Enogastronomy as a Factor of the Regional Tourism Offering of Kvarner

Razvojem kulture i civilizacije pripremanje hrane i pića znatno se mijenjalo dobivajući suvremenije oblike. Sve više namirnica kulinarskim tehničkim postupkom je obrađeno pa se tako s vremenom uvećao broj i vrsta jela koja su se spremala u kuhinjama. Turizam novog doba u globaliziranom okruženju suočava se s velikim promjenama u svim segmentima poslovanja. Sve teže tržišno natjecanje, promjene koje se događaju u njegovoj sredini, prilagođavanje novom sustavu tržišnih vrijednosti i promjenama turističkih afiniteta i preferencija uvjetuju pad tradicionalnih usluga, kao i rast novih, jedinstvenih i kvalitetnih usluga usmjerenih na zadovoljavanje individualnih potreba turista. Moderan turist u potrazi je za jedinstvenim iskustvom kod posjete pojedine turističke destinacije. Upoznavanje te konzumacija lokalne eno-gastronomije stvara mu jedinstveni doživljaj okoline. Eno-gastronomija i turizam, dva su razvojna čimbenika na prostoru Kvarnera, koja se u svom razvoju do sada, međusobno nisu dovoljno poticala i upotpunjavala. Potrebna je značajno veća suradnja između kvarnerskih vinara i svih sudionika u vinskom turizmu. Također potrebno je povezati rad vinara, vinogradara, djelatnika gastronomije i cjelokupnog turističkog sektora. Hrana i vino trebaju postati temelj organizacije kulturno-zabavnih manifestacija. Potrebno je nastaviti povezivati proizvodnju vrhunskih vina sa autohtonom gastronomskom ponudom Kvarnera.With the development of culture and civilization, the preparation of food and drink changed significantly, taking on more modern forms. More and more foods have been processed by the culinary technical process, so over time the number and type of dishes prepared in kitchens have increased. New age tourism in a globalized environment is facing major changes in all business segments. Increasingly difficult market competition, changes taking place in its environment, adaptation to the new system of market values and changes in tourist affinities and preferences cause the decline of traditional services, as well as the growth of new, unique, and quality services aimed at meeting individual needs. The modern tourist is looking for a unique experience when visiting a particular tourist destination. Getting to know and consuming local Eno gastronomy creates a special experience of the environment. Eno gastronomy and tourism are two development factors in the Kvarner area, which in their development so far, have not sufficiently encouraged and complemented each other. A significantly higher degree of cooperation is needed between Kvarner wine producers, i.e., entrepreneurs in wine tourism. Cooperation between entrepreneurs of wine tourism, gastronomy and the overall tourism sector is also needed. Food and wine should become the basis for the organization of cultural and entertainment events. It is necessary to continue to connect the production of premium wines with the indigenous gastronomic offer of Kvarner