Tag: tourism

the post-Covid wine tourism recipe – Italian Cuisine

The idea for welcoming in the cellar after the Coronavirus emergency: fewer barrels and more outdoor experiences such as trekking, picnics and photo safaris. Because in front of a beautiful landscape you can relax, but you appreciate wine even more

According to a survey conducted by Wine Tourism Movement in Italy, theCoronavirus emergency hit the food and wine tourism, especially the one in the cellars, which in 87% of cases declared themselves very damaged especially in terms of sales (91%) and attendance. However, it is necessary to start again and it is up to it to rethink how to welcome visitors. Since the visit between the barrels will be almost impossible, the recipe, however Donatella Cinelli Colombini, creator of the day Open Cellars (which at the end of May took place exceptionally online) and of the Wine Tourism Movement, is a kind of "Landscape Therapy": "The areas for tourism and wine production must be strictly separated also because the sanitation of the cellars is difficult without using the chlorine that would attack the wine with the pestilential cork smell – he explains – therefore in wine hospitality at the time of Covid I foresee more outdoor sports, more panoramas and fewer barrels".

Wine tourism between wine and nature to regenerate and taste at its best

"It is desirable – continues Donatella Cinelli Colombini – that the Coronavirus emergency and the prospect of reactivating direct sales, push many wineries to enrich their tourist offer with trekking in the vineyards, picnics, outdoor tastings, photo safaris, lunches of typical salami and cheeses, perhaps in front of a beautiful panorama". And this landscape therapy made of experiences still little explored by companies, as well as helping guests to regenerate the nervous system and relax, intercepting people's need to be in nature after months of lockdown, would also favor a better appreciation of wine. "In other words – he explains – according to neuromarketing studies, in front of an enchanting panorama the wine seems better. In other words, a revenge of the landscapes that become protagonists and must offer visitors exciting experiences to live, photograph and remember ".

The restart between reservations, new timetables and a Covid free protocol

Donatella Cinelli Colombini also provides new methods and times of visits to the company: "To avoid queues and crowds, wine lovers will have to get used to book the visit in production companies but, probably, they will find many more open at weekends and at lunchtime. "
Meanwhile, the Wine Tourism Movement has presented iThe international protocol "Quietly Enotourism: guidelines and good practices for a Covid-Free enotourism", an action manifesto drawn up by a group of international food and wine experts who work for institutional bodies, universities and research centers, consortia and associations of wineries, to identify concrete solutions to the new reality of wine tourism applicable to any winery or wine tourism destination. There are indications and suggestions from bookings to reception, from tastings to guided tours of the cellar to the management of the wine shop.

Experiential tourism between Sanremo and Imperia. 5 young players – Italian Cuisine

Five Ligurian boys have invested in their territory: the hinterland between Sanremo and Imperia. Agriculture, tourism, catering and sport. Different activities, but with one goal: to enhance the land where they were born

Sanremo and its hinterland is not just the sea and the Song Festival. So 5 young people worked hard to relaunch that territory which is their home for them.

History

Valentina, Andrea, Marco, Flavio and Marco: these are their names. They have very different personal and professional paths, but they are united by love for the territory, the desire to tell it and to tell each other, to actively involve those who are curious to find out. Their belief is that travelers / tourists are the best people to open up to and are also confident that after the experience on the Riviera they will return home richer.
The group works in unison on the formula of experiential travel / tourism, Seen as an integrated product, aimed at enhancing the territory and tradition.
Even if it is aimed at small numbers of people, young people are sure that small businesses like them can become the protagonists of the integrated tourism offer.

