Reinventing Basque gastronomy

DSS2016EU offered up gastronomy as a means of encouraging health, culture, creativity and passing on the social values that are inherent to the act of cooking. With this goal, a project was developed with three lines of action: on one hand, spaces were opened up to young people between 12 and 16 years of age to work on their creativity and reinforce intergenerational ties by transforming their grandmother's recipes; secondly, support was given to entrepreneurs with new business ideas linked to gastronomy with an artistic and/or cultural component.

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