La prima colazione in vacanza

One thing is certain: when I go on vacation and I am about to choose a place to stay (whether a classic hotel or a B&B), I always check that breakfast is included, because it is an important moment of the day that I cannot and do not want to give up. And before booking, I always take a peek at the reviews about what is considered the most important meal of the day. In fact, breakfast is mentioned in over 70% of reviews. This experience can be the last one before departure and therefore influences the final judgment of a guest.

Breakfast becomes a real benchmark for the quality of an establishment, so it is better if it is based on fresh and local products rather than standardized and industrial ones. There is nothing more disappointing than finding a poor orange or pineapple juice with an undefined taste or various unappetizing, anonymous, and ubiquitous cakes and sweets.

Breakfast is gradually becoming more and more important in tourism and can become one of the moments to discover the typical products of the place visited. According to recent research, 79% of travelers would like to have the opportunity to taste local products and recipes during breakfast, and would be willing to pay an extra price to have it. This is what emerges from the 2019 REPORT ON ITALIAN FOOD AND WINE TOURISM by Roberta Garibaldi who explains: “this is an important figure that not only certifies the importance of this meal even during the trip, but can become a strong element of attention and differentiation for accommodation facilities.”

If, therefore, breakfast is very important from a psychological point of view (because it is satisfying) and for health, during a holiday it takes on an even more important role: it becomes a fundamental service on which guest satisfaction depends, which they will remember, and which will influence reviews and the intention to return. A well-prepared breakfast becomes a differentiation strategy, recommended precisely for its intrinsic characteristics of uniqueness.

But what products does a tourist expect to find for breakfast and how much would they be willing to pay for them? Perhaps not all types of tourists consider it so important, but food and wine tourists certainly do. Those who are more sensitive to the subject, based on surveys carried out, seem willing to pay a surcharge on the overnight price between 3 and 5 euros.

I risk repeating myself, but focusing on a breakfast based on local products can become a competitive advantage for establishments as it is able to convey the close connection with the territory and respect for ethics and socio-environmental issues (especially if local products are offered and obtained in a “sustainable” way, with the utmost respect for the surrounding environment and natural cycles). Furthermore, it allows the guest to feel truly involved in the local environment.

In light of these considerations, what could be the ideal breakfast to offer tourists staying in accommodation facilities in Sardinia?

In summer, undoubtedly plenty of fresh fruit: figs, peaches, and plums could take center stage. Prickly pears could also be offered, which are quite unknown in the rest of the world but perceived by tourists as exotic and intriguing. Or high-quality fruit preserves, produced by small artisans, which can be accompanied by slices of fresh civraxiu, perhaps slightly toasted. Of course, plenty of space can be dedicated to our Sardinian sweets made with almonds or the classic Fonni biscuit, perfect for accompanying hot drinks (milk, tea, coffee, and cappuccino, which should never be missing).

If the tourist prefers a savory breakfast, then there is plenty of choice among our local cheeses, from the freshest like ricotta (to be seasoned with a bit of honey or sugar) to the more aged ones, for those who love intense flavors even in the morning. And then mountain hams and other cured meats to complete the offering.

One last note, but no less important for that, let’s elegantly encourage our guests to avoid waste and therefore to only take what they will be able to eat. Perhaps simply by placing a sign near the buffet, or by finding a way to portion the quantities. Let’s highlight and communicate that our breakfast is based on local products and is sustainable!!

There are already virtuous examples in Italy and abroad! Now it’s our turn!