www.charts-interreg4c.eu

Project CHARTS “Culture and Heritage Added value to Regional policies for Tourism Sustainability”

Workshop J: Local Products and

Event Report

7 June 2013 South Municipality,

June 2013

1 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

Table of contents

1. Introductions...... 3

2. Summary of Thematic Workshop ...... 4 “Local Products & Gastronomy as Intangible Heritage” ...... 4 Session 1: Opening ...... 4 Session 2: Local Products and Gastronomy as Intangible Heritage ...... 5 Discussions ...... 8

3. Contacts ...... 10

Annex I Workshop programme ...... 11 Annex II List of Participants ...... 13

2 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

1. INTRODUCTION

The thematic workshop on good practice related to ‘local products and gastronomy’ with study visits, took place on 7 June 2013 in , South Pelion Municipality, Greece, organised in the frame of the INTERREG IVC project CHARTS.

It was the first time when Lead Partner of CHARTS project Municipality of South Pelion organised and hosted thematic workshop, as extraordinary event for CHARTS project implementation, in order to exchange experience on this topic of good practice in cultural tourism particularly for tourism destinations among project partners. This topic was in addition to those originally planned.

This extraordinary event have been held for experience exchange on additional good practice topic considered important for potential transfer between partners. ‘Local gastronomy’ has been proposed as intangible heritage candidate have been treated as cultural tourism attraction with strong European significance for sustainable tourism development.

The topic of this Thematic Workshop was „Local Products and Gastronomy as Intangible Heritage”. The sustainability of tourism related with culture and heritage has to be ensured by promotion of local products with denomination of origin certification, awareness about local and traditional recipes, provided diet for visitors and creative cuisine and by local identity through eno-gastronomy and culinary practices.

Workshop was supplemented by four Study Visits to Vizitsa village (local architecture and women’s cooperative), Koropi (local cuisine displays), Old island (religious tourism and local gastronomy) and & Oil Museum at Ano Gatzea, all proven workshop topic for cultural tourism in South Pelion Municipality.

In this Thematic Workshop participated six project partners: Vidzeme Tourism Association - Latvia, Consell de Mallorca - , Welsh Government CADW - UK, Vastra Gotaland Region - Sweden, European Cultural Tourism Network (ECTN) - Belgium, Greek National Tourism Organization (GNTO) together with Municipality of South Pelion from Greece.

The workshop and study visits are recorded in video and photos.

3 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

2. SUMMARY of Thematic Workshop

“Local Products & Gastronomy as Intangible Heritage”

Session 1: Opening

 Welcome address by Mr. Kostas Papamarkakis, Chairman of Municipal Council of South Pelion, Greece

Mr. K.Papamarkakis welcomed all participants and project partners on behalf of project Lead Partner Municipality of South Pelion. He shortly introduced participants with history and cultural assess of Milies, as well with workshops programme during thre days. He hopes that exchanging of ideas in three days will award each regions who participate and wished pleasant stay to participants.

 Welcome address by Mr. Athanassios Fleris, Deputy Mayor of South Pelion, Greece

Mr. A.Fleris welcomed participants at the South Pelion, the capital of Culture. And wished success to event. He was convinced that effort for ehchange experience will grant all partners regions and give strengths for every project regions to develop more sustainable tourism with culture and heritage.

 Welcome address by Mr. Kostas Chalevas, President of European Cultural Tourism Development

Mr. K.Chalevas welcomed participants. He said that South Pelion region investing in tourism development and relay on tourism development to get out from present economic crisis. He wished pleasant stay and good results from workshop.

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 Introduction to CHARTS Project and scope of the Workshops on ‘local products & gastronomy’, ‘traditional skills & trades’ and ‘railway heritage’ by Mr. Manos Vougioukas, CHARTS Project Coordinator

Mr Manos Vougioukas presented to participants the CHARTS project, objectives, approach, actions and achievements, results todate and next events in future till project completion in 2014. He then briefly outlined the history of ECTN creation through previous EU initiatives like INTERREG IIIC (2003-2006), CHRON and CultMark. He also introduced participants with detailed programme in 3 days activities.

