Sapori e saperi. Pratiche di resistenza e costruzione del ricordo

In recent decades important processes of re-signification, often conflicting with each other, have involved the practices related to the manufacturing of traditional products. Starting from the results of a previous research about the dairy sector, concluded more than ten years ago, focusing on the production of caciocavallo, a pear-shaped cheese made by milk of podolica cow, a typical cow in Gargano (a mountain in the north of Apulia - Southern Italy), this article wants to verify if the assumptions, the problems and the expectations founded in the previous search still have their validity. Starting from the observation that the representation of typicality was gradually more and more linked to the policies of enhancement of local cultural heritage, we will analyze the transformations that have involved the caciocavallo by the process of marketing so as to subject it to the contemporary market strategies and convert it in a tourism management instrument