La denominazione del prodotto gastronomico nell’offerta turistica: breve analisi dei prodotti dolciari sardi

De Giovanni

Co-primo

;Chessa F

Co-primo

2022-01-01

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Abstract

Here, we will deal with a sector that boasts a large number of products, namely the sector of fresh pasta and bakery, biscuit, pastry and confectionery products; we will focus in particular on traditional Sardinian confectionery products. In total, it has 77 products of which 33 are those belonging to the Sardinian confectionery tradition7. Our intent will be to analyze the denominations of these products, within the framework of a denomination semantics, and to study the impact they have on the promotion of the territory in the tourism sector. To do this, we will rely on the official documents published by the regional and community bodies, on the specifications of each product and on the glossaries present on the net, especially those of the consortia for the protection and control of trademarks. Finally, in the last part of this article we will present the analysis of the denominative variants reserved for a typical dessert of the area, that is, what is known by all as the Sardinian Savoyard.