy – <\/b>EUROPE<\/strong>
\nRegiones Mundiales de Gastronom\u00eda Candidatas o Potenciales \u2013 EUROPA<\/em><\/p>\n

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Saimaa European Region of Gastronomy Candidate 2024
\nJury Visit – Part 2<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Saimaa, European Region of Gastronomy candidate 2024<\/strong><\/p>\n

One of a series of three short videos that were filmed during the European Region of Gastronomy Jury Visit in the Saimaa Region, 20-22 June 2022. We took our international guests on a journey to meet the hospitable people of our villages and cities and to experience the pristine waters and forests of our region. The route was specially designed to highlights our diverse destinations and unique experiences, responsible and resourceful producers, tastes of the pure seasonal ingredients, traditions, wild chefs, and local arts. Our beloved Lake Saimaa treated us with sunny and warm weathers and nightless night throughout the journey.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
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Saimaa European Region of Gastronomy Management Project<\/strong><\/p>\n

Project director:
\nSari Kaasinen<\/strong><\/p>\n

Project specialist:
\nAnu-Anette Varho<\/strong><\/p>\n

Photographer:
\nHarri S\u00e4ynevirta – S\u00e4ynevirta Prhotography<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ equal_height=\u00bbyes\u00bb][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nEuropean Regions of Gastronomy<\/strong>
\nRegiones Europeas de Gastronom\u00eda<\/em><\/p>\n

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Home of Nordic Flavours<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
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Short film from Trondheim-Tr\u00f8ndelag, European Region of Gastronomy awarded 2022<\/a><\/p>\n

In the region of Tr\u00f8ndelag nature is a force to be reckoned with. Known for attacking with all four seasons at once, it\u2019s hard to believe this could be a prime location for first class produce.<\/p>\n

Narrator Paul Ottar Haga, born in Tr\u00f8ndelag and loved by all of Norway, explains how the region’s food journey started with two geological coincidences: the latest Ice Age and the crashing of continental plates, 400 million years ago. Events that shaped the ground and soil, waters and mountains, making rarely perfect conditions for agriculture, marine life and species in the heights.<\/p>\n

At the beating heart of the region are hard working people with passion for produce and product. In the region’s largest city, Trondheim, their dedication is rewarded. Not only by the smiles of full stomached foodies, but also by several Michelin Stars between the restaurants. Giving testament to how nature\u2019s own coincidences inspired stamina in an entire people, thus creating the Home of Nordic Flavours.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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<\/span><\/span>Credits<\/h5>
[vc_column_text]Director:
\nTalon Darren Winsnes<\/strong><\/p>\n

Writer:
\nKnut Guttorm Jermstad<\/strong><\/p>\n

Producers:
\nLasse Berre<\/strong>
\nMorten Warholm Haugen<\/strong>
\nMaria Tilset<\/strong><\/p>\n

Key cast:
\nPaul Ottar Haga<\/strong><\/p>\n

Cinematography:
\nTalon Darren Winsnes<\/strong>
\nEirikur Bj\u00f8rnsson<\/strong>
\nMarius Brevik<\/strong><\/p>\n

Editors:
\nTalon Darren Winsnes<\/strong>
\nMorten Warholm Haugen<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nYoung Farmers and <\/strong>Fishermen<\/strong>
\nJ\u00f3venes Agricultores, Granjeros y Pescadores<\/em><\/p>\n

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Sa Caseta de Vorera<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Menorca, European Region of Gastronomy awarded 2022<\/a><\/p>\n

Francina and Joan, two young Menorcans, want to make their way into adult life doing what they like most, cooking and fishing. Francina’s dream is to become a small-scale fisherman. She loves the sea and the marine species they inhabit, while Joan wants to open his own restaurant and turn it into a reference point for Menorcan cuisine using organic products grown on the family’s land. Through their love of the sea and cooking, Joan and Francina create a friendship that will last through time.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Director:
\nGilbert Gonzalez Valdivia<\/strong><\/p>\n

