The Italian cuisine has received an important initial technical approval from UNESCO for its candidacy as an intangible cultural heritage of humanity, a recognition that celebrates the excellence of the Italian food model, characterized by quality and territorial identity. The final decision will be made by the intergovernmental committee in December in New Delhi, but this favorable opinion already represents a significant milestone. This heritage is not limited to recipes; it tells the story of biodiversity and the connection between people and the land, highlighting the art of transforming ingredients into exceptional products. Among the symbols of Italian cuisine, extra virgin olive oil stands out as an emblem of the Mediterranean Diet and sustainability. The oil is the result of a process that combines tradition and innovation, as emphasized by the commitment of AIFO – the Italian Association of Olive Oil Mills, which promotes the protection of DOP, IGP, and organic productions. Alberto Amoroso, president of AIFO, stated that this recognition is a source of pride for Italy, emphasizing how extra virgin olive oil embodies the essence of Italian gastronomic culture and its connection to history and the future. Italian Version
Italian cuisine and extra virgin olive oil: towards UNESCO recognition in New Delhi
