Italian food is famously diverse, for being a mosaic of traditions, which changing every 50 (or even less) kilometers. The UNESCO honor covers this entire, rich tapestry, celebrating the collective body of knowledge and practices that define the Italian table. The regional tapestry is more than just pasta and pizza, it’s the strength of Italian gastronomy is its unparalleled regionalism.
The UNESCO declaration recognizes that the simple, elegant butter-and-egg richness of Emilia-Romagna is as vital as the vibrant, sun-drenched tomato-and-olive oil flavors of Sicily and the hearty, mountain fare of the Dolomites. This diversity ensures that every corner of Italy offers a unique and authentic taste of the newly recognized world heritage.
This recognition marks a great occasion: Italian cuisine is the first national cuisine to be declared an intangible cultural heritage by UNESCO. While specific elements of the Italian gastronomic landscape have already received the honor, such as the art of Neapolitan Pizzaiuolo and the Mediterranean Diet (shared with other countries), this new inscription encompasses the entire Italian culinary system—from regional traditions to cultivation methods, from preparation to table rituals.
It is the global recognition of Italian cuisine not as a single dish, but as a complex and unified cultural and social identity.
Dining and Cooking