Issue link: https://maltatoday.uberflip.com/i/1527407
7 gozotoday | FRIDAY • 4 OCTOBER 2024 NEWS UNDER the backdrop of the iconic Citadel, the Gozo Re- gion was officially awarded the prestigious title of European Region of Gastronomy by the International Institute of Gas- tronomy, Culture, Arts and Tourism (IGCAT). Several members of Parlia- ment, ministers, mayors, and project stakeholders attended the event hosted by the Gozo Regional Council. Jaume Gomila Saura, IGCAT Secretary, presented the Title to the Gozo Region President Dr Samuel Azzopardi. "I am deeply honored by the recognition we have received as a European Region of Gas- tronomy for 2026. This pres- tigious title means a great deal for our island, not only as a recognition of our rich gas- tronomic heritage but also as a catalyst for increasing our domestic product in focusing on sustainability and quality," Azzopardi said. "This award is a testament to our island's varied identi- ty. I see this as an important steppingstone in ensuring that our Gozitan identity is not just promoted but improved and enhanced. It provides us with an opportunity to showcase Gozo's commitment to pre- serving our traditional prac- tices while adapting to mod- ern sustainable methods that will protect our environment and future generations." The Gozo Regional Coun- cil spearheaded the bid in collaboration with the Gozo Business Chamber, the Gozo Regional Development Au- thority, the Institute for Tour- ism Studies in Gozo, the Gozo NGOs Association, the Gozo Tourism Association, and the Gozo College. During the event, the three regions holding the title gave a brief presentation about their region's food. The three regions are Kvarn- er in Croatia, Crete in Greece and Gozo. Moreover, during the event, the attendees heard a talk about the history of Mal- tese and Gozitan Food by Uni- versity of Malta Senior Lectur- er Dr Noel Buttigieg and a talk on Slow Food by Kurt Mifsud from the Mediterranean Culi- nary Academy. During the night, the guests were entertained by the lo- cal folk groups, Cittadella Folk Group and San Bert Folk Group. The Journey of European Region of Gastronomy - Gozo 2026 In February 2024, Gozo un- derwent an extensive evalua- tion by the IGCAT jury, fol- lowing the submission of its bid book in December 2023. The bid emphasized Gozo's unique gastronomic identity and its vision for sustainable development. During their visit, the ju- ry immersed themselves in Gozitan life, exploring the island's rich food traditions, from small-scale sheep milk farming and the making of ġbejniet and Gozitan ftira to large-scale tomato processing and innovative technologies, including those for interna- tional export. The five international judges also examined the deep con- nection between food and reli- gion, observing the transition from Carnival to Lent and Ho- ly Week's culinary customs. Additionally, they visited sig- nificant cultural heritage sites, such as the Ġgantija Temples and Ta' Pinu National Shrine. The island's vibrant food cul- ture, strong sense of commu- nity, breathtaking landscapes, and warm hospitality left a lasting impression on the eval- uation panel. This successful evaluation sets a positive tone for Gozo's forthcoming bid for the title of European Capital of Culture 2031, later this year. The bid in brief April 2023 - Gozo Region Starts Candidacy Bid for Title of European Region of Gas- tronomy 2026. More info on Gozo Regional Council starts candidacy bid for European Region of Gastronomy in 2026. November 2024 - Bid Book submitted to IGCAT and pub- lished to the public. February 2024 - The IGCAT Jury visits Gozo for a week and explores Gozo's varied gastro- nomical landscape. At the end of their visit, they announced that they are rec- ommending Gozo for the title of European Region of Gas- tronomy 2026. June 2024 - The IGCAT AGM votes to ratify the rec- ommendation and officially awards the title to the Gozo Region. September 2024 - The results are announced to the public during an event at the Citadel Ditch. Region of Gozo named European Region of Gastronomy 2026