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  1. Can alternative wine networks foster sustainable business model innovation and value creation? The case of organic and biodynamic wine in Tuscany

    Article • Frontiers in Sustainable Food Systems, October 2023, Frontiers

    Prof Alessio Cavicchi

  2. Smart farming for food security and sustainability: facing the dilemma of small companies - the Siena Food Lab project

    Article • August 2023, Edward Elgar Publishing

    Prof Alessio Cavicchi

  3. Assessment of marketing mix associated with consumer's purchase intention of dairy products in Bangladesh: Application of an extended theory of planned behavior

    Article • Heliyon, June 2023, Elsevier

    Prof Alessio Cavicchi

  4. Exploring the Potential of Social Farmers’ Networking as a Leverage for Inclusive Tourism

    Article • Sustainability, March 2023, MDPI AG

    Prof Alessio Cavicchi, Dr Giovanna Bertella

  5. PROMOTING INTERDISCIPLINARITY AND SUSTAINABILITY SKILLS DEVELOPMENT IN FOOD-RELATED DEGREES: THE CASE OF THE UNIVERSITY OF PISA

    Article • March 2023, IATED Academy, S.L.

    Prof Alessio Cavicchi

  6. ‘Growing’ Insecurity in Agricultural Food Chains: An Editorial Commentary

    Article • Agriculture, February 2023, MDPI AG

    Prof Alessio Cavicchi

  7. Organic and Made in Tuscany Spirulina: the story of Severino Becagli

    Article • January 2023, Elsevier

    Prof Alessio Cavicchi

  8. Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

    Article • Plants, October 2022, MDPI AG

    Prof Alessio Cavicchi

  9. DRIVERS AND CHALLENGES OF RIS3‐RELATED UNIVERSITY ENGAGEMENT. INSIGHTS FROM FIVE EUROPEAN REGIONS

    Article • Regional Science Policy & Practice, August 2022, Wiley

    Prof Alessio Cavicchi

  10. Online project-based learning in the agri-food sector: a case study

    Article • Research on Education and Media, June 2022, De Gruyter

    Prof Alessio Cavicchi

  11. Editorial

    Article • ECONOMIA AGRO-ALIMENTARE, June 2022, Franco Angeli

    Prof Alessio Cavicchi, Professor Maurizio Canavari

  12. Exploring the Role of the University in the Creation of Knowledge Networks in the Aso Valley, a Rural Area in Marche Region (Italy)

    Article • February 2022, Taylor & Francis

    Prof Alessio Cavicchi

  13. ICTS AND MOBILE APPLICATIONS FOR PROMOTING TOURISM DESTINATIONS: THE CASE OF SMART MARCA APP.

    Article • December 2021, University of Rijeka, Faculty of Tourism and Hospitality Management

    Prof Alessio Cavicchi

  14. Civic universities and bottom-up approaches to boost local development of rural areas: the case of the University of Macerata

    Article • Agricultural and Food Economics, August 2021, Springer Science + Business Media

    Prof Alessio Cavicchi

  15. Editorial

    Article • ECONOMIA AGRO-ALIMENTARE, July 2021, Franco Angeli

    Prof Alessio Cavicchi, Professor Maurizio Canavari

  16. Editorial

    Article • ECONOMIA AGRO-ALIMENTARE, May 2021, Franco Angeli

    Prof Alessio Cavicchi, Professor Maurizio Canavari

  17. From the Rise of Authentic Italian Restaurants in America to the Creation of New Multicultural Food Tourism Experiences

    Article • Tourism Culture & Communication, April 2021, Cognizant Communication Corporation

    Prof Alessio Cavicchi

  18. Design and food robots: Changing processes in the restaurant industry

    Article • January 2021, Elsevier

    Prof Alessio Cavicchi

  19. Relationships Matter. New Paths for Tourism Beyond COVID-19 Pandemic. An Exploratory Research from Italy

    Article • January 2021, Springer Science + Business Media

    Prof Alessio Cavicchi

  20. Innovation and Knowledge Exchange in Small-Scale Fishery and Aquaculture Sectors: Innovation Brokerage to Shape New Marketing Strategies and Practices

