with Roberta Garibaldi, Gianpaolo Fassino and Paolo Corvo

IN ITALIAN WITH SIMULTANEOUS TRANSLATION


2017 was named the International Year of Sustainable Tourism for Development and 2018 the Year of Italian Food, making this an opportune time to reflect scientifically on the link between food and wine  travel and sustainability. This combination appears increasingly strategic, both nationally and globally, in the construction of an innovative tourism model.

In this context we are presenting two volumes by Roberta Garibaldi, a researcher at the University of Bergamo, In viaggio per cibo e per vino, and a book edited by Paolo Corvo and Gianpaolo Fassino, Viaggi enogastronomici e sostenibilità.

The authors of the books have focused their attention on these issues, offering an articulated body of scientific data, theoretical and methodological reflections and analysis of good practices, including outlining suggestions and operational proposals, in order to try to answer some of the unresolved problems of food and wine tourism in Italy. The books link tourism with gastronomy, describing a dynamic industry that is currently growing and developing, a sector represented in Italy by many high-quality food and wine products and places that have long been privileged destinations for international tourism. Alongside excellent local quality and best practices, however, there are areas and contexts that, although rich in food and wine heritage, are struggling to be valued. This is mainly due to a lack of willingness and or ability to build networks and supra-local relations, the only tools through which it is possible to achieve harmonious tourism development.