Overview
- Italy’s successful bid capped a three‑year, state‑led campaign that framed cucina italiana as a living heritage of practices, techniques, seasonality and intergenerational transmission.
- Prime Minister Giorgia Meloni hailed the listing as an affirmation of national identity, while Agriculture Minister Francesco Lollobrigida said it will help defend ‘Made in Italy’ goods from imitation.
- Industry groups project the status could lift tourism by up to 8% over two years, adding as many as 18 million overnight stays, building on gains seen after earlier UNESCO food recognitions.
- UNESCO’s entry highlights shared meals, respect for ingredients and anti‑waste traditions, underscoring cooking as a social practice in homes, schools, festivals and community gatherings.
- Researchers and historians warn the accolade could fuel standardisation and overtourism, citing risks already seen in places like Venice and the Prosecco hills and cautioning against a tourist‑driven ‘theme park’ effect.