International Journal of Emerging Trends in Management

Forthcoming
Original reseach article

Gastronomic heritage as a tool for destination positioning and sustainable tourism development: A comparative analysis of Istria and Friuli Venezia Giulia

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  • Anica Dobran Černjul,
  • Romana Belušić,
  • Roberta Kontošić Pamić
Anica Dobran Černjul
Faculty of Economics and Tourism “Dr. M. Mirković”, Juraj Dobrile University of Pula, Croatia.
Romana Belušić
Faculty of Economics and Tourism “Dr. M. Mirković” and Podravka d.d., Croatia.
Roberta Kontošić Pamić
Faculty of Economics and Tourism “Dr. M. Mirković”, Juraj Dobrile University of Pula, Croatia.

Published 18.07.2026

Keywords

  • enogastronomic tourism,
  • entrepreneurship,
  • , destination positioning,
  • sustainable tourism development,
  • destination management

Copyright (c) 2026 International Journal of Emerging Trends in Management

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Gastronomic heritage as a tool for destination positioning and sustainable tourism development: A comparative analysis of Istria and Friuli Venezia Giulia. (2026). International Journal of Emerging Trends in Management, Ahead of print. https://doi.org/10.65984/xsahwv77

Abstract

In recent decades, gastronomy has evolved into a strategic resource for destination development, differentiation, and branding. Traditional food products, culinary practices, local beverages and gastronomic events increasingly contribute to the preservation of cultural identity, simultaneously enhancing destination competitiveness and supporting sustainable tourism development. The purpose of this paper is to examine the role of gastronomic heritage in destination positioning and sustainable tourism development through a comparative analysis of two neighbouring European regions: Istria (Croatia) and Friuli Venezia Giulia (Italy). The research adopts a qualitative approach based on a comparative case study methodology. Secondary data sources were analysed to identify key elements of the gastronomic identity of both regions. Particular attention was given to the role of gastronomy-related events as instruments for destination promotion and sustainable tourism development as the base to develop event management business. The findings indicate that regions successfully utilise gastronomic heritage as a component of their tourism offer and destination identity. Istria has developed a highly recognisable gastronomic brand centred on local products while Friuli Venezia Giulia relies on a culinary heritage. The comparative analysis reveals differences in the intensity of gastronomic event organisation and the degree to which gastronomy is integrated into destination marketing and tourism development policies and destination management.

Article history: Received (June 24, 2026); Revised (July 12, 2026); Accepted (June 12, 2026); Published online (July18, 2026)

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