Writers:
\nGilbert Gonzalez Valdivia<\/strong>
\nLaura Tresserras<\/strong><\/p>\n

Producers:
\nLaura Tresserras<\/strong>
\nGilbert Gonzalez Valdivia<\/strong><\/p>\n

DOP:
\nIvan Tom\u00e1s<\/strong><\/p>\n

Sound designer:
\nJosep Sarquella<\/strong><\/p>\n

Editor:
\nLaura Tresserras<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ equal_height=\u00bbyes\u00bb][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nNew Food Trends<\/strong>
\nNuevas Tendencias Culinarias<\/em><\/p>\n

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The Wild Farmer<\/strong><\/p>\n

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<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Trondheim-Tr\u00f8ndelag, European Region of Gastronomy awarded 2022<\/a><\/p>\n

In \u2018The Wildfarmer\u2019, we follow JIM ANDR\u00c9 STENE, on his scavenger hunt in the Norwegian wilderness. Mr. Stene (\u2018The Wildfarmer\u2019) invites the audience into a world of wonders, as he tells the story of how he is making a living out of gathering wild ingredients for restaurants all over Norway.<\/p>\n

First off, we meet The Wildfarmer in a Norwegian fjord, where he is foraging truffle seaweed. Here, he demonstrates his emotional connection to nature, explaining how small he feels, facing these wild forces. He goes on by sharing his passion for treating nature right, and his belief in sustainable harvesting.<\/p>\n

In the second segment of the film, Mr. Stene takes the audience to his laboratory. We get a glimpse of the time and meticulous efforts that goes into understanding the wealth of species that surround us naturally, and their immense potential in the culinary arts.<\/p>\n

Finally, The Wildfarmer arrives at Michelin star restaurant, FAGN, for delivery. He praises the talented chefs that carefully transforms his yields into spectacular sustainable masterpieces. Mr. Stene leaves us by underlining his gratitude for being allowed to help bring these wonders to life, with his contribution to the Nordic cuisine.[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Director:
\nEsten Hoffmann<\/strong><\/p>\n

Producer:
\nMathias Johansen<\/strong><\/p>\n

Writer:
\nEsten Hoffmann<\/strong><\/p>\n

Production Coordinator:
\nMathias Johansen<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text]<\/p>\n

Ganador de la categor\u00eda:
\nEnvironment, Sustainability and Food<\/b>
\nMedio Ambiente, Sostenibilidad y Comida<\/em><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][vc_video link=\u00bbhttps:\/\/youtu.be\/ZcxdVt5FVyI\u00bb][vc_empty_space height=\u00bb10px\u00bb][vc_column_text]<\/p>\n

Little Green Secrets of the Locals<\/strong><\/p>\n

[\/vc_column_text][vc_empty_space height=\u00bb10px\u00bb][vc_empty_space]

<\/span><\/span>Synopsis<\/h5>
[vc_column_text]Short film from Slovenia, European Region of Gastronomy awarded 2021-22<\/a><\/p>\n
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Little green secrets of the locals is a series of 10 promotional videos that humorously highlight a tourists (and locals) should behave in Izola to respect sustainable practices. A couple visiting Izola find themselves in 10 different situations where they are unsure how to behave appropriately. The locals come to the couple’s rescue and, in addition to practical advice, show them the best green and blue experiences. In that way, we also promote the natural and cultural treasures of Izola.<\/p>\n

Our aim was to raise awareness of the importance of sustainability and environmental care through the most exciting tourism products. In addition, we wanted to inform guests about appropriate behaviour, give them tips on how to spend their free time in Izola and, last but not least, make everyone laugh. We believe that laughter is extremely important in the post-covid period.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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[\/vc_column_text]<\/div><\/div>

<\/span><\/span>Credits<\/h5>
[vc_column_text]Director:
\nPeter Kleva<\/strong><\/p>\n

