IGCAT:Central Dalmatia recommended for the title of European Region of Gastronomy 2027

 

PRESS RELEASE Central Dalmatia recommended for the title of European Region of Gastronomy 2027 23 May 2025

An international jury of five esteemed experts covering different sectors (including education, primary sector, biodiversity, culture, hospitality and tourism), accompanied by IGCAT’s President, Dr. Diane Dodd, convened to evaluate Central Dalmatia’s application for the title of European Region of Gastronomy 2027. Following the submission of the draft bid book, Central Dalmatia on 1 December 2024, the jury conducted an on-site evaluation visit from 19 to 23 May 2025. The purpose of the visit was to assess the region’s suitability and preparedness to host the title in 2027. The jury will compile a detailed report including recommendations to support the region on its path forward. During the visit, the jury spoke with over 75 stakeholders from across the region, including tourism directors, local authorities, cultural heritage experts, academics, chefs, sommeliers, business leaders, educators, and representatives from civil society organizations dedicated to the preservation and development of Dalmatia’s cultural identity. The jury was impressed by the breadth of participation from public, private, academic, and third-sector institutions, and commended the collaborative efforts and strategic vision demonstrated throughout the bid process. General Comments The jury was welcomed at the Split-Dalmatia County headquarters for insightful meetings with representatives from the Department of tourism, Maritime affairs and Transport, Department for Education, the Department for Culture, Sports and Technical Culture, Croatian Chamber of Economy, the ACMER and the Culinary Academy as well as the University of Split. Central Dalmatia’s intersectoral strategy was presented, focusing on circular food systems, local product certification, vocational education, and inclusive access to gastronomy rooted in heritage. jury praised the region’s strong commitment to innovation, creativity, and sustainability in gastronomy, particularly its strategies for creating long-term employment in the tourism and food sectors. The County’s support and investment in forward-thinking projects are to be highly commended, including: Agripolis – a wholesale market concept connecting smallholder farmers and restaurants to secure income for local producers and encourage youth participation in food production. Scan-it App – offering nutritional insights to inspire a stronger connection to the Mediterranean diet. Inclusive Dalmatia – a campaign to share the region’s hidden stories through food culture. While tourism remains a major economic pillar, and the Split-Dalmatia County Tourism Board do an excellent job in raising international awareness through tourism fairs, media outreach, and hosting global influencers so that the region has steadily built its reputation as a culinary destination. The jury also observed the Tourism Board’s deep support and appreciation for food production and heritage preservation, knowing this is the basis. From a tourism perspective, Central Dalmatia’s blend of high-quality hospitality and sustainable models stood out. Locals expressed a deep pride in their culinary identity and a desire to pass on authentic traditions to future generations. The region offers inclusive, immersive experiences beyond fine dining - ranging from the Olive Oil Museum in Škrip to local markets in Split and fish-related tourism in Postira. A special mention was given to the Dalmatian Marenda, and iconic food tradition, more than just a meal; it symbolises unity, tradition, and the enjoyment of local cuisine. The Marenda is an experience that reflects a very embedded cultural lifestyle: it implies a moment of pause and socialising, an opportunity to connect with friends and family, share stories, and enjoy life calmly. This tradition reflects and promotes key Dalmatian values: hospitality, community, and a deep appreciation for the flavours from the local producers. Another example of Central Dalmatia's rich culinary heritage is the Peka, a traditional cooking technique where meat such as lamb, chicken or fish, together with vegetables, are placed under a metal dome covered with embers, allowing slow, even cooking that preserves the juices and flavours of the ingredients. The jury also highlighted successful examples of food events such as the Days of Dalmatian Prosciutto & Wine in Vrgorac, which showcase the region’s specialties to local and international audiences and the importance of municipalities throughout the county to promote their food uniqueness. From the private sector, Ethno Agro Park Stella Croatica was identified as a European best practice in agro-food heritage interpretation. Stella Croatica and Herba Croatica, two family-run enterprises blending tradition with innovation