Projects

Description

Fils de conversa és una proposta didàctica del Departament de Política Lingüística que ofereix materials virtuals per promoure la conversa als participants del programa Voluntariat per la llengua (VxL), als professors de cursos de català presencials o en línia com a recurs didàctic a l’aula, als alumnes com a material de reforç fora de l’aula i a tothom qui vulgui aprendre i practicar català. La unitat 11, Catalunya als fogons, està dedicada a la gastronomia catalana en el marc de Catalunya, Regió Mundial de la Gastronomia 2025. El tema de conversa és la cuina catalana, els productes de la nostra terra, les festes i celebracions relacionades amb els àpats, etc.

Objective

Promoure la conversa als participants del programa Voluntariat per la llengua (VxL), als professors de cursos de català presencials o en línia com a recurs didàctic a l’aula, als alumnes com a material de reforç fora de l’aula i a tothom qui vulgui aprendre i practicar català.

Public

Education

Responsible

Departament de Política Lingüística

Description

A finals de setembre, Barcelona ha estat l’escenari de la Cimera Mundial de Gastronomia (World Gastronomy Summit). Més de 150 experts i representants de més de 40 regions gastronòmiques de tot el món s'han reunit en aquest esdeveniment, organitzat per la Generalitat de Catalunya amb la col·laboració de l’IGCAT.

Sota el lema “El menjar és cultura, patrimoni i identitat”, la cimera ha servit per posar en valor el paper transformador de la gastronomia en la cultura, la sostenibilitat i el benestar comunitari, i per reforçar el nostre compromís com a Regió Mundial de la Gastronomia 2025.

Durant la trobada, s'ha presentat la Declaració Mundial sobre el Menjar al Cor de la Política Cultural i el Benestar Comunitari, un manifest que representa un compromís, avalat per 40 institucions, per reconèixer i preservar l’alimentació com a peça clau del patrimoni cultural, vinculant-la tant a les polítiques culturals, agrícoles i turístiques com al benestar de les comunitats. Adhereix-te aquí: https://www.worldregionofgastronomy.org/wgs-declaration/

Objective

Reconèixer i preservar l’alimentació com a peça clau del patrimoni cultural.

Responsible

Generalitat de Catalunya i IGCAT

Description

Del 14 d’octubre al 10 de novembre, Catalunya decideix quin és el plat més icònic de la nostra gastronomia. Torna el Plat Favorit dels Catalans, el concurs dels concursos de la revista CUINA que enguany celebra el 10è aniversari dins el marc de Catalunya, Regió Mundial de la Gastronomia.

Pa amb tomàquet, arròs a la cassola, calçots, botifarra amb seques, escudella, suquet, escalivada, mandonguilles amb sípia, esqueixada, bacallà a la llauna, cargols, pollastre rostit, canelons, fricandó i trinxat. Quin d’aquests 15 plats mereix ser coronat com l’estrella de la cuina catalana?

Vota el teu plat preferit a platfavorit.cuina.cat i forma part d’aquesta gran festa gastronòmica.

Dates clau:
5 de novembre, 16.30 hores. Vuitens de final, al Gastronomic Forum Barcelona
10 de novembre, 18.30 hores. Gran Final a l’Antiga Fàbrica Estrella Damm

Objective

Donar a conèixer la gastronomia catalana, els seus plats més representatius i els restaurants i cuiners d’arreu del territori d’una manera lúdica però alhora rigorosa.

Public

Traditional gastronomy

Responsible

Generalitat de Catalunya / Abacus

Description

El Departament de Política Lingüística ha publicat el quadern número 90 de la col·lecció “Llegir per parlar, llegir per aprendre” amb el títol “12 mesos, 12 paisatges gastronòmics”. Aquesta activitat està dissenyada per promoure la conversa en llengua catalana a partir de la distinció de Catalunya com a Regió Mundial de la Gastronomia 2025.

Objective

La iniciativa destaca la importància de celebrar i preservar les tradicions gastronòmiques locals, adaptant-se als canvis estacionals i ressaltant la diversitat d'ingredients autòctons.

Public

Education

Responsible

Government of Catalonia

Description

Documentary by Jordi Torra that tells the odyssey of the young pastry chef from Vic Lluc Crusellas to participate in the pastry competition to become the best pastry chef in the world.

