Official Launch of the Project: Culinary Trail of the Ethnic and Local Cuisine in the Danube Region

We are pleased to announce the launch of the international project “Culinary Trail of the Ethnic and Local Cuisine in the Danube Region”, officially launched on 16 February 2024. The initiative is supported by the Interreg Danube Programme, under Specific Objective 3.3, and is dedicated to the preservation and promotion of ethnic and local culinary heritage, including viticulture, across the Danube Region.

The project focuses on geographically remote and economically underdeveloped communities, aiming to stimulate local development, revitalise rural tourism, and foster inclusive growth through the valorisation of traditional food culture. By actively involving minority and marginalised groups, including those defined by age, gender, and disability, the project embraces cultural diversity and promotes social and frugal innovation.

The main objective of the project is to improve connectivity and collaboration among tourism destinations, service providers, local producers, and institutional stakeholders across the Danube region. This will be achieved through the collection, documentation, digitisation, and preservation of culinary and viticultural heritage, alongside the development of a transnational culinary trail that incorporates multimedia and interactive experiences. A joint demonstration and training centre will be established, and a series of capacity-building modules will be implemented to strengthen professional skills in the tourism and hospitality sectors. The project will also support the formulation of transnational strategies and action plans that contribute to the protection and sustainable development of culinary heritage while fostering innovation and economic resilience.

The project will make a significant contribution to the implementation of the EU Strategy for the Danube Region (EUSDR) by developing and testing three integrated solutions in seven pilot locations. A total of 27 cross-border organisations will be involved, with the institutional capacity of 250 organisations expected to be enhanced. Among the key outcomes of the project are the creation of a digital catalogue of ethnic and local culinary traditions, the establishment of transnational culinary trails, and the development of joint training centres that promote knowledge exchange and skills development. These efforts are designed to support sustainable tourism, reduce social and economic disparities, and generate long-term benefits for participating communities.

The project is led by the School of Advanced Social Studies in Nova Gorica, Slovenia, in collaboration with a broad consortium of partners from across the Danube region.

Further information on the project’s progress, activities, and results will be made available through official communication channels in the coming months.