Search Results (30)

This article explores the niche sector of literary tourism with a focus on the works of Italian writer Beppe Fenoglio in the Langhe-Roero and Monferrato area of Piedmont, Italy. It questions whether literary tourism can contribute to the cultural sustainability of a landscape. Nowadays, this area is already a well-established tourist destination known for its food and wine; however, Fenoglio’s work offers a different perspective, highlighting a specific heritage comprising the area’s rural life, local culture, and history of the Resistance movement. The research used a mixed method approach with documentary analysis, questionnaires, and in-depth interviews. “Fenoglians” (tourists motivated by Fenoglio’s life and works) were identified, and their characteristics were explored. The results cannot be generalized, as the chosen sampling method does not provide sufficient materials for broad application. While being a small group, these special interest tourists represent an opportunity for tourism diversification. This article concludes that Fenoglio’s literary tourism offers a distinctive experience, fosters new interpretations of the landscape, and strengthens collective memory of the Resistance. It highlights the importance of local communities in understanding how fictional narratives shape tourist perceptions of a destination as well as their role in preserving the community’s collective memory and landscape. Full article

This research examined how food and wine pairing affects the sustainability in local hospitality settings. This study focused on hospitality employees’ attitudes in Srem, where it explored the importance of integrating local produce, the economic and environmental benefits of reduced food miles, and customer satisfaction through authentic experiences. Key research questions investigated the perceived value of food–wine pairing, factors that influenced sustainable practices, and employee motivation. Data were gathered via a structured survey that highlighted challenges like limited ingredient availability and high costs. The results show that the employees recognized the importance of sustainability but displayed limited motivation for further initiatives. The findings suggest that enhancing local sourcing can bolster economic resilience and cultural preservation, promoting a sustainable tourism model for the region. This study recommends additional research on ecological impacts and local community benefits to further embed sustainability in hospitality practices. Full article

Drama is a wine region in northern Greece with a local economy based on agricultural production. Despite its historical and geographical setting, the wine tourism industry is not very well developed in the wine-growing region of Drama. Although the sustainability of territorial development is often linked to local food and wine heritage, it seems that the implicated parties are not totally convinced. For this qualitative case study, we first conducted interviews with the management of the local wineries to determine the reason behind the low number of wine tourists in the area. Then, a workshop was organized, and all relevant parties were invited to increase awareness through education while also attempting to find mutually agreeable solutions through working group table discussions and the presentation of findings. Taking advantage of and preserving the cultural heritage through the cooperation of the related regional businesses, regional/central authorities, and non-governmental organizations (NGOs) was concluded to be an important tool for organizing new initiatives that will boost wine tourism. Full article

The research on tourism is constant and unending; food and wine tourism research still represents a small part inside this wider field. Wine tourism and events are critical for sustainable development of rural areas. In this context, the emotional bond between the wine tourists the regions and the producers that they visit is created, not just through the wine as a product, but also through a set of hedonic features that are present in the visit and tasting experience. To reach the research objectives, a quantitative methodology was chosen. For this research a questionnaire was used and completed by wine cellar visitors and distributed to wine tourism facilities. An online questionnaire was applied in wine and wine tourism social network groups. To test the hypothesis, a structural equation modelling (SEM) was used has well as an importance–performance matrix analysis (IPMA) was also used for further exploration of the results. Results reveal that brand love and wine involvement are positively related to emotional satisfaction, evaluative satisfaction, and word-of-mouth (WOM) intention. Regarding the two dimensions of satisfaction (emotional and evaluative), only the second revealed a direct and indirect positive effect on WOM. From an interdisciplinary point of view, this paper presents insights for niche marketing (i.e., wine tourism, segmentation and brand management) and for local and sustainable development. Lastly, the research limitations and suggestions for future research are presented. Full article

The paper focuses on analysing the potential benefits and challenges of the Metaverse, particularly in the field of research in the tourism and food and wine sectors. The Metaverse is part of the new generation of the internet known as web 3.0, which also includes AI, blockchain and other digital innovations. The food marketing and tourism sectors are the main fields where companies are experimenting with solutions to offer people a fully functioning immersive Metaverse experience. This paper aims to highlight the potential impact of the Metaverse on tourism sectors as well as on research activities. Open challenges concern the social acceptance, affordability, and environmental sustainability of these technologies. Research is needed on the Metaverse’s ability to reduce bias and accurately simulate real experiences, as well as on tourists’ perceptions, attitudes, and willingness to pay for mediated experiences. Another important issue is the management of sensitive data that will travel through the Metaverse. Looking forward, the Metaverse has the potential to become a valuable tool for advancing tourism research through virtual collaboration and interdisciplinary research projects. Full article

