Gastronomy, a cultural heritage for our present and future time. An important protection for our territory, our agriculture and our welfare

The environment, the beautiful landscapes, the good air, the agriculture with its local products are the most important assets we have in our countries. They have great potential economically, but are not well exploited in some regions. In recent years the agri-food sector is the focus of interest of the development of these places, and we could start from this cultural heritage to develop our territory. The smaller agricultural realities, which cannot compete on price, must rely on the quality of their products with local, traditional and cultural characteristics (product placement techniques and production techniques), as a differentiating factor and position in market niches that reward their typicality and originality. Today the rediscovery of food as a journey, a path, a reference point for a culture of high-level, comprehensive, preserves the most important values for humans. Agricultural products, recipes, methods of preparation have been passed down for centuries, rediscovered and represented with great joy by those who are aware that good food should not be used exclusively to satisfy the palate and stomach.The products of our land are very important in building our ethnic identity, both individual and collective. For these reasons, they have an ethical, social, religious, and existential symbolism that goes beyond the economic sphere. And then we can write: gastronomy is culture. Today it is a desired and loved culture that moves the economy. Gastronomy is rich in history, tradition, customs, "know-how" that occurred across generations: how small producers live and grow, their work, mastery of men and women, respect for the land and for their territory. It’s intimately linked with our earth.