Session 2: Local Products and Gastronomy as Intangible Heritage

and Award of Quality Label in Greece by Ms. Penelope, Head of the section of Tourist Investments and Information of Investors of GNTO – EOT, Greece

Ms. P.Nompilaki started her presentation with introduction of “Dissemination and establishment of Greek Cuisine” programme what was planned by the GNTO with the support of the 3rd CSF, The Federation of the catering business. She outlined that this program aimed at supporting business to disseminate and establish Greek traditional cuisine as national, local, and creative cuisine and as an important and easily identifiable element of the Greek tourism product. The other objectives of this program were the support of local businesses so that they could receive the GNOT certification as well as the dissemination of the Greek quality label, offering a competitive advantage to certified companies.

In order to participate in the program, a firm should have a catering area (and a relevant license), where Greek Cuisine products are served, a functional and working preparation room, positive “Earnings Before Taxes” and depreciation during the last 3 years (2002, 2003, 2004) and belong to the following categories of business (restaurants as taverns, fish-taverns, ouzo-taverns, steakhouses, hotels and camping with dining facilities, conference centres, ski resorts etc. with dining facilities, cruise-boats and short-sea shipping companies with dining facilities).

Participating companies should respect safety and hygiene rules according to the Legislations, be controlled by the National Authorities, apply certified food safety systems, put a special poster, where the hygiene rules are written, in public display in the food preparation area, offer training on food safety to the owner or the manager of the business in collaboration with Authorities and offer training on food safety to the employees working in the food preparation area, with the use of the instruction book on hygiene rules edited by the Public Authorities.

She said, that GNTO has been established as an agent of the State (in collaboration with the federation of the catering business) to control the quality of services offered in dining with administration of the Special Quality Label of Greek Cuisine supported by Law (2741/28-9-1999) and by the above program is mandatory.

5 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

The granting of the Special Quality Label for Greek Cuisine for catering businesses supported by the above program is mandatory. Outside the supported program, the administration of the special Label is optional, and regards as many catering companies wish and meet the criteria.

 The Special Label for Quality Greek Cuisine is administered to catering and leisure businesses at the request of the operator and is valid for three (3) years.  The programs of subsidies began in 2005 and divided into A and B circle.  The label was administered to approximately 750 companies (500 in A and 250 in the B’ circle) many of which - after continuous updates of the Label-keep it up today.  This Label certifies that the company offers from excellent to satisfactory level dishes of Greek cuisine and corresponding level of service.  The rating is as follows: A = excellent, B = very good, C = good, D = satisfactory

Afterwards she briefly described each criterion and outlined that the goal of this initiative was the reinforcement of the cultural resources in Greece.

 Museum of Olive and in Mount Pelion by Mrs. Athina Argyropoulou, Greece

Ms. A. Argyropoulou started her presentation by brief history of Museum of Olive and Olive Oil at Ano Gatzea in Mount Pelion. She presented museum as an important collection of agricultural implements for cultivating and artefacts from the rural life of former times with a small collection of domestic appliances which were used in days gone by.

Museum is established and operated by the NGO “Pelion Oros” which organizes museum-based educational programs for schools and students in order to make closer contact with Pelion agricultural-traditional culture around the cultivation and use of olives as a local product heritage.

 Pelion Cuisine as Intangible Heritage by Enni Levendi, journalist and author of the book « The Cuisine of Centaurs »

Mrs. E.Levendi started her presentation with brief history on her book on traditional Pelion recipes, what was written with a personal wish to discover homeland through the variety of flavours and preserve traditional Pelion cuisine. She stressed that food is not only mean to keep body vivid but it is culture, communication, and an occasion in order to keep the family together around the table. She said that beyond the recipes, the secrets, the ingredients, what makes a table unique in Greece, are the people who are surrounding it, the conversations which embellish the gathering around the table and all the things they share, when eating, drinking, recollecting or philosophising. We need to remember that if want to have progress, we have to have knowledge and respect the values of our traditions.

