 | PRESS RELEASEIGCAT’s 2025 World Food Gift Challenge Awards 12 Outstanding Products in Sicily | |  | In celebration of food heritage and cultural identity, IGCAT’s 6th World Food Gift Challenge recognised 12 exceptional food and food-related craft products, selected by an international jury of experts. Hosted by Sicily, European Region of Gastronomy awarded 2025, the competition brought international recognition to artisanal producers whose unique gifts represent the culinary and cultural richness of their territories.
|
Held in the historic city of Catania, the World Food Gift Challenge 2025 took place on 9 May at the magnificent Palazzo Biscari. The competition gathered 34 food and craft gifts from acclaimed Regions of Gastronomy, including: Aseer World Region of Gastronomy 2024; Catalonia World Region of Gastronomy 2025; Manabí World Region of Gastronomy 2026; Menorca European Region of Gastronomy 2022; Trondheim-Trøndelag European Region of Gastronomy 2022; Saimaa European Region of Gastronomy 2024; Sicily European Region of Gastronomy 2025; Gozo European Region of Gastronomy 2026; Kvarner European Region of Gastronomy 2026; Crete European Region of Gastronomy 2026; Harghita European Region of Gastronomy 2027; and Dobrogea candidate European Region of Gastronomy 2029.
|
| A Celebration of Excellence and Regional Identity |
The jury evaluated the products based on a set of carefully defined criteria, including taste, design, sustainability, regional relevance, creativity, storytelling, and innovation. After thorough consideration, the jury selected three overall winners and nine outstanding category winners:
|
And nine category winners:
|
The evaluation process was conducted at the Museo Diocesano and involved intense deliberations by a panel of internationally renowned experts from IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism). The jury panel included: Dr. Edith M. Szivas, IGCAT Vice-President and Chair of the jury (Spain/UK); Omar Valdez, IGCAT Board member and Expert (Andorra); Lamia Temimi, CEO of Sawa Taste of Tunisia (Tunisia); Peter Astrup, Special Advisor at PLUSS consultancy (Denmark); Paula Frade, Researcher at Institute of Traditional Literature Studies, Heritage, Arts and Cultures (Portugal); Per Tørrissen, Chef & Project Leader for Northern Norway Competence Centre for Food (Norway).
|
A gala event to announce the winners
|
The winners of the World Food Gift Challenge 2025 were announced at an award ceremony held in the presence of local and international guests from awarded and candidate regions, who gathered in Sicily to celebrate the 29th World Regions of Gastronomy Platform meeting (5-9 May).
|
On behalf of the jury, Dr. Edith M. Szivas claimed that: “The jury had a very intense debate to make the selection of the best products. We based our decision on the assumption that a food gift should represent a destination and work as an ambassador. It should transport the person to the destination with all senses. The visual aspect is very important, as are the materials, smells, sounds, textures, and of course the flavours. Moreover, the whole process should be considered, including suitability for travel. However, the winning option is always the gift that brings joy to both the receiver and the buyer.”
|
IGCAT President, Dr. Diane Dodd noted that the Award aims to raise appreciation for local artisanal producers because they are the ones safeguarding our regions' intangible heritage and need to be valued for the exceptional work they do.
|
Mr. Salvatore Barbagallo, Regional Minister of Agriculture, Rural Development and Mediterranean Fisheries, delivered opening remarks thanking the producers from Sicily: “This title is a source of pride for all Sicilians. It offers a powerful opportunity to showcase the richness and diversity of our island - its traditions, landscapes, and flavours - to Europe and the world. Sicily is vast and varied, and this award allows us to reveal its many hidden treasures”.
|
The ceremony also served as an occasion for IGCAT to formally thank the key institutional partners whose support was essential to securing and implementing the European Region of Gastronomy 2025 title for Sicily. Mr. Barbagallo; Mr. Fulvio Bellomo, Director General of the Department of Agriculture, Rural Development and Mediterranean Fisheries; and Mr. Luca Sammartino, Regional Deputy, were all publicly acknowledged for their leadership and commitment in ensuring the broader success of the project.
|
IGCAT also expressed deep appreciation to the local stakeholders who have actively contributed to advancing the region’s gastronomic vision: Massimo Todaro, Antonino Scivoletto, Antonino Scarpato, Pietro Ambra, Alessandra Gentile and Prof. Vincenzo Russo. Their efforts were recognised as crucial to the promotion of regional gastronomy and the pursuit of cultural sustainability in Sicily.
|
About IGCAT’s World Food Gift Challenge
|
IGCAT’s World Food Gift Challenge contributes to the protection and promotion of local food and cultural diversity by instilling local pride into local traditions and acknowledging outstanding products from local culinary cultures.
|
The official ambassador for the project is Ana Roš, head chef and co-owner of 3-Michelin-starred restaurant Hiša Franko and 2017 World Best Female Chef, who salutes the World Food Gift Challenge “focusing on gastronomy on the larger point of view. We need to support more the work of small-scale producers. The food chain is one and we should defend it in its integrity.”
|
| Winners of the previous editions: |
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.
|
|
|
|
