The Mediterranean Diet and Traditional Algarvian Gastronomy: Gastronomic Itineraries as a Tool to Raise the Profile of the Algarve’s Traditional Products

Resumo

The study of traditional Algarvian cuisine has become a topic of great interest since it has acquired ever greater importance in the context of tourism promotion. The justification of this study lies in this growing interest and, in particular, the scarcity of local studies on the topic. Therefore, knowledge about the Algarvian culture needs to be expanded to promote the dissemination of this intangible heritage, including customs, traditions and typical products, as well as to assess the value of this heritage as part of tourism promotion in the Algarve region.
This research sought to assess the role of the Algarve’s traditional gastronomy as a factor in tourism promotion and to highlight differences in eating habits between the coastline and the interior of the Algarve. In addition, this study examined the motivations that lead tourists to choose Algarve as a tourist destination and evaluated the importance of gastronomic tours and itineraries in the dissemination of the region’s intangible heritage. The research resulted in two itineraries based on geographical and sociological relevance criteria, one starting in Tavira and ending in Alcoutim and the other beginning in Faro and finishing in Querença.
In conclusion, the results show that local stakeholders continue to consider the Algarve to be a tourist region where the ‘sun and sea’ product continues to be a strong attraction. Nevertheless, the region’s traditional cuisine, along with its traditions and local customs, have become increasingly important in tourist contexts as an important factor in the region’s economic recovery.