Objective

Explain the pastry profession, the generational succession and the experiences of emblematic pastry chefs from Catalonia.

Public

Education

Responsible

FISHCORB FILMS, SL

Description

In Catalonia, Interovic's "Buscant en Paquito" campaign is presented as a lever to modernize the consumption of lamb and goat meat and generate new moments of consumption throughout the year. The concept - a sandwich of suckling pig, lamb or goat meat called Paquito - landed in 2019 and is already on the menus of numerous Barcelona bars and inns, forming part of the more than 900 adhesions that the initiative has gained throughout the State. Barcelona was one of the first cities to adopt the Paquito along with Madrid and Valencia, a fact that has allowed to validate the receptivity of the urban and cosmopolitan public that characterizes the Catalan capital. The format fits particularly well with the sandwich culture and with the tendency to fuse traditional cuisine and international flavors: the organization provides basic recipes -classic and Thai- but invites each establishment to "make it their own", adapting the bread and ingredients to their style and the Catalan palate.

Objective

The premises that adhere to it receive physical material (signage, greaseproof paper and “table tents”) and personalized digital packages for social networks, so that the customer recognizes the Paquito route inside and outside the bar. In addition, the interactive map of the buscandoapaquito.com website includes the file of each bar, a key element to attract both the Barcelona public and the gastronomic visitor who plans their route online.

The only requirement to participate is to use local lamb or goat. The project supports local livestock and the rural economy, aligning with the territorial awareness that defines many consumers.

After six years of sustained growth, the consolidated presence in Barcelona and the media boost – advertising on Instagram and Facebook, actions with influencers and media coverage – create a favorable context for more bars from all over Catalonia to join and for Paquito to become a gastronomic icon.

Public

Traditional gastronomy

Responsible

Interovic (Interprofessional Organization of Sheep and Goat Meat) Anafric (Meat Business Association)

Description

The Business Federation of Meat and Meat Industries (FECIC), the Meat Business Association (ANAFRIC), the Catalan Association of Beef Cattle Breeders (ASOPROVAC) and the Catalan Poultry Federation (FAC) are united by a common objective: to highlight meat and its fundamental role in the gastronomy, economy and culture of our country.

A collective commitment that unites the entire sector and that claims the key role of meat in society. On the occasion of Catalonia World Region of Gastronomy 2025, they are initiating a coordinated and unprecedented action to show the strength of our sector, the strength of meat.

Objective

The aim is to make it known that meat is health, but also culture, territory and people. Talking about meat is talking about much more than just food:
Meat is much more than food: it is energy, tradition and connection. It is the force that gives us life, that nourishes us to grow, to advance, to be who we are. Every bite is a source of health, rich in quality protein, iron and essential nutrients that drive our day to day. It is the energy that allows us to get up every morning and face the world with determination.

It is the strength of the earth.
It all begins in fields where the history of our territory is written and in mountains that breathe tradition. Meat is the fruit of a land that cares and gives the best of itself. From the herds that graze freely to the hands that work with respect and commitment, each piece of meat carries the essence of a rich, diverse and full of life land.

It is the strength of the people.
Meat brings people together. It brings families together around a table, it brings generations together with recipes that are never forgotten. It is the work of the farmers, the talent of the cooks and the enjoyment of all those who know that a good meal is much more than just eating. It is the time to share, to smile, to create memories that last.

It is the strength of the product
Each type of meat has a story to tell and a flavor to discover. Beef is tenderness, nutritional richness and balance. Lamb and kid are the soul of many parties and celebrations. Poultry and rabbit are light, versatile and adapt to all occasions. Pork is part of our gastronomic heritage, and with such iconic products for our gastronomy.

It is a force that feeds
Meat is essential in a modern, balanced and healthy diet. Its proteins of high biological value are essential for the growth and repair of tissues. It is a natural source of heme iron, the one that our body absorbs best, ideal for maintaining optimal energy levels. It provides B vitamins, such as B12, which are only found in foods of animal origin and which are essential for the proper functioning of the nervous system. In addition, it is a versatile food that adapts to all lifestyles, from quick and simple meals to elaborate dishes. In a world that seeks balance, meat is, without a doubt, an indispensable ally.

