Cooperating with other European Regions of Gastronomy
The Region of South Aegean and the Region of East Lombardy will cooperate with each other in the following areas:
a) Analysis: Tracing the needs, expectations, and lifestyle of gastro tourists who choose to travel to a gastronomic destination. Carry out research on how people select a gastronomic destination, and how this will impact on the local economy. It will be important to create a kind of syllabus that answers the following questions: What kind of entertainment do they enjoy? Do they like to visit primary and secondary producers of food? Do they participate in gastronomic festivals, food fairs etc.
b) Good Practices: Setting a new mind set for locals and stakeholders (such as producers, hotel owners). Instilling a new culture of doing things is a laborious and time-consuming effort but it is the key objective of our plan to establish our region as a gastronomic destination. To achieve this we need to introduce the locals to a series of arguments which will give them a sense of pride, whilst also realizing that financial and social benefits will be a result of this mentality change.