A benefit for all agri-food supply chains
«The recognition of Italian cuisine as Intangible Cultural Heritage by UNESCO is a historic step that enhances not only our gastronomic culture, but also the supply chains that have always been at its heart, starting with pork and cured meats» says Davide Calderone, director of ASS.I.CA. (Association of Meat and Cured Meat Industrialists), commenting on the recognition of Italian cuisine as Intangible Cultural Heritage. «The Italian cured meat sector continues to be a strong point of the Italian agri-food industry, even though it is currently facing a complex situation. In the first eight months of 2025 (January-August), total exports of Italian cured meats grew by around 6% in value compared to the same period in 2024».
Cristiano Costantino Loddo, Director of Salumitalia - Consorzi Indicazione Geografica, also commented positively on the news, noting that «our sector represents internationally recognised excellence, with 44 protected cured meats (21 PDO and 23 PGI), the highest number in Europe. This record demonstrates the strength of a production system rooted in the local area and based on traditional techniques, quality, safety and continuous innovation».
Monica Malavasi, Director of IVSI (Istituto Valorizzazione Salumi Italiani), emphasises the central role of Italian cuisine and chefs in promoting our food and wine heritage abroad. «This important achievement also reinforces the work that the Istituto Valorizzazione Salumi Italiani has been doing for over forty years in promoting cured meats around the world. Our commitment to disseminating, educating and promoting Italian tradition has helped to build a cultural and gastronomic bridge between Italy and international markets. With this in mind, we look forward to upcoming initiatives, starting with IVSI’s participation in the Winter Fancy Faire in San Diego, USA, from 11 to 13 January 2026, an important event that will once again bring the excellence of Italian cured meats to the forefront of international attention».
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