II. Main Cultural products 4. Culinary Heritage

Introduction

This guideline offers a selection of practical examples of how culinary heritage and gastronomy can be used in rural tourism to boost competitiveness. Food service is one of the most demanded services in rural tourism and culinary products and addresses all target groups in the market. National cuisine is something every visitor is curious to try in a foreign country as part of cultural experience. While they are looking for authenticity, the local food has to be presented in the way that foreign guests can enjoy it without any concerns.

This guideline gives examples of how national cuisine can be used in creating attractive rural tourism offer as a part of cultural experience. There are the following sections in this guideline:

1. Promotion of traditional cuisine in rural tourism.
   The section gives examples of how rural tourism providers can benefit from participation in branding and labelling schemes, promotion and marketing activities by national and professional organisations.
2. Food service enterprises and events using national cuisine.
   The section shows examples how culinary heritage can be used in different types and standards of rural tourism and catering establishments.
3. Traditional food and its presentation.
   The section looks at some examples of how traditional recipes can be adapted in modern cuisine.
4. Rural tourism activity products related to food and culinary heritage.
   The section shows examples of outdoor activities involving guests in food preparation.

The guideline is based largely on examples in Latvia. However, the principles of making some national specific food or food related activity into a rural tourism product are valid in any country. At least three preconditions are required:

1. The basic resource (the food or particular product) is nationally or regionally well known.
2. The hosts/providers are experts and enthusiastic about culinary products they offer.
3. Good service and “packaging” – smart presentation for customers.

4. Culinary Heritage

Section 4.1: Promotion of Traditional Cuisine in Rural Tourism