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Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations

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  • Riccardo Testa

    (Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze13 - Edificio 4-, 90128 Palermo, Italy)

  • Antonino Galati

    (Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze13 - Edificio 4-, 90128 Palermo, Italy)

  • Giorgio Schifani

    (Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze13 - Edificio 4-, 90128 Palermo, Italy)

  • Anna Maria Di Trapani

    (Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze13 - Edificio 4-, 90128 Palermo, Italy)

  • Giuseppina Migliore

    (Department of Agricultural, Food and Forestry Sciences, University of Palermo, Viale delle Scienze13 - Edificio 4-, 90128 Palermo, Italy)

Abstract

Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves’ motivational scale, the present study aims to investigate which motivational factors affect the frequency of culinary tourists to experience local food and beverages in agri-tourism destinations. The findings of the present study reveal that the social and environmental sustainability, among the other motivations, has shown to play a crucial role in influencing Italian tourists’ frequency to experience local food and beverage in agri-tourism destinations.

Suggested Citation

  • Riccardo Testa & Antonino Galati & Giorgio Schifani & Anna Maria Di Trapani & Giuseppina Migliore, 2019. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations," Sustainability, MDPI, vol. 11(17), pages 1-17, August.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:17:p:4588-:d:260436
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    References listed on IDEAS

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    4. Gniewko Niedbała & Anna Jęczmyk & Ryszard Steppa & Jarosław Uglis, 2020. "Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study," Sustainability, MDPI, vol. 12(13), pages 1-17, July.
    5. William Quezado de F. Cavalcante & Arnaldo Coelho & Cristela Maia Bairrada, 2021. "Sustainability and Tourism Marketing: A Bibliometric Analysis of Publications between 1997 and 2020 Using VOSviewer Software," Sustainability, MDPI, vol. 13(9), pages 1-21, April.
    6. Giuseppina Migliore & Giuseppina Rizzo & Giorgio Schifani & Giuseppe Quatrosi & Luigi Vetri & Riccardo Testa, 2021. "Ethnocentrism Effects on Consumers’ Behavior during COVID-19 Pandemic," Economies, MDPI, vol. 9(4), pages 1-15, October.
    7. Sanjoy Kumar Acharjee, 2023. "Prospects of Culinary Tourism in Bangladesh," International Journal of Science and Business, IJSAB International, vol. 25(1), pages 139-150.
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