Madrid

The ceremony took place on 10 July at the Casa de Galicia in Madrid and was attended by Rafael Ansón, President of the AIBG, and Alfonso Rueda Valenzuela, President of the Regional Government of Galicia.

This distinction highlights a gastronomic tradition that combines product quality, dietary balance, territory, culture and the enjoyment of food. Galicia boasts a rich gastronomic heritage, encompassing fish, seafood, meat, bread, cheese, wine, preserves and locally grown produce, alongside a traditional culinary repertoire that has evolved thanks to the work of producers, hospitality professionals and chefs.

The designation will make it possible to promote this richness from a comprehensive perspective that goes beyond dishes and restaurants to recognise all the professionals involved in the agri-food chain, from farmers, livestock breeders, fishers and shellfish gatherers to producers, distributors, markets, food companies and hospitality professionals.

Health is one of the central pillars of this initiative. The aim is to promote a varied and balanced diet based on high-quality products and appropriate culinary techniques, without setting health against the pleasure of eating. The initiative also seeks to raise the profile of both well-established products and brands and lesser-known ones, helping to broaden awareness of Galicia's gastronomic diversity.

According to Alfonso Rueda: “This recognition is a magnificent opportunity to continue showcasing Galicia to the world through one of our greatest strengths: gastronomy.” It will help strengthen the region's business sector while fostering tourism, education, research, innovation and cooperation with other Ibero-American territories. Gastronomy is presented as a means of connecting the coast and inland areas, cities and rural communities, and fine-dining restaurants with traditional eateries, taverns, markets and popular festivals.

Alongside its renowned Atlantic cuisine, Galicia has a distinctive inland gastronomy characterised by products such as meat, bread, cheese, wine, vegetables and pulses, as well as recipes passed down through generations. This diversity is one of the strengths of its gastronomic heritage and an opportunity to promote greater awareness of the origins of food and the work of those who make its production possible.

The Ibero-American dimension of this designation will facilitate the sharing of experiences and encourage collaboration among academies, public administrations, universities, hospitality schools, businesses, producers and food-service professionals, all working towards the common goal of promoting healthy eating.

With this distinction, Galicia has an opportunity to showcase its gastronomic heritage as a resource for the future, demonstrating that health and enjoyment are compatible. Product quality, simplicity, a strong connection with the territory and respect for raw ingredients are the elements that have historically defined Galician cuisine.