BOTTEGA SUPPORTS ITALIAN CUISINE'S NOMINATION FOR UNESCO INTANGIBLE HERITAGE

Italy has nominated Italian Cuisine for UNESCO Intangible Cultural Heritage of Humanity. If successful, it will be a significant recognition for our country as a whole, as well as for the food and wine sector. In November 2025, UNESCO expressed its initial positive technical opinion, and the final decision will be made on December 10th. The social media initiative "Let's hope it's UNESCO" was launched on December 1st, promoted by the Ministry of Agriculture together with the Ministry of Culture. In this regard, Bottega, a winery and distillery in Bibano di Godega (Treviso), wanted to contribute by conveying a message of support through a sign displayed in its 20 Prosecco Bars in Italy and around the world, as well as through targeted posts on its social media channels. "Prosecco Bar," launched in 2014, is a concept conceived by Bottega with the aim of showcasing Italy's excellence and satisfying the palate of the average consumer. Specifically, the philosophy of the Venetian bacaro is embodied, that is, a casual osteria, where food is presented both as "cicheti," or appetizers, enjoyed at the bar, and as more structured dishes served at the table. Pairing with Prosecco, favored for its versatility, and other Italian wines completes the experience and helps make every moment spent in a bacaro, whether short or long, a pleasant experience that enriches the spirit and lifts the spirit. Prosecco Bars quickly became global ambassadors of Italy's food and wine culture, expanding their offerings to include dishes from all over Italy, using locally sourced ingredients wherever possible. The menus of these establishments feature almost entirely Italian ingredients and recipes, including some from Sandro Bottega's book "The 100 Dishes of Prosecco," which promotes the versatility of the world's most popular sparkling wine, along with the gastronomic excellence of the region where it is produced. However, Prosecco Bars respect the religious dictates of different geographical areas. For this reason, in the Middle East and Islamic countries, the menu does not include cured meats and the selection of alcohol-free products has been strengthened. Sandro Bottega, CEO of Bottega SpA and creator of the Prosecco Bar project, states: "Many cuisines around the world have reached levels of excellence and are expressions of ancient cultures. However, Italian cuisine, unlike other cuisines, offers the incredible variety and multiplicity of regional dishes that form its backbone. Ingredients of the highest quality come from a diverse territory that ranges from the Mediterranean Sea to the Alps. In short, a healthy and tasty cuisine that pleases the palate and preserves health. A cuisine that never gets boring thanks to its almost infinite range of gastronomic options. A cuisine that has found in wine an irreplaceable travel companion, to be savored in moderation to fully appreciate the pairings that satisfy the palate, making time spent at the table a memorable experience. I would therefore say that Italian cuisine has all the credentials to become a UNESCO Intangible Cultural Heritage of Humanity."

Bottega - The Bottega family, with four centuries of experience in the world of wine and grappa, founded the eponymous company, which is both a winery and a distillery. Headquartered in Bibano di Godega (TV), 50 km north of Venice, it produces grappa, wines, and liqueurs. Among the grappas, the prized single-varietal selections and the barrique-aged spirits stand out. Bottega's wine range includes Prosecco, including the renowned Bottega Gold, and other sparkling wines with great character. Amarone, Ripasso, Chianti Gallo Nero, Brunello di Montalcino, and other fine red wines are produced in separate wineries in Valpolicella, Chianti, and Montalcino. Bottega's offering is rounded out by a comprehensive range of fruit and cream liqueurs. The company distributes its products in 165 countries worldwide. For many years, Bottega SpA has made an unwavering commitment to sustainability, which has led to real and concrete results in reducing its impact on the environment, society, and the economy.

The 100 Dishes of Prosecco - The book "The 100 Dishes of Prosecco" by Sandro Bottega, published by Mondadori, is a journey through the Prosecco hills, a UNESCO World Heritage Site, where tradition, research, and authenticity blend in the name of flavor. It is a collection of recipes, from aperitifs to desserts, accompanied by many stories and curiosities. The culinary tradition of this area has successfully combined the spontaneous offerings of nature with the products of agriculture and livestock, giving rise to a creative cuisine made of combinations and fusions of flavors and aromas and new cooking methods, always in the spirit of simplicity and authenticity. Proud of the food and wine, landscape, technology, and artistic heritage of his homeland, Sandro Bottega wanted to pay homage to the sincere and hardworking people who inhabit it and who have created and preserved its culture.