Food and Wine Tourism: the bond with the area is the key point at the center of the tourist’s research.

Food and wine are a tremendous draw for tourism, and cooking is the connecting link.
That’s what chef Paolo Sadler says, and he is echoed by dozens of experts in the sector who claim that the future of the Italian economy is closely linked to that of food and wine tourism.
The food and wine craze has intensified in the last five years, bringing twice as many tourists as in the past.
They want to have memorable experiences that bind them irrevocably to the local traditions of the places they visit, and what tradition is more deeply rooted and authentic than that of fine food and wine?
Tourists in 2018 are tech savvy, and can organize their own trip on the Web but like to make comparisons.
They are prepared to spend so long as they receive in exchange the perception of the authentic values of local tradition.
One Italian out of 3 has taken a food and wine tour in the last three years, and 70% of them are under 40.
The boom in food and wine tourism is rather recent, but the numbers, if interpreted correctly, could grow exponentially in a very short time.
A step in this direction has been made in the direction of legislation on food and wine tourism in Italy.
The emphasis given to an area, as much as its credibility, derive from the careful regulation of projects and the study of their ability to satisfy tourists who may have traveled very great distances for them.

The opening of multifunctional facilities to tourism has to be firmly flanked by the sustainability and quality of the experience our country offers, and must render them exceptional.
In this connection, we have chosen to address food and wine tourism toward locations where it is more feasible to monitor and regulate it, i.e. to the zones in possession of IGP, DOC and DOCG certification.

The bond with the area is the key point and lies at the center of the food and wine tourist’s research.
I’m traveling to the Veneto region – says the European tourist – so I want to drink Prosecco and Amarone, eat baccalà and polenta and I want to take part of that experience home with me, materially as well as spiritually, and the more my destination has revealed its secrets to me, the greater my pleasure will be.

Training is the key word for the progress we are moving toward.
The study of food, wine, traditions and history will make us unbeatable and can give us everything the progress of food and wine tourism in Italy needs.

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