The present work concerns a form of tourism, which in the last decades became an important part of cultural tourism oriented at destinations characterized by specific identities based on their cultural heritage, both material and Immaterial. The region here considered is Sicily, with its rich cultural heritage still not fully enhanced and its many attractive factors (landscapes, naturalistic itineraries, minor centers, Unesco sites). All this heritage requires a new kind of touristic practices, slow, experiential and aimed at the knowledge” in toto “of the visited territories. These new typologies of touristic offer undoubtedly include the colorful, tasty and ancient Sicilian enogastronomy. In addition to the description of Sicilian products and food and wine specialities, this contribution concerns the search for correct strategies of territorial management aimed at developing forms of sustainable tourism less affected by seasonal waves, able to support a real cultural social and economic development both for sites and locals.
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