THE AGRIBUSINESS DOES NOT SELL JUST A PRODUCT, BUT A WHOLE TERRITORY WITH ITS HISTORY

 

THE AGRITOURISM is organised hospitality in the countryside, within a territory and a rural community. The person interested in this type of holiday should not be regarded as a client, but as a guest. The reception therefore becomes a key element to give an impression specific and unmistakable holiday in the agritourism.

HOSPITALITY is "an overall climate" in a rural area that tends to involve the guest in the life and the pace of rural community, becoming a journey into space (from one location to an other) and time (to the uses of grandparents) in material culture peasant (to discover the art of making bread, or jam, or baskets) and in rural civilization in general.

HOSPITALITY  RURAL  TOURISM must be authentic, charging their traditions and local culture, gastronomy as traditional, folk festivals, the typical products, furnishings and furniture of old houses, the objects of material culture, etc.. Its overall climate is characterized by:   

*** Practical factors (receptivity quality, services, transport and communication routes, services and tourist information)

*** Psychological factors (nature of interpersonal relationships, the degree of involvement in local affairs and in the reality of rural life, the level of satisfaction achieved)

 

To operate a good hospitality, we must first of all make a good host, create a warm, demonstrating efficiency and organization, and providing services and information secure. At the same time we must have a good quality accommodation and effective primary services. The accommodation and the quality of the rooms become an element of primary importance, as well as the presence of toilets in the room, the furniture typical of environments, the choice of pottery, colours and finishes. Everything must produce a sense of authenticity and heat, as must be based on human warmth welcoming the arrival of guests and hospitality during their stay.