Project

Implementation Methods and Technologies Used

“TALEA” is a project aimed at enhancing and promoting Vallo di Diano’s cultural, natural, and gastronomic heritage through event formats held in the region’s natural or cultural attractions. The goal is to create a network among various Vallo di Diano‘s stakeholders (such as traditional and typical product chains, hospitality and restaurant facilities, producers, companies, associations, institutions, etc.), fostering the creation of a cultural-tourism- gastronomic supply chain. All information about the initiatives, organized events, and involved entities is contained within the website taleaexperience.com, which serves as project’s catalyst.

Objectives and Expected Results

The events will be organized with the aim of promoting the region and its typical products while creating synergy between local businesses, associations, institutions, agencies, tour operators, and more. The objective is to develop a shared vision of the tourism strategy and to encourage value-driven tourism by enhancing the experiences the region offers, including solutions such as “slow tourism,” “off-season tourism,” and “sustainable tourism.” The “TALEA” project focuses on the role of food culture as an innovative vehicle for tourism, territorial, and artistic enhancement, as well as a privileged channel for addressing the existing tourism gaps in the region. The project seeks to both encourage the storytelling of the Vallo di Diano’s excellences and design actions tailored to the region that highlight and expand its existing cultural potential by emphasizing the attractions, historical assets, and biodiversity of the Vallo di Diano. The expected outcome of this project is the creation of a stable organization that connects and synergizes various local operators through the scheduling of events designed to promote the region’s agro-food and tourism sectors. In the coming years, such promotional efforts will also extend beyond local boundaries (participation in trade fairs, events outside the Vallo for promotional purposes, etc.).

Target Audience

The products and services offered are aimed at tourists from both national and international territories. The project seeks to provide a comprehensive experience for visitors and is primarily directed toward those interested in new forms of experiential tourism, nature lovers, culture enthusiasts, fans of local traditions, and admirers of local gastronomic products. Additionally, the project aims to involve the local population and those from neighboring areas, increasing awareness of the region’s beauties.

Achieved Objectives

Through its two sub-brands, “Companatico” and “Cacio&Co.”, the “TALEA” project has quickly established itself as a high-quality reference point in the field of gastronomic excellence in the region. The diversity of proposed actions—from masterclasses to tastings and food catering— forms the foundation on which to build a healthy growth path and brand consolidation. The goal is to become a true point of reference for the promotion of the region through culinary excellence and to play a central role in building a network and cooperation strategy.