Italian cuisine officially enters Unesco‘s Intangible Cultural Heritage: an achievement that rewards biodiversity, territory, agrifood supply chains and culinary traditions. From the world of agriculture to the wine sector, passing through PDO and PGI excellence, all the Made in Italy players express satisfaction for a recognition that strengthens the country’s cultural identity and opens new opportunities in international markets.
Italian cuisine has officially entered the UNESCO Intangible Cultural Heritage of Humanity, becoming the first national cuisine in the world to be recognized in its entirety. This is historic news that rewards not only the quality of the dishes, but the entire cultural, agricultural and social system that gives life to Made in Italy agribusiness.
The recognition enhances a model that is unique in the world, based on biodiversity, connection with territories, sustainable practices, conviviality and transmission of culinary knowledge. A cuisine that is not only tradition, but a living heritage capable of generating economy, identity and innovation.
“Today Italy has won and it is a celebration that belongs to everyone because it speaks of our roots, our creativity and our ability to transform tradition into a universal value.” Thus the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida, commenting on UNESCO’s recognition of Italian Cuisine as a World Heritage Site.
“This recognition celebrates the strength of our culture that is national identity, pride and vision ,” Minister Lollobrigida continued.. Italian Cuisine is the story of all of us, of a people who have guarded their knowledge and turned it into excellence, generation after generation.”
Veronafiere: “A recognition that gives strength to wine and food enterprises”
Veronafiere is also celebrating the entry of Italian cuisine into UNESCO’s Intangible Cultural Heritage, a journey that began symbolically in 2023 with a toast at the Vinitaly and crowned today by the decision of the Committee meeting in New Delhi. President Federico Bricolo, who was in the Indian capital for a stage of the Vinitaly Preview, emphasizes how the recognition gives further value to the national food and wine wealth and strengthens the work of wine, food, EVO oil and restaurant companies.
Legacoop Agribusiness: a social practice rooted in the territories
For Cristian Maretti, Italian cuisine is a social practice that stems from the work of farming communities and their ability to preserve biodiversity and traditional knowledge. The award recognizes sustainable supply chains and local identities.
Treccani-Qualivita: GIs as the foundation of Italian cuisine
According to Mauro Rosati, director of the Qualivita Foundation, and Massimo Bray, director general i Treccani, entry on the UNESCO World Heritage List confirms the essential role of PDO and PGI products in the construction of our gastronomic identity. Geographical Indications represent the strongest link between territory, culture and food and wine.
Uiv: food and wine, an unbreakable bond
For Lamberto Frescobaldi (Uiv), the recognition celebrates a system in which food and wine have been growing together for centuries. The wine sector, with a significant weight in exports, is preparing to promote Made in Italy even more effectively in the world.
CIA: rewarded collaboration from field to table
President Cristiano Fini (CIA) highlights the synergy between farmers and restaurateurs as a strength of Italian cuisine. Unesco values a heritage made up of regional recipes, authentic products and agricultural biodiversity.
Federvini: wines, spirits and vinegars at the center of conviviality
According to Giacomo Ponti (Federvini), wines, spirits and vinegars are key elements of Italian table culture. Unesco recognition rewards a lifestyle that combines tradition, conviviality and products symbolic of our gastronomic identity.
Wine Cities: quality and territorial identity as guiding values
For Angelo Radica, president of the Wine Cities Association, the result is the result of strong teamwork. The wine-producing municipalities supported the candidacy by promoting the link between production, culture and territorial identity, values central to the Unesco project.
Federdoc: appellations of origin as a cultural presidium
Federdoc welcomes the recognition by emphasizing the role of Denominazioni d’Origine, custodians of the memory of territories and an integral part of Italian cuisine. For President Giangiacomo Gallarati Scotti Bonaldi, UNESCO confirms what the world has always recognized: Italian cuisine is history, tradition and identity. DOs remain a guardian of quality, traceability and sustainability.
Nomisma: boosting identity and exports
For Paolo De Castro (Nomisma), the recognition strengthens the identity of Italian products and supports agrifood exports, which continue to grow despite market uncertainty. A title that will also help in the protection of Made in Italy fromItalian sounding.
A heritage that combines tradition, economy and future
The entry of Italian cuisine in the UNESCO World Heritage Site strengthens the cultural and economic value of our agrifood system. An achievement that protects the authenticity of products, sustains supply chains and, thanks also to the work of the Ministry of Agriculture, Food Sovereignty and Forestry, opens new opportunities for international promotion for Made in Italy.
