Tunisia was one of the leading destinations of the World Tourism Fair, which took place from 16 to 19 March in Paris. Tunisia is back in the spotlight, presenting a sustainable tourism aimed at diversifying the offer through the development of natural, cultural and intangible heritage.
The Culinary Route of Tunisia is one of these thematic axes, the result of collaboration between various national and international institutions*, aiming to convert the Tunisian culinary heritage into creative experiences that can attract different profiles of tourists, throughout the year, and across the territory.
Six flagship products have been chosen, highlighting six major regions: Cheese from the North-West, Harissa from Cap Bon, Olive Oil from the Center and Dahar, Wine from the North, Dates from the South-West and Octopus from Kerkennah.
Learn how to make harissa, designated Intangible Heritage by UNESCO last December, make olive oil in the Dahar region, know all the secrets that make octopus fishing Kerkennah so unique, immerse yourself in the oasis cultures of the south-west, living a unique experience around the date palms, or enter the world of Tunisian wine producers, the experiences are as diverse as infinite.
If the stand of Tunisia was for four days the point of convergence of travelers in search of authentic destinations, the many conferences, presenting a Tunisia rich in cultures and territories, have also attracted a large and interested audience, both B2C and B2B.
The conference on the Culinary Journey of Tunisia, animated by Caroline Couret, director of the Creative Tourism Network®, an organization mandated to implement part of the Culinary Road, and Leila Tekaia, director of the National Tourist Office of Tunisia in France, Spain and Portugal, brought together future tourists and B2B professionals wishing to incorporate these offers in their catalogs, in order to “revisit” the destination Tunisia.
Indeed, if the recent crises have allowed some destinations to reinvent themselves, Tunisia is one of the best examples. By focusing on creative and thematic tourism, Tunisia is now becoming THE Mediterranean destination able to seduce new generations of travelers, in search of authenticity and human values.
The creative traveler – whether a “foodie”, families (kids-friendly), seniors, “solo” travelers (Women Travelers Communities), bleisure (Business + Leisure), tourism of proximity (“staycation”), or any other tourist segment among the latest identified on the market – will find offers declined according to its expectations.
In fact, the design of these experiences, orchestrated by the CreativeTourismNetwork®, guarantees not only their adequacy with the new demands, but also the creation of a value chain that benefits local populations in terms of training, job creation, and preservation of intangible heritage.
Conceived as a federative and inclusive project, the Culinary Route relies on the participation of local actors in the areas concerned (farmers, artisans, tourism professionals, hotel and restaurant industry, citizen associations, etc.) in order to co-create new culinary experiences that allow them to share their history and ancestral know-how.
By promoting regional and interregional dynamics, the Culinary Route aims to strengthen local economies in order to convert them into poles of sustainable tourism and to position Tunisia among the most popular international destinations for its gastronomic heritage.
A return to the essence of travel and human values, based on the exchange – fairly paid – of know-how.
*The Culinary Route of Tunisia is developed within the project “Promotion of Sustainable Tourism” implemented by the Ministry of Tourism with the support of the GIZ and financed jointly by the German Federal Ministry for Economic Cooperation and Development (BMZ) and the European Union under its program “Tounes Wijhetouna”.