It is the strength of our cuisine.
In Catalonia, cuisine is heritage. And meat is a fundamental part of it. It is the Sunday roast, grandma's stew, the sausage that transports us to the villages of our lifetime. But it is also innovation, it is creativity. The chefs of Catalonia have known how to transform meat into authentic works of art, looking to the future without ever losing their roots. Because Catalan gastronomy is, at the same time, tradition and modernity.

Public

Education

Responsible

The Business Federation of Meat and Meat Industries (FECIC), the Meat Business Association (ANAFRIC), the Catalan Association of Beef Cattle Breeders (ASOPROVAC) and the Catalan Poultry Federation (FAC)

Description

The Catalan Butchers and Charcuterie Guild has published this digital website where you can take different routes related to gastronomic heritage.

Objective

Disseminate gastronomic routes throughout the territory

Public

Traditional gastronomy

Responsible

Guild of Butchers and Charcuterie of Catalonia

Description

The campaign, which presents its second edition with a renewed focus, will commemorate the fact that this year Catalonia has been proclaimed World Region of Gastronomy, a mention that also values the work of bakeries and the variety of breads they make every day. This edition will add the collaboration of great Catalan chefs who inspire and show with their recipes how bread can be the star ingredient in culinary creations. With the support of renowned chefs such as Ada Parellada, Carles Gaig, Víctor Quintillà and Jordi Castàn, this initiative invites us to rethink the value of bread in homes and especially in the kitchen and to develop recipes for each time of the year. The project includes the publication of a quarterly digital recipe book with seasonal dishes made with bread and practical advice to get the most out of it in the kitchen. This recipe book will have a star recipe created by each of the aforementioned chefs each season.

Objective

- Introduce recipes with bread
- To raise awareness and value the work of bakeries and the variety of breads they make every day

Public

Traditional gastronomy

Responsible

Bakers' Guild of the Province of Barcelona

Description

A large part of the Catalan culinary heritage is in the hands of older people, mostly women, who have passed down a way of making and cooking from generation to generation. Recipes born in a specific territory and for various reasons, such as the use and conservation of surpluses of a seasonal product, the need for caloric food to face day-to-day tasks, to preserve the identity of the place or to maintain good nutrition and health. It is everyone's responsibility to take care of this living heritage and encourage it to continue among future generations. 

For these reasons, within the framework of the celebration of Catalonia as World Region of Gastronomy, the Gastrosàvies project was born, a project that aims to be an active tool to maintain our gastronomic identity and escape globalization. In the near future, those who have managed to maintain their gastronomy and their gastronomic heritage, and escape globalization and uniformity, will be the ones who will maintain success.

As Josep Pla wrote: "the more local the cuisine, the more international". That is why we want to claim that our cuisine is only found here and that it is part of our identity. The Gastrosàvies project aims to contribute to preserving Catalan cuisine for future generations.

To achieve this, activities such as: 

- Live workshops with gastronomes who share traditional recipes.
- Presentations on the importance of preserving culinary knowledge.
- Round tables with experts in gastronomy and popular culture.
- Audiovisual exhibition of the repository created.

Objective

· Value women and all those people who are part of the transmission of knowledge of traditional Catalan cuisine
· Promote interaction between generations, creating a space for meeting and mutual learning
· Contribute to the conservation of traditional recipes that may be in danger of disappearing and the products of each territory that give life to Catalan producers and processors
· Keep the palate diverse and open to different tastes, elaborations... while maintaining the nuances of each territory
· Recover the dishes cooked on holidays (Sunday, Christmas, Festa Major...) making special the meetings with family, friends,... and making the food the protagonist and the attraction of the meeting
· Encourage the practice of traditional Catalan cuisine both professionally and domestically 

Public

Traditional gastronomy

Responsible

Government of Catalonia

Description

Durant l'any es realitzaran una sèrie de presentacions nacionals i internacionals a diversos mercats, on es mostrarà a operadors, premsa, influenciadors i altres prescriptors les potencialitats de Catalunya com a destinació de turisme enogastronòmic. S’hi posarà en valor la cuina catalana, un dels trets identitaris més valuosos del territori, així com la seva innovació, que ens ha fet reconeguts a escala mundial. També s’evidenciaran les més de 500 experiències enogastronòmiques, que ajuden a definir qui som com a destinació. El tour ja ha passat per Madrid (Cocina Hermanos Torres i restaurant Les Cols), Vigo (Deliranto), Sant Sebastià (La Boscana), Japó (El Celler de Can Roca i Carme Ruscalleda) i Xina (Disfrutar). La propera parada es farà a Londres (Miramar).

