“Écociña no Camiño” promotes the gastronomic attraction of the pilgrimage routes to Santiago

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“Écociña no Camiño” promotes the gastronomic attraction of the pilgrimage routes to Santiago

The Port of Vigo hosted the central event of this initiative promoted by Galicia Tourism with the collaboration of the Cluster.

 

Gastronomy is an important asset when promoting Galicia among those who travel the Way of St. James and are attracted by the celebrations of the Holy Year Xacobeo 2021-22. This has shown “Écociña no Camiño”, a campaign developed by the Xunta de Galicia through Galicia Tourism with the collaboration of the Galicia Tourism Cluster.

 

The facilities of the Port of Vigo have hosted the main event of this initiative, which has served to take stock and thank the work of the participating establishments. The first vice president of the Xunta and conselleiro of Presidency, Justice and Tourism, Alfonso Rueda, was in charge of presiding over a day in which he highlighted the results of Écociña no Camiño explaining that “achieved the goal that the Way also becomes a gastronomic experience for the pilgrim” and that the culinary aspect “is one more attraction to walk to Galicia”.

 

The event held in Vigo with the participation of the director of Galicia Tourism, Nava Castro; the president of the Port Authority of Vigo, Jesus Almuíña; the president of the Galician Confederation of Hotel and Tourism Businessmen, Cheché Real, and the president of the Galicia Tourism Cluster, Cesáreo Pardal, also served to deliver to the heads of the establishments that have participated in the campaign distinctions and to announce that the initiative will have continuity during 2022.

 

Rueda explained that the intention of the Xunta is to take advantage of the continuation of this biennial Xacobeo to continue attracting establishments to join the gastronomic offer and also contribute to project the Way of St. James as a benchmark of quality and sustainable cuisine.

 

In the activities carried out to date in the framework of the programme Écociña no Camiño have participated more than a hundred establishments located at various points of the different pilgrimage routes shaping local menus made with local products and thus also promoting sustainability and commitment to the environment.