It’s no secret that in Italy, the new EU directive to introduce crickets in the kitchen has more than one purist turning up his nose. Accustomed to a strong gastronomic tradition, we fight to expand the boundaries of edible to the world of insects and synthetic meats, although these solutions may represent a worthy alternative to intensive agriculture and animal products. Therefore, it is not surprising that the government decided, at the suggestion of the Ministers of Agriculture and Food Sovereignty, Francesco Lollobrigida and Culture, Gennaro Sangiuliano, to designate a practice Italian Cuisine in the Representative List UNESCO Intangible Cultural Heritage of Humanity. A historical candidacy compared to previous proposals for individual products or typical dishes such as pizza or coffee.
The proposal, written by Professor Luigi Pier Luigi Petrillo, who in the past had already considered the candidacy of many elements, such as the Mediterranean diet and Neapolitan pizza makers, at UNESCO, was accepted by the National Commission with unanimous positive opinion. in the presence of Deputy Minister of Culture Gianmarco Mazzi. At that moment, the Ministry of Foreign Affairs will send the dossier to UNESCO and thus the evaluation process will begin, which should be completed no later than December 2025.”Proper recognition of the distinctive brand of our culturethat we are a quality and health superpower globally,” explains Minister Lollobrigida. If it is true that we are what we eat, then our cuisine is our DNA and is valued all over the world, we should be proud of it every day.”
“The promotion of Italian cuisine,” says Minister Sangiuliano, “means supporting the idea of a quality of life and life in Italy, consisting of art, culture, landscapes, monuments, as well as experiences such as excellent food and wine.” Italian cuisine is defined as a set of social practices, rituals and gestures based on much local knowledge which, without hierarchy, identify and designate it. From Milanese risotto to Trentino canederli, from Emilian tortellini to Apulian orecchiette: a mosaic of traditions reflecting the biocultural diversity of the country and based on the common denominator of presenting the moment of preparing and consuming food as an opportunity to share and compare. The art of sitting at the table, as well as the art of transmitting ancient practices that unite generations and which cannot be lost.
Source: Elle