Valentina Borea

She was born and raised in Sanremo, is of Ligurian family, and graduated from the University of Genoa in Languages for the Management of Tourist Companies with a master's degree in Local Development.
For eight years she was product manager at an online tour operator dedicated to Southern Africa, where she built tailor-made experiences, tours and safaris in close contact with nature and local culture.
How did you notice that you wanted to change your working life?
When love for my territory, awareness of its potential and the desire to enhance it took over, I started thinking that my wealth of experience and knowledge could be well exploited even for our small part of Liguria. At the beginning of 2019, I decided to transform this dream into a concrete project, a design that does not yet have a name, but which is clear in my mind: to enhance the territory through experiences and everything we have to tell. Ours is a cultural heritage that comes from the sea but also from the hinterland, which tells of a "poor" yet rich in flavors cuisine, which speaks of sacrifices in terraced fields, among flowers, aromatic herbs, plants, fruit trees and olive trees which grow kissed by a splendid sun in an extremely mild climate all year round. A year after this "leap into the void" I found my ideal position working as a tourist consultant both for the Municipality of Imperia and for small companies with the precise mission of telling the territory. Using an Englishism I could define myself as one destination manager that works in the field and goes hand in hand with small companies to create a tourist product integrated with the territory that enhances its authenticity and values.
The aim is to tell us through small businesses, companies that do not work in the world of tourism, but which are inextricably linked to the territory. Realities that embody traditions with their company and with their products make us reflect on the quality of raw materials. This makes the tourist experience an exciting, engaging, exclusive moment. In short: made to measure, extremely personalized.
Experience with Valentina

The other protagonists

Bolognesi Marco, Pigna and Lavender Beans (Imperia)

The company was officially born on April 1, 2010, even if already before this date, in the family lands for generations, they had started to cultivate the white beans of Pigna (Slow Food Presidium) with a production limited to a few tens of kilograms.
The company consists of several plots of land located in the municipality of Pigna and Castelvittorio in the province of Imperia. Today it can boast a production area of 3500 square meters for Pigna beans; in winter they are grown with seasonal vegetables and about 5 thousand square meters of olive grove, for almost 120 plants, another 500 square meters destined for the production of vegetables for the summer season. Since 2015, the company has joined the Lavender consortium of the Riviera dei Fiori, committed to the protection and enhancement of the territory. The cultivation has reached about 1200 plants on an area of 1500 square meters, and distillation is carried out directly on the farm. At the same time, the company produces other essential oils such as rosemary, sage, thyme and bay leaf. Biscuits and dry pasta are made with the dried lavender flower, while creams and soaps are produced with the other derivatives, in collaboration with specialized laboratories.

Azienda Agricola Baldizzone Andrea

After university of economics and work experience as an auditor in Genoa, Andrea decides to become a direct farmer. He wants to live in contact with the land and the territory. He returns to Sanremo, the city where he was born and raised, and from here starts his new adventure.
The production is of Taggiasca extra virgin olive oil, Taggiasca olives in brine, Taggiasca olives paté and jams. He cultivates fruit and vegetables in Sanremo, while the olive grove is located 500 meters above sea level in the beautiful Apricale, a small village in the Imperia hinterland. About 500 olive trees and 40 fruit trees including cherries, apricots, figs and plums.
Andrea prefers quality over quantity: his farm has been listed for 4 years in a guide to the best Italian oils of Red shrimp, finalists in the national competition of the Hercules olivarium (organized by the Italian chambers of commerce) and the Oscar Green Liguria award.
Andrea's goal is to introduce people to the products, the territory and the tastes of Liguria; for this reason it organizes visits to the beautiful village of Apricale and its olive grove. Andrea tells us how the visits take place: «In the morning we meet on the road to get to Apricale from here on foot we cross the enchanting village, recognized among the most beautiful villages in Italy and beyond the town our walk begins the olive trees, until I reach my olive grove. During the walk I show the typical Ligurian terraces called "strips" created through the ancient art of dry stone walls, recognized as a UNESCO World Heritage Site. Arrived at the olive grove I explain the cultivation of the olive tree, from the initial pruning to the harvest and subsequent pressing. The visit is followed by a tasting of typical products .
Experience with Baldizzone Oil