Objective

Promotion of Catalonia as a destination for astronomical tourism and achieving positioning as a world reference.

Responsible

Government of Catalonia

Description

The project highlights the territorial diversity of Catalonia throughout the twelve months of the year. The initiative highlights the importance of celebrating and preserving local gastronomic traditions, adapting to seasonal changes and highlighting the diversity of native ingredients. By fusing the temporality of food and gastronomy, the project promotes food sustainability and reinforces the connection between the land, culture and the Catalan table.

During the 12 months, actions will be developed that will have as protagonists the 12 agri-food landscapes that define the Catalan territory. The actions to be developed are proposed by the local entities of each territory and by their local restaurants, protagonists of the project.

Objective

The objective is to highlight, among all citizens, the food and territorial diversity of Catalonia throughout the twelve months of the year and explore the wealth of food products and cuisines that flourish in each gastronomic landscape during the different seasons. The aim is to:
- Involve the entire Catalan territory and citizens in the celebration of the World Region of Gastronomy 2025.
- Strengthen existing proposals in the territory so that they last over time, beyond 2025.

Responsible

Government of Catalonia

Description

Creation of an educational program to raise awareness among students in Catalonia about healthy and sustainable eating, promote knowledge about the Catalan agri-food system and our culinary heritage. Within the framework of the World Region of Gastronomy, a pilot test will be implemented in 12 schools in Catalonia where Catalan cooking workshops will be taught, in collaboration with educational centers in which students from Higher Training Cycles in Cooking would be responsible for facilitating a Catalan cooking workshop with ESO students.

Objective

To train students to make healthy, sustainable and responsible food decisions from a triple perspective: economic, social and environmental. It is necessary to raise awareness not only among students but also among teaching teams and families of the importance of our agri-food sector and the impact on their lives.

Responsible

Government of Catalonia

Description

Project to encourage the productive sectors of the different essential and primary products of Catalan gastronomy to develop joint projects for the promotion and valorization of these. In February, the Guide to the best extra virgin olive oils in Catalonia will be presented in Barcelona and at the end of the year, a New Oil Exhibition will be organized in Barcelona.

Objective

Encourage collaboration between professional organizations to promote and enhance Catalan gastronomy foods such as olive oil, milk, wine, meat, fruit, among others.

Responsible

Government of Catalonia

Description

The Catalan Food program will implement international actions to promote Catalan products throughout the year and will feature show cooking, tastings, promotions at points of sale and gastronomic experiences in different strategic markets. The month of September will focus on a large part of foreign promotion activities.

Objective

To promote Catalonia as a gastronomic destination and Catalan cuisine as an identity and differential feature of the territory.

Responsible

Government of Catalonia

Description

Catalunya ha rebut la visita en tres períodes diferents de periodistes especialitzats, creadors de continguts digitals i prescriptors internacionals vinculats a la World’s 50 Best Restaurants i a la Guia Michelin per tal de donar visibilitat, a través dels seus canals i xarxes socials, de la riquesa gastronòmica de Catalunya així com la gran diversitat d’experiències gastronòmiques que se’n deriven. Els participants d'aquesta acció, un total de 56, han viscut una experiència immersiva que ha combinat alta cuina, producte local i cultura.

Objective

To promote Catalonia as a leading destination for food and wine tourism.

Responsible

Government of Catalonia

Description

Gran trobada comercial on més de 70 operadors turístics internacionals especialitzats en enogastronomia s’han reunit amb 93 empreses i entitats del sector turístic català per conèixer la seva oferta i posteriorment comercialitzar-la al seu país. Durant la trobada s’han realitzat 1.420 entrevistes de negoci entre les empreses i entitats catalanes i els operadors turístics internacionals. L’esdeveniment ha comptat amb una festa inaugural, un dia de jornada de networking entre operadors i empreses de Catalunya i 4 dies de famtrips per tot Catalunya per descobrir la diversitat gastronòmica que ofereix el territori.

