II. Main Cultural products 4. Culinary Heritage

Conclusion

This guideline provides an insight into some marketing aspects and general issues of culinary heritage and gastronomy based products. It gives an idea about the variety of options, opportunities and approaches. Rural tourism providers should further explore technical aspects of developing culinary heritage based products, for example:

• Kitchen and food service equipment for different catering types: restaurants, guesthouses, self-catering, outdoor catering;
• Food and hygiene regulations in their country;
• Organizing and involvement in thematic regional food festivals – Wine, Cheese, Bread, Potatoe festivals.

The combination of the traditional values and innovation shall be the key principle in development of successful, competitive culinary heritage based products in rural tourism.

4.4.2. Mushrooming

Sources and references