    Article • Journal of International Food & Agribusiness Marketing, December 2020, Taylor & Francis

    Prof Alessio Cavicchi

  21. Universities and Wineries: Supporting Sustainable Development in Disadvantaged Rural Areas

    Article • Agriculture, August 2020, MDPI AG

    Prof Alessio Cavicchi

  22. Educational Tourism and Local Development: The Role of Universities

    Article • Sustainability, August 2020, MDPI AG

    Prof Alessio Cavicchi

  23. University contributions to co-creating sustainable tourism destinations

    Article • Journal of Sustainable Tourism, August 2020, Taylor & Francis

    Prof Alessio Cavicchi

  24. The role of food and culinary heritage for post-disaster recovery

    Article • Gastronomy and Tourism, January 2020, Cognizant Communication Corporation

    Prof Alessio Cavicchi

  25. The Wine Lab Project Exploring the Views from Experts

    Article • January 2020, Springer Science + Business Media

    Prof Alessio Cavicchi

  26. Assessing the Learning Outcomes of Food-related Educational Tourism Events for University Students: The Case of the International Student Competition of Fermo, Italy

    Article • International Studies Interdisciplinary Political and Cultural Journal, December 2019, Uniwersytet Lodzki (University of Lodz)

    Prof Alessio Cavicchi, Dr Giovanna Bertella

  27. Community-Based Tourism in the Developing World

    Article • October 2019, Taylor & Francis

    Prof Alessio Cavicchi

  28. The network contract in the agrifood industry: An exploratory study on collaborative drivers in central Italy

    Article • ECONOMIA AGRO-ALIMENTARE, September 2019, Franco Angeli

    Prof Alessio Cavicchi

  29. Food tourism and foodies in Italy

    Article • July 2019, Taylor & Francis

    Prof Alessio Cavicchi

  30. Food waste reduction and food poverty alleviation: a system dynamics conceptual model

    Article • Agriculture and Human Values, February 2019, Springer Science + Business Media

    Prof Alessio Cavicchi

  31. A multi-stakeholder attempt to address food waste: The case of Wellfood Action EU project

    Article • ECONOMIA AGRO-ALIMENTARE, February 2019, Franco Angeli

    Prof Alessio Cavicchi

  32. Emotion in the glass: An innovative study to understand unconscious reactions in wine tasting

    Article • January 2019, Elsevier

    Prof Alessio Cavicchi

  33. Evaluating the validity of consumer insights into the wine business

    Article • January 2019, Elsevier

    Prof Alessio Cavicchi

  34. How consumer science can be employed in a terroir-based market strategy?

    Article • January 2019, Elsevier

    Prof Alessio Cavicchi

  35. The Wine Lab: Generating Innovation Between Practice and Research—Exploring the Views from Wine Makers and Policy Makers

    Article • January 2019, Springer Science + Business Media

    Prof Alessio Cavicchi

  36. Innovation for Sustainable Food Systems: Drivers and Challenges

    Article • January 2019, Springer Science + Business Media

    Prof Alessio Cavicchi

  37. Case Studies in the Wine Industry

    Article • January 2019, Elsevier

    Prof Alessio Cavicchi

  38. Smart Specialisation and the Agri-food System

    Article • January 2019, Springer Science + Business Media

    Prof Alessio Cavicchi

  39. Theories of Practice in Tourism

    Article • June 2018, Taylor & Francis

    Prof Alessio Cavicchi

  40. Universities and smart specialisation strategy

    Article • International Journal of Sustainability in Higher Education, January 2018, Emerald

    Prof Alessio Cavicchi

  41. Participatory location-based learning and ICT as tools to increase international reputation of a wellbeing destination in rural areas: a case study.

