{"id":10676,"date":"2025-06-11T09:34:49","date_gmt":"2025-06-11T09:34:49","guid":{"rendered":"https:\/\/ms-gastro.srv.vocento.in\/gsr2025\/?p=10676"},"modified":"2025-09-17T14:23:12","modified_gmt":"2025-09-17T14:23:12","slug":"discover-eat-consagra-la-gastronomia-com-a-frontissa-dunio-entre-sector-primari-i-turisme-per-potenciar-les-zones-rurals","status":"publish","type":"post","link":"https:\/\/www.grupgsr.com\/ca\/discover-eat-consagra-la-gastronomia-com-a-frontissa-dunio-entre-sector-primari-i-turisme-per-potenciar-les-zones-rurals\/","title":{"rendered":"Discover Eat consagra la gastronomia com a vincle entre sector primari i turisme"},"content":{"rendered":"<p><strong>El Congr\u00e9s Internacional de Turisme Gastron\u00f2mic no urb\u00e0, Discover-Eat, va tancar l\u201911 de juny la seva primera edici\u00f3 posant de relleu la import\u00e0ncia de situar les zones rurals no nom\u00e9s com a destinacions tur\u00edstiques, sin\u00f3 tamb\u00e9 com a espais que conserven la seva identitat i autenticitat.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Al llarg de tres jornades, experts de sectors com turisme, gastronomia, enologia, luxe i tecnologia digital van coincidir que l\u2019originalitat i l\u2019experi\u00e8ncia aut\u00e8ntica constitueixen la clau per situar les \u00e0rees rurals al mapa del turisme gastron\u00f2mic. Per aconseguir-ho, el sector primari i el turisme han d\u2019anar de la m\u00e0, amb la gastronomia com a eina de connexi\u00f3.<strong> \u201cConstruir des de la transversalitat\u201d<\/strong>, resumien cuiners, cellers, administracions p\u00fabliques i experts en visibilitat digital, posant \u00e8mfasi en la import\u00e0ncia d\u2019un relat s\u00f2lid que connecti hist\u00f2ria, territori, cultura i tradici\u00f3: un<strong> storytelling<\/strong> que aporti sentit i valor a cada proposta.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>L\u2019enoturisme com a exemple d\u2019experi\u00e8ncia aut\u00e8ntica<\/strong><br \/>\nUn dels sectors que millor ha ent\u00e8s aquesta necessitat de relat ha estat l\u2019enoturisme. Hist\u00f2ricament, el sector del vi va obrir els seus cellers al visitant per oferir experi\u00e8ncies que connectessin amb l\u2019entorn rural. Avui, per\u00f2, mantenir aquesta autenticitat exigeix incorporar nous actius que potenc\u00efin la visita.<\/p>\n<p>&nbsp;<\/p>\n<p>A la primera taula rodona van participar destacats cellerers com <strong>Francisco Fern\u00e1ndez<\/strong> (CEO de Bodegas Pago de La Jaraba, Villarrobledo, Albacete), <strong>Santiago Vivanco<\/strong> (propietari de Bodegas Vivanco, Briones, La Rioja), <strong>Luc\u00eda Fern\u00e1ndez Rivera<\/strong> (CEO de Familia Fern\u00e1ndez Rivera, Pesquera de Duero, Valladolid) i <strong>Rosa Melchor<\/strong>, presidenta de l\u2019Asociaci\u00f3n Espa\u00f1ola de Ciudades del Vino (Acevin) i de Rutas del Vino de Espa\u00f1a.<\/p>\n<p>&nbsp;<\/p>\n<p>Melchor va destacar que els principals reptes del sector s\u00f3n \u201cpromoci\u00f3, comercialitzaci\u00f3, digitalitzaci\u00f3 i formaci\u00f3\u201d, mentre que <strong>Francisco Fern\u00e1ndez<\/strong> va subratllar la import\u00e0ncia d\u2019atreure el turista internacional al m\u00f3n rural per generar un salt qualitatiu. Tots van coincidir en la necessitat d\u2019evitar la massificaci\u00f3, ja que, com assenyalava <strong>Luc\u00eda Fern\u00e1ndez<\/strong>, \u201cles rutes del vi no s\u00f3n nom\u00e9s una via de negoci, s\u00f3n una manera de con\u00e8ixer la nostra hist\u00f2ria i la gent que hi ha darrere del m\u00f3n del vi\u201d.