Territorial enogastronony identity as a point of regional touristic development : Tyrol and Soul Tyrol experience = A identidade territorial enogastronômica como elemento de sustentação turística regional : a experiência do Tirol e Südtirol

Abstract

With regard to tourism, it is clear that areas previously isolated, or with restricted relations on a regional scale, become parts of an overall comprehensive system that turns out to be influenced standardization of products and the redefinition of territories. However the enogastronomy create opportunities for regional reaction by offering particular products, impregnated with culture, where societies recognize their identities and attracting visitors to the region, standing out in the promotion of experiences and development of the regional tourism. The article aims to analyze the Territorial enogastronony identity as a point of regional touristic development in Tyrolean territory and, making use of the dialectical historical materialism as a methodological theoretical framework. It is understood by enogastronomy, the union bewteen food and wine company sustained for a tripod comprising the farmers, companies (wineries and restaurants) and the territory.