    Article • January 2018, CABI Publishing

    Prof Alessio Cavicchi

  42. How Can Consumer Science Help to Reduce the Risk of Market Failure? An Academician–Practitioner Approach in the Italian Olive Oil Industry

    Article • January 2018, Elsevier

    Prof Alessio Cavicchi

  43. Preface

    Article • January 2018, Elsevier

    Prof Alessio Cavicchi

  44. The reciprocal aspect of the experience value: tourists and residents celebrating weddings in the rural village of Petritoli (Italy)

    Article • Anatolia, September 2017, Taylor & Francis

    Dr Giovanna Bertella, Prof Alessio Cavicchi

  45. Deceptive advertising and unfair commercial practices in the agrifood sector

    Article • British Food Journal, August 2017, Emerald

    Prof Alessio Cavicchi

  46. Universities’ third mission and the entrepreneurial university and the challenges they bring to higher education institutions

    Article • Journal of Enterprising Communities People and Places in the Global Economy, July 2017, Emerald

    Professor Francesca Spigarelli, Prof Alessio Cavicchi

  47. Relationships between understory specialist species and local management practices in coppiced forests – Evidence from the Italian Apennines

    Article • Forest Ecology and Management, February 2017, Elsevier

    Prof Alessio Cavicchi

  48. Prospettive strategiche per il Made in Italy agroalimentare: un'analisi esplorativa del mercato delle macchine professionali da caffè espresso secondo le 5 forze competitive di Porter

    Article • ECONOMIA AGRO-ALIMENTARE, June 2016, Franco Angeli

    Prof Alessio Cavicchi

  49. Reducing the distance between thinkers and doers in the entrepreneurial discovery process: An exploratory study

    Article • Journal of Business Research, May 2016, Elsevier

    Prof Alessio Cavicchi

  50. Cooperative behaviour and place branding: a longitudinal case study in Italy

    Article • Qualitative Market Research An International Journal, April 2016, Emerald

    Prof Alessio Cavicchi

  51. Universities’ Emerging Missions to Foster Sustainability of Rural Areas: Multiple Case Studies From The Marche Region

    Article • Agriculture and Agricultural Science Procedia, January 2016, Elsevier

    Prof Alessio Cavicchi

  52. Perceived efficacy of sustainability strategies in the US, Italian, and Spanish wine industries

    Article • International Journal of Wine Business Research, August 2015, Emerald

    Prof Alessio Cavicchi

  53. ENTREPRENEURIAL DISCOVERY PROCESS AND THE DEVELOPMENT OF THE WINE INDUSTRY IN GREECE: UNDERSTANDING INDUSTRY NEEDS TOWARDS THE JRC’S INNOVATIVE APPROACH

    Article • Global Fashion Management Conference, June 2015, Global Alliance of Marketing and Management Associations

    Prof Alessio Cavicchi

  54. Preferred travel experiences of foodies

    Article • Journal Of Vacation Marketing, June 2015, SAGE Publications

    Prof Alessio Cavicchi

  55. Evaluating the CO2 Emission of the Milk Supply Chain in Italy: An Exploratory Study

    Article • Sustainability, June 2015, MDPI AG

    Prof Alessio Cavicchi

  56. Sustainability in the Wine Industry: Key Questions and Research Trends

    Article • March 2015, Taylor & Francis

    Prof Alessio Cavicchi

  57. Having a Great Vacation and Blaming the Wines: an Attribution Theory Perspective on Consumer Attachments to Regional Brands

    Article • October 2014, Springer Science + Business Media

    Prof Alessio Cavicchi

  58. Mind the “academician-practitioner” gap: an experience-based model in the food and beverage sector

    Article • Qualitative Market Research An International Journal, September 2014, Emerald

    Prof Alessio Cavicchi

  59. The adaptive change of the Italian Food Bank foundation: a case study

    Article • British Food Journal, August 2014, Emerald

    Prof Alessio Cavicchi, Professor Martin Caraher

  60. Old crises on new plates or old plates for a new crises? Food banks and food insecurity

    Article • British Food Journal, August 2014, Emerald

    Prof Alessio Cavicchi

  61. Blissed ignorance?

    Article • Nutrition & Food Science, July 2014, Emerald

    Dr Gianluca Stefani, Prof Alessio Cavicchi

  62. Sustainable Hospitality and Tourism as Motors for Development. Case Studies from Developing Regions of the World

    Article • Tourism Management, April 2014, Elsevier

    Prof Alessio Cavicchi

  63. Food and Wine Events in Europe

    Article • March 2014, Taylor & Francis

    Prof Alessio Cavicchi

  64. Sustainability in the wine industry: key questions and research trendsa

    Article • Agricultural and Food Economics, August 2013, Springer Science + Business Media

