Flavors that tell stories and move the Campos Gerais by Michael Douglas, Nádia Joboji and Vitor Tioqueta

When we talk about the gastronomy of the Campos Gerais, we also talk about the history, identity, culture and way of life of the region. In a territory marked by life in the countryside, by trolling, by agricultural production and by natural landscapes that attract visitors from different places, the flavors are also part of the tourist experience. They carry recipes, techniques and traditions preserved by the families and communities of immigrants who have contributed to the formation of the region.

Over time, what used to be concentrated in kitchens, cults, parties and family gatherings gained space in restaurants, bars, cafes, confectioneries, fairs and tourist experiences. In Ponta Grossa, the spike on the spike, a typical official dish of the municipality, represents much more than a gastronomic preparation. It translates a tradition linked to celebrations, coexistence and the way the city welcomes and receives its visitors.

In addition to the tar, Ponta Grossa brings together a diverse gastronomy that combines tradition and innovation. The city has artisanal cheeses recognized in national and international awards, agribusiness products, blackberry-based drinks and a consolidated brewing tradition. This set values local producers, moves small businesses and complements the experience of those who visit the natural and historical attractions of the municipality.

Gastronomy, in addition to being a cultural expression, moves the economy, generates employment and income and makes the destination more competitive. To turn this potential into a tourism product, it is not enough to have a good recipe. The visitor also evaluates the environment, the service, the presentation, the safety, the organization and the history that accompanies each product or preparation. Therefore, the qualification is fundamental to improve business management and offer more complete experiences to residents and tourists.

Sebrae/PR participates in this transformation by supporting those who undertake to qualify their businesses and create more competitive tourism products. The actions include training, consulting, articulation between the different actors of the territory and market access, with a focus on management, service, quality, sustainability, innovation and customer experience.

The institution also acts in the valorization of products of origin and in the support of the processes of recognition of geographical indications. Initiatives such as the Paraná Tourism Quality Seal and the journey of creating tourism products of experience stimulate continuous improvement and help entrepreneurs transform characteristics of the territory into experiences capable of arousing interest and generating value.

Ponta Grossa also advances as an intelligent tourist destination, expanding its projection in Brazil and its insertion in cooperation networks, after all it integrates the Brazilian Network of Intelligent Tourist Destinations. In this process, Sebrae/PR, together with the public authorities and partners, supported more than 80 tourism experiences in the Campos Gerais, 46 of them in the Ponta Grossa. These experiences are linked to gastronomy, culture, nature, rural areas, religiosity, technology and innovation, which transform stories, knowledge and attractions into opportunities for development.

When tradition, quality, innovation and identity go together, flavors are no longer just part of the local culture, but also expand the attractiveness of the territory, move small businesses and contribute to development.

https://www.youtube.com/watch?v=XB5JCMuMCEc

This article is co-authored by Nádia Terumi Joboji Fernandes, Tourism Project Manager of Sebrae/PR and Vitor Tioqueta, Superintendent Director of Sebrae/PR

Article from the book "Ponta Grossa 203 years: From the route of the tropeiros to the tracks of innovation"

Read more articles from the book here!