Objective

Position Catalonia as a food and wine tourism destination and support the marketing of the food and wine offer.

Responsible

Government of Catalonia

Description

El Palau de Pedralbes de Barcelona ha estat l’escenari, el mes de setembre, de l’acte d’homenatge al sector primari del país coincidint amb la commemoració dels deu anys de Benvinguts a Pagès. Una trentena de pagesos i pageses del país i responsables dels allotjaments rurals i dels restaurants de cuina de proximitat, que han participat en la gran festa de la pagesia des de la primera edició l’any 2016, han rebut un homenatge per part de la Generalitat de Catalunya.

D'altra banda s'està realitzant una mentoria a 90 explotacions vinculades al projecte amb l’objectiu de millorar-ne la seva competitivitat i aconseguir incrementar la venda de proximitat.

Objective

Reconnecting the rural and urban worlds

Responsible

Government of Catalonia

Description

The project promotes Catalan wine and its DOs through 12 Conferences at the Palau Robert in Barcelona, aimed at professionals and focused on future challenges, pairings and wine heritage. During the Mercè Festival, the Catalonia Wine Festival will be held, where Wine is Culture, in the gardens of the Palau Robert, with spaces dedicated to each DO and cultural activities that represent their territories.

Objective

Promote Catalan wine as an integral part of the culture, gastronomy and heritage of the territory.

Responsible

Government of Catalonia

Description

In 2025, the Delegations of Catalonia will host the exhibition Catalonia, the Cuisine of the Prodigies. 1975-2025, which shows the evolution of Catalan gastronomy in 50 years, going from invisible to global reference. Accompanied by a publication with the magazine Cuina, it highlights the role of Catalan chefs in the global gastronomic transformation.

Objective

Obtain outstanding recognition worldwide as a gastronomic destination, for our products and the excellence of our food system.

Responsible

Government of Catalonia

Description

Catalunya tindrà una sèrie de ficció sobre la seva revolució gastronòmica. Es tracta de “Gènesi”, una producció de 3Cat amb el suport de la Generalitat de Catalunya i la participació de Netflix. La ficció relatarà la revolució culinària que es va viure a Catalunya als anys 80, amb Ferran Adrià i elBulli com a impulsors d’un moviment que va situar la cuina catalana al mapa mundial.

Amb un repartiment encapçalat per Mònica López, Ivan Massagué, Miquel Fernández i Carlos Cuevas, la sèrie es convertirà en un altaveu internacional de la creativitat i la capacitat d’innovació que han marcat la gastronomia catalana. L’estrena està prevista per a l’any 2026.

Objective

Dynamically highlight the culinary and scenic richness of Catalonia as a tourist destination.

Responsible

Government of Catalonia

Description

El Palau Pedralbes de Barcelona ha acollit l’entrega de premis del Food Film Menu, un festival de curtmetratges i vídeos de primer nivell que representen de manera creativa cultures gastronòmiques d’arreu del món, conscienciant sobre la importància de la singularitat cultural i alimentària per a un futur més sostenible.

Un festival que engloba 14 categories de premis que són atorgats per un comitè d’experts internacionals en els sectors de l’alimentació, la cultura i el cinema.

Enguany l’Agència Catalana de Turisme ha rebut un guardó pel vídeo “#Emociona’t” de la mà de Mateu Casañas, Eduard Xatruch i Oriol Castro, nous advisors de Catalunya. Una peça inspiracional per a la promoció de Catalunya protagonitzada pels xefs del millor restaurant del món 2024, Disfrutar.

Objective

Reconèixer i posar en valor el contingut audiovisual vinculat a les regions membres d’IGCAT​.

Responsible

Government of Catalonia

Description

El mes de maig s'ha presentat la campanya “Catalunya, la millor cuina del món”, adreçada al públic final, tant local com internacional. La campanya posa l’enogastronomia al centre com a porta d’entrada a la cultura, el territori i la identitat catalana. Per primera vegada, una campanya de país reuneix en un mateix projecte tots els actors que fan possible la cuina catalana: xefs, caps de sala, sommeliers, productors, pagesos, pescadors, viticultors i restauradors. La imatge icònica d’aquesta unió —una gran taula compartida— simbolitza l’essència del missatge: una gastronomia que es construeix col·lectivament, arrelada al territori i oberta al món.

