ABSTRACT
Over the past few years, trends in tourist demand and consumer behaviour have shown that tourists not only want to visit cultural and historical sites, but also to explore regions and landscapes as a whole. They increasingly select destinations not only on the basis of climate, art and historical heritage, human landmarks and environment-based activities in general, but also in terms of eno-gastronomic resources.1 Gastronomic supply is therefore increasingly shaped by tourist demand, highlighting the considerable potential wine and gastronomic products have in national and international tourist markets. Taking the region as the basic context of all tourist products, this chapter analyses wine and gastronomic components of the product in detail, trying to underline the added value of an aggregating or network logic in the development of typical agro-alimentary products2
and tourism. The examples presented in this chapter are drawn largely from the Italian experience.
