Food and Wine Tourism: an Analysis of Italian Typical Products

Francesco Maria Olivieri; Angelo Giraldi

doi:10.6092/issn.2036-5195/5293

Authors

Francesco Maria Olivieri Universitas Mercatorum
Francesco Maria Olivieri is Assistant Professor of Economics and Political Geography at Universitas Mercatorum in Rome. He received his Bachelor of Science in Business and Economics, his Master of Science in Economics and Tourism Management and his Ph.D. in Economic Geography at Sapienza, University of Rome. His research interests include local tourism development and the systemic approach, multilevel governance, territorial competitiveness and education. He has been a consultant for the National Institute of Statistics (ISTAT).
Angelo Giraldi Universitas Mercatorum

Angelo Giraldi is Assistant Professor in Destination Management at Universitas Mercatorum in Rome. After earning his PhD in Business Management at the Management Department of the Faculty of Economics at Sapienza, University of Rome, he became a Temporary Research Associate at the same Institution. His research interests are in the area of tourism in Italy, destination marketing and travel behaviour. He has conducted research on the country-of-origin effect, ethnocentrism and animosity.

DOI:

https://doi.org/10.6092/issn.2036-5195/5293

Keywords:

Rural Tourism, Food and Wine, Typical Productions, Territory

Abstract

The aim of this work is to focus the specific role of local food productions in spite of its relationship with tourism sector to valorization and promotion of the territorial cultural heritage. The modern agriculture has been and, in the recent years, several specific features are emerging referring to different territorials areas. Tourist would like to have a complete experience consumption of a destination, specifically to natural and cultural heritage and genuine food. This contribute addresses the topics connected to the relationship between typical productions system and tourism sector to underline the competitive advantages to local development. The typical productions are Designation of Protected Origin (Italian DOP, within wine certifications DOCG and DOC) and Typical Geographical Indication (IGP and wine’s IGT). The aim is an analysis of the specialization of these kinds of production at Italian regional scale. The implication of the work has connected with defining a necessary and appropriate value strategies based on marketing principles in order to translate the benefit of typical productions to additional value for the local system. Thus, the final part of the paper describes the potential dynamics with the suitable accommodation typology of agriturismo and the typical production system of Italian Administrative Regions.

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Food and Wine Tourism: an Analysis of Italian Typical Products

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