to turn gastronomic capital to good account


The Food Paths Network connects diverse European cities that adopt a common approach to protecting their respective culinary heritages with the objective of turning gastronomic capital to good account.

It is generally agreed that the culinary traditions of any region have great cultural importance and should be identified, protected and valorized. But how should this be achieved? The strategy of the Food Paths Network has been successfully tested by the Slow Food CE Project in five Central European cities: Brno, Dubrovnik, Kecskemet, Krakow and Venice.  It proposes ways to make the most of local products, recipes, traditional gastronomy and local markets.

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The first phase of the proposed method consists in the reconstruction of the historical, cultural, social and economic context of the local area in question using the sources collected. It is carried out by collecting bibliographical, archival, photographic, audiovisual and iconographic information available in libraries, archives, universities, study centers, art galleries, etc.

The first reflection concerns the choice of local area to analyze (the size of which may vary according to country) on the basis of available resources and capacity to involve local actors directly. Secondly, desk research must be functional to the field research, giving priority to functionality and exhaustiveness.



The typical features of the local cuisine are mostly due to the region’s fertility with plenty of fruits, vegetables, grains, and wines.



Glorious history of Dubrovnik and its surrondings located on the beautiful Adriatic coast hide unexpectable gastronomic treasures.



The different nationalities who found their home in this country preserved their culinary code, but they enjoyed also the tastes offered by this land.



A land rich in rural traditions that have remained unchanged over the centuries. Food products distributed in the markets of a modern city.



The Venice lagoon is featured by the encounter between water and land, agriculture and commerce, food and culture.



Do you want to be part of the Food Path Network and enhance the gastronomic heritage of your territory turning it into a resource?


To protect the gastronomic cultural heritage is an essential step in order to document the oral and gestual  knowledge and skills in the local areas in question and to map  the biodiversity tha there is inside the gastronomic products  (such as edible plant varieties, livestock breeds and food products).

For this first phase, the method uses as tool, among the many possible, are the video-interview for the documentation phase and the cataloging for the mapping of the identified resources.

From among the many techniques available, in this phase our approach uses the technique of video interviewing to document and catalogue resources. These resources are then mapped.

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Valorisation includes all the techniques and methodologies that increase the value of a given good (and the management and promotion mechanisms through which this value can be transmitted to beneficiaries. In the case of cultural goods, the valorisation will not be limited to the economic sphere but rather will include the cultural aspects.

Various clusters have been identified in order to group the different initiatives and activities that are possible in the attempt to valorise cultural heritage.


A public market “good, clean and fair” is a collectively managed farmers’ market that allows local farmers and artisan producers to sell their products directly to consumers, communicating their work personally.

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When cultural events, which are ever greater magnets for tourists, combine with food, they integrate culture with sensory experience and knowledge of local traditions.

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Educations initiatives are active actors in protecting the gastronomic cultural heritage especially through the involvement of children, young people and families.

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Sustainable tourism is the instrument by which to integrate the historical and cultural heritage, natural reserves, agricultural sites and more.

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