I. INTRODUCTION The Atlas of Taste catalogs 10,000 foods and beverages, promoting enogastronomic tourism by highlighting local flavors. In 2025, Argentina ranks 25th among the world’s best cuisines, driven by its asado, dulce de leche, and empanadas. Juan Francisco Olsen (citing Arzeno and Troncoso, 2012; Matta, 2016, among others) underscores how recognitions like those from UNESCO enhance gastronomy by linking it to its geographical origin, a key factor for enogastronomic tourism. Gastronomy not only reflects Argentina’s cultural and regional diversity but is also a vital economic sector requiring proper regulation to ensure food safety and promote product quality. According to Antonio Montecinos (Planning Sustainable Gastronomic Tourism Destinations, 2025), ensuring physical safety, sanitation, and biosecurity with signage, information points, sanitation services, emergency plans, and insurance is critical for offering an inspiring and comprehensive gastronomic experience. This article aims to explore the current regulatory framework, present GI and DO case studies related to agro-food products, and offer insights to advance the knowledge and dissemination of gastronomy and gastronomic tourism in Argentina. II. REGULATORY FRAMEWORK FOR GASTRONOMY IN ARGENTINA 2.1. Argentine Food Code (CAA) The Argentine Food Code (CAA) is the cornerstone of food regulation in the country, covering quality, hygiene, labeling, and food composition. Its implementation protects consumer health and ensures the safety of products reaching the market. A clear and strict regulatory framework is essential to maintain consumer trust and enhance the competitiveness of Argentine products nationally and internationally. 2.2. Promotion and Certification Regulations • Law 25.127 (1999): Organic Certification in Argentina Regulates the production, certification, and marketing of organic products, promoting sustainability and traceability while ensuring compliance with ecological standards. Organic products are defined as those obtained from sustainable systems that rationally manage natural resources, avoiding synthetic agrochemicals (herbicides, fertilizers, pes704 ADRIANA ROMERO
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