Food is no longer simply part of an Italian vacation – increasingly, it is the reason for taking one. During summer 2026, an estimated 25 million Italians are choosing travel experiences connected to food and agricultural production, confirming culinary tourism as one of the country’s fastest-evolving tourism sectors.
According to a Coldiretti/Ixè survey, travelers are moving beyond conventional restaurant meals and tastings. They increasingly want direct contact with producers, landscapes and traditional methods, participating in activities ranging from cooking classes and artisan workshops to visits to farms and production facilities.