6 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

as UNESCO Intangible Heritage by Mr. M.Vougioukas

On behalf of project partner IBERTUR/University of , Spain, Mr.Vougioukas presented Catalan culinary heritage safeguarding project as a method how to include in the UNESCO Best Practice Register of Safeguarding Immaterial Cultural Heritage and as best practice initiative to transfer it to CHARTS partners and ECTN members region.

The Catalan culinary heritage safeguarding project is based on the an important historical background, traditional methods and knowledge transmitted during generations mainly orally (in popular cuisine basically by women from mothers to daughters) and in published cook books, quality local ingredients from unique cultural foodscapes that characterized four culinary seasons, artisan food producers, artisan fishers and artisans with crafts related to the cuisine and table.

The general goal of this project was to create and to implement a coordinated policy, a legal framework and a strategy for the safeguarding and promotion of Catalan culinary heritage with community involvement and participation that could be used as reference for other World regions. Safeguard project measures involved identification, documentation, research and preservation, protection, promotion, enhancement, transmission and revitalization. He also presented Some Best Practices to Transfer.

He outlined that the project has demonstrated effectiveness in contributing with political support, governance, public-private synergies, pedagogic programme including Catalan cuisine in the School curricula, collaborators and sponsors from very different areas, awards and recognitions and visitors/tourists interested in Catalan culinary heritage.

 Cultural Routes of and Olive, by Mr. Dimitris Vassiliadis and Mrs. Areti Prinou, representatives of GNTO, Greece

Representatives took the floor to present the WINE AND OLIVE TREE ROUTES ACROSS GREECE. They are started presentation by an overview of the key ingredients of the Mediterranean diet olive oil and wine, their multiple uses in everyday life and important impact on the evolution of culture, tradition, economy and literature in Greece.

After, they are presented Wine Tourism Wine routes in Greece as a special form of agro tourism. The Wine Roads excursion is a proposal to the modern traveller with carefully selected routes that cross areas with interesting points of a wine region. Visitors have the opportunity to visit selected wine producing units, try the local served with traditional tastings of the region and visit traditional villages, archaeological sites, museums etc.

The European Union, by means of its Council Regulation 479/2008 and its Commission Regulation 607/2009 implementing the Council Regulation, has decided, among others, to include wines in the framework applicable to all other agricultural products.

7 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

Wine Roads of Northern Greece is the largest wine tourism network in Greece. Members of the network are 160 businesses (wineries open to visitors, hotels, restaurants and wine bars, local product and outdoor activities businesses), which are divided into 8 lanes from Epirus to Thrace and from the north Greek border to .

The project ‘Wineroads of Northern Greece’ has started in 1993 (wineries in Macedonian) and 2002 (wineries in Epirus and Thrace) within the framework of the E.U. Initiative Leader II and has completed it within the framework of the E.U. Initiative Leader + (2007 – 2008).

They are presented 8 Wine Routes of the Wine Roads of Northen Greece, stressed on the most famous wine region of Northern Greece the Wine Route of Naoussa, what offering an important number of wineries open for visitors. The route starts at Veria and continues towards the small village of Vergina, Aigai, where the traveller can visit the tombs of the Macedonian kings. In the Museum of Wine and Vine in Naoussa there are exhibits presenting the whole process of producing wine traditionally - from the vineyard till its storage in barrels - as well as small objects necessary to the production and consumption process.

The route leads to Naoussa, a city famous for its waterfalls, its spinning mills and its . The tourist can visit 5 wineries in Naoussa. Finally, visitors can enjoy excellent restaurants, tavernas, local product shops and outdoor activities, all accredited members of the Wine Roads network.

