Italian Cuisine celebrated as UNESCO Heritage at Toronto Symposium exploring culture, health and tradition
30 March 2026
From family kitchens to restaurant menus around the world, Italian cuisine has become one of the most recognizable and beloved food cultures globally, with pasta standing as one of its most iconic and widely shared symbols. Following its recent recognition by UNESCO as an Intangible Cultural Heritage of Humanity, academics, nutrition experts and cultural institutions gathered in Toronto to explore what makes Italian cuisine such a powerful cultural tradition.
The symposium, titled “Italian Cuisine as UNESCO Intangible Cultural Heritage: Health Benefits and Scientific Evidence,” took place at the Sheldon & Tracy Student Learning Centre of Toronto Metropolitan University and was organized in collaboration with the Embassy of Italy in Canada, Toronto Metropolitan University, the Italian Cultural Institute, the Italian Trade Agency and Barilla.
The event, opened by the Ambassador of Italy to Canada Alessandro Cattaneo, brought together these nutrition scientists, dietitians, cultural scholars and diplomatic leaders to explore the cultural, scientific and nutritional value of Italian cuisine and the Mediterranean Diet.
“For Italy, cuisine is not only an expression of our agri-food sector, but also a fundamental element of our cultural heritage, now further celebrated through its recognition as UNESCO heritage,” said Ambassador of Italy to Canada Alessandro Cattaneo. “Beyond its economic value,” he continued, “food remains a fundamental part of our cultural identity. Moreover, our holistic approach to nutrition is capable of preventing disease and supporting overall health. In the context of our thriving relations with Canada, we are pleased to promote an increasingly close dialogue encompassing culture, medicine and traditions, further strengthening bilateral cooperation in the fields of food and nutrition.”
“Food traditions are an important way communities connect across generations,” said Roberta Iannacito-Provenzano, Provost and Vice-President Academic of Toronto Metropolitan University. “Italian cuisine tells a story that links culture, science and community in a meaningful way.”
The science behind a traditional diet
The symposium, chaired by Prof. Costanza Conti, Scientific Attachée at the Italian Embassy, featured nutrition scientists presenting the latest research on the Mediterranean and Italian Diet, while registered dietitians and an executive chef demonstrated its practical application through Italian cuisine.
Among them, Stephanie Nishi, PhD, RD, faculty member at Toronto Metropolitan University, presented evidence-based insights on the long-term health benefits associated with Mediterranean dietary patterns.
Additionally, experts discussed how traditional Mediterranean meals combine whole grains, vegetables, legumes and healthy fats, with pasta frequently serving as a versatile base for nourishing dishes — creating a dietary pattern that supports both nutrition and culinary enjoyment.
“Pasta has long been a cornerstone of Mediterranean eating patterns,” said Nick Bellissimo, Professor of Nutrition at Toronto Metropolitan University and co-organizer of the event. “When enjoyed as part of a balanced meal, it contributes to satiety and a sustainable eating style.”
“Food is more than nourishment. It is culture, memory and connection,” said Michele Lefebvre, Nutrition & Wellbeing Manager, Barilla America. “Italian cuisine is built around simple ingredients, conviviality and shared meals – emphasizing connection and togetherness around the table, and pasta serves as a central element of these everyday traditions. These traditions continue to resonate across cultures and generations.”
A cuisine shaped by culture and community
The UNESCO recognition acknowledges Italian cuisine as an expression of creativity, conviviality and cultural identity that has evolved over centuries and continues to influence food traditions worldwide.
In Canada, this influence is particularly visible through the country’s vibrant Italian-Canadian communities, which have preserved and adapted culinary traditions that remain deeply embedded in everyday life.
Celebrating food and conviviality
Following the symposium, participants gathered for a Pasta Party hosted by Barilla and Lorenzo Boni, Executive Chef, Barilla North America, celebrating the convivial spirit at the heart of Italian food culture.
By bringing together researchers, cultural institutions and food professionals, the event highlighted how traditional food cultures – with pasta at their center – continue to shape modern conversations about food, health and community.
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