PLANNING OF NATURALISTIC AND FOOD AND WINE ITINERARIES
Academic Year 2026/2027 - Teacher:
DONATELLA STEFANIA PRIVITERA
Expected Learning Outcomes
The course aims to make students acquire the complex relationship between food, territories and tourism, with a focus on the potential, design and development of itineraries, tours in different territorial contexts. Food, with its variety of meanings, is a topic of interdisciplinary interest, involving geographical, technical-economic, health, social, cultural and political aspects. Through an interdisciplinary methodological approach, Through an interdisciplinary methodological approach, and consistent with the system of European Descriptors of Dublin, the course pursues the following expected learning results: knowledge and understanding or the student acquires knowledge and conceptual tools in the field of food and wine tourism, with particular reference to notions such as typical and traditional agri-food products, leisure and catering, also in relation to some cutting-edge themes such as novel food, with the support of the in-depth materials proposed during the course. Ability to apply knowledge and understanding: the student is able to apply this knowledge with a professional approach, using the tools of tourism geography to analyze empirical research cases and to build and support arguments on possible itineraries and tourist events observed also by means of external educational visits and invitations from operators/experts from the world of work as part of the exercises and group work provided for by the course. Autonomy of judgment: the student develops the ability to collect and interpret data and information relating to phenomena in the field of food and wine tourism, elaborating autonomous judgments and reflections that take into account the social, economic, environmental and ethical implications, also in light of the sustainable development objectives of the 2030 Agenda recalled in the course in particular to goal 12 (Responsible consumption and production). Communication skills: the student acquires the ability to communicate information, experiences, ideas, problems and possible solutions through active participation in lectures, work groups, report presentations and debates on course topics. Learning skills: the student develops the necessary skills to continue with an adequate degree of autonomy the study of tourist phenomena in the food and wine field and their transformations, through the critical and conscious use of bibliographic sources and the insights proposed during the course also thanks to the use of explanatory material focused through the web, meetings with external experts and group discussions to implement communication skills and learning skills. Upon completion of the training activity, theoretical and practical knowledge of agri-food systems is acquired to plan food and wine itineraries for the purpose of valating food products in the production territories.
Course Structure
There are frontal lessons, work groups, in-depth seminars held by professionals and academics, intermediate checks and field applications such as visits to places in the local territory, meetings with operators (e.g., restaurateurs,specialized tourist guides) . If for contingent problems the teaching is given in mixed or distance mode, necessary variations may be introduced with respect to what was stated.
Required Prerequisites
An interdisciplinary connection capacity is required, in particular with the acquired knowledge of economic, geographical, anthropological and sociological disciplines, with adequate technical linguistic expression regarding the contents.
Attendance of Lessons
Optional, Active participation in external visits and seminars with operators is advisable
Detailed Course Content
The contents of the course concern the aspects related to both nature, biodiversity and food, territory and geography in particular territorial contexts such as national ones (and not only) in relation to the promotion of the landscape and its agri-food products including those certified (Doc, IGP, etc.). In addition, the course aims to outline the characteristics of the agri-food system in the different phases and territories of which they are an expression, highlighting the aspects that may allow tourism to be encouraged. In particular, creating a synergy between local products, characteristics of the terriories, sustainability and historical-artistic architectural, geographical, landscape relevance. To this end, the final part of the course will be dedicated to the drafting of naturalistic, historical, cultural and food and wine itineraries focused on one or more agri-food products that students will present during intermediate tests. In addition, the course examines multidimensional aspects of both sustainable and food and wine tourism regarding operators e.g. restaurants and other food suppliers, changes and challenges in consumer eating habits and tendencies. A specific focus will be developed on possible professions in the field of food and wine tourism also related to the digital and media world.
Textbook Information
-Kim A., Aktaş G., Kozak M., 2025, International Case Studies in Food Tourism, New York, Routledge,ISBN 9781032951737, pp.110-116, DOI: 10.4324/9781003583547-10
Fusté-Forné F., Wolf E. (eds), Food and Beverage Tourism on Islands, Edward Elgar Publishing. 2025
Article: Privitera D., Polizzi di Sorrentino E. (2025). Place identity and food and wine as synergistic tourist attractions: A case study of Mount Etna, Italy, in Kim A., Aktaş G., Kozak M., International Case Studies in Food Tourism, New York, Routledge,ISBN 9781032951737, pp.110-116, DOI: 10.4324/9781003583547-10
Article: Privitera D., Graziano T., Polizzi di Sorrentino E. (2025): New regions in a glass. Embedding landscape in the production of wine narratives, Landscape Research, 50(1), 74–88; https://www.tandfonline.com/doi/full/10.1080/01426397.2024.2367471 open access
Learning Assessment
Learning Assessment Procedures
During the didactic semester of frontal lessons, there is a written trial and/or a written/oral final test with interactive presentations in work groups and/or individual. During the exam sessions, the tests will be oral. The student's evaluation is assigned according to the mastery of the topics, the exhibition skills, knowledge of the disciplinary lexicon, critical insights and relative capacity for applied understanding. In addition, the ability to interact in work groups and participation in external educational visits, seminars and workshops organized during the educational semester with operators will be added value.
Examples of frequently asked questions and / or exercises
Given some elements, a food and wine itinerary in a specific tourist destination is hypothesized. Elements characterizing food and wine itineraries. Differences between typical and certified food products. Characteristics of the demand for food and wine tourism.. The concept of multifunctionality. The enhancement of food and wine destinations. Farmer' Market.
