“Water is necessary for life, and wine for joie de vivre.” She is a world-class Slovenian culinary and wine expert, a sommelier with a level 4...
MoreMira Šemić
Luka Košir
“I work in the food and hospitality industry because I do it with joy, with heart. There is no need to create fairy tales.” Luka Košir is among...
MoreJanez Bogataj
“We eat to live, but not live to only eat.” A retired university professor, co-author of the Slovenian Gastronomy Strategy, the gastronomy...
MoreMikael Forselius
“In Trøndelag we enjoy the perfect conditions, at an unusually northerly latitude. Because of the currents we are able to grow things here that...
MoreAstrid Aasen
“The way we work along the Golden Road has been an inspiration for similar initiatives both in our region and in Norway. The development of local...
MoreDiana Hounslow
‘We are what we eat.’ Hauts-de-France culinary tradition is as warm, generous, genuine and unique as the men and women who populate...
MoreHenri Jauhiainen
“Savo is a matter of taste. For me, gastronomy is about good times spent with people that are close to you. At the same time, it is about...
MoreJarna Kaplas
“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s...
MoreAnssi Kantelinen
I believe in the quality of food and putting the flavour first. I have a long history in the restaurant business, and I have had the opportunity...
MoreEeva Mertanen
“The best thing in the region is the power of nature and the communality of those who work with food. The producers are passionate and do it...
MoreRobert Palmer
“European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.”
MoreFrancisco de Calheiros
“Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.”
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