Italian cooking has been awarded special cultural heritage status by UNESCO, the United Nations cultural agency.

National delicacies, including pizza, have been included in UNESCO’s list of “Intangible Cultural Heritage,” but now Italian culinary traditions and the way they are practiced and transmitted have been rewarded.

Prime Minister Giorgio Meloni, who has campaigned for recognition of Italian cuisine since her election, said: “For us Italians, gastronomy is more than just a collection of food or recipes. It is much more than that: it is culture, tradition, work and wealth.”

For millions of fans, the news confirms what they already believed—from Sicilian cannoli to Calabrian n’dugga—that Italy is the best.

The news was announced on Wednesday at the UNESCO General Conference in the Indian capital Delhi.

The cultural body describes Italian food as “a way of connecting with family and community, whether at home, at school or through festivals, rituals and social gatherings”.

Koshary, a spicy dish of lentils, rice and pasta sold at countless Egyptian food stalls, is also on the Intangible Cultural Heritage list.

A spokesman for the agency told the BBC that other countries’ “practices, skills, traditions and social practices related to foodways” are also recognized by UNESCO.

Previous examples include “Washoku, the traditional food culture of the Japanese, especially for celebrating New Year, Malaysia’s breakfast culture: a dining experience in a multi-ethnic society, or the cuisine of the French,” the spokesperson added.

Chef Michelangelo Mammoliti told Rome daily La Repubblica that the news made him very proud of being Italian and of his profession as a chef.

“Italy is one of those countries where regional cuisine has a huge impact on culture and tradition,” says the chef, whose restaurant La Rei Natura in Piedmont is the only new three-star restaurant in the 2026 Michelin Guide.

Italy’s industry leaders and government ministers hope the move will further boost tourism in the country, which already welcomes 80 million international tourists a year.

Luigi Scordamaglia, chief executive of Filiera Italia, which represents all food and wine companies in the production chain, told the ANSA news agency that UNESCO’s move marked a success “for the entire Made in Italy supply chain”.

Mr Skodamalia also spoke about the role of the Mediterranean diet in promoting health.

He added: “When we talk about the Mediterranean diet, we are talking about our wonderful Italian cuisine, which share the same principles, first and foremost, balance and variety.”

The swimming pool culture of Iceland; the practice of Cuban sound music and dance; and the Albanian art of lahuta playing, singing and making have also entered the UNESCO Intangible Cultural Heritage List.