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Com arribar al restaurant rural<\/strong><br \/>\nAmb un relat s\u00f2lid basat en l\u2019autenticitat de l\u2019origen, el seg\u00fcent pas \u00e9s donar-lo a con\u00e8ixer i arribar al visitant. La jornada de cloenda es va centrar precisament en aquest aspecte. <strong>Juan Monz\u00f3n<\/strong>, consultor expert en noves tecnologies, va afirmar que el sector tur\u00edstic rural \u00e9s <strong>\u201cun canal ideal per diferenciar-te, ser \u00fanic i generar valors\u201d<\/strong>. Va proposar camins de futur com la <strong>hiper personalitzaci\u00f3 dels viatges<\/strong>, l\u2019adaptaci\u00f3 del llenguatge a cada generaci\u00f3 i perfil de turista, i la utilitzaci\u00f3 de <strong>tecnologies exponencials com la IA, la realitat virtual i augmentada<\/strong>, i eines immersives abans, durant i despr\u00e9s del viatge.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Matija Babi\u0107<\/strong>, creador i CEO de <strong>Taste Atlas (Zagreb, Cro\u00e0cia)<\/strong>, va afegir solucions per als mateixos visitants, destacant la seva plataforma com \u201cun mapa alimentari global interactiu on cataloguem gaireb\u00e9 20.000 menjars del m\u00f3n, valorats i verificats pel nostre equip, preservant el tradicional, perqu\u00e8 \u00e9s el menjar local el que fa especial cada destinaci\u00f3\u201d.<\/p>\n<p>&nbsp;<\/p>\n<p>A una altra taula rodona van participar <strong>Anna Bruno<\/strong>, periodista italiana especialitzada en turisme i gastronomia digital; <strong>Francisco Castro<\/strong>, CEO d\u2019Adentity; <strong>Clara P\u00e9rez Villal\u00f3n<\/strong>, cuinera i creadora de continguts; i <strong>Samuel Moreno<\/strong>, xef d\u2019<strong>El Molino de Alcuneza<\/strong> (Sig\u00fcenza, Guadalajara). Tots van coincidir que la imatge i el relat s\u2019han de construir a l\u2019origen, involucrant la poblaci\u00f3 local i promocionant la cuina local m\u00e9s que la regional. Aix\u00ed mateix, van ressaltar que en el futur seran els mateixos cuiners els qui es converteixin en creadors de continguts i marca dels seus restaurants.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ambaixadors gastron\u00f2mics de l\u2019Alto As\u00f3n<\/strong><br \/>\nEl tancament del congr\u00e9s va anar a c\u00e0rrec dels xefs c\u00e0ntabres <strong>Nacho Solana<\/strong> (Restaurant Solana, Ampuero)* i <strong>David P\u00e9rez<\/strong> (Ronquillo, Ramales de la Victoria), ambaixadors gastron\u00f2mics de l\u2019<strong>Alto As\u00f3n<\/strong>. <strong>Jes\u00fas Ram\u00f3n Ochoa<\/strong>, president de la <strong>Mancomunitat de l\u2019Alto As\u00f3n<\/strong>, va destacar el paper de la gastronomia en l\u2019economia local: <strong>\u201cEl Valle del As\u00f3n era el gran desconegut de Cant\u00e0bria i gr\u00e0cies a la feina de Nacho i David aix\u00f2 est\u00e0 canviant\u201d<\/strong>. Els xefs van coincidir que els mateixos visitants s\u00f3n els millors ambaixadors de la zona, capa\u00e7os de transmetre l\u2019autenticitat i el valor de l\u2019experi\u00e8ncia rural.<\/p>\n<p><strong>Discover-Eat<\/strong> ha posat de manifest que la gastronomia pot actuar com a aut\u00e8ntica frontissa entre el sector primari i el turisme, preservant la identitat rural, fomentant l\u2019economia local i generant experi\u00e8ncies \u00faniques per al visitant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Congr\u00e9s Internacional de Turisme Gastron\u00f2mic no urb\u00e0, Discover-Eat, va tancar l\u201911 de juny la seva primera edici\u00f3 posant de relleu la import\u00e0ncia de situar les zones rurals no nom\u00e9s&#8230;<\/p>\n","protected":false},"author":6343,"featured_media":10672,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[270,273],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.0 - 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