truly impressed the jury. Through public-private cooperation, they have transformed local delicacies and natural resources into immersive visitor experiences, welcoming over 57,000 guests last year. From handmade fig cakes to olive oil and natural supplements, their commitment to quality, education, and sustainability is truly exemplary. Bota Family Farm project is another private initiative that stands out, where regenerative agriculture and biodiversity intersect with social entrepreneurship. A living laboratory of permaculture and Mediterranean macrobiotic practices, these working practices need to be extended across the whole region. The Olive Oil Museum and gastro-experience in Brač was also a fine example of the sort of small-scale intimate visitor experiences that Central Dalmatia needs to continue to foster. The Jury learned about the island’s long-standing olive cultivation, with over one million olive trees and international recognition for their product. The museum has been revived by descendants to showcase traditional production tools and techniques. A 112-year-old press and a small-scale demonstration provided insight into the labour-intensive process that once yielded 50–55 litres of oil. With a guided tasting, the Jury identified high-quality extra virgin olive oil, whilst experiencing other regional treasures. On this note, the role of historian’s in documenting and bringing alive the history through storytelling was impressive. We wish to thank guides throughout our journey including Stefanio Gyorek, Dino Ivančić, Kaštela Storytelling and Cool Tour Dalmatia companies. The role of guides and storytelling has been particularly strong in Central Dalmatia and we congratulate the region for this. The academic sector is very strong with the jury visiting three important education and training organizations and institutions. They all have conditions to be pivotal stakeholders in this area – promoting local gastronomy and high-quality service under the concept of sustainability –, each assuming the leading roles in specific activities, not forgetting the interchangeable work they must do together under the leadership of the Tourist Board of Split-Dalmatia County: Split Tourism and Hospitality School and Regional Competence Centre with new and sophisticated facilities, with its vocational training courses in the field of gastronomy, restaurant service, hotel management and tourism, with almost 700 students, is a key player for the project for attracting youngsters to this area of studies and providing the hospitality sector with the best talent. The jury also had the opportunity to meet with representatives from equally interesting and positive learning facilities including the Hospitality and Tourism School in Bol (Brac Island), and the Agricultural School in Kaštela. The University of Split - Kampus – with its research and development capacity, its food engineering and nutrition programs, its food services for the entire scholar community, has an important role on studying, applying and disseminating the knowledge about good practices in all that concerns the food chain. This centre serves 5,000 locally sourced meals daily at low cost and is an incredible sustainable student nutrition initiative. ACMER/ŠKMER (Association of Chefs from Mediterranean and European Regions) Culinary Academy, with an innovative approach in training professionals (chefs, sous chefs, cooks, trainers) and non-professionals (children, youngsters and adults). We want to highlight the training the trainers’ programs (trainers that teach young students in vocational courses and will multiply this knowledge), and the children and adults’ workshops. In the case of adults, manly tourists come from all over the world to learn about this region’s culinary secrets in modern facilities. All the above, indicate to the jury that the candidacy and consortium for Dalmatia European Region of Gastronomy is very attentive to the central importance of educating all citizens about food production and consumption, making them aware that it’s not only food… it’s culture, economy, health, quality of life and even the future of humanity. Projects like Pharos on the Plate by Ivana Ozanić, and the forthcoming Dalmatian Marenda cookbook, as well as the Marenda module for education further showcase the region’s academic depth and cultural richness. Central Dalmatia is blessed to be rich in biodiversity. Winery’s across the County not only contribute to Croatia’s 120 varieties of grapevines, they have been instrumental in preserving and promoting unique varieties such as Plavac Mali, Crljenak Kaštelanski, Pošip and Grk, Vugava, Debit and Maraština. The standard and quality of the wine is excellent and the jury met professional dedicated to recuperating wine varieties. The region also hosts many olive tree local varieties and as a consequence award winning olive oils. The region hosts a wide