Now more than ever before, enogastronomy plays an increasingly important role in attracting visitors and tourists alike. The local enogastronomy helps visitors to discover typical and authentic products that offer the genuine taste and flavour of the locality, which in turn influences the expectations and experiences of any holiday.

The cuisine offered by Terracina combines ancient cooking traditions of  both the marine and the peasant kitchen and is able to take advantage of the exceptional quality of  its local produce, which is fundamental to the local economy. These ideas have precipitated the recent establishment in (May 2005) by fourteen restaurateurs, of the association "Terracina a Tavola" (Terracina at the Table). The association seeks to influence the future by helping to shape and maintain the significant role that gastronomic tourism represents. Its statute clearly defines these ambitious goals, it aims to achieve and safeguard the associates economic, social and moral interests, utilising the knowledge and expertise of its members to help resolve problems of common interest, and to provide professional updates that promote and maintain optimal standards of quality, and  agree programmes that support gastronomic tourism.

 

In less than a year, this exciting project has already attracted nine new followers. The association’s resources are increasing, it’s ideas multiplying and the first tangible results are beginning to come to fruition, this guide being a good example.

 

In marketing terms we are adopting  a `soft economy’ model of development and growth, that believes in cultural values linked to the locality, that invest in innovation and endorses the association and social etiquette of the enterprise. The restaurant association "Terracina a Tavola" has gladly accepted this noble challenge and will strive to maintain the art of sitting at the table to rediscover the sacredness of the past, in a celebration of taste and the pleasure of being together and living well.