Murcia has been proclaimed Spanish Capital of Gastronomy 2020, so it will take over Almería – which holds the title in 2019 – and will be an opportunity to position itself as a destination thanks to the development of gastronomic tourism and the «excellence» of a kitchen based on the product quality of the garden and the sea.
This was announced by the director general of Fitur, María Valcarce, after the deliberation of the jury, composed of personalities from the tourism, catering and communication sectors.
Under the motto «La huerta de los 1.001 flavors», the Region of Murcia has developed and presented a project that includes 1,001 activities, divided into 4 quarters, among which its «creative, innovative and very participatory actions» related to gastronomy , according to the jury.
Likewise, the development of activities at regional level has been valued, such as the Gastronomic Festival of Fruits and Vegetables of Murcia, the creation of gastronomic routes or programs for schoolchildren and workshops on healthy cooking, among others, as well as the intention of creating a Plan Promotion of Enogastronomic Tourism.
The project presented has been sponsored by the Ministry of Tourism of the Government of the Region of Murcia, the City of Murcia and the Costa Cálida tourism brand.
With the current award, the nine editions of a call have been reached that has become a platform for the promotion of the Spanish gastronomic panorama and that, for 365 days, places the city designated with the award as «the fashion and appointment destination forced «for the gastronomic tourism of the country.
In this edition, the Murcian project has been analyzed and subsequently assessed after considering that the program «shines for its loyalty to its own product and for a total and determined commitment to gastronomic tourism.»
80% of tourists who visit the Region of Murcia highlight gastronomy as one of the main reasons to choose as a destination for their trip and value the Murcian culinary offer as «very good».
«Murcia wants to promote gastronomy as an element of tourism development in the producing territories, promoting innovation and professionalization of the different agents that intervene from the origin to the table», they have stressed from the organizatio