Writer & Producer:
\nLuca Stan i Kodarin<\/strong>[\/vc_column_text]<\/div><\/div><\/div>[vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00bb50px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00bbJurado\u00bb color=\u00bbcustom\u00bb border_width=\u00bb2″ el_width=\u00bb50″ accent_color=\u00bb#f9ca33″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

Los ganadores de categor\u00eda del Food Film Menu 2022 han sido seleccionados por un jurado internacional de expertos:<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Mai<\/p>\n

Mai Damgaard<\/a><\/p>\n

Denmark<\/p>\n

[\/vc_cta][\/vc_column][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Llu\u00eds<\/p>\n

Llu\u00eds Valent\u00ed<\/a><\/p>\n

Spain<\/p>\n

[\/vc_cta][\/vc_column][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Diane<\/p>\n

Diane Dodd<\/a><\/p>\n

UK<\/p>\n

[\/vc_cta][\/vc_column][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Robert<\/p>\n

Robert Ngoun<\/a><\/p>\n

Cameroon \/ France<\/p>\n

[\/vc_cta][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/4″][\/vc_column][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Lina<\/p>\n

Lina Al-Khaled<\/a><\/p>\n

Jordan<\/p>\n

[\/vc_cta][\/vc_column][vc_column width=\u00bb1\/4″][vc_cta h2=\u00bb\u00bb txt_align=\u00bbcenter\u00bb color=\u00bborange\u00bb]<\/p>\n

\"Rau\u0301l<\/p>\n

Ra\u00fal Torres<\/a><\/p>\n

Colombia<\/p>\n

[\/vc_cta][\/vc_column][vc_column width=\u00bb1\/4″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00bb50px\u00bb][vc_column_text]El\u00a0Food Film Menu 2022<\/strong>\u00a0es organizado por IGCAT<\/a>[\/vc_column_text][vc_empty_space height=\u00bb50px\u00bb][vc_column_text]Festivales e Instituciones colaboradoras:<\/strong><\/p>\n

\"FoodFilmFestival_Aarhus_Small\"<\/a>\u00a0 \u00a0 \u00a0 \"Girona<\/a>\u00a0 \u00a0 \u00a0\u00a0\"EATSA-ATFF_Logo<\/a>\u00a0 \u00a0 \u00a0 \"Art<\/a> \u00a0 \u00a0 \u00a0\u00a0\"Amorgos<\/a><\/p>\n

\"FICME_Logo_Website_Small\"<\/a>\u00a0 \u00a0 \u00a0 \"Youth<\/a>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row gap=\u00bb30″][vc_column][vc_column_text css=\u00bb.vc_custom_1641292527269{padding-bottom: 20px !important;}\u00bb][\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ content_placement=\u00bbtop\u00bb][vc_column width=\u00bb1\/2″][vc_icon icon_fontawesome=\u00bbfas fa-trophy\u00bb color=\u00bbcustom\u00bb align=\u00bbcenter\u00bb custom_color=\u00bb#f9ca33″][vc_column_text] Public’s Favourite Film from the Awarded European Regions of Gastronomy [\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][\/vc_column][vc_column width=\u00bb1\/2″][vc_icon icon_fontawesome=\u00bbfas fa-trophy\u00bb color=\u00bbcustom\u00bb align=\u00bbcenter\u00bb custom_color=\u00bb#f9ca33″][vc_column_text] Public’s Favourite Film from Nominated and Candidate World Regions of Gastronomy [\/vc_column_text][vc_empty_space height=\u00bb20px\u00bb][\/vc_column][\/vc_row][vc_row gap=\u00bb20″ equal_height=\u00bbyes\u00bb][vc_column width=\u00bb1\/2″][vc_column_text] Ganador de la categor\u00eda: Food-related Visitor […]<\/p>\n","protected":false},"author":33,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-25633","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nFood Film Menu 2022 - 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