Interest in ecofood tourism is strictly related to the consumption
of products associated with the geographical area visited.
Local products are often requested by consumers living far
from the production zones (e.g. in bistro restaurants that reproduce
the atmosphere of typicality). This phenomenon, if on the
one hand guaranteeing the continued popularity of certain
traditional foods, highlights the inherent dangers that certain
types of food pose. They could spread the risks to a much
wider area that they might typically inhabit. The higher the demand
for certain products, the more variations of the production
processes of the traditional products there will be. This is
particularly evident for fermented products that do not have
trademark protection which allows products made with
different technologies and/or raw materials to use the same
designation. This paper reports the strengths and the weaknesses
of traditional fermented food products, examining the
concept of typicality, and evidencing the risks associated
with consumption