{"id":26778,"date":"2023-09-08T11:18:15","date_gmt":"2023-09-08T09:18:15","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=26778"},"modified":"2023-09-11T18:04:23","modified_gmt":"2023-09-11T16:04:23","slug":"sicily-recommended-for-the-european-region-of-gastronomy-2025-title","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/sicily-recommended-for-the-european-region-of-gastronomy-2025-title\/","title":{"rendered":"Sicily recommended for the European Region of Gastronomy 2025 title"},"content":{"rendered":"<p>An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of <strong>Sicily region<\/strong> for the title <strong>European Region of Gastronomy 2025<\/strong>. After reviewing the <a href=\"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2023\/06\/Sicily_2025-1.pdf\" target=\"_blank\" rel=\"noopener\">bid book<\/a> submitted on 31 January 2023, the jury visited the region, 3-9 September 2023. The aim of the visit was to assess the region\u2019s appropriateness and readiness to host the title in 2025. The jury will prepare a comprehensive report with recommendations to support the region\u2019s journey.<\/p>\n<p>During the visit, the jury met with more than 70 leading stakeholders and organisations from all 9 provincial administrations, including city leaders, academic institutions, and local entities concerned with the development and protection of Sicily as a gastronomic region. The jury was pleased to get to know many stakeholders from public, private, third sector and academic institutions and applauded the efforts of all involved from many sectors in the strategies and plans for the region.<\/p>\n<p><strong>General comments<\/strong><\/p>\n<p>The jury was impressed by how the vision for Sicily, European Region of Gastronomy 2025 has been inspired and reinforced by a sustainable approach to agriculture, with a strong grounding in protected species and traditional food production that consider nature, culture, crafts and wellness of local citizens.<\/p>\n<p>In particularly, the jury recognised many great examples of good practise that other regions could learn from including:<\/p>\n<ul>\n<li><strong>DOS Sicilia<\/strong> who have worked for many years to develop impressive consortiums of quality food producers;<\/li>\n<li>Transformation of traditional tourism offers to a sustainable tourism offer as witnessed in the hotel and garden at <strong>Four Point by Sheraton Hotel<\/strong>, Catania;<\/li>\n<li><strong>AIDDA Sicilia<\/strong> the female-led entrepreneurial network working collaboratively for sustainable food production in Sicily;<\/li>\n<li>The work of <strong>CONFCOOPERATIVE SICILIA<\/strong> and especially <strong>Scialari<\/strong> and <strong>Consorzio Ortofrutta Sicilia<\/strong> because of their commitment to social enterprise;<\/li>\n<li><strong>Corfilac<\/strong> for their excellent research that we hope can be shared with the Platform of Regions of Gastronomy;<\/li>\n<li>Historical and interpretation centres of excellence such as <strong>Circumetnea Railway Museum<\/strong> and the <strong>Chocolate Museum<\/strong> that deepen both local and visitor knowledge about food;<\/li>\n<li>Impressive food experiences such as those at the <strong>Oil Mill in Mirabella<\/strong>, <strong>Imbaccari<\/strong>, <strong>Agrigento pistachio<\/strong> production and the <strong>Valley of the Temples<\/strong> visit that signaled a new and smart approach to connect historical landmarks to food experiences, the resuscitation of ancient plant and animal varieties, thus leaving a legacy for future generations;<\/li>\n<li><strong>Le