Gastronomy and the contribution to the sustainable development of tourism in the Serra da Estrela Region: the case of the Museu do Pão
DOI:
https://doi.org/10.25145/j.pasos.2022.20.080Keywords:
Tourism, gastronomy, Sustainability, Serra da Estrela, Tourism ProductsAbstract
Tourism can enhance regions with relevant endogenous resources where gastronomy can assert itself as a strategic
product due to its contribution to the tourism experience. The present research focused on the relevance of
gastronomy to the development of tourism in the Serra da Estrela region, for which a qualitative analysis was carried
out based on a case study - Museu do Pão museum complex - through semi-structured interviews with the directors of
the Museu do Pão (Bread Museum) and the Municipality of Seia, in accordance with the literature and articulated
with the research question and objectives. As a result, it was found that gastronomy makes a strong contribution to
the sustainable development of the territory under study, with Museu do Pão playing a central role in this process.
This suggests that the valorisation of this asset in Serra da Estrela has an analogous function to other regions with
similar characteristics.
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