In Gela: Italian cuisine brought to life — the UNESCO recognition in

Gela: Italian cuisine as UNESCO heritage told through local practice

On April 22, 2026, at Palazzo Mattina in Gela (CL), the Accademia Italiana della Cucina, led by delegate Gualtiero Cataldo, organised an event that made the UNESCO recognition of Italian cuisine tangible. Rather than a formal ceremony, the meeting became a practical exchange of different interpretations of the same culinary tradition.

Theoretical discussion gave way to a narrative dinner where dishes demonstrated how identity, memory and community make cuisine a living cultural heritage. The common thread was territory: local raw materials, ancient grains, extra virgin olive oil and regional wines accompanied the culinary journey.

Participants and key outcomes

• Pino Cuttaia — haute cuisine focusing on memory and technique (e.g. octopus crème brûlée).
• Davide Barone — a younger voice centered on raw ingredients and product respect (e.g. cuttlefish with artichoke).
• Renato Collodoro (with Daniela Lippi) — convivial, substantial cooking emphasizing shared enjoyment (e.g. “drunken” risotto with Frappato and sausage).

The discussion highlighted that UNESCO’s designation matters most in everyday practice: the cuisine’s ability to remain alive, inclusive and evolving while keeping its identity is where the recognition finds real meaning.

Practical tips for visitors interested in UNESCO food heritage

• Observe the context: visit local producers, markets and traditional ingredient sources to understand how territory shapes dishes.
• Join local experiences: dinners, workshops and chef talks reveal the practices and memories behind recipes.
• Consider sustainability: favour places that promote biodiversity and short supply chains, essential for safeguarding intangible heritage.

In short, the Gela gathering demonstrated how UNESCO recognition can be leveraged to valorise territories, communities and culinary traditions. For visitors exploring UNESCO-related sites in Italy, events like this provide a practical lens to appreciate the deeper meaning of national gastronomic heritage.