THE PROMOTION OF FOOD AND WINE TOURISM IN THE PROTECTED AREAS OF CAMPANIA 
Food and wine tourism has taken a signifi cant role in the development planning of protected areas, especially if organized with the principles of sustainability, as evidenced by the experiences reported by some realities of Campania. The gastronomic activities may be regarded as the synthesis of a complex process, based on a mix of actions and strategies to link indissolubly the product to the territory. The work aims to highlight this relationship, which is expressed in a positive trend for the effects of the specifi c geographical exert on the agri-food goods and for the feedback that they are able to postpone the reality of their origin. 
Keywords: food and wine tourism, protected area, sustainable development.