Marco Cassini chef of Hypatia, Food and Books

In one of the oldest streets of Sanremo we find Hypatia Food and Books, a sort of library with the kitchen of a restaurant, a place out of time where cuisine meets culture. It will not be difficult to meet patrons who, comfortably seated at the table, reading a book, taste the local specialties expertly cooked by Marco Cassini: the tradition of Ponente Ligure interpreted by the self-taught chef, who loves to tell the dishes. From Trofie to Hypatia, to Brandacuiun, the famous stockfish creamed with local extra virgin olive oil and potatoes. Marco started his adventure as a cook here, first as an employee, then took over the restaurant and transformed it into one of the most popular typical cuisine restaurants in the city.
The restaurant is led by a Slowfood Guide to Italian Taverns
Page FB Hypatia Sanremo

Flavio is an MTB Ebike guide
Flavio's story is also special: he works for a period in the family stationery store, but his passion for cycling grows, grows a lot, proportionally with his love for the Sanremo hinterland, harsh and sweet at the same time. Flavio followed his passion for cycling and became an expert mountain bike guide, who accompanies tourists through adrenaline-fueled routes and kitchen & bike tours. A winning combination between bike and food, with very original experiences between paths through the olive groves, the hills overlooking the sea, the mule tracks of Bussana Vecchia, with gastronomic breaks between extra virgin olive oil, greased sausage and freshly baked focaccia.
And it seems that Flavio was right, the data on cycling in Italy are really interesting: 77 million admissions in 2018, a figure that represents 8.4% of the entire Italian tourism movement; over 7 and a half billion euros per year of P.I.B. (data from Legambiente, an acronym that means Internal Bike Product).
Experience by Flavio

Wine tourism, a new trend that appeals to athletes and sportsmen – – Italian Cuisine

Join a healthy one mountain vacation with a passionate immersion in the world of wine: this is the philosophy of Vinums Hotel, a network of places of hospitality in Tyrol that welcome customers amidst the mountains and vineyards.

Alcoholic holidays for drinkies around the world are increasingly successful. Here the formula is different, because the healthy environment of the mountain, with its genuine products, is combined with wine-making excursions and drinking.

Wine tourism is in vigorous increase in our country: between Open Cellars and Wine Roads, private tours and local authorities, parties and fairs, we cannot complain … The Wine Tourism movement has more than a quarter of a century and the reception wine tourism is increasingly broad and multi-faceted. We then discover something of Tyrolean Vinum Hotels.

There are currently 29 facilities family run who boast cellars where to taste excellent labels South Tyrolean and international e activity for a wine to live, as well as to drink: seminars, visits to wineries and vineyards and other cultural proposals and well-being. Some are real castles, others have the wellness center, farm or distillery. Gourmet dinners, chefs, even organic vineyards, view of the Dolomites and breathtaking views.

THE'South Tyrol has a unique variety of microclimatic area and land. Between Bolzano and Silantro, in the steep slopes and between the dry stone walls of the Val Venosta are born Gewürztraminer and Pinot Whites dry or semi-dry with fresh mountain acidity and a Pinot Noir dry and elegant. Around Merano excels grapes Slave while in Val d’Adige, next to the apple orchards is produced Lagrein and Pinot noir. The Lagrein is also extraordinary, coming out of the alluvial soils that line the Talvera torrent, in the surroundings of Bolzano. Between Bolzano and Salorno, l'Oltradige, with its lake of Caldaro and its white wines of character and the Lower Altesina, with the highest daytime temperatures. The Isarco Valley, between Bolzano and Bressanone, is among the most prestigious Italian regions in terms of White wines.

Naturally abounds events dedicated to wine lovers. In addition to those scattered in various locations during the summer and until late autumn, The Wine Road covers 68 wineries and offers many possibilities, from bike tours to Winepass, from workshops to refine the senses to gastronomy in the cellar. Wine Safaris are active throughout the year.

Aurora Quinto
July 2019

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