“Man can only think what he can say” (Epicurus).
The questions are only apparently trivial, while the theme is central.
If you are not definable and you are not measurable, you risk being non-existent… Read more »
Focus on some of the most innovative food and wine tourism strategies and the most advanced experiences in the use of technology and digital tools by the destinations and their supply chains (restaurants, hotels, chefs, producers and guides).
We will ask ourselves which direction the technology is taking and which segments can be applied, as well as what its added value is in promotion and more.
Intro | Moderator
Maria Elena Rossi ENIT Agenzia Nazionale
Speakers:
Maria Mihaylova Heineken Experience
Mariagrazia Falcone Ente Nazionale Israeliano del Turismo
Matteo Prato Tourism Australia
How are offer and behaviour changing thanks to digitalisation and the most advanced innovation?
Keynote Euro Beinat
Machine Intelligence and the growth of physical platforms
After the digital platforms that we all know (for example: social media and reviews) that have become widespread to the maximum level and with selective saturation, Physical….. Read more »
The rapid digital evolution has also involved the catering sector, which is becoming increasingly smart, on both the demand side and on supply side.
Habits change and so do restaurants, on the wave of a practice that is now extremely widespread in the USA and in other countries, as they are booked more and more frequently….. Read more »
A Keynote by Roberta Garibaldi on a set of case histories collected around the world, from New Zealand to Argentina.
With examples of the application of VR, robotics, holograms, biometrics, chatbots, … at food tourism locations… Read more »
The narration of food and wine has changed a great deal in recent years.
How much can the new way of talking about (food storytelling) drive tourism?
How much does communication concerning food & travel via the web and social media affect behaviour, imagination and purchasing decisions?
We will talk about this with experts, bloggers and….. Read more »
What effect does serving food on small or red or round plates have? Why do we consume 35% more food when we eat with another person and 75% more when there are three of us?
"Gastrophysics" is the new field of knowledge opened up by Professor Charles Spence, which combines disciplines such as science, neuroscience, psychology and design. Using his two decades of research on the extraordinary connections between our senses, he shows how we can create more tasty, exciting, healthy and memorable culinary experiences. Above all, in order to get the most out of every meal, we must think not only of what is in our mouth, but also what is in our mind.
Spence has explored every sense and different types of meals to show dozens of ways in which the elements "outside the plate" influence our food experiences: the weight of the cutlery, the position of food on the plate, the background music and more. He reveals to us how food companies and the best restaurants in the world create cutting-edge technologies to do this, and how this can transform the way we will eat in the future.
Whether you are at home or in a restaurant, eating alone or with friends, Gastrophysics discovers the hidden ingredients at our disposal that can change the way we eat and the way we live.
Intro:
Giancarlo Piccirillo INVITALIA | Agenzia nazionale per l’attrazione degli investimenti e lo sviluppo d’impresa SpA
Speaker:
Charles Spence Somerville College
Discussant:
Nick Difino Food-Hacker and Eat-ertainer
How food traceability is increasingly becoming a product and territorial marketing tool, thanks to the standards that are emerging, from the QRCODE to the blockchain… Read more »
Antonello Colonna is a Chef, visionary, hotelier and philosopher. He has made his bond with the territory his strong point, and hospitality the cornerstone of the relationship with the customer.
Typical Roman ingredients and an international approach have led the chef to create the "Panzanella" by Colonna, the first recipe in the world to be certified….. Read more »
The digital world has changed the spread of word to mouth and has impacted reputations. This is a very well-known phenomenon in the hospitality industry.
In the restaurant business, the same phenomenon came later, chronologically speaking, but it was quantitatively much broader.
What are the similarities and what are the differences between the two sectors? Does….. Read more »
The potential and the tools are there and are available to companies to increase sales and brand awareness, thanks to food and wine tourism.
.. Read more »
Food is becoming increasingly mobile, fluid, and liquid – just like the communication strategies used to promote and sell it. From simply being a product to be placed, the focus has shifted more and more to "customer service" as an added value, gradually evolving into the idea of "experience".
This means that to sell a culinary….. Read more »
Le Cesarine is an innovative start-up company, established in 2014, to develop and promote the Gastronomic Cultural Association of the same name, founded in 2004 in Bologna.
The Association is the first national network of domestic cooks, certified to represent the true traditional cuisine of their own town, who welcome food connoisseurs from all over the….. Read more »
