Anagni and Alta - High Ciociaria between tourism and traditional food

There are taste discoveries that are worth a trip and in High Ciociaria there is at least one not to be missed: the Cesanese del Piglio DOCG red wine. But not only! We have already seen how good it is Cesanese wine with the must panpepato of Anagni .

With these premises, Anagni has organized 3 days of tastings and meetings on the theme of ancient flavors and traditions to increasingly become an unmissable destination in central Italy.

We were present in 2 ways: on Saturday with the tasting desk of Donna Vittori Borgo Agricolo wines (www.donnavittori.com) and on Sunday as a speaker at a very interesting conference on food as an identity factor of a territory, but also as a link between different generations.

The banquet on Saturday allowed us to chat with the many tourists who came, as the bus travelers from Treviso that brought me back to my roots. I met people from all over the world and they were all curious to try new foods: Cesanese had the place of honor it deserves and surprised even the refined Venetians.

On Sunday the conference room was packed and people stayed until the end, a sign that the theme was felt by all the operators in the area. The conference was opened by the president Augusto Terilli of the Pro Loco, tireless organizer of the cultural life of Anagni, the deputy mayor Riccardo Ambrosetti and the regional councilor Daniele Maura.

The meaning of the conference was that eating well is good for our health but also for our pockets and we must increasingly promote the products and wines of the area together.

Just think that the motivations for a trip are essentially the discovery of something that is unknown, and among these food plays a fundamental role. So much so that 80% of the choice of a destination depends on the food and wine experience that you want to have.

On the other hand, we think that it takes 15 minutes to visit the cathedral of Anagni compared to 60-90 minutes spent in a restaurant and on social media people are more likely to post food dishes than monuments.

So, a destination must also be characterized by the food experiences that can be had. And in this, traditional dishes or DOP or IGP play a fundamental role just as DECO dishes have their own identity if this is recognizable in a tourist visit

From a marketing point of view, a dish to become an identity needs 2 things: that it is available to a tourist or a hiker in all the places and that there is considerable advertising to create expectation.

Still in the territory of Cesanese DOCG and DOC, residents do not know their wine. How do we think that Cesanese can become an identity product (and therefore also have recognition in its sales price? We need to create culture among residents, like this event and conference promoted by Pro Loco in which we also saw the participation of many residents.