Coldiretti Treviso supports the candidacy of the Italian cuisine as a Unesco heritage

Coldiretti Treviso supports the candidacy of the Italian cuisine as a Unesco heritage

Economy - published on 27 November 2023

Fonte: ufficio stampa Coldiretti Treviso

The Unesco nomination of Italian cuisine is a recognition of the immense traditional and cultural value of the national food and wine heritage that is spread throughout the country and on whose valorisation many of the country’s economic and employment development opportunities depend. A great cuisine that has its roots in the greatness of our agricultural enterprises producing the best food in the world – With these words Giorgio Polegato, president of Coldiretti Treviso, supports the candidature of Italian cuisine as Unesco heritage. He does so from Rome on the occasion of the International Forum on Agriculture and Food, organised at Villa Miani, in collaboration with The European House – Ambrosetti and the first exhibition of the giants of Made in Italy, from the two-metre-long mortadella weighing 120 kilos to the one-quintal maxi provolone, from the 15-litre Primitivo di Manduria to the 20-kilo Pecorino Toscano, from the 5-metre-long string of sausages from Norcia to the 1.2-metre-long Finocchiona and the two-and-a-half-metre-long ‘Bastoncino’ shaped Salamino d’Abruzzo.

Among the titans of the exhibition could not miss Prosecco symbolically represented in the Mathusalem format – adds Polegato in tune with the words of the regional president SalvanA champion wine not only in terms of production numbers, exports but also quality, an ambassador of an identity territory that brings the Veneto region at the top of the national tourism flows.

Food is a strategic resource of Italy with the extended agro-food chain developing an aggregate turnover of more than 600 billion euro in 2022 despite the difficulties linked to the war and the consequences of the pandemic. These are the findings of a Coldiretti analysis released at the opening of the International Agriculture Forum.

Made in Italy from the field to the table sees – Coldiretti underlines – as many as 4 million workers in 740 thousand farms, 70 thousand food industries, more than 330 thousand catering establishments and 230 thousand retail outlets. A network spread throughout the territory that – explains Coldiretti – daily supplies Italian consumers who have never lacked food products despite the pandemic and war.

It is no coincidence that with a leap of 8%, it is a historical record for Made in Italy food exports in 2023, according to Coldiretti’s analysis of Istat data on foreign trade for the first eight months of the year, which indicate a further leap on the all-time record of 60.7 billion recorded in 2022. Among the main countries, food exports grew the most in 2023 – Coldiretti underlines – in France, with a leap of 14% ahead of Germany (+11%) and Great Britain (+11%), even if the United States (-3%) is slightly behind for the first time.

A record driven by an agriculture that is the greenest in Europe with – Coldiretti points out – the EU leadership in organic farming with 80 thousand operators, the highest number of PDO/PGI/Stg specialities recognised (325), 526 PDO/PGI wines and 5547 traditional food products and with Campagna Amica, the largest network of farmers’ direct sales markets.

But the Belpaese – Coldiretti continues – is also the first EU producer of rice, durum wheat and wine, and of many vegetables typical of the Mediterranean diet such as tomatoes, aubergines, artichokes, fresh chicory, endives, celery and fennel. And as far as fruit is concerned, it also excels in many important productions: from fresh apples and pears to cherries, table grapes, kiwis, hazelnuts and chestnuts.

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