Italian Cuisine Forum at TuttoFood: shaping the sector's future after

International Forum on Italian Cuisine: turning UNESCO recognition into concrete initiatives

Since 10 December 2025, when Italian cuisine was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, Italy faces the challenge of converting this acknowledgment into measurable cultural, economic and diplomatic benefits. The first formal response is the International Forum on Italian Cuisine, scheduled for Monday 11 May 2026 at the auditorium of Fiera Milano in Rho, as part of TuttoFood.

The Forum gathers chefs, entrepreneurs, experts and food industry representatives to outline strategies and projects that enhance Italian cuisine as a strategic national asset. The format emphasizes high-content sessions with interventions from prominent sector figures.

Speakers and leading voices

• Nicola Bertinelli – President, Parmigiano Reggiano Consortium
• Marco Bolasco – Food journalist, founder of Topic Edizioni
• Alessandro Borghese – Chef and media personality
• Massimo Bottura – Chef and entrepreneur
• Francesco Cerea – Chef
• Maddalena Fossati – Editor-in-chief, La cucina italiana

Topics and practical outcomes

• Radiographing: presenting data, global scenarios and successful models of Italian catering.
• Imagining: defining which Italian cuisine to promote amid authenticity, evolution, cultural identity and new narratives.
• Acting: outlining concrete projects, manifestos and safeguard clauses to protect and promote culinary heritage.

The Forum will close with a synthesis document offering practical indications for institutions and operators. For professionals in tourism, agri-food and cultural promotion, this event is a strategic opportunity to contribute to the national plan for safeguarding and valorising the UNESCO-listed Italian cuisine.