From wineries to historic cafes, tourism is food and wine

The most curious and lively travelers of our time are the tourists who let themselves be guided by food and beverage. In dizzying expansion, the phenomenon related to this particular key to discovering the world is photographed annually by Food and Wine Tourism Report by Roberta Garibaldi, guest at the Turin Food Journalism Festival. The 2020 edition tells in particular that una of the most important and most recent requests regards the immersive experience in the food and wine culture of a territory: the visit of cellars and distilleries (growing fast), the street food, culture and history related to historic cafes. Trends confirmed by the operators of the sector in the various territories, also in the marginal areas, which have in this way an important possibility of economic redemption. There is also an increase in interest in local markets, for thematic hotels and for eco-museums linked to the culture of local cuisine and wine.

From the information point of view, food and wine tourism has another peculiarity: those who travel through cellars and markets demonstrate a marked desire to tell stories, generating a virtuous dynamic of information that generates interest in travel, a tourist experience, and then a first-person account of that experience with viral diffusion through the best-known social platforms.