A gastronomia e o turismo: a panificação tradicional e a gormetização na região de São Gotardo, Caxias do Sul, RS

Abstract

The main objective of this research is to analyze traditional bakery processes, associated to the Italian influence in São Gotardo, in the district of Vila Seca, Caxias do Sul-RS, as well as its possible contribution to local tourism. Thus, the aim of this research is to rescue the gastronomic memory, based on the questioning of knowledge and practices that, in the community memory, are associated to traditional bread making in São Gotardo and, if they are rescued, they can be consolidated to reintegration in the community’s daily lives, qualifying its gastronomy, considering local tourism. This is a participative research, that was carried out through interviews, photographical records, notes in research diary, as well as bakery workshops. Bakery workshops were structured, to stimulate the people interviewed to talk about their knowledge and practices associated to bakery, and the introduction to gourmet techniques. We concluded that from the technique inherent to baking and it is possible to increase flavors and formulation, without losing the local identity.