ABSTRACT
The spectacularization of food consumption and the commercialization of food festivals and fairs are therefore the basis of two new and innovative tasting formats, such as food trucks and temporary restaurants. Both of these concepts bring innovation in terms of gastronomic tourism proposals, by shaping new kinds of food experiences, since the consumption of food becomes itself the central and not a marginal moment in a tourist experience. The findings coming from this content analysis are in line with the current literature about the main features in gastronomic tourism and substantially confirm the most discussed assumptions regarding issues in food experiences. Food consumption is an essential element of each kind of tourism experience and it has also been recognized as a component of regional identity and culture and the linkages between food and tourism is a merger which engages tourists to seek out authentic, novel, and local food experiences related to the places they are visiting.
