IGCAT: International jury recommends Sicily for the European Region of Gastronomy 2025 title

 

PRESS RELEASE Sicily recommended for the title of European Region of Gastronomy 2025 8 September 2023 An international jury comprising of four international experts, accompanied by IGCAT’s 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 the region’s appropriateness and readiness to host the title in 2025. The jury will prepare a comprehensive report with recommendations to support the region’s journey. 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. General comments 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. In particularly, the jury recognised many great examples of good practise that other regions could learn from including: DOS Sicilia who have worked for many years to develop impressive consortiums of quality food producers; Transformation of traditional tourism offers to a sustainable tourism offer as witnessed in the hotel and garden at Four Point by Sheraton Hotel, Catania; AIDDA Sicilia the female-led entrepreneurial network working collaboratively for sustainable food production in Sicily; The work of CONFCOOPERATIVE SICILIA and especially Scialari and Consorzio Ortofrutta Sicilia because of their commitment to social enterprise; Corfilac for their excellent research that we hope can be shared with the Platform of Regions of Gastronomy; Historical and interpretation centres of excellence such as Circumetnea Railway Museum and the Chocolate Museum that deepen both local and visitor knowledge about food; Impressive food experiences such as those at the Oil Mill in Mirabella, Imbaccari, Agrigento pistachio production and the Valley of the Temples 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; Le Soste Di Ulisse for their leadership from gourmet chefs in sustainable activities; La Madia as a restaurant that is supporting urban regeneration by kickstarting sustainable tourism; Fisherman-led initiatives to safeguard the traditions of artisanal fishing traditions and ways of life at Selinunte; Storytelling through art, music, gardening, territory and wine varieties as witnessed in the Donnafugata winery; 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 Gaetano Basile, Marsala Winery, Phoenician and Iter Vitis Cultural Routes and the spectacular Isola di Mozia and Whitaker Foundation. 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: Four Points by Sheraton Catania, Madaudo Cellars, Palmento Costanzo Winery, Corfilac, La Madia, Antica Dolceria Rizza, Donna Elvira Bean to Bar, Hotel San Giorgio in Modica, Momentum Bio Resort Selinunte, Donnafugata Winery and Villa Boscogrande. 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: Luca Sammartino, Councillor for Agriculture, Sicily Region Giovanni Cucchiara, Cabinet Head, Agriculture Councillor Region of Sicily Ignazio Mannino, member of Cabinet of Agriculture Councillor Region of Sicily Emanuela Panke, Bid book coordinator and bid book proof reader Vincenzo Russo, Bid book writer and editor, IULM University Dario Cartabellotta, General Manager Agriculture Council Region of Sicily Antonino Scivoletto, Director of Modica Chocolate PGI Consortium Massimo Todaro, President of DOS Sicilia and Consortium for the Protection of Vastedda della Valle del Belìce PDO Ornella Laneri, Four Points by Sheraton Catania Hotel Iole Pavone, President AIDDA (Italian Association for women with leadership roles) Valeria Messina, Forno Biancuccia Maria Rosa Magnano, Tenuta Serravalle Corrado Paternò, Boniviri Alessia Montani, Zash Gerardo Diana, President Consortium Arancia Rossa Di Sicilia PGI Luciano Ventura, Confcooperative Sicilia Salvo Leone, Consorzio Ortofrutta Sicilia Giulia Tudisco, Scialari Giuseppe Ignizio, Parmalat CoRFiLaC dairy research center Giuseppe Rizza, Antica Dolceria Rizza Elvira Roccasalva, Donna Elvira Bean to Bar Giuseppe Marco Serio Francesco Ciampini Mara Bellati Fiamma Rivetti Giorgia Maria Clemenza Ivo Basile Vanessa Dioguardi Enrico Cecchetti Gaetano Basile Gabriele Zanatta Pino Cuttaia Rocco Lima PhD, GAL Elimos Liburio Furco PhD, GAL Elimos Maurillo Caracci, GAL Elimos José Rallo, DonnaFugata Fiore Salvatore, Director, Historical Circumetnea Railway