Recognized as an intangible heritage of humanity by UNESCO in 2010, Italian cuisine is best known for its vast regional diversity and its abundance in taste and condiments. Furthermore, it is one of the best-known and most appreciated delicatessens globally: for example, in 2019, the US television station CNN ranks it in first place in a ranking of the best cuisines in the world while, according to a survey conducted by the British analysis company of YouGov market, out of 24 countries, was the most internationally appreciated gastronomy with 84% of total preferences; among various other examples of this kind. In 2018, Italian cuisine achieved a turnover of 229 billion euros worldwide, an increase of 10% compared to 2016.
One of the main characteristics of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs, and this is why many Italian recipes are suitable for home and daily cooking, respecting territorial specificities, privileging only raw materials and ingredients typical of the region of origin of the dish and preserving its seasonality.