Topic |
Evaluation question |
Gravity Factor |
Topic+2:19 |
Specifications |
AVAILABLE GASTRONOMIC CAPITAL |
1. Does the area have local products and / or
traditional dishes that can be used as a gastronomical culture
information? |
15% |
1.1 |
Products, related to the area, that have been registered or even
submitted to the EU as Products with Protected Designation of Origin
(PDO) and/or Protected Geographical Indication (PGI) Products.
|
1.2 |
Products without any specific
quality mark that could be associated with the area due to their
reputation, the geographical boundaries and/or tradition.
|
1.3 |
Receipes that are associated with the area |
UTILIZATION OF THE GASTRONOMIC CAPITAL |
2. Are there any local companies engaged in
the utilization of the local produced products? |
15% |
2.1 |
Producers of local food products
|
2.2 |
Wineries / or other manufactories
producing distillates and spirits in the region |
2.3 |
Restaurants and other catering centres that offer local receipes
and/or receipes using local products and/or popular receipes
|
CONSERVATION OF THE GASTRONOMIC CULTURE |
3. Have been made any efforts to list and
promote the local products and the special gastronomy in printed
and / or electronic form? |
20% |
3.1 |
Number of places open to the public
that promote gastronomy (museums, traditional gastronomy centres
and/or other heritage sites that are relative to gastronomic
culture in the area, e.g. traditional watermills, etc)
|
3.2 |
Specific historic and cultural
information of gastronomy and local agricultural products /
processing or manufacturing processes which are preserved and
recorded in bibliographic references |
3.3 |
Documentaries concerning the local
gastronomy |
PROMOTION OF THE LOCAL GASTRONOMY |
4. How much the local products, the receipes
and the local gastronomy are promoted? |
20% |
4.1 |
Available informational material
(printed and/or electronic form) for the gastronomic culture and
values in the area |
4.2 |
Organisation of annual cultural
events with gastronomic interest |
4.3 |
Training and organisation of
special "workshops" for the tourists and visitors |
GASTRONOMIC TOURISM PRODUCTS AND SERVICES |
5. Are there any touristic products and
services to promote the Gastronomic Tourism in the area? |
20% |
5.1 |
Existence of wine routes or/and
gastronomy routes |
5.2 |
Organisation of package tours
focusing in gastronomy and the local products
|
5.3 |
Existence of interprises /wineries
that people can visit |
INTEGRATION WITH DEVELOPMENT STRATEGIES IN THE
AREA |
6. To what extent the gastronomic tourism is
or will be integrated in the development strategy of the region?
|
10% |
6.1 |
Integration of the local
gastronomic culture in the development strategy and / or the
tourism in the region that should be documented on the relatives
strategy documents. |
6.2 |
Existence of Female Association or
other form of association that have developed initiatives to
promote the local gastronomy. |
TOTAL |
|
100% |
|
|