Italian Cuisine Becomes a World Heritage Site
Italian cuisine has officially been added to UNESCO’s Representative List of Intangible Cultural Heritage. From risotto to spaghetti, from pizzoccheri to pasta alla norma, and even eggplant parmigiana, it is the first cuisine in the world to receive such comprehensive recognition.
In Italy, cooking is more than simply a matter of nourishment. It is a multifaceted cultural heritage, preserved, cultivated, and developed with pleasure, bridging the gap between past and future. The hands that prepare dishes at large and small tables bring with them centuries of accumulated knowledge, expert geniuses passed down from parents, grandparents, and great-grandparents, rituals and gestures passed down from generation to generation. Those hands skillfully handle raw materials, recreating them like artists… and drawing nourishment from tradition and culture. This fusion has become the root of a shared tradition that shapes the country’s socio-cultural identity.
As a result, “living gastronomic landscapes” have emerged that not only reflect but actively develop the unique biocultural diversity of each region, creating an inseparable bridge between food and geographical context. “The Italian culinary experience is inherently collective and participatory. It revolves around a profound sense of intimacy with food; this feeling manifests itself in meticulous attention to the quality and seasonality of ingredients and culminates in the ritual of food preparation and final consumption.”
UNESCO has also taken a decision in this direction. According to the UNESCO Intergovernmental Committee meeting in New Delhi, India, our cuisine is “a cultural and social blend of culinary traditions. A way to care for oneself and others, express love, and rediscover one’s cultural roots, it offers communities an outlet to share their history and describe the world around them.”
Among the reasons given, the UNESCO commission noted that for Italians, cooking is “a community activity that emphasizes intimacy with food, respect for ingredients, and moments shared around the table. The practice is rooted in anti-waste recipes and the transmission of flavors, skills, and memories across generations.” This is how the “Cucina degli affetti” (Cuisine of Affections) was born, a sentimental legacy that, through food, manages to connect and unite different generations and transcend local and national boundaries.
With this recognition, Italy holds the world record for recognition in the agri-food sector.