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A tradição da culinária italiana como elemento inovador: o caso de destaque do Trapizzino
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Abstract(s)
O uso da inovação como estratégia de diferenciação no mercado gastronómico aumenta as chances de destaque de um novo negócio. Desde a produção da matéria prima até ao alimento que chega à mesa existe um extenso trajeto repleto de espaço para a inovação, isto é, melhorias que nos permitem adaptar aos avanços tecnológicos e ao mesmo tempo enfrentar os desafios mercadológicos.
A dicotomia inovação e tradição vem atormentando profissionais da gastronomia quando, na verdade, a sua união pode ser o segredo da autenticidade em mercados cuja culinária local é uma das principais atrações turísticas, como é o caso da Itália.
A culinária italiana surge do encontro de diferentes tradições dos povos que se instalaram na região, antes mesmo desta ser reconhecida como Itália. Esta diversidade permitiu a transformação da gastronomia em um símbolo cultural, que serviu de fator crucial para a afirmação de uma identidade italiana.
O principal objetivo desta dissertação consiste em analisar um elemento inovador na tradição da culinária italiana através do caso do Trapizzino, questionando-o enquanto tendência e impacto no turismo. O Trapizzino é uma street food que nasceu em Roma em 2008 e vem-se espalhando pelo mundo de forma inovadora trazendo consigo as autênticas receitas da culinária italiana.
A metodologia adotada consistiu, no plano teórico, numa abordagem qualitativa por meio da observação documental direta, e no plano empírico, numa abordagem qualitativa e quantitativa, através de uma entrevista realizada com o grupo Trapizzino e da realização de um inquérito por questionário aos turistas e locais que já visitaram o Trapizzino, obtendo-se uma amostra de 50 indivíduos. Os resultados foram estatisticamente analisados por meio do Google Forms como forma de legitimar as conclusões da dissertação. Os resultados obtidos mostram que os inquiridos reconhecem o Trapizzino como uma ideia inovadora comparado a outros restaurantes locais e acreditam que os sabores do Trapizzino remetem para a tradição italiana.
The use of innovation as a strategy of differentiation in the gastronomic market increases the chances of creating a leading new business. From the production of the raw material to the food that comes to the table there is an extensive path with plenty of room for innovation; in other words, there are improvements that allow us to adapt to the technological advances and at the same time to face the market challenges. The innovation and tradition dichotomy has been troubling food professionals when, in fact, their union can be the secret for authenticity in markets whose local cuisine is one of the main tourist attractions, such as Italy. The Italian cuisine arises from the reunion of different traditions of the peoples who settled in the region, even before it was recognized as Italy. This diversity allowed the transformation of gastronomy into a cultural symbol, which served as a crucial factor for the affirmation of an Italian identity. The main objective of this dissertation is to analyze an innovative element in the Italian culinary tradition through the Trapizzino case, questioning it as a trend and impact in tourism. Trapizzino is a street food that was created in Rome in 2008 and it has been spreading the world in an innovative way, bringing with it the authentic recipes of Italian cuisine. The methodology adopted consisted, at a theoretical level, in a qualitative approach through direct observation of the state of the art, and at the empirical level, in a qualitative and quantitative approach, by conducting an interview with the Trapizzino’s Group and a questionnaire survey to tourists and locals who already visited Trapizzino, obtaining a sample of 50 individuals. The results were statistically analyzed using the Google Forms as a way to legitimize the conclusions of the dissertation. The results show that these individuals recognize Trapizzino as an innovative idea compared to other local restaurants and believe that Trapizzino's flavors refer to the Italian tradition.
The use of innovation as a strategy of differentiation in the gastronomic market increases the chances of creating a leading new business. From the production of the raw material to the food that comes to the table there is an extensive path with plenty of room for innovation; in other words, there are improvements that allow us to adapt to the technological advances and at the same time to face the market challenges. The innovation and tradition dichotomy has been troubling food professionals when, in fact, their union can be the secret for authenticity in markets whose local cuisine is one of the main tourist attractions, such as Italy. The Italian cuisine arises from the reunion of different traditions of the peoples who settled in the region, even before it was recognized as Italy. This diversity allowed the transformation of gastronomy into a cultural symbol, which served as a crucial factor for the affirmation of an Italian identity. The main objective of this dissertation is to analyze an innovative element in the Italian culinary tradition through the Trapizzino case, questioning it as a trend and impact in tourism. Trapizzino is a street food that was created in Rome in 2008 and it has been spreading the world in an innovative way, bringing with it the authentic recipes of Italian cuisine. The methodology adopted consisted, at a theoretical level, in a qualitative approach through direct observation of the state of the art, and at the empirical level, in a qualitative and quantitative approach, by conducting an interview with the Trapizzino’s Group and a questionnaire survey to tourists and locals who already visited Trapizzino, obtaining a sample of 50 individuals. The results were statistically analyzed using the Google Forms as a way to legitimize the conclusions of the dissertation. The results show that these individuals recognize Trapizzino as an innovative idea compared to other local restaurants and believe that Trapizzino's flavors refer to the Italian tradition.
Description
Keywords
Inovação Culinária italiana Tradição Símbolo cultural Identidade Trapizzino Innovation Italian food Tradition Cultural symbol Identity