GREEN PASS: COLDIRETTI PUGLIA, PER 1 ITALIANO SU 3 VACANZE IN REGIONE; IL 75% IN BORGHI CON PAURA CONTAGI

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Sono 40 in provincia di Lecce, 38 in provincia di Foggia, 5 in provincia di Taranto e 2 in provincia di Bari

Quasi 1 italiano su 3 (32%) in vacanza nell’estate 2021 ha scelto una meta vicino casa, all’interno della propria regione di residenza, sotto la spinta dell’incertezza sulla ripresa dei contagi Covid, con il 75% che in vacanza visiterà uno degli 85 piccoli borghi presenti in Puglia per coniugare la voglia di tranquillità con la possibilità di godere di spazi di libertà più ampi lontano dalle città o dai luoghi turistici più affollati. E’ quanto emerge dall’indagine Coldiretti/Ixè in riferimento ai nuovi criteri di definizione del livello di rischio per la zona gialla e alle decisioni in merito all’utilizzo del green pass per i divertimenti, trasporti e ristoranti.
La Puglia è una delle mete più gettonate, per il mare, le campagne e gli agriturismi di straordinaria bellezza, ma anche per i borghi con il 33% tra i più belli d’Italia, dove si conservano – spiega Coldiretti Puglia – le antiche tradizioni enogastronomiche rurali, incrementano la capacità di offrire un patrimonio naturale, paesaggistico, culturale e artistico senza eguali, dove Dop, Igp e i 311 prodotti pugliesi riconosciuti tradizionali dal Mipaaf vengono coltivati, allevati e trasformati, in quelli che rappresentano veri e propri presidi presìdi della biodiversità.
Sono 40 in provincia di Lecce, 38 in provincia di Foggia, 5 in provincia di Taranto e 2 in provincia di Bari, con l’80% delle Dop e Igp e della miriade di produzioni locali tradizionali – aggiunge Coldiretti Puglia – che vengono coltivate, allevate e trasformate in aree sotto i 5mila abitanti e riguardando specialità come la carota giallo – viola di Tiggiano, Cipolla di Zapponeta, Fava di Zollino, Patata di Zapponeta, Pisello nano di Zollino, Pomodoro di Morciano, Fava di Carpino, Cacioricotta caprino orsarese, Lardo di Faeto, Prosciutto di Faeto, Calzone di Ischitella, l’Arancia del Gargano, il Limone Femminello del Gargano e la Patata novella di Galatina, un patrimonio conservato nel tempo dalle imprese agricole con un impegno quotidiano per assicurare la salvaguardia delle colture agricole storiche, la tutela del territorio dal dissesto idrogeologico e il mantenimento delle tradizioni alimentari.
“Le realtà sotto i cinquemila abitanti rappresentano in Puglia una presenza che unisce il senso di comunità all’appartenenza geografica e la custodia di valori e tradizioni come quella del cibo e dei prodotti tipici”, afferma Savino Muraglia, presidente di Coldiretti Puglia.
Il cibo infatti – aggiunge Coldiretti Puglia – è diventato la voce principale del budget delle famiglie in vacanza in Puglia con circa un terzo della spesa di italiani e stranieri destinato alla tavola per consumare pasti in ristoranti, pizzerie, trattorie o agriturismi, ma anche per cibo di strada o specialità enogastronomiche, un tesoro che può contare su 13 bevande analcoliche, distillati e liquori, 24 carni fresche e loro preparazione, 1 condimento, 17 formaggi, 1 olio extravergine aromatizzato, 120 prodotti vegetali allo stato naturale o trasformati, 79 paste fresche e prodotti della panetteria, della biscotteria, della pasticceria e della confetteria, 43 prodotti della gastronomia, 9 preparazioni di pesci, molluschi e crostacei e tecniche particolari di allevamento degli stessi, oltre a 4 prodotti lattiero caseari, la ricotta fresca, la ricotta forte, la ricotta marzotica leccese e la ricotta salata o marzotica.
Il turismo enogastronomico “è il vero traino dell’economia turistica pugliese – insiste il presidente Muraglia – caratterizzato da 5 milioni di ulivi pluricentenari, 311 prodotti riconosciuti tradizionali dal MIPAF, 10 prodotti DOP, 29 vini DOC e 6 IGP, oltre a pregevoli masserie storiche, le più belle d’Italia che caratterizzano la proposta agrituristica pugliese”.
La preoccupazione – precisa la Coldiretti regionale – ha cambiato i programmi di molti italiani con appena 1,5 milioni di persone che hanno deciso di trascorrere le ferie estive all’estero dove si moltiplicano vincoli, disagi e difficoltà. La svolta patriottica per le vacanze non ha cambiato le priorità con ben il 66% degli italiani in vacanza che mangia principalmente in ristoranti, pizzerie, pub o agriturismi. L’alimentazione – continua la Coldiretti – è diventata infatti la prima voce di spesa delle vacanze in Italia con circa 1/3 del budget di spesa turistica.
A garantire l’ospitalità nei piccoli centri è soprattutto – rileva Coldiretti Puglia – una rete composta da 900 strutture agrituristiche, spesso situate in zone isolate della campagna in strutture familiari con un numero contenuto di posti letto e a tavola e con ampi spazi all’aperto, sono forse i luoghi dove è più facile, nell’estate del covid, garantire il rispetto delle misure di sicurezza per difendersi dal contagio fuori dalle mura domestiche.
“Dall’agri-campeggio all’agri-relax, dagli aperitivi in piscina, dalla semplicità dell’accoglienza rurale ai pranzi con i prodotti dell’orto, alle passeggiate ritempranti nella natura, sono alla base del gradimento in crescita dei turisti rispetto al paesaggio e all’enogastronomia. Il successo degli agriturismi pugliesi continua a ruotare attorno all’enogastronomia, con i cuochi contadini di Campagna amica che preparano piatti della tradizione con mirabile maestria”, afferma il presidente di Terranostra Puglia, associazione agrituristica di Coldiretti.
La svolta patriottica per le vacanze non ha cambiato però le priorità con ben il 66% degli italiani in vacanza che mangia principalmente in ristoranti, pizzerie, pub o agriturismi. L’alimentazione – continua la Coldiretti – è diventata infatti la prima voce di spesa delle vacanze in Italia con circa 1/3 del budget di spesa turistica. La decisione sul green pass – conclude la Coldiretti – interessa dunque direttamente i circa 22mila bar, ristoranti, pizzerie e agriturismi in Puglia a disposizione di cittadini e turisti.

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