Italy, Pisa

Experiential Food Tourism

when 13 July 2020 - 23 July 2020
language English
duration 2 weeks
credits 5 EC
fee EUR 750

Tourism have been quickly developing and travellers become increasingly demanding not only in terms of quality of services, but also in terms of innovative ways of enjoying destinations. Experiential tourism, in particular, is a growing trend that every travel agency has to be aware of. Therefore, the challenge for tourist service providers is the capacity to offer involving and interactive packages and address the expectations of international tourists.
Recently, an increasing emphasis has also been placed on experiences and attractions related to food. Gastronomy appears like an indispensable element in order to get to know the culture and lifestyle of a destination. It combines all the traditional values with the new trends in tourism, such as respect for culture and tradition, a healthy lifestyle, authenticity, sustainability and experience.
This leading role of gastronomy when choosing a travel destination has resulted in the growth of gastronomic offer based on high quality local products and the consolidation of a separate market for food tourism.

The Summer School will deal with themes such as Trends in Food Tourism, Italian Food Origins, Cultural Traditions & Rituals, Wine and Beverage Experience, Experiential Package Design, Food Writing, Food Photography Workshop and Food and Digital Marketing.
The program will be also characterised by company visits, case studies, role play, projects and practical laboratory work.
Examples of activities that students could have the chance to make: a Food and Wine tour in the Tuscan countryside, a Sensorial Lab at the discovery of Italian row ingredients, a Cooking class at ecofriendly farmhouse, the Ciocco Experience: healthy “detox” recipes, Experiential Study tours.

The Summer School is organized by the Department of Political Sciences in collaboration with Fondazione Campus Studi del Mediterraneo, which has the managing and administrative role within the Summer School.

Course leader

Prof. Enrica Lemmi

Target group

University students interested in tourism, travel and food sectors

Course aim

The purpose of this Summer School is to give insight into experiential tourism of Italian gastronomy providing knowledge and skills about how to design and implement experiential packages based on food, learning to see the territory, the culinary traditions and the raw ingredients from a different and unusual point of view and using successful marketing strategies for the promotion of a destination.

Fee info

EUR 750: Fee

Scholarships

Available

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