The value of co-creation among destination stakeholders is becoming an increasingly popular tool for creating unique tourism products and preserving local cultural values and identity. The main purpose of this study was to investigate what factors determine residents’ satisfaction with the process of co-creating a traditional cultural event with a local destination management organization (DMO). To conduct a survey of residents, a questionnaire was developed that included four main concepts: satisfaction with the co-creation, the role of the DMO in the co-creation process, the importance of the event to local food and wine and personal attachment to the event. An explanatory Principal Component Analysis (PCA) with Oblimin rotation was performed. The findings suggest that the DMO’s central role in the co-creation process and the importance of the event to a local food and wine are significant predictors of the residents’ satisfaction with co-creation. However, a personal attachment to the event did not prove to be a significant predictor of overall satisfaction with the co-creation process. By exploring, in detail, the inner thoughts of a destination’s key stakeholders, it is possible to improve the co-creation process and ultimately create greater value for all involved. Full article

In the context of increasing interest in the contribution made by culture to the implementation of the goals and targets of the 2030 Agenda for Sustainable Development, the present research investigates how intangible cultural heritage (ICH) can help sustainable tourism in rural areas. Adopting a case study methodology, we analyzed the “Marche Food and Wine Memories” project, an initiative promoted by CiùCiù, a winery based in Offida, a small village in the Marche region (Italy). After discussing the strategies and tools adopted to enhance rural heritage, the analysis focuses on the involvement of local communities and businesses in the different phases of the process. The research aimed to understand: (1) the project’s current contribution to the economic, social, cultural and environmental dimensions of sustainability; and (2) its strengths and weaknesses and possible future improvements. The research findings confirm the high potentialities of ICH-based initiatives for sustainable tourism development in rural areas, but also reveal the need to improve the level of networking with local businesses and highlight gaps in marketing and management skills. Finally, the results provide policy and managerial implications for similar ICH-based initiatives. Full article

The study describes the methodology implemented to include a rural cultural heritage attraction within an existing tourist route, i.e., the Sicilian Roads of Wine (“Strade del vino”). The aim was to promote a traditional rural building (TRB) as a tourist attraction and diversify rural tourism offerings. By promoting TRB and wine and food, the rural tourism sector offers a significant opportunity to achieve sustainable socio-economic development in rural areas, rural diversification, and landscape preservation. The inclusion of the TRB within the visitor route is based on a detailed heritage analysis approach as an operative process which could enable the comprehension and collective use of the cultural sites. The valorization of a traditional rural building with wine cellars and oil mills, located within the Chiaramonte Gulfi (RG) boundary, will be described. The objective is to make an architectural heritage building made with local materials and following the traditional Sicilian building techniques accessible to tourists. Special attention is paid to restore the building by respecting its identity and relevant building regulations and focusing on a complete, sustainable approach regarding social, environmental, and economic factors. Full article

Traveling to learn about the gastronomy of a destination is becoming increasingly important among tourists, especially in the wake of the pandemic. Quality foods endorsed by protected designations of origin (PDOs) are increasingly in demand, as are experiences related to their production processes. In this study, the seven PDOs in the province of Córdoba (Spain) are analyzed. These PDOs produce olive oil, wine or ham. A field study was performed, whereby 315 gastronomic tourists who visited a gastronomic route or a PDO in Córdoba were surveyed. The objective was to characterize the profile of visiting tourists and to anticipate future demand using ARIMA models. The results indicate that the growth in gastronomic tourism in Córdoba is lower than that in the wider region, and that there are no significant differences among the different profiles (oil tourist, enotourist and ham tourists) due in part to the fact that most tourists travel from nearby regions. The novelty of this study is that three products are analyzed, and strategies are proposed to deseasonalize this type of tourism, for example, by creating a gastronomic brand that represents Córdoba and selling products under that brand (especially in international markets), by highlighting raw materials and prepared dishes and by making gastronomy a complement to heritage tourism in the city and rural tourism in the province. Full article

In recent years, tourism products and services have been oriented to offer more experiences than those of classical leisure activities for tourists. More, the COVID-19 pandemic drew a new trend in travel: the tourists are now oriented to internal offers rather than the external ones, to rural regions instead of urban ones. Romania and Moldova are two well-known international countries that are both producers and exporters of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) wine. The aim of the paper is to analyze (qualitative and quantitative) the motivation of tourists from Romania and Moldova for wine tourism, to model the motivation according to the socio-demographic characteristics of tourists and the specific elements for travel (accommodation, frequencies of visit, average stay). For quantitative analysis, an online questionnaire by convenience sampling was used to collect the data, and statistical methods were used for analysis. Even if these countries have cultural similarities, our results indicate statistically significant different motivations and different profiles of wine tourists. By using a co-occurrence link between the terms from WoS and Scopus scientific articles with VOSviewer software, our results indicate a link between wine tourism, rural and festivals tourism, and cultural heritage. Our research fills a gap in the literature, being the first comparative research on wine tourism in Romania and Moldova. Full article

