The Minister of Culture and Tourism, Javier Ortega Álvarez, highlighted the potential of gastronomy as a transversal element that empowers the region as a cultural and tourist attraction, and extends to all possible areas.
At the meeting held yesterday at the Palace of Quintanar de Segovia, where a meeting of the Gastronomy Table of Castile and Leon was held, the counselor highlighted the importance of gastronomy as a cultural and tourist resource of international relevance, establishing new strategic approaches that position gastronomy as a transversal element, which brings wealth and value to the cultural, heritage, sports and tourism resources that the Community has. In this regard, he highlighted "the interest of society for quality cuisine and cuisine, as a fundamental element of culture, endorsing the potential of gastronomy in the promotion of Castilla y León as a tourist destination."
Ortega Álvarez brought together this advisory and participation body, which includes the professional associations of the sector, the Community Wine Routes, the Regional Houses, the Leonese Academy of Gastronomy and Food, as well as experts of recognized prestige of the Community.
The counselor explained that the Gastronomy Board is a tool for participation and advice on promotion and which includes gastronomic experts such as the journalist Javier Pérez Andrés, the professor of the USAL Javier Melgosa, the rural tourism entrepreneur Yolanda Martín or the chefs Carlos de Pablos, Óscar García, or César Boal.
The counselor said that to achieve the mainstreaming of gastronomy they work on different proposals that complement the objectives set for this term, in all areas, such as the creation of a section dedicated to gastronomy in the 'Literature Festival' that Organizes the Ministry; the preparation of a document that collects proposals from the food and wine industry to take into account by the Film Commission in order to promote the promotion of dishes and products from Castilla y León; the realization of culinary culture and cooking workshops within the actions to promote Spanish as an economic and tourist resource.
He also proposed "the creation of a working group of gastronomic experts, both Spanish and Portuguese, with the aim of creating a joint recipe book that could lead to different gastronomic days along the Duero River."
In addition, the Ministry works jointly with the eight Certified Wine Routes, with the aim of continuing to carry out an orderly promotion, which achieves a correct positioning of the product, through professional actions, such as attending the 'Gastrónoma' fair 'from Valencia, which will be held between the 10 and 12 in November, and innovative proposals such as the' FINE 'fair, which will be held in Valladolid in February of 2020 and, likewise, advance new tourism products such as mycology or Guijuelo ham, which fit the specialization and differentiation characteristics of the tourist product.
A homogeneous tourist rate
The Minister of Culture and Tourism announced that next Monday will hold a meeting with the mayor of Segovia, Clara Luquero, which will raise various issues in tourism and heritage. Among other things, the situation of the Aqueduct Conservation Plan will be addressed, as well as the idea of implementing a tourist rate that is studied from the Segovian Consistory.
On this last aspect, the counselor expressed his intention that there is a homogeneous position on tourism control among all cities. In fact, it went further and considered necessary that it should be the same in all autonomous communities, and not in a discretionary manner, as is the case now. Catalonia and the Balearic Islands implemented them several years ago.
He also expressed his conviction of the good results that the next bridge of Saints will have throughout the Autonomous Community.