UNESCO describes Italian cooking as far more than preparing food. It is a collective act that nurtures relationships, preserves memories and reinforces community identity. Traditional recipes, shared family roles and attention to seasonality form a living heritage that evolves over time while remaining firmly rooted in local traditions.
The candidacy dossier - coordinated by jurist Pier Luigi Petrillo - highlights six decades of work by communities, scholars and cultural institutions committed to safeguarding gastronomic heritage. UNESCO cites La Cucina Italiana, the Italian Academy of Cuisine and the Casa Artusi Foundation as examples of organisations that have helped keep culinary knowledge vibrant and accessible.
With this latest entry, Italy strengthens its leadership in agro-food–related heritage: nine of its twenty-one recognised traditions revolve around farming, food and rural culture, from Neapolitan pizza-making and the Mediterranean diet to transhumance and truffle hunting.
UNESCO defines Italian cuisine as an “open, inclusive and shared” practice, a cultural system that brings together people, places and memories, and continues to evolve through everyday life at the table.