Gastronomy in Heritage Cities: Traditional Bread in the Culinary Experience

Abstract

Bread is one of the fundamental pillars of the Mediterranean diet, representing a key component that enriches and gives character to local gastronomy. In Andalusia, and specifically in Córdoba, Spain, bread accompanies and is an essential component in traditional recipes that transcend the everyday, becoming an expression of cultural identity. This research set out to explore whether artisan bread can be considered a relevant element in the tourist's gastronomic experience, with the aim of generating useful knowledge for professionals in the catering sector and highlighting the value of local artisan production. The study was carried out in eight iconic restaurants in the historic centre of Córdoba, Spain, a tourist area recognized as a UNESCO World Heritage Site. A survey based on the Quality-Value-Satisfaction-Loyalty Model was used, followed by the PLS-SEM methodology. The results reveal that when bread is coherently integrated into the restaurant's culinary discourse, it becomes a symbolic resource that reinforces the visitor's emotional connection with the destination. Bread not only accompanies the meal, it completes and enhances the gastronomic experience, increasing the perceived satisfaction and consolidating the culinary identity of the place.