essential and feature a minimalist design, devoid of “superfluous luxuries,” which highlights local materials. The Osteria Corippo, the central axis of the Corippo Albergo Diffuso project, also seeks to reflect this subtle balance between modernity and tradition, global influences and local elements. Chef Jeremy Gehring—with an international background in renowned restaurants—proposes a cuisine “firmly rooted in the Southern Alps,”22 which reinterprets culinary tradition with a gourmet approach and focuses on local products. This option prioritizes “short supply chains” to obtain quality products and raw materials, establishing strategic relationships with local producers, which demonstrates its adherence to the principles of the Slow Food movement. Not surprisingly, the managers of the Corippo Albergo Diffuso are part of the Slow Food Cooks’ Alliance, an international network of professionals committed to the valorization of local products, small-scale sustainable production, and biodiversity.23 Furthermore, the Osteria aspires to be a strategic element in attracting a wider public, which includes not only tourists staying in other structures in the area but also visitors from other regions of the Canton, drawn by its distinctive culinary proposal. Last but not least, it is worth mentioning that this space is conceived as a dynamic nucleus for social interaction among the residents of the village. IV. A LATENT RESOURCE: THE UNTAPPED POTENTIAL OF INTELLECTUAL PROPERTY RIGHTS AT CORIPPO ALBERGO DIFFUSO As previously mentioned, Corippo Albergo Diffuso uses a series of intellectual property rights (IPRs) as part of its economic activity. On the one hand, A registered trademark serves as a key identifier, facilitating market differentiation and the conveyance of service-related values and standards for the entity. In turn, it provides them with legal protection against unauthorized uses. Furthermore, they have their domain name to facilitate the localization and marketing of services online, as well as to contribute to their digital identity, visibility, and online reputation. On the other hand, they communicate their participation in regional associations and/or initiatives such as Slow Food Ticino and Ticino Gourmet, 22 Cfr. https://www.ticino.ch/it/inspirations/stories/corippo.html 23 Cfr. www.fondazioneslowfood.com/it/cosa-facciamo/alleanza-slow-food-dei-cuochi 310 SHEILA SÁNCHEZ BERGARA | ALAN QUAGLIERI DOMÍNGUEZ
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