EAT JESOLO (Q2073925): Difference between revisions
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(Changed label, description and/or aliases in 2 languages: Changing unique label-description pair) |
(Removed claim: financed by (P890): Directorate-General for Regional and Urban Policy (Q8361), Removing unnecessary financed by statement) |
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| Property / financed by: Directorate-General for Regional and Urban Policy / rank | |||
Revision as of 14:50, 2 November 2020
Project Q2073925 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | EAT JESOLO |
Project Q2073925 in Italy |
Statements
25,125.0 Euro
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50,250.0 Euro
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50.0 percent
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1 September 2017
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30 July 2019
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ASCOM SERVIZI DEL MANDAMENTO DI SAN DONA' DI PIAVE SRL
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45°37'46.13"N, 12°33'50.80"E
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LA RETE DI IMPRESE "JESOLO CHEFS" SI PONE L'AMBIZIOSO OBIETTIVO DI CREARE UN PRODOTTO TURISTICO DEL TUTTO NUOVO PER LA DESTINAZIONE BALNEARE IN GRADO DI INTERAGIRE CON SETTORI DIVERSI DA QUELLI TRADIZIONALI TURISTICI (FILIERA AGROALIMENTARE) IN UN'OTTICA DI AREA VASTA CHE CONNETTE IL LITORALE AL SUO ENTROTERRA E AI SUI VALORI, PER OFFRIRE SUL MERCATO NUOVE OPPORTUNITA' ESPERIENZIALI LEGATE AL TEMA DELL'ENOGASTRONOMIA E CONTRIBUIRE IN TAL MODO A UN RIPOSIZIONAMENTO DIFFERENZIATO DELLA STORICA DESTINAZIONE BALNEARE, ATTRAVERSO AZIONI DI VALORIZZAZIONE (DI PRODOTTI E PRODUTTORI, DI TRADIZIONI, RICETTE E STORIE LOCALI), AL FINE DI INCREMENTARE LE PERMANENZE MEDIE DEGLI OSPITI SOPRATTUTTO NELLA CODE DEI PERIODI DI PUNTA, MA ANCHE IL NUMERO DEGLI ARRIVI E LA SPESA MEDIA COMPLESSIVA DEL TURISTA. (Italian)
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THE ENTERPRISE NETWORK “JEOLO CHEFS” IS THE AMBITIOUS OBJECTIVE OF CREATING A COMPLETELY NEW TOURIST PRODUCT FOR THE SEASIDE DESTINATION, ABLE TO INTERACT WITH SECTORS OTHER THAN TRADITIONAL TOURISM (AGRI-FOOD CHAIN) IN A LARGE AREA CONNECTING THE COASTLINE TO ITS HINTERLAND AND VALUES, IN ORDER TO OFFER NEW EXPERIMENTS-RELATED OPPORTUNITIES IN THE MARKET LINKED TO THE THEME OF WINE AND WINE, AND THUS TO CONTRIBUTE TO A DIFFERENTIATED SHIFT OF THE HISTORICAL SEASIDE DESTINATION, THROUGH THE USE OF VALORISATION (OF PRODUCTS AND PRODUCERS, TRADITIONS, RECIPES AND LOCAL STORIES), IN ORDER TO INCREASE THE AVERAGE STANDBY DUTY OF THE HOSTS IN PARTICULAR IN THE CODE OF PEAK PERIODS, BUT ALSO THE NUMBER OF ARRIVALS AND AVERAGE TOURIST EXPENDITURE AS A WHOLE. (English)
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Identifiers
B73J17000200004
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