421:Network of transnational eno-gastronomic itineraries for the promotion of the Mediterranean cultural-dietary model

General objective: creation and promotion of a rural touristic offer based on the integrated valorisation of the “Mediterranean Diet Eno-gastronomic Itineraries Network” through measure 421. Strategy: enhancement of the territory through the “Mediterranean Diet” seen not only as a healthy eating model, but also as a lifestyle which includes elements characterizing the territory and its local communities, such as: typical products, rural traditions, handcrafts, rural architecture and local culture. In other words, the strategy aims at sharing, thanks to the Mediterranean diet, a common identity which characterises the eno-gastronomic itineraries created by each LAG through measure 3.13. setting up of a EEIG (European Economic Interest Grouping) or/and a joint Association.

Our area includes 11 municipalities whose economy is mostly based on agriculture. We produce a high-quality wine: “Primitivo di Manduria D.O.C.”, extra virgin olive oil, bakery products, dairy products (mozzarella cheese, sheep milk cheese, ricotta cheese) and fruit (figs, prickly pears, quinces, almonds, pomegranates, local apples and pears). Moreover, we also produce typical Mediterranean dishes made of local products and ingredients and local handicraft products (twig baskets, tamburines, glass paintings and decorations). Our territory is characterized by sandy beaches alternating with inter-tidal flats and rocky shores, Mediterranean maquis, sand hills, protected sites of important biodiversity interest and many farm houses where tourists can taste local products.

Study to identify the cultural-dietary model in order to promote local food productions and the territory. A precise analysis of the Mediterranean diet features, the nutrition science principles in general, the diet pyramid structure and the project objectives, will allow the elucidation of the dietary model in its general features. Precise criteria to be followed by each partner will also be used to guide them in the selection of the different areas food products and dishes, but also to find links between food and local traditions, architecture, history, handcrafts and culture. The study will identify the characterizing elements of the eno-gastronomic itineraries and therefore of the network.

LAGs, LAG-type actor, public-private body

United Kingdom, Ireland, Sweden, Portugal, Malta, Austria, Germany, Finland, Cyprus

APULIA, ITALY

Spanish, English, Italian

Agriculture, Culture, Leisure, Nature/environment/land management, Products(food), Promotion, Tourism

08/11/2011