The Role of Gastronomy as A Driver of Rural Tourism Development: The Case of Mirandela

This research aimed to analyze the perception of tourism stakeholders regarding the potential of gastronomy to revitalize tourism in the Mirandela region. The sample consisted of 95 stakeholders (e.g., managers, team leaders, directors, entrepreneurs) operating in the tourism sector. The study was operationalized using a qualitative methodology, and the data were analyzed using MAXQDA software. The results demonstrated that food quality, identity gastronomy, and food heritage are considered differentiating factors of the local cuisine. Additionally, it was found that diversification of tourism offerings, variety of traditional dishes, and multiplier effect are considered essential elements to enhance local gastronomy and boost tourism in the region. It was possible to ascertain that the promotion of local gastronomy as a tourist product depends on the organization of gastronomic events, preservation of culture, investment in digital marketing, and immersive experiences. Finally, it was observed that among the main measures to position the region as a gastronomic tourist destination are support from the private sector, synergies among local stakeholders, investment in infrastructure, and integration of local gastronomy with other tourism activities.