Although it was the second time Dénia chose this statement, the advisor to the candidacy of Dénia Creative City of Gastronomy UNESCO council walked on eggshells at the prospect of a second defeat. But what at first seemed the final goodbye to the race for global recognition ended up being a "blessed error" He prompting hugs, tears and faces of infinite satisfaction between the tourism sector and local authorities.
Dénia has become part of the Creative Cities Network of UNESCO in the gastronomic section, this time with Burgos and the Italian city of Parma. A obetivo laying worked in the city since the year 2011 was first proposed and started working.
But the road has not been easy. Last year, with an illusion winning more than the experience, the city opted for the first time this recognition. After being rejected, the Advisory Council set to work following the guidelines coming from the headquarters of UNESCO in Paris and shifted the focus to give it more comarcalidad and most important product of the earth. And it seems that this time they liked, because they have been the keys to the city to achieve this coveted recognition.
Now it get to work. Next week the first meeting of the Advisory Council will be held to mark the lines of work to follow. This was confirmed by the mayor and Councilman tuurismo, Vicent Grimalt, Hours after the news.
Grimalt recalled that it is a project "solid, well grounded and developed, transversal and regional in nature, the result of the work and contributions of many people, entities, associations and groups" he has made "Dénia and the Marina Alta be a first-order gastronomic benchmark with great potential to continue growing and improving from the new perspective of increasing production and demand for fresh, seasonal, native and healthy food, rediscovering gastronomic traditions and developing a new sense of the culture of food throughout the Marina Alta region, as postulated by our candidacy".
Aehtma president, Cristina Sellés, He was grateful for those who have worked all this time on the project, from the councilors of previous tourism, Pepa Font y Ana Kringe, to his predecessor in the presidency of Aehtma, Rafa Codina, to the cook Quique Dacosta, involved in the candidacy from the beginning, to all the political groups, to the tourist business, "which has made Dénia an outstanding reference", The CdT, colleges and universities, the Invat.tur, the association of housewives, technical staff of Tourism and Aehtma and all those who have participated "in these four years of work and consensus".
While this application is not required to follow no brand guidelines, Dénia must comply with the presented project, Dénia & Marina Alta #Tasting LifeWhich provides for the development of both local and international initiatives.
Dénia & Marina Alta #Tasting Life
The project is based on three pillars: land, sea and rice. Earth seeks to recover abandoned agricultural land with the aim of rescuing the landscape and agricultural production with actions such as the creation of more urban gardens or the implementation of a land bank.
Sea will seek to promote the consumption of non-commercial species and other exit related to traditional and sustainable fishing will be taken; and finally it plans to introduce rice species 'dreamboat' in the food distribution chain, largely thanks to the contribution Evarist Miralles chef team member editor candidacy some time investigating the Invat.tur culinary interest of this rice variety.
The project also contemplates the development of an international initiative. In this case, and given the good relationship of the Fundació Baleària with the city of Tangier, the Open Africa project, which aims to recognize and contrast the gastronomic comprehensive system of both cities and establish bridges including cultural and gastronomic exchange it is proposed.
Decalogue Dénia - Local Food Ecosystem
- Our region as creative and innovative laboratory. A cluster related to gastronomy and food culture industries.
- More governance and participation of the community? protection of our biodiversity
- sustainable growth (social, economic and environmental benefits) of our community based on our traditional agriculture and fishing.
- New opportunities and new ventures for a local economy based on the development of our food and restaurant industry.
- Public Private Partnerships: new partnerships for the new challenges of sustainable urban development.
- Healthier EatingLinked to local products, and respectful of the environment
- Una creative and imaginative cuisine understood as an expression of identity of our territory and landscape.
- Custody of traditional agricultural and fisheries knowledge, Authentic reserves of knowledge for our future.
- Reconnect people with the origin of food, looking for positive changes in attitude in the behavior of all actors (consumers, schools, chefs, citizens ...).
- Improved quality of life citizenship of Denia and the Marina Alta. Prosperity, respect for diversity and intercultural dialogue.
