Italy’s cuisine has officially entered the UNESCO list of Intangible Cultural Heritage—an achievement that industry leaders describe as both “historic” and strategically significant for the country’s agri-food economy. “This recognition is a historic milestone that enhances not only our gastronomic culture but also the supply chains that have always represented its core, starting with pork and cured-meat production,” said Davide Calderone, Director of Assica (Italian Meat and Cured-Meat Industries Association). Calderone emphasized the sector’s strong international performance despite a challenging global environment: “In the first eight months of 2025, total exports of Italian cured meats grew by around 6% in value compared to the same period in 2024.”
ITALY HOLDS THE EU’S HIGHEST NUMBER OF PROTECTED CURED MEATS
The announcement was also welcomed by Cristiano Costantino Loddo, Director of Salumitalia – Consorzi Indicazione Geografica, who highlighted the industry’s unique competitive edge. “Our sector represents excellence recognised internationally, with 44 protected cured meats (21 PDO and 23 PGI products)—the highest number in Europe,” Loddo stated. “This record demonstrates the solidity of a production system rooted in local territories and built on traditional techniques, quality, safety, and continuous innovation.” Loddo added that the heritage of cured meats and pork products “is an integral part of Italy’s food identity and contributes significantly to the value of Made in Italy worldwide.”
IVSI: STRENGTHENING ITALY’S GLOBAL CULINARY INFLUENCE
For Monica Malavasi, Director of IVSI (Italian Cured-Meat Promotion Institute), the UNESCO listing reinforces decades of international promotion work. “This important achievement also strengthens the work that the Italian Cured-Meat Promotion Institute has carried out for over forty years in promoting cured meats around the world,” she said. “Our commitment to dissemination, training, and to enhancing Italian tradition has helped build a cultural and gastronomic bridge between Italy and international markets.”
Looking ahead, Malavasi pointed to upcoming initiatives designed to capitalize on rising global interest: “With this perspective, we look with enthusiasm to upcoming projects, starting with IVSI’s participation in the Winter Fancy Food Show in San Diego, from 11 to 13 January 2026, an important event to once again bring the excellence of Italian cured meats to the center of international attention.”