- This topic has 0 replies, 1 voice, and was last updated 2 days, 1 hour ago by
.
-
Posts
-
Hello everyone,
We are pleased to share the experience developed in Puglia region (Southern Italy) through the Interreg Italy–Croatia project GUSTI – Gastro UpScaled Tourist Itinerary in rural regions of Croatia and Italy, where Tecnopolis Science and Technology Park, supporting Puglia Culture, has been working to strengthen sustainable tourism based on the values of the Mediterranean Diet.Rather than focusing on a single activity, our approach has been to build a collaborative process involving local communities, producers, tourism operators, institutions and cultural organisations.
Over the past months, several complementary initiatives have contributed to this journey. We organised study visits to explore the local territory through authentic experiences, allowing participants to meet producers, discover traditional food practices and better understand the relationship between gastronomy, landscapes and cultural heritage.
We supported the creation of networks among local tourism and food stakeholders, encouraging dialogue between farmers, hospitality businesses, restaurants, public authorities and cultural organisations. Strengthening these connections is essential for creating integrated and sustainable tourism experiences.
We also experimented with innovative forms of storytelling, combining theatre, narration and gastronomy to communicate local identity and traditions in a more engaging and emotional way.
Another important activity focused on the design and testing of slow tourism and gastronomic itineraries, promoting experiences that encourage visitors to spend more time in the destination, discover lesser-known places and connect with local communities.To reach wider audiences, we produced audiovisual content featuring traditional recipes, highlighting local ingredients, culinary knowledge and the people who preserve these food traditions every day.
Finally, we explored the potential of plant-based Mediterranean cuisine, developing and testing recipes that combine local seasonal products with sustainability principles, demonstrating that innovation and tradition can successfully coexist.Through all these activities, we have learned that sustainable gastronomy is much more than food. It is a powerful tool for preserving cultural heritage, supporting local economies, protecting biodiversity and creating authentic tourism experiences that generate value for both visitors and host communities.
We believe that cooperation between different local actors is the key to transforming the Mediterranean Diet into a living tourism experience rather than simply a culinary attraction. Have similar initiatives been developed in your regions?
We would be delighted to hear about your experiences and exchange ideas on how gastronomy can continue to support more sustainable tourism across the Mediterranean.
- You must be logged in to reply to this topic.
