A gastronomia como meio condutor de desenvolvimento do turismo na antiga zona primitiva de colonização italiana (RS)

Abstract

The gastronomy has helped in the construction of the tourist activity, with diversified services and elaboration of new Routes. One can even associate in the development of certain Regions. The research identifies the gastronomy present in the Serra Gaúcha specifically in de Region of Grape and Wine with a focus on the hybridization of Italian cuisine in its restaurants with tourist appeal (which portrays the Italian memory) in consolidated tourism Routes. The methodology of this research is characterized by being exploratory and descriptive. It is done by technical procedures as a case study; Regarding the research question, it is considered a qualitativequantitative study; the data collection was done through a questionnaire and bibliographic research; aiming to understand the process of hybridization and the positioning of its gastronomic offer regarding this issue and the data processed for use by an analysis with reference in the comprehensive method is adopted in the treatment. Several different denominations have been found that discredit the gastronomy of the Serra Gaúcha. Therefore, the Immigration Kitchen is the proposal of the researcher, as being the one that would fit best in different denominations. The Immigration Kitchen can make Serra Gaúcha invoke a destination also known for gastronomic tourism, where it values its ancestors and conveys the pride and strength of it through food