Soste Di Ulisse<\/strong> for their leadership from gourmet chefs in sustainable activities;<\/li>\n<li><strong>La Madia<\/strong> as a restaurant that is supporting urban regeneration by kickstarting sustainable tourism;<\/li>\n<li>Fisherman-led initiatives to safeguard the traditions of artisanal fishing traditions and ways of life at <strong>Selinunte<\/strong>;<\/li>\n<li>Storytelling through art, music, gardening, territory and wine varieties as witnessed in the <strong>Donnafugata <\/strong><strong>winery<\/strong>;<\/li>\n<li>Historical resources available to create stories about different civilisations that have crossed Sicily, as a resource for food routes, social change and gastronomy experiences, as highlighted by <strong>Gaetano Basile<\/strong>, <strong>Marsala Winery<\/strong>, <strong>Phoenician and Iter Vitis Cultural Routes<\/strong> and the spectacular <strong>Isola di Mozia<\/strong> and <strong>Whitaker Foundation<\/strong>.<\/li>\n<li>The <strong>Municipality of Cefal\u00f9<\/strong> for the involvement of the entire City Council and several stakeholders. The City Council of Cefal\u00f9 with its Mayor and Deputy Mayor, has been responsive but above all proactive in thinking of a joint project capable of involving multiple professional figures from the Cefal\u00f9 area.<\/li>\n<\/ul>\n<p>Finally, the jury noted the great role that the hospitality sector is playing in promoting local products and wished to thank everyone that provided incredible hospitality and generosity throughout the visit and especially:<\/p>\n<p><strong>Four Points by Sheraton Catania<\/strong>, <strong>Madaudo Cellars<\/strong>, <strong>Palmento Costanzo Winery<\/strong>, <strong>Corfilac<\/strong>, <strong>La Madia<\/strong>, <strong>Antica Dolceria Rizza<\/strong>, <strong>Donna Elvira Bean to Bar<\/strong>, <strong>Hotel San Giorgio in Modica<\/strong>, <strong>Momentum Bio Resort Selinunte<\/strong>, <strong>Donnafugata Winery<\/strong>,\u00a0<strong>Villa Boscogrande<\/strong>, <strong>Istituto Alberghiero di Modica<\/strong> and <strong>Consorzio di Tutela del Cioccolato di Modica IGP<\/strong>.<\/p>\n<p>We would like to thank each and every person we met and those not mentioned but that equally added to the wonderful impression we will take with us of Sicily:<\/p>\n<p><strong>Luca Sammartino<\/strong>, Councillor for Agriculture, Sicily Region<\/p>\n<p><strong>Giovanni Cucchiara<\/strong>, Cabinet Head, Agriculture Councillor Region of Sicily<\/p>\n<p><strong>Ignazio Mannino<\/strong>, member of Cabinet of Agriculture Councillor Region of Sicily<\/p>\n<p><strong>Emanuela Panke<\/strong>, Bid book coordinator and bid book proof reader<\/p>\n<p><strong>Vincenzo Russo<\/strong>, Bid book writer and editor, IULM University<\/p>\n<p><strong>Dario Cartabellotta<\/strong>, General Manager Agriculture Council Region of Sicily<\/p>\n<p><strong>Antonino Scivoletto<\/strong>, Director of Modica Chocolate PGI Consortium<\/p>\n<p><strong>Massimo Todaro<\/strong>, President of DOS Sicilia and Consortium for the Protection of Vastedda della Valle del Bel\u00ecce PDO<\/p>\n<p><strong>Ornella Laneri<\/strong>, Four Points by Sheraton Catania Hotel<\/p>\n<p><strong>Iole Pavone<\/strong>, President AIDDA (Italian Association for women with leadership roles)<\/p>\n<p><strong>Valeria Messina<\/strong>, Forno Biancuccia<\/p>\n<p><strong>Maria Rosa Magnano<\/strong>, Tenuta Serravalle<\/p>\n<p><strong>Corrado Patern\u00f2<\/strong>, Boniviri<\/p>\n<p><strong>Alessia Montani<\/strong>, Zash<\/p>\n<p><strong>Gerardo Diana<\/strong>, President Consortium Arancia Rossa Di Sicilia