The project uses gastronomy in order to help the inclusion and integration of minorities living in the HU-SRB Border Area and to ensure cultural dialogue between people living close to each other in the Region. It aims to modify the distorted and biased cognition of the minorities. In the framework of the project, 8 gastro seminars will be made, each held by locals (assisted by culinary professionals). In these workshops communities become able to present themselves to people living around them, and (parts of) their culture and take up the role of the “teacher” when giving away traditional recipes and cuisine know-hows. When hosting gastronomic seminars, members of the communities can express themselves in the language of foods, thus fight prejudices with the help of gastronomy. Also, a large-scale gastronomic festival (with a cooking competition) will be organized in order to involve different minorities and ethnicities into a common activity. The visibility of the project is ensured by extensive dissemination. Project brochures, and bilingual cook-books will be edited delivered to stakeholders, a web page will be started. An appealing, modern documentary will be made and aired on local TVs. The effectiveness of the dissemination will be measured by an evaluation studyand media research. Achievements: The project partners used gastronomy to facilitate the inclusion and integration of minorities living in the Hungarian-Serbian border area and to ensure cultural dialogue between people living close to each other in the region. As part of the project, the partnership organised 8 gastro seminars and festivals with cooking competitions, where communities presented themselves and their culture through gastronomy, traditional recipes and cooking know-how. In Serbia, Sombor and Bezdan hosted the attractive programmes, while in Hungary, Deszk, Szeremle, Gara and Érsekcsanád were the location for these events. Each gastronomic seminar focused on a type of dish: soups and goulash, cakes and cookies, grilled meat, dishes prepared with fish and alike. In each of them, the communities, Roma, Albanian, Croatian, Macedonian and numerous other people prepared dishes to their traditional recipes and participated in intercultural communication via the exchange of culinary knowledge and skills. All the gastro competitions and gatherings organised outdoors attracted thousands of visitors.The partner organisations developed a web page, prepared project brochures and edited a very useful bilingual cookbook to strengthen the development of gastro tourism in the border region. The participating communities got closer and closer to one another with every delicious bite.