Back in 1990, the concept of wine tourist did not exist, but events called “Open Cellars” began to grow, and as they began to spread, the Cellars (wineries) had to adapt, and therefore began to offer tourists Eateries which became part of the wineries.

By 2022, the catering point in wineries had increased by more than 23%. The regions where it is easiest to find. Eateries   in wineries are Campania, Piedmont and Tuscany. In recent years, tastings of typical “cooked” foods have grown, other offers are called “lunch or dinner with the vintner”. But there are new offers connected to food such as brunch, light lunch, aperitifs in the vineyard or even lunches and dinners in the vineyard.

This shows that the link between great wines and local gastronomy is fundamental within the wine tourism offer, but this also applies abroad, where there are wine-growing areas.

In Italy I can say that in the last thirty years there has been a great evolution. If before it was necessary to create interest to go and visit the wineries, today they are always open to the public. I think that in this sector to continue to grow there is a need for projects in line with changes taking place on the part of tourists and consumers.

In order to achieve this, it is to make the experiences offered in the cellar (winery) unique to win over all types of tourists and catering is a very basic point.