PGI<\/p>\n<p><strong>Luciano Ventura<\/strong>, Confcooperative Sicilia<\/p>\n<p><strong>Salvo Leone<\/strong>, Consorzio Ortofrutta Sicilia<\/p>\n<p><strong>Giulia Tudisco<\/strong>, Scialari<\/p>\n<p><strong>Giuseppe Ignizio<\/strong>, Parmalat<\/p>\n<p><strong>CoRFiLaC<\/strong> dairy research center<\/p>\n<p><strong>Giuseppe Rizza<\/strong>, Antica Dolceria Rizza<\/p>\n<p><strong>Elvira Roccasalva<\/strong>, Donna Elvira Bean to Bar<\/p>\n<p><strong>Giuseppe Marco Serio<\/strong><\/p>\n<p><strong>Francesco Ciampini<\/strong><\/p>\n<p><strong>Mara Bellati<\/strong><\/p>\n<p><strong>Fiamma Rivetti<\/strong><\/p>\n<p><strong>Giorgia Maria Clemenza<\/strong><\/p>\n<p><strong>Ivo Basile<\/strong><\/p>\n<p><strong>Vanessa Dioguardi<\/strong><\/p>\n<p><strong>Enrico Cecchetti<\/strong><\/p>\n<p><strong>Gaetano Basile<\/strong><\/p>\n<p><strong>Gabriele Zanatta<\/strong><\/p>\n<p><strong>Pino Cuttaia<\/strong><\/p>\n<p><strong>Rocco Lima PhD<\/strong>, GAL Elimos<\/p>\n<p><strong>Liburio Furco PhD<\/strong>, GAL Elimos<\/p>\n<p><strong>Maurillo Caracci<\/strong>, GAL Elimos<\/p>\n<p><strong>Jos\u00e9 Rallo<\/strong>, Donnafugata winery<\/p>\n<p><strong>Fiore Salvatore<\/strong>, Director, Historical Circumetnea Railway<\/p>\n<p><strong>Andrea Madaudo<\/strong>, Madaudo Winery<\/p>\n<p><strong>Maria Pia Madaudo<\/strong>, Madaudo Winery<\/p>\n<p><strong>Cristina Madaudo<\/strong>, Madaudo Winery<\/p>\n<p><strong>Rosario Madaudo<\/strong>, Madaudo Winery<\/p>\n<p><strong>Alda Fantin<\/strong>, Influencer and Food Journalist<\/p>\n<p><strong>Cav. Mimmo Costanzo<\/strong>, Owner, Palmento Costanzo Winery<\/p>\n<p><strong>Massimo Pavan<\/strong>, President, Consortium for the Protection of Carota Novella of Ispica PGI<\/p>\n<p><strong>Carmelo Spina<\/strong>, President, Consortium for the Protection of Ciliegia dell&#8217;Etna PDO<\/p>\n<p><strong>Enzo Cavallo<\/strong>, Director, Consortium for the Protection of Ragusano PDO<\/p>\n<p><strong>Gino Catania<\/strong>, President, Consortium for the Protection of Monte Etna PDO extra virgin olive oil<\/p>\n<p><strong>Giuseppe Arezzo<\/strong>, President, Consortium for the Protection of Monti Iblei PDO extra virgin olive oil<\/p>\n<p><strong>Salvatore Martorana<\/strong>, Director, Consortium for the Protection of Val di Mazara PDO extra virgin olive oil<\/p>\n<p><strong>Enrico Cimbali<\/strong>, President, Consortium for the Protection of Pistacchio Verde di Bronte PDO<\/p>\n<p><strong>Sebastiano Fortunato<\/strong>, President, Consortium for the Protection of Pomodoro di Pachino PGI<\/p>\n<p><strong>Pietro Valenti<\/strong>, President, Consortium for the Protection of Provola dei Nebrodi PDO<\/p>\n<p><strong>Domenico Di Stefano<\/strong>, President, Consortium for the Protection of Pesca di Leonforte PGI<\/p>\n<p><strong>Giovanni Campo<\/strong>, President, Progetto Natura cooperative<\/p>\n<p><strong>Salvatore Cascone<\/strong>, Director, Progetto Natura cooperative<\/p>\n<p><strong>Maria Monisteri<\/strong>, Mayor, Municipality of Modica<\/p>\n<p><strong>Nino Scivoletto<\/strong>, Director, Consortium of PGI Chocolate of Modica<\/p>\n<p><strong>Simone Messina<\/strong>, Chef, Modica<\/p>\n<p><strong>Alessandro Salvatore Ferrara<\/strong>, Author<\/p>\n<p><strong>Rocco Lima<\/strong>, GAL local Elimos<\/p>\n<p><strong>Liborio Furco<\/strong>, President, GAL<\/p>\n<p><strong>Maurilio Caracci<\/strong>, GAL<\/p>\n<p><strong>Giada Lupo <\/strong><\/p>\n<p><strong>Guiseppe Figlioli<\/strong><\/p>\n<p><strong>Ivo Basile<\/strong>, TASCA<\/p>\n<p><strong>Alberto Tascadalmerita<\/strong><\/p>\n<p><strong>Pamela