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Un?indagine empirica sul turismo enogastronomico come opportunit? di "non-core-business" per le imprese agro-alimentari

Author

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  • Giuseppe Festa
  • Gianluca Curci

Abstract

Il comparto agroalimentare costituisce senza alcun dubbio una delle eccellenze del "Made in Italy", soprattutto nella capacit? di coniugare il buono del "food" con il bello del territorio, un formidabile binomio di competitivit? sui mercati internazionali. Negli ultimi anni, inoltre, il turismo enogastronomico sta conoscendo un successo clamoroso, proponendosi non pi? soltanto come motivazione turistica secondaria, ma perfino primaria. Nella ricerca che segue si ? voluto indagare il turismo enogastronomico come formula di business integrativa, ma anche potenzialmente strategica, per le imprese agro-alimentari. Dall?indagine emergono conferme in tal senso, assieme alla necessit?/opportunit?, per le imprese rispondenti, di doversi avvalere da un lato di professionalit? "gastro-turistiche" specializzate e dall?altro di partner in grado di sostenere queste innovative prospettive di business, sia a livello pubblico (con interventi a sostegno) sia a livello privato (con un inedito ruolo di assistenza e supporto in capo alle banche).

Suggested Citation

  • Giuseppe Festa & Gianluca Curci, 2018. "Un?indagine empirica sul turismo enogastronomico come opportunit? di "non-core-business" per le imprese agro-alimentari," ESPERIENZE D'IMPRESA, FrancoAngeli Editore, vol. 2018(2), pages 107-124.
    • Handle: RePEc:fan:eieiei:v:html10.3280/ei2018-002006
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    References listed on IDEAS

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    2. Martins, Marco, 2016. "Gastronomic tourism and the creative economy," MPRA Paper 87883, University Library of Munich, Germany.
    3. José Manuel Hernández-Mogollón & Elide Di-Clemente & José Antonio Folgado-Fernández & Ana María Campón-Cerro Author-Email: amcampon@unex.es Author-Workplace-Name: Department of Business Management and, 2019. "Olive oil tourism: state of the art," Tourism and Hospitality Management, University of Rijeka, Faculty of Tourism and Hospitality Management, vol. 25(1), pages 179-207, May.
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