An updated and creative itinerary of the gastronomic culture of the city of Florianópolis, worked in all its tradition and diversity.

Objective: Presenting the gastronomy of Florianópolis, publicizing the important UNESCO seal of Creative City of Gastronomy and getting to know the local cuisine, its countless vectors that converge into different dishes, and exercising an art of inexhaustible richness are part of the objective of this reference work. Its main characteristics are below. It will focus on cultural diversity, based on the culinary tradition of the coast of Santa Catarina, and at the same time on the evolutionary line of the preparation of seafood and land over time and history.

This visual and literary narrative must be guided by a synthesis: the personal experience of the participating chefs. It is, therefore, a sum of different vectors, brought together in a book that is the culinary roadmap, crafted with knowledge, experience and good taste, which stands out on the international gastronomic map.

The book will be an important piece of cultural marketing, published in two languages (Portuguese and English), taking to the whole world the specificities of a part of Brazil that stands out for the beauty of its landscape, its historical and cultural richness and the receptive nature of its people. people, open and creative in its countless manifestations.

This dissemination will have a wide impact on tourism, culture and professional gastronomic education, serving as a stimulus and bridge for those who want to get to know the region and take with them a noble product of local creativity. FLORIANÓPOLIS CREATIVE CITY OF GASTRONOMY UNESCO - THE CULTURE OF FLAVORS OF SANTA CATARINA ISLAND will join so many other works of reference in world cuisine, highlighting the local contribution to a subject that is currently taking over social media and television channels.

Expected outcomes: printing of at least 1000 copies of the publication.

Target Audience: Residents

Partners: Government, NGOs, private sector, universities or research centres, culinary Schools.