The Cellars of the Territory

The food in our time has become the protagonist of a Copernican revolution: by a factor of survival was increased to a medium of cultural territory, powerful spring for tourists.

In the past, go to a restaurant or buy meats, wines, cakes, bread or fruit, were the filler of the weekend, support the visit of a museum or an exhibition or a medieval village or even a picnic.

Before there was tourism and then bought it.

Today is bought and then makes tourism. Tourists food (foodtrotter or gastronauti) first move in terms of food, then are attracted by the environment, culture, art, history, the landscape. Shows the strong willingness of consumers to know the origin, the production, history, tradition, the provision of manual and personality that are hidden behind a glass of wine, a cheese, a salami or keeps coming on our tables.

And here is the growth of rural houses and farms "welcoming" of wine roads, of events such as open and Wineries Calici of stars, the theme of food and wine festivals to the launch and promotion of wine and food deposits.

The deposits are the border Enogastronomic more sophisticated tourist. Let international situations and I very much like on some domestic round where a name identifies a product, other products around, and uses modes of production, history and culture of the product, festivals and themed events, companies, tourist attractions around, receptivity.

Who does not know the source of Montalcino and the Brunello, the Langhe-Roero and its wines, and Zibello culatello, Acqualagna and truffles.

Besides these famous examples are beginning to accompany national territories such as Barbagia Murge, the Romagna Apennines, the County of Modica, Lower Parma, Val Trompia etc.. where artists of cheese, grapes, pig, fish, chocolate, almonds have come to understand that it move from a philosophy "product oriented" to a "market oriented".

The product prince powerful spring wine tourism is the wine that is becoming more and more the phenomenon of habit and almost a 'mania' collective.

Wine tourism mark all season, especially autumn and spring and involves foodtrotter or simple wine that, according to a search of Bocconi University, goes a turnover of over 15 million euros and 2 , 5 million people. The wineries that are open to the public for over 20% of sales (with a strong growth trend) by selling directly to tourists with interesting effect ready cash. 50% of wineries with vocation enoturistica (real or potential) has made investments to improve their facilities, creating points refreshments, tasting rooms, museums, hospitality services and tourist information.

Over 1 million people participating annually at the "Open Cellars" organized by the Movimento Turismo del Vino and increasing interest are the ways of wine tourism in the planning of major tour operators.

More info: www.e-wine.it