After, they are presented the Routes of the Olive Trees in Greece. The contribution of the Routes of Olive Tree is following:  Promotion of the civilisation of the olive tree in the olive oil producing countries in favour of local economies and link olive tree, tourism and sustainable development.  Registration of the olive tree heritage in the olive oil producing regions, promotion and development of the olive tree heritage through cultural activities.  Formation of a « bridge » between the olive oil producing countries and the world based on the olive tree, symbol of peace, friendship and wellbeing.  Encouragement of intercultural dialogue, cooperation and exchange of know-how.  Support of thematic tourism in the olive oil producing areas.  Sensitization of consumers and young people on the nutritional value of olive tree products and the advantages of the Mediterranean diet.

DISCUSSIONS

M.Vougioukas opened discussions and started with Donors and books material what participants received. Also Catalan initiative for us is a method to promoting local cuisine. GNTO initiative, Catalan initiative. Pelion nationally is known and recognized. But not enough authentic – we need more protected. Authenticity of product is very important for cultural tourism. Donors GNTO and IBERTUR/Barcelona University and Donors are beneficiary for Pelion what can use Donors methods. After, he invited partners to discuss. P.Nompilaki said that stakeholders must use local products more. M.Vougioukas said that all products what consume must be local products. Using traditional methods, home produced products. Fishing tradition in Pelion is very strong because both side of municipality is sea. Sea food is a basement of diet.

8 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

The workshop was closed by Mr Apostolos Papatolias - General Secretary of Regional Authorities Union of Greece, who stressed that regional authorities look out for results of cooperation projects such as CHARTS. In particular, the project events in South Pelion can contribute to the development of a common cultural identity based on day to day activities, such as local products and gastronomy, traditional skills and trades as well as exploiting unique features of regions such as railway heritage for cultural tourism. Furthermore, the way culture and heritage can contribute to sustainable regional development through cultural tourism is very important for the creation of a new development culture that may help particularly in getting out from the current deep economic crisis. The results of the CHARTS project events will be very useful to the Regional Authorities Union of Greece and will contribute to the promotion of European regions in terms of cultural tourism as a lever of sustainable development. The development of regional airports with direct flights is also important for the promotion of cultural tourism.

On the next day, June 8, participants had opportunity to participate in the display of Pelion cuisine and tasting, traditional recipes prepared by Women Cooperatives of Trikeri and Vizitsa villages in South Pelion Municipality.

The day’s events were concluded with traditional music and dancing by folk groups.

On June 9, participants had a study trip by traditional boat to traffic free Old Trikeri island, where they were welcomed by the Mayor of South Pelion Mr Nicolaos Fortounas. He gave a guided tour to the island’s heritage assets. Participants visited the Monastery of the Virgin Mary that has been built by the local residents and attracts pilgrimage tourism. Later on, they tasted local cuisine of Old Trikeri island based on freshly caught seafood.

9 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

3. Contacts

CHARTS project Management & Coordination Unit EuroTrans Consulting Ltd. Koumoundourou 61 38221 Greece Tel.+30242107627 www.charts-interreg4c.eu

Project Coordinator Project Communication Manager Manos Vougioukas Ieva Treija Tel.+30242107627 Tel.+30242107627 E-mail: [email protected] E-mail: [email protected]

All event photographs © CHARTS project June 2013

10 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

ANNEX I

South Pelion Municipality, Greece

CHARTS project Thematic Workshops & Study Visits

 Local Products & Gastronomy  Traditional Skills & Trades  Railway Heritage

7 – 10 June, 2013, South Pelion, Greece (, Ano Gatzea, Milies, Vizitsa, Koropi, Trikeri island)

PROGRAMME

Thursday, 6 June Arrival of participants 21:00 Welcome dinner at Kala Nera seaside resort (www.kalanera.info)

Friday, 7 June 09:00 – 13.00 Thematic Workshop ‘Local Products & Gastronomy as Intangible Heritage’

