Italian cuisine and UNESCO: a dynamic heritage shaped by continuous transformation
On the occasion of Italian cuisine being officially inscribed in the UNESCO Intangible Cultural Heritage list, Professor Michele Carruba and I released a joint statement that was picked up by several news agencies and online outlets. Our message aimed to highlight what this recognition truly represents.
Italian cuisine and UNESCO: a dynamic heritage shaped by continuous transformation
Italian cuisine has never been a static tradition. It is a living, evolving heritage shaped over centuries through cultural exchange, global trade, and constant adaptation. Its strength lies precisely in its ability to absorb, reinterpret, and elevate influences from around the world. Many ingredients that today we consider quintessentially Italian, tomatoes, potatoes, maize, peppers, arrived from distant places. Italy transformed them into cornerstones of a unique gastronomic identity.
At the heart of this evolution is the Mediterranean Diet method, a model built on balance: balance in variety, seasonality, quality of raw ingredients, and conviviality. It is a modern, evidence-based approach that connects taste with health, prevention, and sustainability. This scientific foundation is what makes our culinary tradition not only delicious, but also beneficial to people’s wellbeing.
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Alongside culture and science stands the Italian food industry, which translates this heritage into economic and social value: more than €190 billion in production, thousands of companies, and millions of jobs across the supply chain. It is an innovative sector that exports worldwide, protects local territories, and represents Italy every day on the global stage.
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Celebrating Italian cuisine means acknowledging a heritage that has evolved, adapted, and grown stronger over time. It is a dynamic tradition that embraces change, and often leads it.
