Italy will see a boost in tourist numbers of around 18 million visitors if Italian cuisine wins UNESCO World Heritage status, according to a report issued ahead the UN body's key Intergovernmental Committee meeting on the bid in New Delhi from December 8 to 13.
    If is succeeds, the bid would put Roman cult spaghetti dish Carbonara on the same footing as the Colosseum, Venice's tiramisu or sardines in saor like the Grand Canal, and Naples' Margherita pizza like the iconic Castel dell'Ovo.
    Italy, after all, is not just archaeological, cultural, and monumental heritage, not just natural treasures, not just fashion and supercars, but also, and perhaps above all, a treasure trove of unforgettable food and wine.
    And if Italian cuisine were to be declared part of UNESCO's intangible World Heritage, as it deserves, the impact on tourist numbers would be immediate, with realistic increases of between 6% and 8% in the first few years following recognition, then settling into more moderate growth of between 2% and 3% over the next five years.
    Overall, the boost could generate approximately 18 million additional tourist visits in two years.
    This is according to estimates compiled by Fiepet Confesercenti based on data from the Bank of Italy, Unioncamere, and Movimprese, and released at the national assembly for the reappointment of Giancarlo Banchieri as head of the trade association.
    The meeting was also attended by MPs Angelo Rossi and Gianluca Caramanna, who emphasized the government's strong commitment to the sector, including the fight against fake reviews online and at outdoor restaurants.
    Foreign tourist spending in Italian restaurants, bars, and public establishments continues to rise.
    In 2024, international visitors spent €12.08 billion, a 7.5% increase over 2023.
    Projections for 2025 indicate further growth, with a total expected to reach approximately €12.68 billion, a 5% increase.
    Meanwhile, food and wine tourism currently generates €9 billion in direct spending.
    "UNESCO recognition," explains Banchieri, "would act as a multiplier for tourism, the economy, and the country's image.
    "But for this boost to translate into real development, far-sighted policies are needed: administrative simplification, investment support, qualified training, and stable rules for the businesses that represent Italy every day.
    "And there's one issue we can no longer ignore: one in two restaurant businesses struggles to find staff, not just due to a shortage of candidates, but also due to a lack of adequate skills.
    "Italian cuisine is not only a fundamental component of our cultural identity, it is a true economic driver, capable of generating value, employment, and attractiveness in every region, from small villages to major cities of art." "We are talking about a total value of over €250 billion in 2024, with annual growth of 4.5%, equal to 19% of the global market," said Minister of Agriculture, Food Sovereignty, and Forestry, Francesco Lollobrigida, in a video message.
    "These data demonstrate how important 'Made in Italy' cuisine is for foreign tourists, an unmistakable mark of quality that allows us to promote our traditions and, above all, our regions, the hubs of our products, becoming a lever in their travel choices," stated Minister of Tourism Daniela Santanchè.
    At the end of the meeting, chefs Massimo D'Innocenti and Gianluca Gorini shared their experiences—the former in the Eternal City, the latter in a village in Romagna—and explained what dish they would make to convince the UNESCO commission that will decide on Italian cuisine in India: "No doubt, a beautiful, simple pasta dish that isn't found anywhere else in the world."
   

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