Traditions and Identity: Safeguarding Italy’s Intangible Food Heritage

Palazzo Pacanowski hosted the conference ‘Traditions, Social Practices and Culinary Knowledge of the Intangible Cultural Heritage Related to Food’ promoted by the Department of Business and Economic Studies (DISAE) of the University of Naples ‘Parthenope’, in collaboration with the National Observatory of the Mediterranean Diet, the True Neapolitan Pizza Association (AVPN), the Department of Human and Social Sciences, Cultural Heritage of the CNR (CNR-DSU), and FIPE Campania Region. The day began with institutional greetings from the Magnificent Rector Antonio Garofalo and the Director of DISAE Raffaele Fiorentino, who emphasized the aim of the meeting: to convey to young people important themes such as the protection of Italian excellence and traditions, particularly those of Campania.

The role of education is therefore fundamental. ‘Food,’ Fiorentino recalled, ‘is a symbol of Italian excellence worldwide. As Giorgio Armani said, made in Italy represents “the history of the country… which cannot be invented every day.”’

The event was part of the ‘National Made in Italy Day 2026’, recognized by the Ministry of Enterprises and Made in Italy, represented at the meeting by Dr. Nicola Marco Fabozzi, Director of the Casa del Made in Italy in Campania (Ministry of Enterprises and Made in Italy): ‘It is essential to diversify opportunities and create a system,’ said Dr. Fabozzi, ‘protecting tradition while looking towards innovation.’ There were two sessions: ‘Skills, Work and Training in Made in Italy Supply Chains’ and ‘Symbolic Capital and Identity: The Intangible Value of Made in Italy.’ The meeting was moderated by journalist Fiorella Anzano.

The first session involved university and high school students in a debate on the job opportunities offered by the sector, obviously with adequate training; Dr. Fortunella Santaniello, headmaster of the State Classical High School ‘Plinio Seniore’ of Castellammare di Stabia, gave her testimony, having introduced the ‘Made in Italy high school’: ‘a bridge between the world of education and that of business.’ The importance of excellent training was also addressed by Massimo di Porzio, President of FIPE Confcommercio Campania Region, and university lecturers Rosaria Rita Canale and Rita Lamboglia, who presented Parthenope’s educational offerings related to the sector.

The second session involved young people in a debate on the intangible value of Made in Italy and its identity: ‘Italian cuisine has its roots in the Bourbon period,’ recalled Vito Amendolara, President of the National Observatory of the Mediterranean Diet. ‘Food, at the heart of cuisine and also of the Mediterranean Diet, is the founding element for building quality of life based on health.’

Protection of excellence and health was also recalled by Professor of Agricultural Economics Debora Scarpato: ‘The Mediterranean Diet, recognized by UNESCO and indicated by WHO and FAO as the most sustainable dietary model in the world, cannot be limited to celebration: it must become a concrete lever for prevention, health, and quality of life.’

Antonio Pace – President of the True Neapolitan Pizza Association – then added: ‘True Neapolitan pizza is much more than a gastronomic product: it is an identity symbol of Made in Italy and an intangible cultural heritage that we have a duty to protect.’ It must be safeguarded and promoted as an economic driver, as emphasized by Dr. Piera Buonincontri, Senior Researcher ISMed-CNR: ‘The report on Italian food and wine tourism shows us exponential growth compared to previous years. Tourists come to Italy also to visit wineries, dairies, and to eat Neapolitan pizza.’ It is a driver of development, but a warning was raised by Michelin-starred chef Paolo Barrale: ‘The problem is upstream because those who have to process the food are often underpaid. Therefore, we must also reflect on the protection of workers.’

This theme was taken up by Professor Salvatore Capasso – Director of the Department of Human and Social Sciences, Cultural Heritage (CNR-DSU): ‘Human resources must be enhanced. The whole system must be considered; the development of culture goes hand in hand with economic development.’

Conclusions were entrusted to Professor Rocco Agrifoglio, Director of the Socio-Economic Observatory of Neapolitan Pizza, Parthenope University: ‘The products of Italian food culture are not only productive excellences, but the result of deep relationships between territory, identity, and social practices that, over time, have generated specific skills transmitted between generations within families and local businesses.’