    Prof Alessio Cavicchi

  65. Editoriale

    Article • MERCATI & COMPETITIVITÀ, March 2013, Franco Angeli

    Prof Alessio Cavicchi

  66. Monopoly and wine: the Norwegian case

    Article • British Food Journal, February 2013, Emerald

    Prof Alessio Cavicchi

  67. Using attribution theory to explain tourists' attachments to place-based brands

    Article • Journal of Business Research, September 2012, Elsevier

    Prof Alessio Cavicchi

  68. The New Rules of Green Marketing. Strategies, Tools, and Inspiration for Sustainable Branding20121Edited by Jacquelyn A. Ottman. The New Rules of Green Marketing. Strategies, Tools, and Inspiration for Sustainable Branding. San Francisco, CA: Berrett‐K...

    Article • Journal of Consumer Marketing, June 2012, Emerald

    Prof Alessio Cavicchi

  69. Il caso del Farmer Market fermano

    Article • AGRICOLTURA ISTITUZIONI MERCATI, February 2012, Franco Angeli

    Prof Alessio Cavicchi

  70. Shopper Marketing. How to Increase Purchase Decisions at the Point of Sale20121Edited by Markus Ståhlberg and Ville Maila. Shopper Marketing. How to Increase Purchase Decisions at the Point of Sale. London, England: Kogan Page 2010. 244 pp. £29.95 Publ...

    Article • Journal of Consumer Marketing, January 2012, Emerald

    Prof Alessio Cavicchi

  71. Exploring consumer’s preferences for farmed sea bream

    Article • Aquaculture International, January 2012, Springer Science + Business Media

    Dr Gianluca Stefani, Prof Alessio Cavicchi

  72. Market Orientation. Transforming Food and Agribusiness around the Customer20114Edited by Adam Lindgreen, Martin Hingley, David Harness and Paul Custance. Market Orientation. Transforming Food and Agribusiness around the Customer. Farnham, Surrey: Gower...

    Article • Journal of Consumer Marketing, August 2011, Emerald

    Prof Alessio Cavicchi

  73. Brunellopoli: a wine scandal under the tuscan sun

    Article • Tourism Review International, July 2011, Cognizant Communication Corporation

    Prof Alessio Cavicchi

  74. The Risk™ strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage

    Article • January 2011, Springer Science + Business Media

    Prof Alessio Cavicchi, Professor Maurizio Canavari

  75. Food, Agri-Culture and Tourism

    Article • January 2011, Springer Science + Business Media

    Prof Alessio Cavicchi

  76. The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity20102Edited by Adam Lindgreen and Martin Hingley. The New Cultures of Food: Marketing Opportunities from Ethnic, Religious and Cultural Diversity. Farnham: G...

    Article • Journal of Consumer Marketing, August 2010, Emerald

    Prof Alessio Cavicchi

  77. Determinants of intention to purchase chicken in Italy: the role of consumer risk perception and trust in different information sources

    Article • Agribusiness, October 2008, Wiley

    Dr Gianluca Stefani, Prof Alessio Cavicchi

  78. Trends in the British wine market and consumer confusion

    Article • British Food Journal, June 2008, Emerald

    Prof Alessio Cavicchi

  79. Food Scares and Trust: A European Study

    Article • Journal of Agricultural Economics, January 2008, Wiley

    Professor Mario Mazzocchi, Prof Alessio Cavicchi

  80. Italian wineries and strategic options: the role of Premium Bag in Box

    Article • International Journal of Wine Business Research, August 2007, Emerald

    Prof Alessio Cavicchi

  81. Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story?

    Article • Food Quality and Preference, January 2006, Elsevier

    Dr Gianluca Stefani, Prof Alessio Cavicchi

  82. Exploring costs and benefits of compliance with HACCP regulation in the European meat and dairy sectors

    Article • Food Economics - Acta Agriculturae Scandinavica Section C, April 2005, Taylor & Francis

    Dr Gianluca Stefani, Prof Alessio Cavicchi