In a world of mass-produced "Italian-style" shortcuts, Italian cuisine has finally received the ultimate stamp of authenticity: UNESCO Intangible Cultural Heritage status. But how do you actually bring this protected legacy to your table? We’ve curated a definitive guide to our most "Vero" (true) recipes, organized by the three pillars of Italian tradition. Discover the secrets of the Italian culinary identity and learn to cook with the mindful, seasonal rhythm that defines La Dolce Vita.

Most people don't like, but love, Italian food.

So, it did not come as a huge surprise that the first country to be awarded UNESCO status for its food was Italy.

But what were the elements that convinced the UNESCO committee to give the Italian cuisine recognition as an "Intangible Cultural Heritage?"

We broke it down for you into 3 pillars in this article.

We've taken you deep into the Langhe's famous wine cellars, but this region is equally a capital of exquisite cuisine… a place where food and wine are inseparable. Today, we introduce a visionary who embodies this dual heritage: Silvia Martini. A mother and artisanal farmer, Silvia transforms the IGP Nocciola Trilobata (one of the world's finest hazelnut) into a range of delicious farm-crafted specialty foods. Discover her deeply personal journey from social work to regenerative agriculture, and learn why her products, from creamy spreads to rich pesto, are the gold standard of Piedmontese flavor and the exciting new chapter in Vero's portfolio.