• Santiago del Estero Atamisqui Flower Honey (GI – Resolution 127/2024) A monofloral honey from Atamisqui shrubs, its unique phenolic composition reflects its botanical and geographical origin, ideal for organic production due to minimal agricultural activity. • Córdoba Native Forest Honey (GI – Resolution 18/2024) Sourced from ancient algarrobo and mistol trees, this honey features floral, fruity, and warm notes with low to moderate sweetness, available as monofloral or multifloral varieties. • San Carlos Oregano (GI – Resolution 28/2025) Grown in Mendoza’s San Carlos department, this sun-dried oregano, primarily of the Compact type, is distinguished by its aroma, bright green color, and mild flavor. • Calchaquí Valley Pimentón (DO – Resolution 52/2025) Made from sun-dried, locally selected Capsicum annuum peppers, it relies on traditional methods and irrigation from the Calchaquí River, yielding a distinctive flavor. • Tandil Salami (DO – Resolution 986/2011) Rooted in Italian and Spanish immigrant traditions, its strong local identity enhances Tandil’s reputation as a quality food destination, though not widely distributed nationally. • Colonia Caroya Typical Salami (GI – Resolution 37/2014) Crafted with Friulian and Venetian know-how in Córdoba, this coarsecut, cellar-matured salami has a distinct flavor and is a key part of the regional tourism product. • Argentine Tea (GI – Resolution 126/2024) Grown in Misiones and northeast Corrientes, this tea is high in polyphenols, translucent in cold infusion, and certified for sustainable practices by Rainforest Alliance. • Argentine Yerba Mate (GI – Resolution 13/2016) Produced in Misiones and parts of Corrientes, its GI, managed by the National Yerba Mate Institute, strengthens its identity as a tourism product, supported by the Yerba Mate Route. V. GASTRONOMIC TOURISM AND FUTURE PERSPECTIVES The World Tourism Organization (UN Tourism) emphasizes the link between gastronomy and tourism. Public policies integrating local gastronomy with 708 ADRIANA ROMERO
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