tradition of local fresh fish from the sea and rivers (the jury enjoyed learning about the quality and sustainable food production from Sardina fish processing factory). The jury was heartened to meet young cheese producers and learn about the many types of cheese and noted that young people are being attracted into food production. With abundant products, including aromatic herbs, and many products from the land, in particular mutton and lamb Central Dalmatia is a food heaven. In fact, the region’s name comes from the sheep indicating its closeness to nature and food biodiversity. What impressed the jury was the clear commitment to artisanal practices in the region. Olive oils from the island of Bračand Šolta, cheeses from Brač, the Dalmatian pršut cured solely with sea salt and natural smoking, the local salt from Ston etc., are produced using artisanal methods, often on small family farms, ambassadors of ancestral knowledge. An authenticity kept alive and not folklorised. The collaboration, enthusiasm, and passion of the various stakeholders shaping the gastronomic and agri-food heritage of the region was strongly evident and the jury expressed gratitude for the outstanding hospitality and generous participation of regional businesses and institutions, including: Hotel Park, Zora Bila, Pinku, Corto Maltese, Pandora Greenbox, ACMER/ŠKMER Academy, Vila Dvor, Stella Croatica, Kaštil Slanica, Tavern Bajso, Kod barba Ede, Dario Gašpar Winery, Dujkin Dvor, Hotel Ambassador, Vrgorac Tourist Board, the Dalmatian Wines Association, Olive Oil Museum (Škrip), Stina Winery, Taverna Riva, Cornaro Hotel Terrace and Poetica Destillery. The jury acknowledge the unified effort across sectors to position Central Dalmatia as a gastronomic destination. Central Dalmatia shows how gastronomy can be a powerful engine for sustainable tourism, innovation, and job creation. The region’s integrated approach - connecting education, creativity, hospitality, cultural heritage, and sustainability - makes a compelling case for European recognition. The jury concluded that the European Region of Gastronomy Award would further facilitate knowledge sharing, and raise international visibility, contributing to Central Dalmatia’s growing reputation as a hidden culinary gem. And they highlighted that continued and increased collaboration across multiple sectors is essential to continue and strengthen this positive trajectory, especially in the context of the candidature of European Region of Gastronomy in 2027. Building synergies between public institutions, local producers, chefs, tourism, education and non-governmental organisations forms, will guarantee the success of numerous initiatives that reinforce the region’s gastronomic identity and encourage sustainable tourism development. Recommendation The jury appreciated that the bid: integrates the six different focus areas of IGCAT; has had a genuine development with multiple stakeholders participating; Includes plans for Dalmatia’s participation in IGCAT joint projects that show a commitment to the European dimension; presents a long-term lasting legacy for the region; shows a strong commitment from the regional partners to sustainability and quality food products; The jury agreed that the exceptional food and hospitality found in Central Dalmatia, the commitment to young people, jobs and training, make Central Dalmatia’s application extremely strong. Therefore, based on the written application and visit to the region, the jury decided that Central Dalmatia should be recommended for the title European Region of Gastronomy 2027, pending the delivery of the final bid book. The jury emphasized that the final bid book, as a contractual agreement with IGCAT, must be updated post-elections. It should include a clear governance model, action plan, and budget, and be submitted by 10 June 2025 to be approved at the IGCAT Advisory Forum on 18 June 2025. The jury will submit in the coming days their recommendations to the region. The jury have every confidence in the region, congratulate Split-Dalmatia Tourism Board for their initiative and very much hope to see preparations unfold for the region’s Award Ceremony, which will be an opportunity to share Central Dalmatia’s food treasures with the world. Jury composition Dr. Diane Dodd, IGCAT President accompanied the independent jury to look at the European dimension and intentional perspectives. The independent jury members were: Ramon Sentmartí, IGCAT Board and Catalonia World Region of Gastronomy 2025 focussed his attention on governance, finance and long-term viability. Emanuela Panke, President of Itervitis Cultural Route of the Council of Europe and IGCAT Expert focussed her attention on job opportunities, tourism and entrepreneurship. Wendy Barrie, IGCAT expert and Scottish Food Guide focussed her attention on biodiversity and environment. José Luís Marques, from Coimbra, European Region of