Enogastrotourism, local flavours, cultural knowledge
In an increasingly globalized world in which everything we need or long for we can have at the click of a button, the experiences lived and felt take on an increasingly differentiating and exclusive character that the tourism sector tries to value through a la carte offers, personalized according to the tastes and expectations of those who choose to dive into them.
In this new playing field, the concept of global village is once again more present than ever.
Destinations have discovered that their differentiating edge is the character of their people, their landscapes, their ways of doing and living, everything that UNESCO classifies as heritage that includes not only tangible resources but also those that cannot be touched, but are smelled, tasted, heard or because they are not, they are sung.
The traveller, not the tourist, seeks to participate in the daily life of the place he visits, to share and enjoy the wisdom and traditions of its people, and those magical moments in which one by one, thousands of kilometres from his place of origin, feels at home, and which on many occasions take place around a table.
This is why food&wine tourism is much more than just a visit to a winery, an olive oil estate, a coffee plantation or a trap, food&wine tourism is a slow fire engraving in the memory of the traveller, incomparable landscapes such as the red vineyards of autumn in Rioja, memorable fragances such as that of the “great cathedrals of sherry”, traditional and exotic flavours for the visitor such as those of jabugo products, ancestral labours such as the snoring of tuna, recipes and secrets transferred from generation to generation that create community such as “Mujeres de Humo del Totonacapan” (Smoke Women of Totonacapan), forms of production that sculpt the landscapes and character of the people of La Geria, rituals converted into healthy beauty experiences such as massages with coffee grounds in Mexican or Colombian haciendas… an endless number of differentiating experiences in every corner of a country and in every village of the globalized planet. The table and the products that are consumed in it become a door to other dimensions: to popular culture, to a singular architecture designed by the needs and times of harvest, to a way of life carved during centuries that still lasts and in which the enogastronomic traveler wants to mimic, learn, to be able to share the post experience on his return home replicating those local flavors and transmitting those cultural knowledges.
Returning home with the saddlebags full not only of memorable memories, but of products selected and purchased directly from producers and artisans, highlighting the most supportive part of shopping tourism, the shopping tourism of products with cultural identity.