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COOPERATION PROJECT AXIS 4 – LEADER APPROACHCOOPERATION PROJECT AXIS 4 – LEADER APPROACHMEASURE 421 PSR REGION CALABRIA 2007-2013 MEASURE 421 PSR REGION CALABRIA 2007-2013

TITLE OF PROJECT:TITLE OF PROJECT:

“ NET OF GASTRONOMIC ROUTES AND CULTURE OF FLAVOUR”“ NET OF GASTRONOMIC ROUTES AND CULTURE OF FLAVOUR”OCTOBER 2010OCTOBER 2010

LEADER : COGAL MONTEPORO SERRE VIBONESI ( REGION CALABRIA IT)LEADER : COGAL MONTEPORO SERRE VIBONESI ( REGION CALABRIA IT)BOARD CHAIRMAN: PAOLO PILEGGIBOARD CHAIRMAN: PAOLO PILEGGI

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THE GALS INVOLVED IN THE PROJECTTHE GALS INVOLVED IN THE PROJECT

• LAG: Co.G.A.L. Monte Poro Serre Vibonesi (CAL - ITALY)• LAG:Sila Greca Basso Jonio Cosentino(CAL - ITALY)• LAG: Valle Crati (CAL - ITALY)• LAG: Alto Jonio Cosentino (CAL - ITALY)• LAG: Savuto (CAL – ITALY)• LAG: Terra dei Trulli e del Barsento (PUGLIA ITALY)• LAG: Innovaplus (MOLISE ITALY)• LAG: Larnaca District Development Agency ((CY)• LAG: Development Agency of Ionian island S.A (GR)• LAG: Imathia Development Agency S.A. (GR)• LAG: Development Agency of Lassithi (CRETE)• LAG: Heraklion Development Agency (CRETE)• LAG: Organization for the Development of Western ( Crete)• LAG: Development Agency of Kilkis S.A. (CRETE )• LAG: Regional Development Agency of Florina (GR)• LAG: Zakynthos Local Government Development Agency S.A. (GR)• LAG:West Macedonia Development Company (ANKO) S.A. (GR)• LAG.ADRACES Beira Baixa – Central Region of Portugal

• TOTAL LAG n. 18

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GALS GEOGRAPHICAL LOCATION GALS GEOGRAPHICAL LOCATION

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THE MEDITERRANEAN BASINTHE MEDITERRANEAN BASIN

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CYPRUS ISLANDCYPRUS ISLAND

Adaces Portugal

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INFORMATION ON ALL GAL TERRITORIAL INFORMATION ON ALL GAL TERRITORIAL CHARACTERISTICSCHARACTERISTICS

TERRITORY Area KMq

Ab/Kmq

12.703

83

POPULATION Men

Woman

508.492

510.811

TOTAL POPULATION

Men-Woman 1.018.920

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ORIGINAL MOTIVATIONS OF THIS COOPERATION PROJECTORIGINAL MOTIVATIONS OF THIS COOPERATION PROJECT

• THE MOTIVATIONS RELATING TO THE PROJECT OF TRANSNATIONAL COOPERATION PROJECT “ NET OF CULTURE AND OF THE GASTRONOMIC TRADITIONS IN SUPPORT OF THE TOURISTIC OFFER IN THE MEDITERRANEAN AREA” ARE ESSENTIALLY BASED ON THE KNOWLEDGE OF THE REFERRED TERRITORIES. THESE TERRITORIES SHARE COMMON ISSUES AND POTENTIALITIES CONCERNING THE STRATEGIES TO ADOPT TOWARDS THE SUPPORT OF LOCAL DEVELOPMENT.

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MAIN OBJECTIVEMAIN OBJECTIVE

• THE MAIN OBJECTIVE IS TO DEVELOP ACTIVITIES OF RECIPROCAL INTEREST FOR THE TERRITORIES INVOLVED IN THE COOPERATION IN ORDER TO GIVE RISE TO SYNERGIES AND INTEGRATED INTERVENTIONS WITHIN THE GASTRONOMIC SECTOR.