Iberian ham is a food product of great quality endorsed by Protected Denominations of Origin, which is beginning to be marketed as a tourist product, and visits to pastures, ham dryers, etc., are becoming tourist attractions in the rural areas of Andalusia. In this research, a factor analysis with VARIMAX rotation is carried out to determine the factors that influence the development of ham tourism. Five components are determined, of which the supply factor is one of the most important. Pull factors are highlighted as the local gastronomy and heritage, among others, and push factors include visiting dryers, pastures, and ham museums. Based on these results and the descriptive analysis of the profile of the ham tourist, it is found that the ham tourist is very satisfied with the visit made, and that the tourist would repeat the experience. However, it is observed that it is necessary to create routes combined with other better known gastronomic products, such as wine, and carry out marketing campaigns to publicize this tourist product in the national and international market, because at present it is local tourists who perform this type of tourism. Full article

Tourists visit wine and culinary destinations for unique, geographically indicated experiences that are place specific. The objective of this research is to understand how the transformational potential of experiential wine and culinary tourism best promotes sustainability in the context of international educational travel. Our case study in the iconic Chianti Region of Italy applies a ‘Hopeful Tourism Enquiry’ perspective and focuses on participatory, co-transformative learning, and mindful sustainability. A mixed qualitative research strategy was implemented that integrates the results of in-depth interviews with industry experts, excerpts from expository travel journals simultaneously captured during the experience, and focus group dialogues with participating students at the end of the field course. This case study revealed three overlapping thematic results that illustrate the influence of experiential educational tourism on the sensory and cultural experience of sustainable food and wine to produce co-transformative learning. The co-creation of memorable experiences establishes a unique sensual representation of provenance through the interaction with the region through narrative so that not only is the food and wine being consumed, but also the consumption of place through the storyscape of a positive and memorable experience. Full article

In contrast to the industrial agricultural systems aimed at producing unlabeled origin foods without unique characteristics, Multifunctional and Territorialized Agri-food Systems (MTAS) claim their identity in productions whose singularity comes from specific environmental conditions and distinctive knowhow—factors often linked to tradition. Their systemic complexity goes beyond the agri-food production function (high quality, sustainable, and differentiated by origin) because the territories gain cohesion and viability from the positive effects resulting therefrom: environmental quality—in the context of sustainable agriculture based on practices that respect the environment and the local productive vocation of the territories—, landscape value, greater economic diversification by stimulating integrated production chains, tourism potential, etc. In this context, the MTAS finds in the geographical indication one of the most expressive quality reference formulas for the identification of agri-food products. This paper delves into the regulatory nature of the main territorial indications (PDO, PGI) and explores their configuration and regulatory evolution, particularly focusing on the wine geographical indications—the first and most common ones. The Spanish indications are taken as the object of analysis, whose operational maturity reveals their solidity, but also their inadequacies, with the demand for adjustments for greater flexibility in the regulatory framework that identifies them as collective marks. Along the same lines, emphasis is placed on the recent advance of individualistic PDO figures, which call into question the very collective basis of the territorial trademark. These conceptual adaptations of geographical indications provide future lines of research necessary to interpret the coherence of these figures with the sustainable development of the territories, whose name they adopt to gain distinction and market competition. Full article

The profile of tourists during the COVID-19 pandemic is changing toward those seeking health, safety and quality products. One of the modalities that best adapts to these needs is gastronomic tourism and, within this segment, wine tourism (enotourism), which can be enjoyed in many areas across the world. The great diversity of grapes, climates, terrains and winemaking processes gives rise to an enormous variety of wines that ensures that no two wines are alike. The current situation of the tourism market necessitates enhancing the uniqueness of areas that offer differentiated products, helping to position such locations as benchmarks for gastronomic tourism. Gastronomic routes provide a way to unify and benefit rural areas through the recently increased demand of tourists seeking to experience regional foods. In this study, the Montilla-Moriles Wine Route is analyzed with the objective of forecasting the demand (using autoregressive integrate moving average, ARIMA models), establishing a tourist profile and calculating the probability that a wine tourist is satisfied with the visit based on their personal characteristics (logit model). The results obtained indicate a slight increase (3.6%) in wine tourists with a high degree of satisfaction, primarily derived from the gastronomic or catering services of the area, from the number of wineries visited, from the treatment received and from the age of the tourist. Consequently, a high percentage of these tourists recommend the route. By increasing the demand for enotourism in this area and applying the results obtained, marketing initiatives could be established, particularly for wine festivals to improve this tourist segment and generate wealth in that area. Full article

Sustainable development has been growingly recognized as important in the scope of tourism and hospitality industry practices. Gastronomic tourism associated with regional food-and wine pairing helps the emerging of higher quality services and contributes to the sustainability of tourist destinations. This study presents a pairing model based on three Real-Time Delphi (RTD) questionnaires to allow experts to select and pair regional wines with regional foods. In the first questionnaire, the experts were asked to choose, by category, the most representative regional dishes from the Algarve region (Portugal). In the second questionnaire, for each dish, experts voted on the best regional wines for the dish. In the third questionnaire, experts made quantitative and qualitative analyses for each of the three most voted wines for each dish. The resulting pairing model of regional food and wines will be communicated to tourism professionals and the general public. By promoting the consumption of these pairings, we promote an efficient, socially fair, and ecologically sustainable local economy. At the same time, we stimulate the circular economy in tourism. Full article