Food tourism and tradition-based food firms: a multiple case study analysis in the area of Naples

The aim of this paper is to develop a resource-based approach with an in-depth analysis on the food productions of the Province of Naples conceived as possible local factors of attraction for different segments of food tourism. In some destinations, food products are considered an expression of the territorial identity since they are the result of traditions and historical culture. Consequently, in the last years, food tourism has assumed a key role in terms of tourist flows. These tradition-based productions are characterized by some specific features, such as the quality of their raw materials, the fame of their brands, the respect of sustainable procedures and so on. Therefore, the above-mentioned criteria are used to select the sample of firms that is representative of the local traditions of excellence. Results highlight that the valuable food productions are not yet fully exploited in order to attract new segments of food tourism.