In the relationship among gastronomy, tourism and regional development, restaurants play a pivotal role. The use of local food by restaurants is significant in enhancing local food production and also in adding authenticity in the wider experience of the destination. At the same time, restaurants can use local food to innovate and differentiate their offer. This study aims to investigate to what extent restaurant managers are leveraging on local and typical food and what are the main barriers that, in their view, do not allow them to fully exploit local gastronomy as a concrete tourist resource and attraction. The analysis is applied to Sardinia, a famous Italian tourism island, and Molise, the youngest, smallest and also relatively unknown Italian region. First findings report that restaurateurs perceive the relevant role of local gastronomy for their competitiveness. However, several barriers exist that not allow to fully exploit this opportunity. Difficulties in communicating with customers in order to allow them to perceive the greater value of an offer based on the usage of local food is cited as the most important barriers in both the regions we investigated.
Scheda prodotto non validato
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo
|Titolo:||The use of local gastronomy in the restaurant's activities and strategies. An exploratory analysis in the Italian context|
|Data di pubblicazione:||2012|
|Appare nelle tipologie:||4.1 Contributo in Atti di convegno|