Food and tourism: an exploratory analysis of dishes in Sicilian gastronomic culture

Abstract

Culinary tourism has recently been gaining increasing attention in tourism practice and research. Meat production and consumption also play a signicant role in the management and marketing of food tourism. This research explores the role of meat in two high-end restaurants located in the city of Partinico, an agricultural destination in the province of Palermo. The results show the meat identity of both restaurants and reveal how meat-based menus communicate a sense of place centered on local knowledge and the seasonal component of meat products.