Food Tourism from The Margins

The study of dietary limitations and specific food demands, influenced by lifestyle trends like vegetarianism or diseases like celiac disease, are underrepresented in food tourism research. The purpose of this article is to critically analyze how specific food needs (specifically celiac disease and vegetarianism) impact the tourist experience in urban European destinations. In the framework of the food tourism experience and based on autoethnography through participant observation, results show the difficulties faced in finding gluten-free and vegetarian options when traveling. While Italian restaurants are relevant, the experiences of greatest value were linked to transparent information provided through the establishment’s digital marketing, where participation in celiac associations, including a detailed list of the ingredients on the menu, and indicating labels such as vegan or gluten-free, contributed to respond to the ethics and health concerns of the food tourist experience.