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Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area

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Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area was made based on collaboration among consortium partners in the MEDFEST project. This publication may be reproduced in whole or in part and in any form for educational or non-profit purposes, without special permission from the copyright holder(s) provided acknowledgement of the source is made. No use of this publication may be made for resale or other commercial purpose, without the written permission of the copyright holder(s). Copyright © February 2018 https://medfest.interreg-med.eu/ MEDFEST – MED Culinary heritage experiences: how to create sustainable tourist destinations, October 2016–September 2019 https://doi.org/10.3986/9789610500704 This publication was co-funanced by the European Regional Development Fund through Interreg Mediterranean Programme and Slovenian Research Agency research core funding Geography of Slovenia (P6-0101). Please cite as: Kumer P, Šmid Hribar M, Razpotnik Visković N (eds) (2018) Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area. Založba ZRC, Ljubljana Editors Peter Kumer, Mateja Šmid Hribar, Nika Razpotnik Visković Authors Alice Dardelet, Antonia Dušman, Arlete Rodrigues, Camila del Mármol, Fundació Alicia, Julien Frayssignes, Laura Carlos, Laura Ridolfi, Laura Ridolfi, Maja Topole, Manca Volk Bahun, Margalida Mulet Pascual, Maria Symeonidou, Maria Symeonidou, Michael Katharakis, Primož Pipan, Yioula Papakyriacou Project partners ZRC SAZU - Research Centre of the Slovenian Academy of Sciences and Arts (Slovenia) ASR - Rural Development Association (Italy) EI PURPAN - Purpan Engineering School (France) UB - University of Barcelona (Spain) In Loco - In Loco Association (Portugal) AZRRI - Agency for Rural Development of Istria Ltd. Pazin (Croatia) TIHC - Technical Institute of Heraklion, Chamber of Commerce and Industry (Greece) DITHEKET - Troodos, Network Thematic Centres (Cyprus) Acknowledgment This publication was co-funanced by the European Regional Development Fund through Interreg Mediterranean Programme. Published by Založba ZRC, Research Centre of the Slovenian Academy of Sciences and Arts Ljubljana, Slovenia Kataložni zapis o publikaciji (CIP) pripravili v Narodni in univerzitetni knjižnici v Ljubljani COBISS.SI -ID= 293815808 ISBN 978-961-05-0070-4 (pdf) 4 INDEX OF GOOD PRACTICES Introduction 3 Tourist sites network dedicated to food or culinary products 8 Brkini Fruit Road Festival (ZRC SAZU) 9 Festivol (ASR) 12 Castelnaudary Cassoulet Route (EI PURPAN) 19 Wherever Nature (In Loco) 25 Eating Algarve Food tour (In Loco) 28 Service connected to food products 32 Homestead Belajevi (ZRC SAZU) 33 Cooking classes with local products (AZRRI) 39 Xatheri (TIHC) 43 Cretan Miracle Diet and Cuisine (TIHC) 48 Professional activity linked to food highlighted through a touristic activity 55 Tourist Farm Butul (ZRC SAZU) 56 Benvinguts a Pagès (UB) 62 Culinary event 69 Onion Festival (ASR) 70 Fira de Sant Ermengol (UB) 75 Istrian truffle days (AZRRI) 81 Pie Festival (TIHC) 86 Specific tourist site dedicated to food or culinary products 91 Epicurium - plants from seed to fork (EI PURPAN) 92 Historical Commandaria Museum (DITHEKET) 99 Aromatic & Healing herbs (DITHEKET) 107 5 INTRODUCTION MEDFEST project – concepts and objectives MEDFEST is tackling the challenge of diversifying traditional “sun & sea” tourist destinations with new and sustainable products based on rich and renowned culinary heritage of the Mediterranean area. Despite the potentials of Mediterranean culinary heritage there have been no transnational Mediterranean projects linking culinary heritage and sustainable local development. Culinary heritage initiatives are scattered across different initiatives in the Mediterranean area and are unconnected at policy or market levels. There are few studies, unrelated local/regional strategies, and no common principles of integrating culinary heritage and its producers into sustainable development in the Mediterranean area. Furthermore, there are no existing common practices in the Mediterranean area for integrating culinary heritage practices into sustainable tourism, although potentials and advantages of its gastronomy and culture are high and numerous. The Mediterranean area is rich with long and diverse culinary traditions that embody its rich cultural heritage. This is evident as the Mediterranean diet was added to the UNESCO Representative List of the Intangible Cultural Heritage in 2013. Thus, MEDFEST objectives are to create tools and instruments for designing new sustainable culinary experiences, which will be offered to visitors to: diversify the tourism sector in terms of products and its seasonality bring tourism development to the coastal hinterland, which will enhance community prosperity/quality of life safeguard the culinary heritage for future generations To achieve these objectives, the MEDFEST team has produced several outputs, among which The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area plays a key role for providing examples and a “recipe” for integrating diverse culinary heritage practices into sustainable tourism products. The Catalogue of Good Practices of Sustainable Culinary Heritage Experiences in Mediterranean Area One of the first steps was to gain precious insight into culinary heritage as a resource of developing sustainable tourism destinations. In doing so the MEDFEST project team performed a study which revealed: WHAT are sustainable culinary heritage experiences WHERE are they located HOW and WHY are they successful in promoting sustainable development We collected and analysed 92 sustainable culinary heritage experiences in the Mediterranean area which can be found at http://www.ub.edu/medfest/. This selection was made based on four topics and several criteria set up at the beginning of the project (d.3.2.1 set of criteria): content of the experience organization / governance of the experience local / territorial anchoring of the experience embedding of the experience in local or regional strategies / policies During the second project meeting in Barcelona in May 2017, 18 sustainable culinary heritage experiences in the Mediterranean area were recognized and chosen as good practices and are presented in this catalogue. These practices, covering various types of culinary experiences, 6 were further analysed through field visits and an in-depth analysis, where most pieces of information were obtained in semi-structured interviews with holders and their stakeholders. Good practices revealed how culinary experiences work, who is involved, and what “ingredients” make them successful. The MEDFEST project team would like to share knowledge on sustainable culinary heritage experiences in the Mediterranean area with you, dear reader. In the following pages you will find the 18 selected good culinary practices with detailed explanation of several factors influencing successful Mediterranean culinary experiences. They are categorized within several types of sustainable culinary heritage experience: tourist sites network dedicated to food or culinary products service connected to food products professional activity linked to food highlighted through a tourist activity culinary event specific tourist site dedicated to food or culinary products Each culinary experience is described through a story in which you will find valuable information on: local (territorial) anchoring and relationship to heritage organising and managing aspects relation to existing policies and strategies sustainability aspects innovative aspects monitoring stakeholders’ views The MEDFEST project team wishes you an enjoyable reading of the inspirational stories behind good practices of sustainable culinary heritage experiences in the Mediterranean area! 7 TYPE 1 TOURIST SITES NETWORK DEDICATED TO FOOD OR CULINARY PRODUCTS 8 BRKINI FRUIT ROUTE FESTIVAL Brkini is a region in Slovenia, well known for its premium fruit production and rich tradition in fruit growing. The first records of fruit growing in Brkini date back to the 18th century. Brkini fruit growers have formed the Brkini Fruit Growers’ Society, to be a voice for growers. The society paved the Brkini Fruit Route and designed The Brkini Fruit Route Festival. The culinary activities at the festival combine catering services, visit of fruit-growing farms, events featuring Brkini delicacies, and workshops for housewives, families with children, and caterers. The festival promotes networking, knowledge exchange and collaboration between fruit growers, family farms, associations, service providers, festival organisers, tourist workers and public institutions. It aims to lend a dimension of sustainable tourism to the A view of the Brkini traditional agricultural activities and to become a way of presenting and landscape with apple transferring local knowledge and tradition to younger generations. This trees in the foreground culinary-based festival takes place from late September until end of October (image credit: Miha and features also cultural and sports events. Pavšek) Contact organisation: TIC Hrpelje-Kozina name of coordinator: Mrs Ester Mihalič address: Reška cesta 14, Hrpelje, 6240 Kozina, Slovenia email: [email protected] telephone: +386 5 620 53 74 Introduction Brkini is a Slovenian region, famous mostly for its premium
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