Gastronomy 2021 and IGCAT Expert on Culture and Education who focussed his attention on culture, citizen engagement, empowerment and educational initiatives; Jens Storli, from Trondheim-Trøndelag, European Region of gastronomy 2022 and IGCAT expert on Local Strategy Development and Communication, focussed his attention on visibility, communication, marketing, legacy and evaluation; The jury extends its sincere gratitude and heartfelt thanks to all the stakeholders they had the pleasure of meeting (in chronological order of presentations): Ivana Vladović, Director, Split-Dalmatia County Tourist Board Antea Burazin, Marketing Manager, Split-Dalmatia County Tourist Board Maja Franetović, Product development associate, Split-Dalmatia County Tourist Board Anamaria Radovniković, Promotion associate, Split-Dalmatia County Tourist Board Nataša Bušić, Senior Expert Adviser, Croatian Chamber of Economy (Split County Chamber) Smiljana Pivčević, Professor, Faculty of Economics, Business and Tourism, University of Split Alma Harašić Bremec, Culinary manager, ŠKMER Sandra Tahirović, Owner of Zora Bila Restaurant Dane Tahirović, Owner of Zora Bila Restaurant Mario Kulić, Chauffeur Stipe Čogelja, Deputy Prefect, Split - Dalmatia County Matea Dorčić, Head of Department for Tourism, Maritime Affairs and Transport Split - Dalmatia County Tomislav Đonlić, Head of Department for Education Split - Dalmatia County Željko Primorac, Head of Department for Culture, Sports and Technical Culture Split - Dalmatia County Joze Tomaš, President, Croatian Chamber of Economy (Split County Chamber) Snježana Pivac, Vice-Dean for Education, Faculty of Economics, Business and Tourism, University of Split Snježana Knezović, Translator Željko Neven Bremec, President, ŠKMER - Culinary Academy Dino Ivančić, Tourist Guide, Professor of History and Italian Frane Delić, Owner of restaurant PiNKU Fish & Wine Danijell Nikolla, Owner of restaurants Corto Maltese & Pandora GreenBox Tomislav Nađfelj, Catering service professor, Split Tourism & Hospitality School - Regional Competence Center Mario Pavić, Teacher, Catering subject group Blaž Jurjev Trogiranin High School Marijan Bašić, Assistant Director of the Student Center Split Gordana Jezdić, Head of Sales, Student Center Split Jerko Šarić, President, Student Council Dora Rogulj, Food Technology Assistant, Student Center Split Andrea Dražić, Food Technology Assistant, Student Center Split Tea Ramljak, Food Technology, Assistant Student Center Split Maja Blazonić, Food Technology, Assistant Student Center Split Ivan Ljubas, Food Technology, Assistant Student Center Split Martina Balić, Food Technology, Assistant Student Center Split Ivan Jadrić, Food Technology, Assistant Student Center Split Jelena Tabak, President, Association of Hospitality Activities at the Croatian Chamber of Economy Ivan Čulo, CEO, Hotel Park Stipe Medić, Director, Hotel Ambasador Marko Balić, Owner of Restaurant Dvor Hrvoje Zirojević, Chef at Restaurant Dvor Vedran Čota, Sommelier at Restaurant Dvor Igor Ivanović, Waiter at Restaurant Dvor Marin Jerković, Key account manager, Stella Croatica Marija Kezele, Director, Agricultural School in Kaštela Sandra Hrabar, Tourist guide, Kaštela storytelling Hrvoje Bota, Owner, Family farm Bota Monika Vrgoč, Director, Tourist Board of Sinj Tomislav Balić, Director, Tourist Board of Dugopolje Filip Rogošić, Owner, Kaštil Slanica restaurant Damir Rogošić Owner, Kaštil Slanica Restaurant Dunja Kadrić, Owner, Kaštil Slanica Restaurant Edo Crljen, Owner, Family farm "Kod barba Ede" Ante Tomaš, Owner, Konoba / Tavern Bajso Jure Tomaš, Owner, Konoba / Tavern Bajso Nikolina Radmilo Pivčević, Owner, Cool Tour Tourism Agency Dario Gašpar, Owner, Gašpar winery Željka Opačak, Director, Tourist Board of Vrgorac Neno Nizić, Owner, Hotel Vestibul Silvana Pavlinović, Owner, Hotel Sveti Križ Trogir Sanja Huljić, Project and Legal Manager & Brand Ambassador, Maslina resort, Stari Grad Tomislav Škarica, President, Chamber Crafts - Omiš Ivan Cvitanić, Tourism consultant, SHADOWFAX Company Katja Cukrov, Owner, Škrip Olive oil museum Kruno Cukrov, Owner, Škrip Olive oil museum Ivo Kraljević, Sardina factory Tihana Bodlović, Director & Marketing manager, Sardina Factory Josip Eterović, Chef and owner Taverna Riva Željana Cvitanić, Producer of traditional products (Varenik) Katarina Kuzmanić, Owner, Kuzmanić family farm Gordan Bralić, Representative, Kuzmanić family farm Toni Bartulović, Owner, Gastro Fish Market Brač Ivo Bartulović, Owner, Gastro Fish Market Brač Ada Seferagić, Professor of Biology and Chemistry Andrea Matoković, Museum curator, Museum of the island of Brač Drago Nosić, Owner, Poetica Distillery Jelena Nosić, Owner, Poetica Distillery Ivana Klarić, Manager, Hotel Cornaro Renata Tešija, Split-Dalmatia County 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 www.igcat.org www.europeanregionofgastronomy.org      © 2025 IGCAT, All rights reserved