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OPERATIVE OBJECTIVESOPERATIVE OBJECTIVES

1.TO PRESERVE AND TO PROMOTE HISTORY, CULTURE AND LOCAL GASTRONOMY;

2.TO SUPPORT LOCAL IDENTITY THROUGH GASTRONOMY AND ITS CULTURAL REFERENCES;

3.TO ENHANCE GASTRONOMY AND LOCAL PRODUCTS THROUGH EVENTS TO SUPPORT TOURISTIC OFFER;

4.TO IMPROVE SERVICE QUALITY ACCORDING TO THE REQUESTS AND TRENDS OF THE TOURISTIC DEMAND;

5.TO INVOLVE LOCAL POPULATION IN ORDER TO SUPPORT THE IMPORTANCE OF ITS OWN IDENTITY AND OF THE HISTORICAL AND CULTURAL VALUE OF FLAVOURS;

6.TO BENEFIT FROM THE EXPERIENCE OF PAST PROJECTS IN ORDER TO SET UP A LONG-LASTING AND COORDINATED NET.

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OPERATIVE OBJECTIVESOPERATIVE OBJECTIVES

a) STUDY FOR THE CREATION OF “ FLAVOUR AND CULTURE ROUTES”;b) GUIDES AND PUBLICATIONS ON GASTRONOMY AS WELL AS WINE AND

GASTRONOMIC ROUTES, DYNAMIC EXPRESSIONS OF THE LOCAL CULTURE AND TRADITIONS;

c) INFORMATION ON THE PROJECT AIMED AT THE INSTITUTIONS AND THE POPULATION ON THE VALUE OF LOCAL GASTRONOMY, CULTURE AND TRADITIONS AS SUPPORT FOR THEIR DEVELOPMENT;

d) FOOD EDUCATION AND SUSTAINABLE CONSUMPTION FOR STUDENTS AND FAMILIES WITH SPECIAL REGARDS TOWARDS PRODUCTION PROCESS AND HEALTH CONCERNS;

e) EUROPEAN CONFERENCE ON THE “ GASTRONOMIC CULTURE” ( SEMINARS, LABORATORIES, DISCLOSURES);

f) ACTIVATION OF A WEB SITE ON GASTRONOMY AND ITS ROUTES ( WINE, TYPICAL PRODUCTS, ETC,);

g) PLANNING EVENTS TO PROMOTE THE ENOLOGICAL AND GASTRONOMIC CULTURE AND TRADITIONS;

h) PLANNING OF GUIDED TOURS TO GET ACQUAINTED WITH NEWSPAPERS AND SPECIALIZED MAGAZINES ON GASTRONOMY AND, IN PARTICULAR, ON LOCAL TRADITIONS.

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EXPECTED RESULTS AND SURPLUS VALUE THE PROJECT WILL BRING INTO EXPECTED RESULTS AND SURPLUS VALUE THE PROJECT WILL BRING INTO THE INVOLVED TERRITORIESTHE INVOLVED TERRITORIES

• TO DEVELOP LOCAL ENTERPRISE IN THE CONCERNED TERRITORIES THROUGH THE CREATION OF SERVICES AND SYNERGIES ABLE TO IMPROVE COMPETITIVITY AND INCOME RATE;

• SURPLUS VALUE FOR THE CONCERNED TERRITORIES THROUGH THE PROMOTION AND THE ENHANCEMENT OF LOCAL PRODUCTS AND THEIR USE IN TRADITIONAL MENUS TO BE INCLUDED IN THE DISTRIBUTION CHAIN AT NATIONAL AND INTERNATIONAL LEVEL;

• GROWTH OF LOCAL CRAFT FOR THE CONFECTION OF LOCAL PRODUCTS AND TRADITIONAL ACTIVITIES ( WOOD, OSIER, EARTHENWARE, POPULAR ART, ETC.)

• INCOME SUPPORT AND CREATION OF NEW JOBS;

• TO KEEP LOCAL CULTURE AND GASTRONOMY ALIVE TO STIMULATE ENTERPRISE OPPORTUNITIES IN PARTICULAR AMONG THE YOUNG.

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PHASES 2009 2010 2011 2012 2013 2014 2015

STARTING UP ACTIVITIES PRIOR TO THE PROJECT

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STARTING UP THE ACTIVITIES PLANNED BY THE PARTNERS X X X X X

CONCLUSION OF THE ACTIVITIES PREDICTED IN THE PROJECT. X X X

ORGANIZATION CHART

DIFFUSION OF THE RESULTS

On the site web of euroconsulting group geie is situated the specific area that contains all the information that

concernthe project of cooperation MEDEAT.

www.euroconsulting-geie.net

THANKS FOR THE ATTENTION

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