 Welcome by Deputy Mayor of South Pelion, Mr Evaggelos Nassiopoulos  Welcome by the Governor of Thessalia Region, Mr Kostas Agorastos  Welcome by European Cultural Tourism Network (ECTN) President, Mr Kostas Chalevas  Introduction to the event by CHARTS Project Coordinator, Manos Vougioukas  Greek Cuisine and award of Quality Label, Ms Pinelopi Nompilaki - Greek National Tourism Organisation Coffee break  Museum of Olive and Olive Oil in Mount Pelion, Ms Athina Argyropoulou  Pelion Cuisine as intangible heritage, Ms Evi Leventi  Catalan Cuisine as UNESCO intangible heritage, Ibertur-University of Barcelona  Cultural Routes of Wine and Olive, Greek National Tourism Organisation  Discussion and Conclusions, VTA / Vastra Gotaland Region / Welsh Government CADW / Mallorca / GNTO / South Pelion Municipality / ECTN 13:00 – 14:30 Traditional by Vizitsa Women Cooperative, visit to Vizitsa village Rest of the day Free time in Kala Nera seaside resort

Saturday, 8 June 10:00 – 13.00 Study events: ‘Child & Horse’, Display of traditional skills: saddle making, horse shoeing, at Koropi 13:00-14:30 Traditional Lunch and Display by Women Cooperatives of Trikeri & Vizitsa 14:30-20:00 Free time 20:00-23:00 Pelion cuisine tasting at Koropi beach, Dinner, traditional music and dancing

Sunday, 9 June 08:00-12:00 Departure to Trikeri island by boat, welcome by Mayor of South Pelion, Study visit to old Monastery 13:00-14:30 Seafood lunch at Trikeri island 11 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

16:00 Return to Kala Nera by boat 17:00 – 20:00 Cycling, horse riding and running, triathlon at Koropi

Monday, 10 June 10:30 – 12:30 Pelion Heritage Railway study trip ( – Milies route) with stop at Ano Gatzea station – visit to ‘Olive and Oil Museum’, light lunch at Milies station 14:00 – 18:00 Workshop ‘Traditional Skills & Trades for Cultural Tourism Development’  Welcome by South Pelion Mayor, Mr Nikolaos Fortounas  Welcome by Thessalia Region Deputy Governor Mr Georgios Kaltsoyiannis  Welcome by European Cultural Tourism Network (ECTN)  Traditional Maritime Skills: Preserving Heritage for the Future – Ms Conny Boersma, Zeeland County, Netherlands (ECTN external expert)  Traditional Skills and Crafts – Astra Binde, Vidzeme Tourism Association Latvia  The World of Horseriding – Mauro Testarella, President of ENGEA  Traditional Skills & Social Tourism, Costanzo Conte, President of BioAcademyOnline, Italy  Discussion & Conclusions, Vastra Gotaland Region / Welsh Government CADW / Mallorca / GNTO / South Pelion Municipality / ECTN Coffee break

Workshop ‘Railway Heritage Preservation & Promotion for Cultural & Special Interest Tourism’  Steam Railways: a unique cultural heritage – Manos Vougioukas, CHARTS Project Coordinator  Volos - Pelion Railway Restoration, Yiannis Antoniadis, Chief Engineer Hellenic Railways Organisation OSE  Gulbene-Aluksne ‘Banitis’ Railway: 110 years, Andris Biedrins, Industrial Heritage Trust of Latvia  Greek Heritage Railways potential for tourism, Kostas Petrakis, CHARTS Management & Coordination Unit  Discussion & Conclusions, South Pelion Municipality / GNTO / CADW / VTA / ECTN

20:30 Farewell Dinner

Tuesday, 11 June Departure (optional transfer to Athens for Europa Nostra 50th Congress)

With support of:

Engaging Culture and Heritage for Sustainable Tourism Development

12 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

ANNEX II

13 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

14 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

15 ______Report on the Workshop J “Local Products & Gastronomy” on 7 June 2013 in South Pelion Municipality, Greece by CHARTS MCU, June 2013 www.charts-interreg4c.eu

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