The Gastronomic Communities is an innovative development program  Gastronomic Tourism, and at the same time a movement and a collective action that expresses the decision of the excellent and aware of the gastronomy sector (agricultural sector-processing-gastronomy-catering-hospitality) to cooperate, adopting the values ​​of quality and locality and through pluralism and respect for diversity to highlight the gastronomic wealth of their place and create the legend of their area.

These values ​​are mentioned in the relevant Manifesto of the Gastronomic Communities which is the certificate of commitment of their members.

Guide to the Gastronomic Communities program is the award - winning Tourism Awards 2019 to Golden Prize, in the category "Writing for tourism", a book by George Pittas "Gastronomic Communities - Gastronomic Destinations". As an action manual, the book proposes collective actions, so that the gastronomic wealth of each place is utilized and gastronomy becomes a lever of development and at the same time contributes to the formation of the tourist identity of the place.

The main actions of the Gastronomic Communities program:

1. Team training - wealth recording

The first step is the formation of the gastronomic community and its training in collective work so that the gastronomic wealth of the area is jointly investigated and recorded. "If we do not write our history and our myth, others will write it and certainly not in the way we would like."

2. Digital map and digital area guide

For the needs of the Gastronomy and Wine Tourism program, a digital map is created in Greek and English with 20-30 articles referring to the protagonists of gastronomy in each place, after a photo shoot, interview and visit to their headquarters. The main goal of the material, apart from the necessary information, is to have a human-centered approach, so that the truth of each professional is the basis for the creation of his personal professional identity.

3. Printed area guide

The printed guide of each region (published in Greek and English) is an easy-to-use issue where 28 pages are recorded:

1. The place and the history

2. High quality raw materials

3. The gastronomic culture

4. Traditional cuisine - Typical dishes

5. Restaurants and taverns

6. Wine tourism

7. Shopping, Gastronomic events, Holidays

8. Ten gastronomic souvenirs

4. Extroversion actions

This phase includes the promotion of gastronomic identity in Greece and abroad. Organization of fam trips and press trips, participation in exhibitions. Linking the gastronomic offer to the tourist product of each place.

Participation in domestic exhibitions, such as that of Expotrof 2020 where 10 Gastronomic Communities participated, with their products, their communication material and the presentation of their local cuisine in live cooking.

 

2 year report

From 2019 until today, the seed of the Gastronomic Communities fell in 14 areas. There, depending on the soil, the climate and the conditions, the first communities sprouted, developed and evolved at different rates, each of them.

To date, more than 250 professionals have been grafted with the idea of ​​teamwork, and are moving forward with the goal of making each individual experience a part of the collective consciousness.

It is very gratifying that the value of this action was understood and applauded by the Municipal Authorities of several areas such as Amorgos, Skiathos, Arta, Kefalonia and Paros and supported morally, practically and financially the implementation of the program.

From July 2020, the Gastronomic Communities are under the auspices of the Hellenic Tourism Organization, which evaluated the importance of the program, with prospects for further cooperation.

 

Representatives of Gastronomic Communities - Interviews

Representatives of the Municipalities in which the program is implemented, as well as members from Amorgos, Corfu, Kefalonia, Pelion and Skiathos spoke about the Gastronomic Communities.

Popi Despotidi, Deputy Mayor of Tourism of Amorgos

The quality, economic development of Amorgos goes through its promotion as a gastronomic destination. In the heart of thousands of visitors, Amorgos has entered with its endless blue and unique landscape. But this heart will enchant and conquer it with the authenticity of the local flavors and the transmission of its gastronomic culture. From the producer, to the catering businessman and from there to the enjoyment of the visitor against the background of the simplicity of the environment, the picturesque villages and the traditional festivals of the island. Through the Gastronomic Communities, the identity of Amorgos is recorded, evolved and becomes part of the visitor's travel experience. The Municipality of Amorgos brings forward the protagonists of this effort. Producers and catering professionals.

Eleni Giannakopoulou - Kountouroupi, Aegialis Hotel & Spa Aegiali Amorgos

My name is Eleni Kountouroupi, President of the Amorgos Gastronomy Club and Director of Public Relations of our Hotel, Aegialis Hotel & Spa. As a graduate of the University of Tourism Business of Patras, I have always been active in this field, specializing in the last 15 years in the field of catering. As a hotelier, the most important daily experience of our guests is related to the breakfast part. From the Hotel Chamber of Greece and the program "Greek Breakfast", we were awarded among the first 100 hotels in Greece that highlight the gastronomy of our place by promoting traditional products and recipes of Amorgos. I believe that the Gastronomic Communities contribute significantly to the promotion of the island through the products produced and the special recipes that promote the local culture and civilization of Amorgos.

