A Gourmet Destination is associated, in the imagination, with its products and strengths. In the case of Langhe Monferrato and Roero, with truffles, wine, haute cuisine. But to always be competitive we need a vision that preserves, on the one hand, the product and sustainability, and on the other, continuous innovation. A “Perspective”.
The starting point must always be the variety, quality and uniqueness of agri-food products, the wealth and treasure of our country, ambassadors of Made in Italy.
To paraphrase Professor Calabrese, only with “better production, better nutrition, a better environment” can we have better food and wine tourism.
But behind a gourmet destination, there is some complex work of interweaving that contemplates concreteness, relationships with operators, continuous training, exchanges with competitors, experimentation, and willingness to change.
In this panel we will discover what is behind the scenes of success, that work which is not visible to inexperienced eyes but which is an indispensable condition. And replicable elsewhere.
From the choice of a very clear position towards aiming at quality, health and well-being, a destination can become competitive if it uses all available technologies – from big data to blockchain – to certify products, predict and manage flows, monitor the environmental impact.
This panel is organized by the Food & Wine Tourism Forum and the Langhe Monferrato Roero Tourism Board with which BTO has established a scientific partnership.
