Italian cuisine joins UNESCO's heritage, FederBio: a recognition that rewards agrobiodiversity

This way, the transmission of flavors and knowledge that unites communities and generations is enhanced, as is the deep connection with the local areas that makes our food model unique.

This is a significant achievement for Italy, recognizing the rich biodiversity of Italy's lands, the daily commitment of farmers, and the artisanal mastery of skill and creativity that have created recipes that have become symbols of Italian excellence around the world.

"Behind this recognition lies agrobiodiversity, agricultural traditions that protect local varieties, the identity of the territories, and a deep connection to the land—values that are also a strategic reference for the agroecological approach and organic production. This is the origin of the seasonal, authentic, and sustainable cuisine so appreciated throughout the world, " emphasizes Maria Grazia Mammuccini, President of FederBio . " It is a cultural heritage rooted in the land, because it is first and foremost an agricultural heritage of care and relationships. Italian cuisine is the result of a production system that has successfully protected the richness of the territories over time, promoting ethical supply chains that respect the environment and people. This is the merit of generations of farmers who have protected native seeds, preserved natural techniques, and passed down ancient knowledge from father to son. The culture of good food comes from healthy land, cultivated with practices that respect natural cycles, preserve soil fertility, and protect ecosystem services."

FederBio (feder.bio) is a national federation founded in 1992 by organizations from across the organic and biodynamic agriculture supply chain, with the aim of protecting and promoting their development. FederBio is a member of IFOAM and ACCREDIA, the Italian accreditation body for certification bodies, and is recognized as the institutional representative of the sector at national and regional level.

Through its member organizations, FederBio brings together almost all representatives of the organic sector, including the main Italian players in production, distribution, certification, standardization, and the protection of the interests of organic operators and technicians.

The Federation is structured into five thematic and professional sections: Producers, Certification Bodies, Processors and Distributors, Service Operators and Technicians, and Cultural Associations. FederBio guarantees the rigorous and correct conduct of its members in accordance with the Code of Ethics and verifies the application of common standards.