Panagiotis Nomikos, tavern "the port of Kyra Katina"

I am Panagiotis Legal owner, together with my brother Theodore, of the tavern "Port of Kyra Katina", in Ormos Aegialis, which has been operating since 1980. We respect the traditional cuisine of our island and use local products because we consider gastronomy an important part of our cultural heritage. We continue the tradition of potatoes, fava beans, kakavia, rich seafood, handmade pie, black eyed peas with celery and at the same time we offer a creative and imaginative menu. With the passion of my wife Cornelia-who is the cook- and the collective work we take care of our guests for more than 40 years. The Gastronomic Communities have helped us and the island in their effort to capture our gastronomic "identity".

Evangelitsa Roussou, tavern in Pyrgos

My name is Vangelitsa Roussou, I studied cooking and together with my family since 2015 we have the traditional cafe-tavern "in Pyrgos" located in Arkesini of Amorgos. On our estates we grow zarzavatika, Amorgian fava, and we raise a flock of sheep and goats. We make our own seven-leavened bread in our wood oven, we collect our salt from the rocks of the beach and the food we offer are all traditional Amorgian (potato, goat oil, oregano kavourma, pies). The Gastronomic Communities helped us a lot in the promotion of our shop but mainly they promoted the gastronomy of the island "

Marina Vergoti, Public relations of the Municipality of Argostoli

"I am Marina Vergoti, head of public relations of the tourism committee of the Municipality of Argostoli, Kefalonia. My studies in Political Science and International Relations (University of Kent), Human Resource Management (London School of Economics) and Ionian University in New Media and Digital Marketing as well as my ten years of experience in Tourism give me optimism for the new project of our Municipality, to connect Tourism with the agri-food wealth of our island and the Kefalonian cuisine. For this reason, we warmly support the action of the Gastronomic Community of Kefalonia and we welcome the effort of its members to highlight the gastronomic physiognomy of our island. "

Konstantina Charitou, hotel Tourist Boutique Hotel Kefalonia

"I am Konstantina Haritou, owner of the Tourist Boutique Hotel Kefalonia which is located in front of the beach of Argostoli and I am a member of the Board of the Hotel Owners Association of Kefalonia and Ithaca. Our hotel gained its great reputation mainly for the Greek breakfast, since we were the first in Kefalonia to inaugurate it in 2017 in the presence of George Pittas, and then we were awarded among the first 100 who joined the institution of the Greek Breakfast, and since then we enrich it constantly, resulting in the many flattering publications of the Greek and foreign press. The Gastronomic Communities come and tie with the desire of the gastronomy professionals of our island to highlight our local products and the wealth of Kefalonian cuisine. "

Andreas Pantelios, Mythos catering-focus

"My name is Andreas Pantelios and I was born in Athens, I studied economics and in 1984 I moved to Kefalonia. For the last 36 years I have been involved in food, wine and hospitality. I am a fan of Kefalonian cuisine and I believe that when combined with taste and local products it easily takes off. I would like to convince the restaurants of our island that the local gastronomic identity will offer us pride and will upgrade our overall tourism product. I do not hide from you that when I read the "manifesto" of the gastronomic communities I was excited - especially the term "movement" - and I have great expectations for our trip. "

Hydra Merope, Mayor of Central Corfu & Diapontia Islands

I am the Mayor of Central Corfu & Diapontia Islands Meropi Hydraiou and it is a great pleasure to be here with you today, to embrace together the great work of "Gastronomy & wine tourism", the excellent initiative of George Pitta, which highlights the gastronomic identity of each place separately, promotes values ​​and promotes the goods of our gastronomic culture. Corfu, as a place with a strong multicultural footprint, has influences from different cultures with a dominant Venetian influence. These elements, which were incorporated in the local cuisine, formed the gastronomic identity of the island. Their promotion -through the work of the Gastronomic Community of Corfu- is a key component for the development of our gastronomic portfolio and the upgrading of our image in a highly competitive field. In this regard, I express my intention to support this collaborative initiative, which promotes our local products and lays the foundations for the development of gastronomic tourism in our country.

Spyros Voulismas, President of the Corfu Chefs Club

My name is Voulismas Spyros and I am the Executive Chef at Voulgaris Hospitality Croup (VHG) at the Olivar Suites 5 * Kontokali Bay 5 * and Aeolos Beach 5 * hotels as well as the president of the Corfu and Ionian Islands Chefs Club. Pita and starting from the Greek (Corfiot) breakfast we composed what we call the gastronomic community of Corfu. We all aim to connect the primary sector with mass catering in our hotels and restaurants. Ambitious to support the small producers of our island and the excellent raw material that exists here. Who would not love to taste a bergamot liqueur, a tsitsimbira, a kumquat or a Corfiot beer? So all the institutions of the island having this common vision are moving forward !!

Aris Megoulas, chef, Pomo d 'Oro restaurant

My name is Aristotelis Megoulas, I am the chef-co-owner of the restaurant Pomo d'Oro. I was born in Paris, grew up in Piraeus, and lived for more than ten years in Bologna, the gastronomic capital of Italy. I studied economics but I was won over by creation, cooking and my special homeland, Corfu. I am a fan of seasonality, locality and ethical cooking. I am inspired by the traditions, the place, the products made with passion and the beauty of the people behind them. The "Gastronomic Communities" embrace our philosophy, bring us close to the local level but above all help us as a company to promote our work with pride and authenticity everywhere.

