Agrietour

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Frequently asked

Glossary

1

Agriturismo

The Italian farm-stay model in which hospitality, meals and farm experiences are tied to a working agricultural holding. Regional law requires the farm to remain the core activity, so an agriturismo is not simply a countryside B&B. At AgrieTour, the term anchors the show's farm accommodation, restaurant and experience offer.

2

Agritourism

The broader travel segment that combines overnight stays, meals, farm visits, harvest experiences and rural leisure on working farms. It overlaps with rural tourism but keeps agricultural activity at the centre of the visitor proposition. AgrieTour is Italy's national showcase for this segment.

3

Fattoria didattica

An educational farm that hosts school groups, families and organised visitors for guided activities on animals, crops, food production and rural life. Operators usually need dedicated spaces, insurance and trained staff. It is a common diversification route for farms near Arezzo and across Tuscany.

4

Multifunzionalità

The Italian policy and business concept of generating farm income beyond primary production: hospitality, direct sales, education, wellbeing, events, renewable energy and rural services. It is the framework behind many agriturismo business plans. At the fair, it explains why exhibitors range from food producers to booking platforms and equipment suppliers.

5

Filiera corta

The short food supply chain, where producers sell directly to consumers, restaurants or local shops with fewer intermediaries. It supports farm margins, freshness and traceability. Many agriturismi use filiera corta to source their kitchens and stock farm shops.

6

Chilometro zero

Food sourced within a short radius, often used by agriturismi to market seasonal, local menus. The label is not a single national certification, so operators should explain their sourcing method clearly. It pairs with filiera corta and regional product promotion.

7

DOP

Denominazione di Origine Protetta, an EU protected designation of origin for foods whose production and processing are tied to a defined geographical area. Examples include cheeses, cured meats, olive oils and produce. The label signals a verified link between place and product.

8

IGP

Indicazione Geografica Protetta, an EU protected geographical indication requiring at least one production stage to take place in the named area. It is common on cured meats, cheeses, fruit and vegetables. IGP is less restrictive than DOP but still tied to origin.

9

DOCG

Denominazione di Origine Controllata e Garantita, the highest Italian wine classification for controlled and guaranteed origin. Wines must follow production rules and pass tasting and labelling checks. DOCG status is used in wine-tourism offers linked to farm stays.

10

Oleoturismo

Olive-oil tourism: mill visits, tastings, harvest experiences and educational activities around extra virgin olive oil. It is a growing rural tourism product in Tuscany, with its own Italian regulatory attention. Farms use it to extend the season beyond wine tourism.

11

Turismo rurale

Rural tourism that can include farm stays, countryside B&Bs, outdoor activities, food experiences and village-based hospitality. It is broader than agriturismo and may not involve a working farm. Destination marketers use the term when packaging rural areas.

12

Albergo diffuso

A scattered hotel model that restores buildings across a small town or village and runs them as one hospitality operation. It can help rural destinations add beds without building a large new hotel. The model is often discussed alongside agritourism for reviving historic centres.

13

Enogastronomia

Food and wine tourism, including tastings, cooking classes, cellar visits, market tours and producer-led experiences. In agritourism it is often the main reason guests choose a farm stay. The term is used widely in Italian promotion and packaging.

14

Agricoltura biologica

Certified organic farming under EU rules, covering production methods, inputs, animal welfare and labelling. Certification is inspected and controlled. Many Tuscan farms use organic status to position their food, wine and hospitality.

15

Turismo esperienziale

Experiential tourism built around hands-on activities such as harvests, cheese-making, cooking, foraging or farm work. It differs from sightseeing because the visitor participates. Agriturismi use it to add value and extend stays.

16

Ristorazione agrituristica

Farm restaurants that serve meals largely based on the holding's own produce and local ingredients. Regional rules can limit menu scope and guest numbers. It is a major revenue line for many agriturismi and a reason guests choose a farm stay.

17

Vendita diretta

Direct sales from farm to consumer, either on farm, at markets or online. It shortens the supply chain and helps small producers test new products. Direct sales often complement agriturismo stays and farm-shop visits.