Aquesta campanya és, sobretot, una invitació a tothom a gaudir de la cuina. Parteix d’una idea fonamental: mostrar el recorregut complet que va des del producte fins al plat, i posar en valor les persones que hi intervenen.

La peça comença als camps, a les muscleres, a les vinyes i a les cuines, on es veu com es treballa amb passió el producte local. A mesura que avança, s’hi preparen plats emblemàtics de la gastronomia catalana que reflecteixen la riquesa de cada territori. El moment culminant arriba quan tots plegats seuen a taula per celebrar, amb els millors plats i vins, el valor de compartir i la força d’una cuina que és identitat, comunitat i orgull col·lectiu.

Per primera vegada, una campanya institucional compta amb 140 protagonistes reals del món gastronòmic i agroalimentari català, que aporten les seves veus, mans i mirades al relat. La proposta comunicativa aposta per explicar Catalunya des de dins, amb autenticitat i arrelament, a través de les històries humanes i de la força emocional que transmeten els sabors i els paisatges compartits.

La campanya es difondrà a Catalunya, a la resta de l’Estat i, a escala internacional amb especial incidència a França, Alemanya, Regne Unit i Estats Units, amb l’objectiu de posicionar Catalunya com una destinació capdavantera en turisme enogastronòmic.

Objective

Positioning campaign to show at home and around the world the evolution of gastronomy, highlighting the innovation that has put us on the world gastronomic map but without losing the tradition of cuisine that explains who we are as a territory.

Responsible

Government of Catalonia

Description

Incorporation of the CRMG25 image in international and national fairs and planning to organize cooking and product presentations, pa amb tomàquet workshops, master classes on Catalan wines (options depending on audience orientation) in Catalonia spaces or show cooking areas of international fairs: Sial 2024, Barcelona Wine Week 2025, Seafood 2025, Prowein 2025, Anuga 2025, Saudi Food Show 2025.

Objective

Obtain outstanding recognition worldwide as a gastronomic region.

Responsible

Government of Catalonia

Description

Event created to connect local food and beverage companies with buyers in the sector and supermarkets, distributors and caterers, both in Catalonia and the rest of the state. Updating and promoting Gastroteca.cat as the reference portal for Catalan products, their producers, where to buy them, restaurants, recipes, routes, etc.

Objective

Obtain outstanding recognition worldwide as a gastronomic destination, for our products and the excellence of our food system.

Responsible

Government of Catalonia

Description

In 2025, the World Region will be implemented as a media and content hub in local fairs such as Tast a les Ramblas, Gastronomic Forum Bcn, Fòrum Gastronòmic Girona, Barcelona Beer Fest, Lactium. Ad hoc experiential content such as tastings and presentations will be created in collaboration with companies.

Objective

Create spaces for reconnection between the rural and urban worlds.

Responsible

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Description

Within the framework of the World Region of Gastronomy, Catalonia will incorporate new immersive spaces and infrastructures linked to food and wine, offering tourist experiences focused on local culture and sustainability. Among these, the Blue Classroom in Palamós on fishing, the agricultural center of Can Comas, the Espai Vi in Falset, the Espai Cuina i Mar in Ametlla de Mar, Fruiturisme in Aitona, the Ruta Vall del Sió and the Camí de l'Oli in Collbató stand out.

Objective

Promote cultural and sustainable tourism in Catalonia, creating spaces that promote agriculture, fishing and local food and wine.

Responsible

Government of Catalonia

Description

The awards, promoted to become benchmarks for Catalan talent in tourism and hospitality, are aimed at students from schools in the sector in Catalonia. The 5th edition, in 2025, commemorating the 700th anniversary of Sent Soví, will have medieval cuisine as its central theme. Organized by the Town Councils of Les Borges Blanques and Reus, with the sponsorship of the Hermanos Torres, the final will be held in Barcelona within the framework of CRMG25.

Objective

Give visibility to new talents in the restaurant sector in Catalonia.

Responsible

Government of Catalonia

Description

Promote routes linked to the wine and gastronomy of Catalonia. A commitment to territorial cohesion and touring for the discovery of the landscapes with the flavor of Catalonia and to know where what we eat comes from. Possible themes of the routes: The Golden Elixir, Cheeses from the Pyrenees, The products of the Horta, Restaurants with a star, The rice of the Delta...

