Sicily Named "European Region of Gastronomy 2025"

 Sicily has been awarded the prestigious international recognition of "European Region of Gastronomy 2025" by the International Institute of Gastronomy, Culture, Arts, and Tourism (Igcat). This makes it the first Italian region to achieve this international recognition for its contributions to the world of gastronomy. While there's one final formal step remaining, Igcat has expressed its recommendation during a press conference at Palazzo d'Orléans in Palermo.

The nomination of Sicily, initiated during the last Vinitaly, under the guidance of the Department of Agriculture led by Dario Cartabellotta, was managed and promoted by the Consortium Dos Sicilia (Sicilian Designation of Origin) in close collaboration with the Consortium for the Protection of DOC Sicily Wines (Designation of Controlled Origin), the Modica Chocolate Consortium, and a representation of local hotel institutes.

"The jury agrees that the quality and variety of products and the richness of experiences make Sicily an excellent candidate. Given the dossier presented, the discussions, and the results of the visit, the jury has decreed that Sicily should be recommended as the European Region of Gastronomy for 2025, moving on to the final phase," stated Diane Dodds, the president of Igcat's jury, at the end of the evaluation process conducted in various Sicilian locations in recent days.

"I can only express my great joy for this recognition," said the President of the Region, Renato Schifani. "It's the result of a history, a tradition, but also a commitment of our government, the action of Vice President Luca Sammartino, and his administrative staff. I can assure you that Sicily will not disappoint; it will do its part because I believe that agriculture is the most fundamental element of our land's history, and we are strongly committed to the qualification and enhancement of our products."

"Today, the effort that our region has put into promoting its product and its gastronomic circuit is recognized," said Luca Sammartino, Regional Assessor for Agriculture. "With pride, we put into play everything that our tradition, our history, our excellences have achieved so far. We launch a major investment plan and prepare ourselves for the European stage. Many will come to Sicily to taste our products, discover our tradition, and admire the extraordinary beauty of our landscapes. It's a great opportunity on which we place a lot of emphasis, on which we have worked a lot because, as Sicilians, we believe in the potential that our companies have demonstrated so far: that is, to be competitive, cutting-edge, sustainable, and recognizable in the European arena for their excellences. Today, Sicily accepts the challenge of 2025 with the pride of knowing that it will make known the beauty of our territory and the capabilities of our operators."

The delegation's tour to assess and verify the elements presented in the dossier in support of Sicily's candidacy—starting on September 4th and concluding today in Cefalù and Castelbuono—covered two of the major archaeological parks in western Sicily: the Valley of the Temples in Agrigento and Selinunte. Additionally, meetings and discussions were scheduled with over 70 agri-food operators, with the University on research and innovation, and with the custodians of the heritage of the Island's gastronomic culture.

"We are delighted with the result because the Sicily of good food, along with wine production, represents the soul of the Mediterranean," explained Massimo Todaro, president of Dos Sicilia. "With extraordinary potential for the entire economy of the Island, biodiversity, traditions, craftsmanship, and traceability are the distinctive elements of our quality designations, with products of true excellence. Enhancing our territorial identities based on the designations is the right strategy to increase their fame, recognizability, and prestige."

"There's an alliance of values and productive experiences that make Sicily a leading destination for food and wine tourism," believes Antonio Rallo, president of the most important DOC Wine Consortium of the Island. "Quality wine Sicily is consistently doing its part in synergy with other sectors and territories. Good food and good wine can contribute to destagionalize flows and promote the knowledge of the entire Island, including lesser-known but equally suggestive places. This project has exactly these goals."

"Igcat's commissioners had an experience of extraordinary power, not only because of the beauty of the places, the uniqueness of the productions, and the material culture of the territories but also because they could verify the suitability of the candidature dossier and understand all the development potential," explained Vincenzo Russo, Professor of Neuromarketing at IULM University in Milan and scientific coordinator of the initiative. "The linchpin of this international promotion project is to systematize our food and wine products, the attractiveness of our territories, having a common and shared vision as stated in our dossier. This is the main recommendation requested that we will be able to respect."