The Universal Value of Italian Gastronomy

Italian cuisine holds a special place in the world’s culinary landscape. Its rich flavors, time-honored dishes, and deep connection to local traditions have earned it global admiration. As UNESCO itself states, “cultural heritage consists not only of monuments and collections of objects, but also of living traditions passed down by our ancestors: oral expressions, performing arts, social practices, rituals and festivals, knowledge and practices concerning nature and the universe, and traditional crafts.” For us Italians, cuisine fits perfectly into this definition.

A Mosaic of Cultures

In Italy, eating is never just about satisfying a basic need; it is a living expression of place. Each region — and often each town — has its own cuisine, traditions, dialects, and gastronomic products. This diversity has even led some to say that “Italian cuisine doesn’t exist” as a single entity, but rather as a mosaic of cultures, tastes, and histories.

On December 10th, 2025, during the meeting of the Committee for the Safeguarding of Intangible Cultural Heritage, UNESCO officially recognized the universal value of Italian gastronomy as a cultural symbol that has shaped Italy for centuries. Importantly, this distinction does not refer to a single dish or a specific local tradition. Instead, it acknowledges the entire Italian culinary system: a way of life that weaves together everyday gestures, family relationships, creativity, memory, and a profound connection to the land.

The Role of Community and Family

Italian cuisine thrives thanks to the central role played by families and communities in preserving culinary traditions. Recipes are often true family heirlooms, passed down orally or learned through hands-on experience in the kitchen. Meals are social rituals, moments of sharing that reinforce bonds and strengthen cultural identity.

Across Italy, food festivals celebrate local specialties and involve entire communities in their preparation and enjoyment. These gatherings keep traditions alive while encouraging younger generations to value and protect their heritage. Farmers, artisans, and cooks work in close connection, maintaining a vital link between food production and consumption. This relationship supports sustainable practices and respects the seasonal rhythms of the land — a cornerstone of Italian gastronomy.

The First Cuisine to Receive UNESCO Recognition

This recognition marks the successful conclusion of a three-year campaign led by Italy’s Ministry of Agriculture to have the nation’s traditional way of growing, harvesting, preparing, and sharing food acknowledged as World Heritage. Certainly, it provides yet another reason to celebrate Christmas and raise a glass of Italian Spumante — and it fits perfectly into the Italian government’s communication strategy. But the implications go far beyond symbolism.

Hopefully, this new status will not simply be a medal displayed in institutional offices, but a tool to better protect Italian gastronomic products from counterfeiting. This is no small challenge in a globalized world where renowned products are frequently imitated. Over the years, scandals have involved olive oil, wine, cheese, and many other iconic Italian foods.

Today, the strict regulations that apply at local and European levels — from production methods to product origin, including PDO and PGI certifications — often lose effectiveness once products reach international markets. What is carefully regulated at home becomes vulnerable abroad.

The Impact of UNESCO Recognition

Can this “official protection” from UNESCO help pave the way for stricter and more effective laws against the flood of Italian-sounding yet fake products found in supermarkets around the world? What is undeniable is that this recognition acknowledges Italy’s unique ability to adapt its culinary traditions to different places, territories, and contexts. That adaptability makes Italian cuisine a cultural phenomenon, rather than a mere collection of physical products.

Paradoxically, it may be precisely because “Italian cuisine does not exist” as a single, rigid concept — because it is versatile, evolving, and deeply human — that it has become one of the most beloved cuisines in the world. UNESCO recognition will undoubtedly raise awareness, strengthen community pride, and further boost tourism to the Bel Paese. After all, who wouldn’t want to cook like an Italian nonna — savoring the aroma of slowly simmering sauces, taking the time to roll out fresh pasta, and finishing it with locally grown, seasonal vegetables?

Conclusion: A Living Tradition

Because in Italy, food is not just nourishment. It is culture, memory, and a way of living. This recognition by UNESCO serves as a reminder of the importance of preserving these culinary traditions. It encourages us to celebrate the rich tapestry of Italian gastronomy and to continue sharing it with the world.

By Ilaria Miele & Rebecca Christophersen Gouttenoire