Italian cuisine inscribed by UNESCO: Vicenza tradition celebrates the

UNESCO recognition for Italian cuisine: a celebration of Vicenza's culinary tradition

The recent inscription of Italian cuisine on UNESCO's list of intangible cultural heritage was celebrated in Alto Vicentino with an evening dedicated to regional specialties. The event emphasized not only flavors but also the social practices and intergenerational transmission of culinary knowledge.

Where and who: the dinner took place at Hostaria a Le Bele in Valdagno and was organized by the Alto Vicentino delegation of the Accademia Italiana della Cucina, gathering chefs, local officials and producers.

What the UNESCO listing means

UNESCO frames cuisine as a set of convivial practices and skills passed down through generations, beyond a mere list of recipes. The recognition highlights the diversity of Italy's regional cuisines and the role of food in community life and local resource stewardship.

Evening menu

• Entrée: fritters with maresina and sardela, sopressa from Valli del Pasubio
• Starter: fried avannotti and flan of Creazzo fiolaro broccoli
• First course: gnocchi with fioretta
• Main course: baccalà alla vicentina with Marano corn polenta and Rubbio white celery
• Cheese selection: Asiago Stravecchio, Burlina from Altissimo, goat blue cheese from Montegalda, Morlacco del Monte Grappa with polenta
• Dessert: Treccia d'oro from Signorini pastry shop, made for the occasion
• Wines and liqueurs: local Durello sparkling wine, Gruajo and artisan liqueurs

The menu showcased how historical dishes and local ingredients are intertwined, underlining the importance of preserving techniques and products to keep regional culinary identities alive.

Local awards

At the event, territorial awards were also announced: the Nuvoletti prize went to the trattoria "Al Cacciatore" in Castelgomberto, while the Alberini prize was awarded to the pastry shop "Signorini Al Gambaro" in Thiene, reflecting the vitality of the Vicenza food scene.

This local celebration illustrates how UNESCO recognition can boost appreciation for typical products, artisanal shops and restaurants that preserve culinary practices passed down through families and communities.