La ristorazione e le tipicità come leve di rilancio del Territorio.

Territorial management has to deal with the changes that have taken place in the last decades and to find new ways of activity and image relaunch. Relaunch is undoubtedly possible to start with typicality, which is to say production univocally linked with a specific geographical area. What are the synergies achieved by the cooperation between primary industry and catering? What are the possible instruments for territorial relaunch? This thesis tries to provide an answer to these questions by considering in the first place the available literature on the subject and focusing in particular on destination marketing and social responsibility. Its leitmotiv is given by the kind of relaunch that starts with typicalities and catering. The thesis analyses the crucial factors, and the instruments of analysis and of control that are essential in territorial management and relaunch. The global concern aims at creating a plan to relaunch a geographical area. Describing the national trends regarding alimentary habits and outside eating helps understanding the possible synergies between catering and typical productions, and their actual employment or neglect by catering managers. This thesis ends with three cases demonstrating the role of typicalities protected by Slow Food in a specific economic and social context. It relates the general trends of the territory to the development of tourism, catering and typical production, and identifies strong and critical points in economic and social territorial relaunch.