Perspective development of authentic products for restaurant business in gastronomic tourism

Abstract

The peculiarities ofpreparation technologies of local foodstuffs are determined, the authentic products of gastronomic tourism, history and traditions of their consumptionare taken into account. Unique dry-cured products made according to old recipes, in particular «macyk» are authentic products that combine the latest achivements in the field of healthy nutrition and innovative development of gastronomic tourism. The article examines the current state of authentic meat products development, the technology of their preparation and tasting in the context of gastronomic tourism. Tasting assessments of the quality of authentic products typical of the Western region of Ukraine are distinguished. Possible prospects and tendencies of further development of gastronomic tourism with an emphasis on delicacy authentic meat product of the Western region are analyzed.