Konstantinos Lazaris, Lazaris Distillery & Artisan Sweets

My name is Konstantinos Lazaris and I am the owner of Lazaris Distillery & Artisan Sweets. I was born and raised in Corfu and from a young age my involvement with the beverage field and my love for the general gastronomic history of Corfu, led me to the paths of the company in 2005. Together with my team, we are guided by respect for gastronomic culture, but at the same time the modern taste image and use of the local products of our island. My motto is: the power in the union, that's why from the first moment the idea of ​​the gastronomic community of Corfu found me a help. Thus, only our gastronomic wealth will remain indelible, but it will also be consolidated and highlighted.

Angeliki Vogdanou, hosting consultant

My name is Aggeliki Vogdanou and I do Consulting and Management of Small Accommodations in Pelion. When George Pittas suggested the creation of the Gastronomic Community of Pelion, I agreed to participate without a second thought. And how to say no to a group of people who want to go ahead and change their mindset? Because this is what we are basically: based on the triptych Culture - Gastronomy - Tourism, we try together to change our attitude and move to the opposite bank: Responsibility, Quality, Confidence, Love for the place and especially Cooperation. This is us: Many I who became One.

Meletios Andrinos, Kritsa Gastronomy Hotel, Karaiskos Farm

I am Andrinos Meletios, Hotel Supervisor of Karaiskos Farm and the Kritsa Gastronomy Hotel in Pelion which was one of the first hotels to join the "Greek Breakfast" program and is awarded the EOT Greek Cuisine brand. The seasonal raw materials we use come mainly from Karaiskos Farm where we teach traditional Greek and Pelion cuisine. The farm that became known to the general public in 2019 with the successful organization of the 1st Peliongastronomy Festival, operates a restaurant with a menu based on the farm2table philosophy. The core of our philosophy is the use and promotion of local quality products and producers, for this reason we enthusiastically participate in the important initiative of the Gastronomic Communities.

Filaretos Psimmenos, Amanita hostel

I am Filaretos Psimmenos, food collector, grower of homemade orchard and owner of the hostel AMANITA. In Amanita, in addition to the farm to table experience of our breakfast, we have offered a series of experiences in nature with a gastronomic ending, such as mushroom hunting, collection of wild shoots and herbs, etc. Lately we have focused on cooking lessons to acquaint our visitors with the farm to table gastronomy of the area, as reflected in our book 'the gastronomic quests of a hotelier'. The power that comes from the Gastronomic Communities is the power of cooperation for the common good, which proves that the whole is multiple of the parts that make it up.

Andreas Diakodimitris, tsipouradiko MEZEN

My name is Andreas Diakodimitris and I am a business consultant from tourism and co-owner of MEZEN. Our participation in the gastronomic community of Pelion is for us a unique opportunity to highlight in the right way the local gastronomic heritage and the unique tourist goods of our favorite Mountain of the Centaurs. At MEZEN we distill and standardize our own tsipouro, we smoke, we tour what the Pagasitikos, the Aegean, Pelion, Thessaly produce in general and we develop several products in collaboration with small producers all over Greece. Every year we make an appointment in the huts of Pelion where we hold our celebration with organized events of food collection, cooking and distillation.

Diamantis Mathinos, Deputy Mayor of Skiathos Tourism

My name is Diamantis Mathinos and I am the Deputy Mayor of Tourism of the Municipality of Skiathos.
Our goal is to strengthen the identity of the destination Skiathos, highlighting every element that highlights the uniqueness of this island. The long-term gastronomic heritage of Skiathos, as it is alive today and as recorded by the great Greek writer Alexandros Papadiamantis, is an important chapter for us and the cooperation with the Gastronomic Communities of George Pittas is the ideal way to make this heritage of our place experience for the visitor. The Municipality of Skiathos enthusiastically supports the effort and the professionals of the island.

Koutseri Maria, Paris winery

My name is Koutseri Maria and together with Giannis Parissis we share, beyond our common life, the same dream. To be able to build the winery we envision, a dream come true in 2020. Our ambition is to be able to make high quality wines through which their special and unique Skiathos character will be highlighted. This effort was embraced by all the businessmen of our island, with whom we work perfectly to promote our local gastronomy.
My belief, however, is that only through cooperation with the Gastronomic Communities and Mr. Pitta will we be able to achieve our goal.

 

Epilogue

The Gastronomic Communities as an action were awarded in TOURISM AWARDS 2020  in the category Gastronomic Tourism

Greek Tourism today should create a narrative, starring the real comparative advantages of the country us, those that give value to life, such as authenticity, cordial hospitality, healthy eating, the discovery of moderation, the apotheosis of the small scale and the openness of the Greek soul. And all this is at the heart of the activities of the Gastronomic Communities.