Objective

Commit to sustainable gastronomic routes that promote marketing circuits.

Responsible

Government of Catalonia

Description

It is proposed to integrate Catalan gastronomy as a cultural and identity element in the events of the Night of Museums, showing its culinary richness as part of the heritage. The project will be coordinated with ICOM and the heritage administrations: the provincial governments of Barcelona, Girona, Lleida, Tarragona and the ICUB.

Objective

Involve the local community in the initiative

Responsible

Government of Catalonia

Description

La Conferència Mundial de l'UNESCO sobre Polítiques Culturals i Desenvolupament Sostenible ha tingut lloc el mes de setembre a Barcelona. Ha reunit més de 3.000 participants, incloent ministres i representants de governs d'arreu del món. Catalunya ha volgut aprofitar aquesta plataforma per destacar la seva excel·lència alimentària amb un sopar per posar en valor la gastronomia catalana a partir dels productes amb Indicació Geogràfica Protegida i Denominació d'Origen Protegida. El sopar també ha servit per presentar el manifest de la Cimera Mundial de Gastronomia.

Objective

Obtain outstanding recognition worldwide as a gastronomic destination, for our products and the excellence of our food system.

Responsible

Government of Catalonia

Description

The competition, promoted by IGCAT with hospitality schools from the Regions of Gastronomy, brings together finalists from European regional competitions evaluated by chefs and international experts. In 2025, Catalonia will host the event with tests in Sant Pol de Mar and a final gala in Pedralbes, hosting 10 regions.

Objective

Organize and participate in gastronomic events of international scope in Catalonia and network among IGCAT members.

Responsible

Government of Catalonia

Description

Lookouts around roads owned by the Generalitat de Catalunya located in different agri-food landscapes that give rise to a cultural product consisting of five inclusive eco-observatories of the agri-food landscape. Lookouts will be placed in the following destinations: Terra Alta, Priorat, Les Garrigues, Berguedà and Alt or Baix Empordà.

Objective

Deploy new routes and infrastructures that unite the country at an enogastronomic level and specialize the offer.

Responsible

Government of Catalonia

Description

Catalunya ha acollit la trobada de les regions que són, han estat o són candidates a ser Regions Europees de la Gastronomia o Regions Mundials de la Gastronomia i formen part de la plataforma IGCAT.

Una delegació internacional d’experts han participat en diverses jornades de creativitat i innovació, incloses visites a El Bulli Foundation, el Museu de la Pesca de Palamós, el monestir de Sant Benet o la Fundació Alícia, entre moltes altres propostes. L'objectiu és donar a conèixer bones pràctiques de la regió amfitriona.

Objective

Exchange experiences between member regions of the IGCAT platform (International Institute of Gastronomy, Culture, Arts and Tourism)

Responsible

Government of Catalonia

Description

The 1st International Wine Tourism Forum, held as part of Barcelona Wine Week, was moderated by sociologist and expert in wine tourism, Lluís Tolosa, and featured 14 top international speakers to discuss 5 thematic blocks.

The first dedicated to the general overview of wine tourism in the world, with the president of Great Wine Capitals (GWC), the global network of wine cities, Juan Sáez de Buruaga, and the president of the World Wine Tourism Organization (GWTO-OMET), José Antonio Vidal. The other four blocks have been focused on reference cases. On the one hand, Bordeaux, with the success story of the Cité du Vin and the comparison between the French model and the Catalan and Spanish model, by the founder of Europvin and owner of Clos Figueras, Christopher Cannan, and the consultant in marketing and MICE wine tourism at Vinoturismo, Alicia Estrada. On the other hand, Georgia, as the cradle of the culture of the vineyard and wine. In this case, the author of the book Georgia-The Home of Wine, Dato Turashvili, the director of the School of Wine Tourism of Catalonia, Gerard Domingo, and the archaeologist director of the DO Vinífera Interpretation Center, Dani López, have shown the value of archaeology as a wine tourism resource.

