Italian Academy of Cuisine celebrates UNESCO recognition in Peschiera

Spring Party: Italian cuisine recognized as UNESCO intangible heritage

On March 19 at Cantina Ottella in Peschiera del Garda, the Italian Academy of Cuisine hosted an evening focused on gastronomic culture, territorial promotion and the recent UNESCO inscription of Italian cuisine as intangible cultural heritage.

The event brought together delegations from Rovereto-Alto Garda and Verona, local guests and the hosts. A special tribute marked the 70th birthday of the Trento delegation president, Germano Berteotti.

Program and speakers

The convivial program combined cultural talks with a dinner prepared by chef Federico Parolari and paired with wines from Cantina Ottella. Key presentations included:

• Fabrizio Farinati (territorial coordinator for Veneto and Verona delegate) who examined the symbolic and practical implications of the UNESCO recognition for Italian cuisine.
• Emilio Pedron, wine consultant and academy member, who discussed “Wine between tradition, culture and trends”, reflecting on changing perceptions of wine and its territorial roots.

Main takeaways

The evening highlighted several practical themes for cultural professionals, restaurateurs and visitors:

• Culture and identity: cuisine as a carrier of traditions and social bonds, beyond recipes alone.
• Sustainability and quality: UNESCO recognition supports initiatives promoting sustainable food systems and high-quality products.
• Passing knowledge on: the need for training and local projects to preserve culinary know-how for younger generations.
• Economic opportunities: past examples show the potential for positive impacts on fine dining and food-tourism sectors.

Closing

The Spring Party reinforced the central role of food and wine in promoting Italian territories and the country’s cultural image abroad. The ceremonial cake cutting, performed by godmothers Isabella Jone Beretta and Maria Antonietta Tezzele, concluded an evening of conviviality, cultural reflection and concrete ideas to enhance the UNESCO-recognized gastronomic heritage.