In a very concise way, let’s look at what mainly distinguishes agritourisms, bed and breakfasts (often referred to as B&Bs) and country houses. Agritourism refers to a tourism business whose owners must also be farmers; food must come mainly from the agritourism farm itself or from others located in the same area. Buildings often consist of renovated farmhouses, more or less old. There may or may not be a catering service, and the managers may or may not live in the farmhouse, alongside the guests. We can say that the most complete agritourisms combine these last three features, namely the historic home, traditional local foods, and the direct and friendly relationship between managers and guests. Bed & Breakfast, a formula that originated in northern Europe, where it is widespread, does not require the presence of a farm, and requires simplified bureaucratic requirements. It allows a limited number of beds and the provision, as far as catering is concerned, of breakfast only. The operator, while providing hospitality, must reside in the same dwelling where the business is conducted or in the immediate vicinity. A country house is similar in some ways to a bed and breakfast, mainly because it does not require the presence of a farm, but it has fewer bureaucratic limitations in terms of size and catering. All the facilities presented here, regardless of their type, are located in the open countryside or in small rural hamlets, and the buildings are in almost all cases derived from the renovation and modernization of farmhouses or manor houses, and in any case placed in environmental settings of naturalistic and scenic value. To learn more about the current regulations on agritourism, you can consult here LAW No. 96 of February 20, 2006,“Discipline of agritourism.”)