Toti<\/strong>, Foundation Whitaker<\/p>\n<p><strong>Constanza Chirivino<\/strong>, Foundation Whitaker<\/p>\n<p><strong>Antonio Barone<\/strong>, Phoenicians Route<\/p>\n<p><strong>Maria Elena Duca<\/strong>, Cantine Florio<\/p>\n<p><strong>Salvatore Lombardo<\/strong>, President, Marsala Wine Route<\/p>\n<p><strong>Antonella Albigiani<\/strong>, Manager, Marsala Wine Route<\/p>\n<p><strong>Andrea Masi<\/strong>, Tour guide<\/p>\n<p><strong>Gaetano Basile<\/strong>, KGmultimedia<\/p>\n<p><strong>Dr. Francesco La Sala<\/strong>, Mayor, Municipality of San Vito Lo Capo<\/p>\n<p><strong>Marcello Orlando<\/strong>, Feedback &#8211; Cous Cous Festival<\/p>\n<p><strong>San Vito Lo Capo local community<\/strong><\/p>\n<p><strong>Salvatore Tumminello<\/strong>, Mayor, Municipality of Cefal\u00f9<\/p>\n<p><strong>Rosario La Punzina<\/strong>, Vice-Mayor, Municipality of Cefal\u00f9<\/p>\n<p><strong>Tutto il Consiglio Comunale e la comunit\u00e0 di Cefal\u00f9 <\/strong>(City Council and community of Cefal\u00f9)<\/p>\n<p><strong>Piero La Spisa<\/strong>, Federalberghi<\/p>\n<p><strong>Sandra Invidiata<\/strong>, cheese producer<\/p>\n<p><strong>Giaconia group<\/strong>, meat producers<\/p>\n<p><strong>Slow Food Cefal\u00f9<\/strong><\/p>\n<p><strong>Giada Platania<\/strong>, Sicindustria<\/p>\n<p><strong>Natale Di Maria<\/strong>, Villa Boscogrande<\/p>\n<p><strong>Gaetano Basile<\/strong>, Villa Boscogrande<\/p>\n<p><strong>Davide Bruno<\/strong>, Director, Marine Protected Area of Ustica<\/p>\n<p><strong>Dr. Monica Morgante<\/strong>, Italkali Petralia Soprana<\/p>\n<p><strong>Ing. Angelo Curatolo<\/strong>, Italkali Petralia Soprana<\/p>\n<p><strong>Prof. Antonio Caruso<\/strong>, Petralia Soprana Salt Caves<\/p>\n<p><strong>Nicola Fiasconaro<\/strong>, Fiasconaro S.r.l.<\/p>\n<p><strong>Agata Fiasconaro<\/strong>, Fiasconaro S.r.l.<\/p>\n<p><strong>Fausto Fiasconaro<\/strong>, Fiasconaro S.r.l.<\/p>\n<p><strong>Martino Fiasconaro<\/strong>, Fiasconaro S.r.l.<\/p>\n<p><strong>Recommendation<\/strong><\/p>\n<p>The jury appreciated that the bid:<\/p>\n<ul>\n<li>integrates the six different focus areas of IGCAT;<\/li>\n<li>presents a long-term lasting legacy for the region;<\/li>\n<li>shows a strong commitment from the regional and provincial partners to sustainability and an astounding amount of quality and diverse food products;<\/li>\n<li>presents grandeur in storytelling and historical relevance for people from across the Mediterranean;<\/li>\n<li>and an incredible cooking tradition coupled with generous hospitality.<\/li>\n<\/ul>\n<p>The jury agreed that the exceptional food served, the variety and quality of local products, the farm to fork way of life, culture, arts, crafts and hospitality makes Sicily\u2019s application exceptional.<\/p>\n<p>Therefore, on the basis of the written application, the presentation and visit to the region, the jury decided that Sicily region <strong>should be recommended for the title European Region of Gastronomy 2025<\/strong> and pass to the final phase of the application process.<\/p>\n<p>The jury will submit in the coming weeks their recommendations to the region and IGCAT Board will take a final decision based on the region\u2019s response. Subject to the region\u2019s response, the jury expects that IGCAT Board will approve Sicily\u2019s title in the coming months and the jury very much hope to see preparations unfold for the region\u2019s Award Ceremony in December 2023.