CultourGastronomy proposes 

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A complete Training course for small local food & beverages producers & tourism service providers to expand their offerings & attract new tourists by developing a tourism offer.

The training course is based on the CultourGastronomy methodology & curriculum which constitute the roadmap of the training course.

CultourGastronomy manual for trainers
Cultour Gastronomy

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A e-learning platform which provide free access to all project results, as well as to Interactive Repository with various materials on project topics.

And a Manual for trainers with methodological instructions on how to conduct the CultourGastronomy training course.

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A Gastronomy & Cultural heritage Guidebook to raise the awareness of both business & local communities on the importance of local foods production & preservation of the culinary identity of our regions.

CultourGastronomy
On Tuesday, February 11th, the Mediterranean Center of Environment held its National pilot training with 12 local producers from the Elassona region, Greece, with the support of our partner Olenos estate (Elassona winery). Producers of wine, beer, honey, apples, cheese, aromatic plants, as well as restaurant owners were engaged in the discovery of our project results, through interactive activities and discussions!
Despoina Lola and Themis Semertzidis, Greek participant to the Salamanca Transnational Training, facilitated the training together with Isabelle Trinquelle from the Mediterranean Center of Environment.