Italian Cuisine as UNESCO World Heritage: Federvini and Assoenologi Celebrate

The inclusion of Italian Cuisine in the UNESCO Intangible Cultural Heritage of Humanity list marks a significant milestone for the national agri-food sector. This recognition internationally validates a set of practices that combine biodiversity, history, and social customs—a sphere where wines, spirits, and vinegars are structural elements of the dining culture.

“We welcome this news with immense satisfaction and pride,” says Federvini President Giacomo Ponti. “Wines, spirits, and vinegars have always been an integral and inseparable part of Italian cuisine, foundational elements of that ritual of conviviality that the world envies and now celebrates. This recognition does not just reward the dishes, but the entire culture of the table, where our winemaking excellence, distillates, bitters, traditional liqueurs, and vinegars play a leading role in defining the national gastronomic identity. It is a victory for a supply chain that has managed to safeguard tradition while looking to the future. Sincere thanks to the institutions that supported the candidacy.”

Commenting on the official inclusion, Federvini highlights how the recognition concerns a collective heritage that identifies Italy throughout the world. Italian cuisine is presented as an authentic expression of national cultural identity, capable of transmitting values linked to sharing. Within this framework, wine and vinegar products are cited as essential components of the dietary practices that supported the bid. The association points out the impossibility of separating Italian dining culture from its winemaking, distilling, liqueur-making, and vinegar-making traditions.

Assoenologi also welcomes the UNESCO decision. “I welcome the official inclusion of Italian cuisine in the UNESCO Intangible Heritage of Humanity with great satisfaction,” declares President Riccardo Cotarella. “It is a recognition of fundamental importance for Italy, for its cultural identity, and for that heritage of sustainability and biodiversity that makes our food tradition unique.”

“There is a deep bond that unites food, territories, and communities from north to south. Wine is fully part of this recognition,” states Cotarella, “because it is an integral part of our cuisine and our history. If consumed in a moderate, balanced, and conscious way, it is without a shadow of a doubt a food of fundamental importance. Medicine and science confirm this.” Cotarella recalls the value of the union between food and wine, “capable of bringing Italy to the world,” acknowledging the commitment of the Ministry of Agriculture and Minister Francesco Lollobrigida.

The inclusion in the UNESCO List now opens a horizon of new opportunities for the promotion of Made in Italy and for food and wine tourism. Federvini confirms its commitment to promoting the quality and history of Italian products, with the aim of consolidating the international perception of the national food identity.