Andrea Madaudo, Madaudo Winery Maria Pia Madaudo, Madaudo Winery Cristina Madaudo, Madaudo Winery Rosario Madaudo, Madaudo Winery Alda Fantin, Influencer and Food Journalist Cav. Mimmo Costanzo, Owner, Palmento Costanzo Winery Massimo Pavan, President, Consortium for the Protection of Carota Novella of Ispica PGI Carmelo Spina, President, Consortium for the Protection of Ciliegia dell'Etna PDO Enzo Cavallo, Director, Consortium for the Protection of Ragusano PDO Gino Catania, President, Consortium for the Protection of Monte Etna PDO extra virgin olive oil Giuseppe Arezzo, President, Consortium for the Protection of Monti Iblei PDO extra virgin olive oil Salvatore Martorana, Director, Consortium for the Protection of Val di Mazara PDO extra virgin olive oil Enrico Cimbali, President, Consortium for the Protection of Pistacchio Verde di Bronte PDO Sebastiano Fortunato, President, Consortium for the Protection of Pomodoro di Pachino PGI Pietro Valenti, President, Consortium for the Protection of Provola dei Nebrodi PDO Domenico Di Stefano, President, Consortium for the Protection of Pesca di Leonforte PGI Giovanni Campo, President, Progetto Natura cooperative Salvatore Cascone, Director, Progetto Natura cooperative Maria Monisteri, Mayor, Municipality of Modica Nino Scivoletto, Director, Consortium of PGI Chocolate of Modica Simone Messina, Chef, Modica Alessandro Salvatore Ferrara, Author Rocco Lima, GAL local Elimos Liborio Furco, President, GAL Maurilio Caracci, GAL Giada Lupo José Rallo, Donnafugata Guiseppe Figlioli Ivo Basile, TASCA Alberto Tascadalmerita Pamela Toti, Foundation Whitaker Constanza Chirivino, Foundation Whitaker Antonio Barone, Phoenicians Route Maria Elena Duca, Cantine Florio Salvatore Lombardo, President, Marsala Wine Route Antonella Albigiani, Manager, Marsala Wine Route Andrea Masi, Tour guide Gaetano Basile, KGmultimedia Recommendation The jury appreciated that the bid: integrates the six different focus areas of IGCAT; presents a long-term lasting legacy for the region; shows a strong commitment from the regional and provincial partners to sustainability and an astounding amount of quality and diverse food products; presents grandeur in storytelling and historical relevance for people from across the Mediterranean; and an incredible cooking tradition coupled with generous hospitality. 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’s application exceptional. Therefore, on the basis of the written application, the presentation and visit to the region, the jury decided that Sicily region should be recommended for the title European Region of Gastronomy 2025 and pass to the final phase of the application process. 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’s response. Subject to the region’s response, the jury expects that IGCAT Board will approve Sicily’s title in the coming months and the jury very much hope to see preparations unfold for the region’s Award Ceremony in December 2023. Jury composition Dr. Edith Szivas, Vice-President of IGCAT and expert in sustainable tourism focussed her attention on jobs, creativity, tourism and entrepreneurship; Jaume Gomila, representative of Menorca, European Region of Gastronomy 2022 focussed his attention on culture, citizen engagement, empowerment and educational initiatives in the region; Jens Storli, representative of Trondheim-Trøndelag European Region of Gastronomy 2022 focussed his attention on visibility, communication, marketing, legacy and evaluation; Ilona Sares, representative of Kuopio, European Region of Gastronomy 2019 focussed her attention on environment and sustainability; Dr. Diane Dodd accompanied the jury to ensure that all financial, governance and legal aspects will ensure a long-term legacy for the region. About the World/European Region of Gastronomy Award The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) 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. 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. Candidate and awarded Regions of Gastronomy, guided by IGCAT, 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. For more information: www.igcat.org info@igcat.org

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