The recent proclamation of Italian cuisine as an Intangible Cultural Heritage of Humanity by UNESCO represents a historic and well-deserved achievement for Italy. For the first time, an entire national cuisine, with its traditions, techniques, social rituals, and communal approach to food, has been included in UNESCO’s Representative List: a recognition that goes beyond the simple celebration of iconic dishes.
UNESCO has described Italian cuisine not only as a collection of world-famous recipes, but as a cultural and social blend of traditions, where cooking and sharing food expresses care, affection, inclusion, and cultural identity.
This recognition embraces and expands the idea of intangible heritage: no longer just individual dishes (as already happened with the art of Neapolitan pizza making or the Mediterranean diet), but the entire cultural system of Italian cooking, with its social values and daily rituals.
Our Venetian cuisine is one of the most fascinating and rich expressions of the Italian gastronomic mosaic that justifies this UNESCO recognition. Its rich territorial diversity: from the Adriatic Sea to the Dolomite mountains, Venetian cuisine ranges from fish to meat, from rice to polenta, reflecting the variety of local environments and cultures.
AbanoRitz‘s signature products and iconic dishes include:
- Prosecco from the Conegliano-Valdobbiadene area is one of the world’s most famous Italian wines.
- Tiramisu: one of Italy’s most beloved desserts, traditionally rooted in the Treviso area.
- Asparagus risotto from Bassano or Treviso radicchio risotto, made with Vialone Nano rice from Verona.
- Sardines in saor, creamed cod, and bigoli in salsa: examples of dishes that tell the region’s maritime and rural history.
- Cheeses and cured meats: Asiago, Sopressa, and other DOP products add value to Venetian cuisine.
UNESCO recognition will have tangible and lasting positive effects on tourism in Italy: preliminary studies have estimated an increase of approximately 18 million tourist arrivals in two years, linked precisely to Italy’s culinary heritage. Entire regions will be enhanced by offering authentic food and wine experiences.
Including “Italian cuisine” among the intangible cultural heritage will help Italy compete with other global destinations, strengthening the Made in Italy brand and the concept of identity. This recognition encourages sustainable practices linked to seasonality, biodiversity, and short supply chains, aspects increasingly appreciated by contemporary tourists.
In short, the inscription of Italian cuisine as a UNESCO World Heritage Site is a global recognition of Italy as a laboratory of flavors, communities, and relationships with food. It celebrates not only what we eat, but how, why, and with whom we eat it.
