L'Italo-Americano

THURSDAY, NOVEMBER 16 2023 www.italoamericano.org L'Italo-Americano 2 C ulture and econo- m y c o n v e r g e i n the Week of Ital- ian Cuisine in the World. This initia- tive aims to promote the excel- lence of the Italian food and wine sector abroad, supporting exports, internationalization, and incoming tourism. Inti- mately linked to this blend of tradition, identity, taste, and creativity on one hand, and production, marketing, and promotion on the other, is Italy's nomination of its cuisine for UNESCO's Intangible Cultural Heritage list. "A crucial step to preserve and promote our rich culinary tradition," said Minister of Agriculture and Food Sovereignty Francesco Lollobrigida, and also a recogni- tion that "would ensure the protection and enhancement of our products and culinary excellence, and strengthen the Italy brand worldwide." This brand encompasses much more than just the (albeit vast and rich) cuisine. "For us," the minister explained, "this nomination is not just a promotion of the product, but of our country, of the monuments, environment, and biodiversity that makes it so special." In Italy, cuisine is much more than a mere aspect of social life. It encompasses the warmth and emotion of family meals shared around a communal table and extends to the commu- nity fabric, evident in everyday interactions at local grocery stores and in the ritual of enjoying coffee at a bar with friends. The importance of food goes beyond mere taste and smell: it mingles with memories of shared moments and con- tributes to the immense wealth of our regional culinary tradi- tions. The depth of this culture is rooted in a production chain that stretches back centuries, involving the cultivation Here's all you can find in an Italian dish: food, culture, values, quality, economy, tourism From the Editor of numerous agricultural products. It's a tradition that underpins the globally recognized "Made in Italy" brand, a symbol requiring vigilant protection against fraud, counter- feiting, and misleading "Italian sounding" labels. This brand represents not only the organoleptic wealth derived from Italy's diverse natural landscapes but also translates into a booming market, with certified products reaching billions in international exports. Cuisine is not only a cultural expression but also a signifi- cant economic asset. Published last October, the "Evolving Frontiers for the Foodservice Sector" report by Deloitte con- sultancy estimates that the global value of Italian cuisine reaches a staggering 228 billion euros. This represents an 11% increase over the previous year, nearly matching the pre-pandemic value of 236 billion euros in 2019. Globally, Italian cuisine has a substantial presence (19%) in the market of traditional restaurants. Within Italy's bor- ders, these establishments constitute half of all dining options, a statistic that positions Italy as the leading Euro- pean country in this segment and the sixth worldwide. In foreign markets, particularly in the USA, the penetration of Italian restaurants is even more significant, holding a remarkable 33% of the total. In terms of positioning, Italian cuisine restaurants are mainly classified worldwide as value- for-money, meaning they offer a favorable quality-price ratio. These figures not only confirm the pivotal role of Italian cuisine in the global culinary landscape but also demonstrate that the Italian gastronomy sector is continuously evolving and remains a valuable resource for our economy. This is particularly evident as it drives the record-breaking national agri-food exports, reaching a peak value of 31.7 billion euros in the first half of 2023. This marks a 7.7% increase com- pared to the same period in the previous year (according to Istat data). Coldiretti, Italy's leading national farmers' orga- nization, estimates these figures could triple if the issue of counterfeit "Made in Italy" products were addressed. Replac- ing "Italian Sounding" with genuinely Italian-made products could not only boost the economy but also combat the health risks often associated with low-quality and poorly controlled counterfeit foods: the international food counterfeiting mar- ket, which has astonishingly reached a record 120 billion euros stolen from Italy, also poses significant health risks. Then there's the tourism aspect. If Italian cuisine is gain- ing popularity worldwide, it's also true that it is one of the main attractions for foreigners visiting our country. Florence and Rome rank first and third, respectively, in the "100 Best Cities to Try Local Food" list by Taste Atlas, an international portal for gastronomic experiential travel. Naples is in fourth place, but among the top hundred, there are 15 Italian cities. The allure of Italian cuisine as a major tourist draw needs no further emphasis. However, it's important to note that the culinary experience, for which our cuisine is nominated as an intangible cultural heritage of humanity, goes beyond just good taste on a plate. Cuisine represents sociability, sharing, community, hospitality, a blend of ingredients and cultures, the result of an ancient history. It embodies respect for the land and its traditions, an integral part of the history of the country and its regions, provinces, cities, and towns, each with their own products and typical dishes. It's about biodiversity, quality, and hundreds of checks along the sup- ply chain. It's sustainability and ethics of anti-waste, pro- moting the reuse of leftover food and the use of seasonal products. Simone Schiavinato, Editor Simone Schiavinato NEWS & FEATURES TOP STORIES PEOPLE EVENTS P.O.BOX 6528, ALTADENA, CA 91003 Member of FUSIE (Federazione Unitaria Stampa Italianaall'Estero), COGITO L'Italo-Americano Please send correspondence to P.O. BOX 6528, ALTADENA, CA 91003 www.italoamericano.org L'Italo-Americano Newspaper (a 501(c)(3) non-profit organization), www.italoameri- cano.org, is the largest and longest-running Italian newspaper in America, not to men- tion the cultural and news resource for all things Italian in the US. A bilingual newspaper which represents an historical landmark for the Italian American Communities in the West Coast and throughout the US. L'Italo-Americano benefits from subsidies by the Italian Government, Memberships and Donations intended to support and not interrupt a mission that began in 1908 to preserve and promote the Italian language and culture in the USA Periodicals postage paid at Monrovia, California 91016, and additional mailing offices. PUBLISHER Robert Barbera Grande Ufficiale EDITOR IN CHIEF Simone Schiavinato ADMINISTRATIVE MANAGER Patrick Abbate EDITORIAL COORDINATOR Barbara Minafra COPY EDITOR Francesca Bezzone LOS ANGELES CONTRIBUTOR Silvia Nittoli SAN FRANCISCO CONTRIBUTORS Serena Perfetto SEATTLE CONTRIBUTOR Rita Cipalla CONTRIBUTING WRITERS Mariella Radaelli, Matt Walker, Francesca Bezzone, Luca Ferrari, Stefano Carnevali, Paula Reynolds, Teresa Di Fresco Nicoletta Curradi, Generoso D'Agnese, Jessica S. Levy, Fabrizio Del Bimbo, Maria Gloria, Chuck Pecoraro, Anthony Di Renzo Serena Perfetto, Kenneth Scambray, Chiara D'Alessio, Luca Signorini, Giulia Franceschini © 2020 L'Italo-Americano Membership: One year $59 - Single copy $2.25 POSTMASTER: Send address changes to L'Italo Americano PO Box 6528 Altadena, CA 91003 P.O.BOX 6528, ALTADENA, CA 91003

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