Italy Nominates Its Cuisine for UNESCO Intangible Heritage Status

The Italian government has officially submitted a bid to have Italian cuisine inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. The decision, announced by Agriculture Minister Francesco Lollobrigida and Culture Minister Gennaro Sangiuliano, launches a two-year process ending in 2025. The dossier, titled "Italian Cuisine between Sustainability and Biocultural Diversity," was prepared by Professor Pier Luigi Petrillo. The proposal is supported by three communities: the Accademia Italiana della Cucina (founded 1953 by Orio Vergani), the Fondazione Casa Artusi (founded 2007, promoting Pellegrino Artusi's home cooking), and La Cucina Italiana magazine (founded 1929, the world's oldest food magazine still in print). The scientific committee is chaired by Professor Massimo Montanari. Sangiuliano called for collective participation from 140 million Italians—60 million in Italy and 80 million abroad—to promote the cuisine globally. Lollobrigida emphasized defending and protecting Italian excellence. However, the article warns against rhetorical nationalism, arguing that Italian cuisine is a composite of diverse influences—from past foreign dominations to regional traditions—and that the true wealth lies in Italy's raw ingredients, farms, and producers. The author hopes the campaign focuses on content rather than protectionist attitudes.