1.2 Cross-Border Touristic Product:

The general objective of the project is to increase tourist attractiveness of cross border area through: certification and protection of cross border touristic products and services that reflect the special character of the destinations, such as traditional gastronomy products on of the Bulgarian and Serbian side; developing knowledge and skills among students and professional chefs by conducting additional training related to gastronomy; and improving the quality of gastronomic products and services and established connections among entrepreneurs in the cross-border region.

The project envisages the following activities and results: Organization of 4 Gastro Tourism forums two in Serbia and two in Bulgaria; Establishment of Bulgarian-Serbian Gastro Club as business club with 40 members; Registration of International Certification Trademark for 2 Serbian and Bulgarian gastronomic products/services - 15 SMS/entrepreneurs will initially be beneficiaries; Equipping Culinary Arts teaching and demonstration kitchen facility in Higher business school in Leskovac and for Vocational school in Mezdra; Development and realization of a training seminar for culinary arts students in Serbia and Bulgaria for preparing traditional Bulgarian and Serbian food - 40 students; Organization of a training seminar for 20 professional chefs in Bulgaria and Serbia; Joint participation on Gastronomic Festival in Serbia in order to promote specific traditional gastronomic products envisaged for certification, and their preparation and the way of service.

The project aims to increased the number of tourist/visitor to cross border regions Jablanica and Vratsa for 5% during the period of 3 years after project is implemented.

Project website: www.gourmetrain.com

The project aims at raising the tourist attractiveness of the region and creating sustainable tourist products, based on local resources in the field of the intangible cultural heritage – authentic cuisine.

Project activities:

1. Inventory of the local tourism resource through joint research;
2. Joint development of a "Strategy for development of culinary tourism in the cross-border region Vidin - Bor";
3. Training cycle;
4. Festival of fish and fish salamura in the village of Koshava;
5. Culinary competition in the village of Ostrel.

Expected outputs:

1. Elaborated study of traditional cuisine;
2. Created and promoted common touristic product;
3. Enhanced knowledge and skills and motivated key figures for the development of culinary tourism;
4. Created stimulating and balanced sustainable development of the Vidin-Bor CB region.

Target groups: Local cooks and restaurateurs preparing authentic cuisine; Travel companies, tour operators, tour guides and other key figures related to tourism development; Tourists; Cultural organizations and others concerned with the intangible heritage of the region; Local authorities and other public bodies involved in tourism; the citizens of Vidin and Bor districts.