During the International Wine Tourism Forum, the case of Porto was also discussed, possibly one of the best wine tourism projects in the world, especially since the inauguration of World of Wine (WOW). In particular, the general director of World of Wine, Bernardo Márquez, was one of the speakers at this table, along with the director of Wine School and postgraduate in Wine Tourism, Bebiana Monteiro, and the director of Wine Travel Week, Paula Sousa. Finally, the case of China, a country that is promoting the largest wine tourism project in the world, was discussed with the president of Wine Tourism Yantai, Li Jun, the professor of economics at the University of Puget Sound, Pierre Ly, and the professor of economics at the University of Washington, Cynthia Howson.

Objective

Provide Catalan wine tourism companies with knowledge about the main international references in this segment.

Responsible

Government of Catalonia

Description

Un total de 16 empreses catalanes de turisme enogastronòmic han participat en una mentoria personalitzada per avançar cap al turisme regeneratiu a través de la creació i disseny de noves experiències.

Durant quatre mesos, aquestes empreses —principalment cellers, però també restaurants, allotjaments i explotacions agrícoles— han rebut formació en turisme regeneratiu, gestió operativa i circular, i tècniques de storytelling. Paral·lelament, han pogut gaudir d’una visita de mentoria amb informe de millora i de tutories pràctiques per elaborar la seva pròpia experiència regenerativa.

El projecte parteix de la idea que el turisme enogastronòmic ha d’anar més enllà de la sostenibilitat i generar una millora real en els sistemes naturals i socials del territori on es desenvolupa.
La metodologia aplicada combina dos enfocaments:

Des de l’oferta (gestió operativa): aposta per l’economia circular, l’ús d’energies renovables, la protecció de l’entorn i els ecosistemes, l’ús de producte de proximitat, la col·laboració local, el retorn social i econòmic al territori i el rol d’ambaixadors de la sostenibilitat.

Des de la demanda (experiència turística): s’assegura que les propostes tinguin un relat significatiu, inspiri als viatgers, connecti amb la cultura local, ofereixi una vivència autèntica i transformadora, i possibiliti la interacció amb la comunitat i l’entorn.

Gràcies a aquesta mentoria, Catalunya compta ara amb 16 noves experiències turístiques regeneratives que:

-Posicionen en valor el producte local i l’agricultura regenerativa.
-Permeten al visitant descobrir la cultura local.
-Deixen una empremta positiva i transformadora a la destinació.

Entre les experiències creades hi trobem:

-Visites divulgatives sobre agricultura regenerativa, cultius i patrimoni (com la pedra seca).
-Menús maridatge i tallers de cuina.
-Participació en collites i tasques agrícoles.
-Visites a horts i showcookings.
-Tasts a cegues i altres propostes immersives.

Les empreses que han format part del projecte són:
La Vinyeta, Casa Leonardo, Atavus Priorat, Lligams Orgànics, L’Olivera – Vallbona de les Monges, Família Torres, L’Algadir del Delta, Abadal, Lo Vilot Farm Brewery, Gastronomy Nature Experience, Petit Duran, Mas Llagostera, L’Antic Molí, Mas Llunes, Sumarroca i el Centre d’Interpretació de la Malvasia de Sitges.

Objective

Promote tourism that generates well-being for the population and local development.

Responsible

Government of Catalonia

Description

The search engine of the food and gastronomy portal allows access to more than 8,000 terms in the field from TERMCAT.

This search engine is mainly aimed at specialists and professionals in the world of food and gastronomy who need terminology in communicative contexts in Catalan, and at translators and linguistic mediators who work with texts in the field in publishing houses, the media, universities, etc.

Objective

The search engine offers different online dictionaries in the field of food and gastronomy:
- Food additives
- Culinary and gastronomic slang
- Cheeses
- Olive oil in textures
- A la carte dishes
- Culinary procedures
- Flavors of the world
- Food safety
- Food trends
- Viticulture

Public

Education

Responsible

Government of Catalonia

Description

This year saw the launch of the new food and wine route "Taste the Grand Tour" of Catalonia, which allows you to discover Catalonia through your palate. A signage system for this route has been implemented at more than fifteen points throughout the territory, through photospots located in strategic and emblematic places. These points have dynamic QR codes with information on the food and wine experiences that can be enjoyed in the area.

Objective

Promote sustainable and gastronomic tourism in Catalonia, connecting travelers with local producers and offering an immersive experience.

Responsible

Government of Catalonia