In 2024, tourists in Italy spent over €23 billion on dining, a figure that calls for a rethink of the relationship between Italian fish and tourism. According to “The Tourism Power of Dining” report, presented on 8 October 2025 at TTG Rimini by FIPE-Confcommercio and Sociometrica, restaurant spending generated €11 billion in added value across more than 3,300 municipalities, with international tourism accounting for over 67% in the top ten destinations.
The report highlights dining as a key economic and cultural driver of tourism but does not explore its links with production chains—especially fisheries, which form the foundation of Italian cuisine. This gap opens an urgent reflection: how to turn tourist demand into value for coastal communities.
According to Ossermare, in 2023 Italy’s fishing fleet fell by 1% to 11,684 vessels, while production dropped by 9.1% in volume and 4.6% in value. Biologically, FAO-GFCM data show that the share of overexploited stocks in the Mediterranean and Black Sea remains below 60%—a decline, yet still high.
Tourism fuels fish consumption, but the restaurant industry struggles to showcase domestic catches. The result is a market that rewards availability over origin: on tourist tables, Italian seas are too often replaced by imported fish.
Building short supply chains, partnerships between fishing communities and restaurateurs, efficient coastal logistics, and transparent communication about origin are essential. Integrating Italian fish with tourism means keeping value in local economies, supporting sustainable fisheries, and strengthening the authenticity of Italy’s gastronomic image.
As long as the sea remains invisible in the tourism narrative, Italy will keep celebrating its cuisine without restoring its true essence.
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