“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 the ten best chefs in Slovenia. At his family restaurant, Brunarica, in Šentjošt nad Horjulom, he has been developing dishes that are based on principles of sustainability, sustainable production, and local food.
“We eat to live, but not live to only eat.” A retired university professor, co-author of the Slovenian Gastronomy Strategy, the gastronomy strategies for Ljubljana and Central Slovenia, Gorenjska, and Dolenjska, co-author of projects for some successful brands in gastronomy.
“In Trøndelag we enjoy the perfect conditions, at an unusually northerly latitude. Because of the currents we are able to grow things here that would not be possible if you were to go just a little further north. There are similarities to Champagne, which is famous for being the northern most area for growing Chardonnay. Trøndersk produce and seafood is little bit like that.
“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 specialties, the quality and variety has had an impressing growth in this region the last 15 years.
Bernardo Calvo is an IGCAT Regional Chef Ambassador. He represented Coimbra Region at the European Young Chef Award 2019.
‘We are what we eat.’ Hauts-de-France culinary tradition is as warm, generous, genuine and unique as the men and women who populate this region.
“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 learning and developing. Tourists from outside Scandinavia in particular may be surprised at how many ingredients can be gathered directly from the forest.”
“We have many unique flavours across Kuopio that are associated with certain locations or moments. Enjoying a bite of Hanna Partanen’s kalakukko anywhere can immediately take you back to the Kuopio Market Square or a sweet strawberry to Suonenjoki. Flavours can easily bring back a memory of a certain place or time.”
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 to work in many places. I am a member of the Chaîne des Rôtisseurs association.
“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 all for the love of food. The different microclimates in the region enable extensive harvests from lakes to forests, fields and gardens. Here all the flavours intertwine with local produce.”
“European Region of Gastronomy is a pioneering project of cultural and economic significance to all regions who participate.”
“Minho IN aims to create synergies with other areas that share the same views on competitiveness and economic development.”