Sara Roversi explores food and wine tourism as a tool for the ecological and cultural regeneration of marginal areas.
The concept: places of sensory memory can become strategic resources when destinations work to reactivate forgotten or fragile territories.
Why it matters: regeneration is stronger when it reconnects landscape, culture, community and economic opportunity.
The tourism value: food and wine experiences can help restore meaning to places by making them discoverable again through memory and participation.
