Search results for " Quality Food"
showing 3 items of 3 documents
Pasta experience: Eating with the five senses - a pilot study
2018
Dried pasta is the Italian food “par excellence”. Traditional foods have characteristics that can stimulate or evoke in the consumer sensorial stimuli and experiences, especially when these foods are consumed in a typical-traditional restaurant. Traditional restaurants can use sensory marketing as a promotional advantage, creating a unique and original atmosphere that can represent their main way of differentiation. The aims of this paper are to know consumer liking with regard to two high quality types of Sicilian pasta, common dried pasta, and whole-wheat pasta, consumed in three different venues of a typical-traditional Italian franchised restaurant, and to measure the influence of envir…
Studio di alcuni aspetti della domanda di arance bionde mediante la Cluster Analysis. Il Caso delle arance di Ribera dop e possibili strategie di mer…
2012
In a time of evolution of demand towards new features and new functions for food, both producers and consumers focus more and more on human health and on environmental protection. The citrus industry has not escaped these changes in demand, also because of the eu policies that have led to greater use of the processed product at the expense of fresh one. Sicily, which for these productions has higher quality standards than its competitors, aims to develop the sector, with investments in promotion, brand protection and quality certifications, with the introduction of the dop "Arancia di Ribera". In this context Sicilian producers of oranges are aware that it's very important to pay attention …