{"id":3405,"date":"2018-01-27T11:22:20","date_gmt":"2018-01-27T11:22:20","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3405"},"modified":"2025-01-14T10:35:38","modified_gmt":"2025-01-14T09:35:38","slug":"gallipoli-samsara-nostro-grazie-david-cicchella-soci","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/place-to-go\/gallipoli\/gallipoli-samsara-nostro-grazie-david-cicchella-soci\/","title":{"rendered":"Gallipoli and the Samsara: our thanks to David Cicchella and Associates"},"content":{"rendered":"

Tourism in Salento has grown exponentially in recent years.<\/span><\/p>\n

Streams of tourists have reached our land, talked about it, publicized places and tourist attractions through word of mouth and social networks.
\nMany of us have asked for more controls and called for quality tourism based on more customer-centric services.
\nA response, to a certain type of tourist, a lover of fun and sharing, was given, in a timely manner, by the Samsara Beach; a lido that revolutionized the way of doing tourism in Salento, “pushing” thousands of young people to Gallipoli, making the tourists who landed, for the summer vacations, on our land have fun and dance.
\nThe Tar has decided that there is no more place for the Samsara in Gallipoli and for this we are sincerely sorry. We explain why Samsara should not close, hoping that Salento will still welcome the offer system of David Cicchella and partners.<\/p>\n

A small premise: our Brand Manifesto.<\/h2>\n

Foodismo loves slow tourism, nature, landscapes, olive trees, Salento, monuments, flavors and the scent of the land and the sea.
\nThis does not mean that there should not be other types of tourist offerings, such as Samsara, that put at the center of their brand focus, the desire to be together and the fun associated with relaxation.
\nFor this reason, we decided to write, a love letter to those who have made Gallipoli known, as a place for vacations and the joyful side of the Salento nightlife.<\/p>\n

Our thanks to David Cicchella and Associates and our encouragement to continue on this path<\/h2>\n

We have to say thank you to David Cicchella and Associates because they have revolutionized one of the ways of doing tourism in Salento.
\nYou may like it, or you may not, it may be in line with our feeling or in contrast, but one thing is certain: Salento today is a renowned destination also thanks to Samsara Beach.
\nThe young owners and entrepreneurs of this renowned lido, have created a business model that works, is successful, is scalable.
\nIt works<\/strong> because the numbers speak for themselves: Gallipoli has had an exponential increase in tourists. Even if we are talking about a hit-and-run tourism, let’s remember that, the young people who come here on vacation, will be the adults of tomorrow who will return to our shores with their families.
\nIt is successful<\/strong> because Samsara today is a brand, it has merchandising, it has value. A strategic consulting firm in Milan certified the value of the Samsara brand at around 3.5 million euros a few years back. We dare not think how much the Samsara Beach brand could be worth today.
\nWhen we talk about Samsara, we are talking about a perfectly scalable<\/strong> business , that is, exportable and replicable in any context and\/or competitive territory.
\nIt is no coincidence that in Riccione, as well as in Budva (Montenegro), the Samsara reality has been welcomed with open arms.
\nAt this point we ask ourselves: why is it that in Salento they try to scuttle all successful entrepreneurial initiatives and, unfortunately, they do not stop the havoc and rape that are constantly carried out against our territory?
\nIn the past we told you about Twiga and Otranto<\/a>. On the Adriatic side, numerous historic lidos have been closed, as is happening in Gallipoli.
\nWe absolutely do not want to go into the merits of the work of the judges or talk to you about the law, we are not lawyers and we do not have the expertise to be able to do that. However, we have great and enormous confidence in the institutions and in the good sense of those who will judge and direct this intricate situation.
\nWe simply feel regret and sorrow because we do not find it right that a functioning reality such as Samsara, goes elsewhere, to other lands and other shores, to bring with it work, money, recognition and notoriety.
\nWe can only hope to find Samsara there where it was born, together with its founders: in Gallipoli, in our beloved Salento. This summer.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tourism in Salento has grown exponentially in recent years. Streams of tourists have reached our land, talked about it, publicized places and tourist attractions through word of mouth and social networks. Many of us have asked for more controls and called for quality tourism based on more customer-centric services. A response, to a certain type […]<\/p>\n","protected":false},"author":4,"featured_media":3406,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gallipoli"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3405"}],"version-history":[{"count":2,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3405\/revisions"}],"predecessor-version":[{"id":5838,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3405\/revisions\/5838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}