<\/p>\n<p>President of Sicily Region, <strong>Renato Schifani<\/strong> remarked: \u201cI can only express my great joy for this recommendation, which is the fruit of a history, of a tradition but also of a commitment of our government, of the action of the Vice-President, <strong>Luca Sammartino<\/strong> and its administrative staff. I can assure you that Sicily will not disappoint you. We will do our part also because I believe that agriculture is the most fundamental element in the history of our land and we are strongly focused on the qualification and valorisation of our products.&#8221;<\/p>\n<p><strong>Jury composition<\/strong><\/p>\n<p><strong>Dr. Edith Szivas<\/strong>, Vice-President of IGCAT and expert in sustainable tourism focussed her attention on jobs, creativity, tourism and entrepreneurship;<\/p>\n<p><strong>Jaume Gomila<\/strong>, representative of Menorca, European Region of Gastronomy 2022 focussed his attention on culture, citizen engagement, empowerment and educational initiatives in the region;<\/p>\n<p><strong>Jens Storli<\/strong>, representative of Trondheim-Tr\u00f8ndelag European Region of Gastronomy 2022 focussed his attention on visibility, communication, marketing, legacy and evaluation;<\/p>\n<p><strong>Ilona Sares<\/strong>, representative of Kuopio, European Region of Gastronomy 2019 focussed her attention on environment and sustainability;<\/p>\n<p><strong>Dr. Diane Dodd <\/strong>accompanied the jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region.<\/p>\n<p><strong>About the World\/European Region of Gastronomy Award<\/strong><\/p>\n<p>The <strong>International Institute of Gastronomy, Culture, Arts and Tourism<\/strong> (<strong>IGCAT<\/strong>) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award. IGCAT believes that cross-sectoral collaboration will help regions find solutions to current day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future. IGCAT encourages not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.<\/p>\n<p>The first step in applying for the Award is to bring these different entities together. The next stage is to create a bid book that pulls together as many great initiatives as possible so that people within the region themselves can begin to appreciate how rich their resources are. The third stage is a jury visit that concludes with a recommendation for IGCAT Board and a report to help the region in preparing a successful journey.<\/p>\n<p>Candidate and awarded Regions of Gastronomy, guided by\u00a0IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practises; and ultimately they contribute to community health and well-being.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of Sicily region for the title European Region of Gastronomy 2025. After reviewing the bid book submitted on 31 January 2023, the jury visited the region, 3-9 September 2023. The aim of the visit was to assess [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":26782,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[2127,194,271,301,2126,2124,407,426],"class_list":["post-26778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-consorzio-dos-sicilia","tag-european-region-of-gastronomy","tag-gastronomy","tag-igcat","tag-regione-siciliana","tag-sicilia","tag-sicily","tag-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sicily recommended for the European Region of Gastronomy 2025 title - IGCAT<\/title>\n<meta name=\"description\" content=\"An international jury comprising of four international experts recommended Sicily for the title European Region of Gastronomy 2025.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sicily recommended for the European Region of Gastronomy 2025 title - 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