On Saturday evening, against the backdrop of the iconic Citadel in Victoria, the Gozo Region was officially awarded the prestigious title of European Region of Gastronomy by the International Institute of Gastronomy, Culture, Arts and Tourism.

The Gozo Regional Council spearheaded the bid in collaboration with the Gozo Business Chamber, the Gozo Regional Development Authority, the Institute for Tourism Studies in Gozo, the Gozo NGOs Association, the Gozo Tourism Association, and the Gozo College.

Mr Jaume Gomila Saura, IGCAT Secretary, presented the title to the Gozo Region President Dr Samuel Azzopardi.

Dr Samuel Azzopardi commented “I am deeply honored by the recognition we have received as a European Region of Gastronomy for 2026. This prestigious title means a great deal for our island, not only as a recognition of our rich gastronomic heritage but also as a catalyst for increasing our domestic product in focusing on sustainability and quality.”

He added that, “this award is a testament to our island’s varied identity. I see this as an important steppingstone in ensuring that our Gozitan identity is not just promoted but improved and enhanced. It provides us with an opportunity to showcase Gozo’s commitment to preserving our traditional practices while adapting to modern sustainable methods that will protect our environment and future generations.”

The three regions holding the title gave a brief presentation about their region’s food. The three regions are Kvarner in Croatia, Crete in Greece and Gozo.

The attendees also had the opportunity to listen to a talk about the history of Maltese and Gozitan Food by University of Malta Senior Lecturer Dr Noel Buttigieg and a talk on Slow Food by Mr Kurt Mifsud from the Mediterranean Culinary Academy.

During the evening, the guests were entertained by the local folk groups, Cittadella Folk Group and San Bert Folk Group.

Several members of Parliament, Ministers, Mayors, and project stakeholders attended the event which was hosted by the Gozo Regional Council.

Earlier this year Gozo underwent a rigorous evaluation process conducted by the IGCAT Jury, following the submission of a Bid Book in December 2023 which highlighted Gozo’s distinctive gastronomic identity and its vision for sustainable growth.

The jury members observed Gozitan life with its cultural and food identities; they experienced food traditions from small-scale goat milk farming, gbejniet and Gozitan ftira-making, to large-scale tomato processing and innovation technologies, also for international export.

The 5 international judges also explored the intrinsic link between food and religion through the transition from Carnival to Lent and Holy Week gastronomic traditions. They explored Gozo’s unique cultural heritage sites such as the Ggantija Temples and the Ta’ Pinu National Shrine.

The jury commented that, “the exceptional food and hospitality found in Gozo, the quality of local products, commitment to traditional methods of food production, the culture and indeed harmony of cultures, arts and crafts make Gozo’s application extremely strong.”

The International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) is the operative institute that oversees the management and coordination of the World and European Region of Gastronomy Award.

IGCAT said it believes that cross-sectoral collaboration will help regions find solutions to current-day challenges and thus, the Award is not only given because a region has great gastronomy but because the whole region is working together to create a more sustainable food future.

IGCAT encouraged not only hospitality industries to participate but everyone across the whole eco-system including public, private, NGO and academic institutions.

It said that “candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to strengthen food security through the celebration of distinctive food cultures; create employment by stimulating creativity and gastronomic innovation; nourish children and adults through culinary and cultural education; drive environmental sustainability in tourism, hospitality and agricultural sectors; support balance and sustainable tourism practices; highlight and support expertise from within rural and urban communities, creating connections and sharing good practices; and ultimately they contribute to community health and well-being.”

Photo: Gozo Region

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