Variety of raw materials in the formation of traditional culinary products as a tourist attraction

Abstract

The article presents the influence of natural conditions not modified by man on the authenticity of traditional culinary products. Tourists can travel along tourist routes and visit agritourism farms. The analysis presents the presence in the rural tourist area of products and raw materials certified as traditional. Increasing interest in local and traditional products is most often considered in
the context of a region as a phenomenon of globalization or as a tendency to change consumer preferences stemming from the desire to preserve and show the wealth of culinary heritage.