Sicily has historically been the subject of markedly hedonistic narratives, even recently cases mirrored and fueled by highly successful editorial cases.With the establishment of new tourism trends marked by the discovery of local gastronomic and wine specialties, the tourism sector of the island is enjoying a particularly positive cycle. The agri-food production and distribution structures and the accommodation realities of the territory are evolving to accommodate this new type of demand, with predictable effects of capitalization and semiotic reconstruction of the typical food culture.One of the main actors is Anna Tasca Lanza Cooking School, a well-known Sicilian travel destination targeted at Anglophone audiences. The school is located in the center of a huge farm, Regaleali, and represents an interesting hybrid between a tourist hospitality structure, a place for practical training on cooking and a place where to taste farm to fork and traditional foods.We are interested in investigating how this destination manages to build a 'Sicilian experience' using food and wine as a pivot, and taking on critical issues such as the internationality of the participants and the need to create an educational and tourist experience at the same time.
|Titolo della pubblicazione ospite||Usi e piaceri del turismo. Percorsi semiotici|
|Numero di pagine||24|
|Stato di pubblicazione||Published - 2020|