Hospitality is one of the noblest forms of social coexistence, based on the reciprocity of respect and acceptance. In Italian, the etymology of the word ‘ospite’ brings back the double semantic root of the words foreigner and master or owner, turning the person who arrives into the guest and the person who receives into the host. This has contributed greatly to the cultural evolution of human communities, favouring travel, discovery, migrations, paths of faith, and trade between men. In ancient Greece, it was widely believed that the Olympians, in the guise of wayfarers, would test the honesty of men. The Romans had established a ‘tessera hospitalitatis’ (token of hospitality), with which the guest became a temporary member of the hosting community. With the advent of Christianity, hospitality has been entrusted with the concept of ‘love and devotion’ to others. During the modern age, the age-old tradition has given rise to different and original forms of artisanal and agrifood entrepreneurship, based on Food, Hospitality, Landscape, Conviviality and simple Escape.
The network of LAGs and local institutions of the Hospitable Lands, conceived through the joint project of different territories, Trentino-Alto Adige, Abruzzo, Lazio and Puglia, supports the communities based on a high value of hospitality, demonstrated by the adoption of virtuous and eco-friendly financial and productive models. The protagonists of these communities are the farmers and artisans, the hospitality operators and restaurateurs, but also the citizens and persons who dedicate themselves to the enhancement of the territory and of its culture.
‘We believe that hospitality should be construed in all its forms, as a guarantee of the provision of food and places that are respectful of the criteria of typicality, sustainability and quality. These criteria are unquestionably upheld where the productions or the goods, either for sale or served, include products with typical local character: productions that are indigenous or which were domesticated in the past and are not invasive in relation to local crops; dishes and recipes related to culinary history and to local cultures; the use of raw materials of local or regional origin; the choice not to use industrial herbicides, preservatives, sweeteners
and pesticides that would cause damage to the environment or to health; where people become the guardians of artisanal transformation processes and refuse any form of labour exploitation; where we participate in the production, sale or serving of certified quality products.
We believe that in the citizens and inhabitants of the territory resides the authority to define and appreciate the uniqueness, sustainability and quality of foods and of places, as constructors of their own future, guardians and promoters of the principles contained in this Manifesto.‘