THEhe Italian cuisine recognized as an intangible heritage of humanity by UNESCO “is an extraordinary result, which underlines its cultural value in the world”: Niko Romito, a three-Michelin-starred chef from Abruzzo, told ANSA. “For me it represents above all a responsibility: this recognition reminds us that our cuisine is not just a set of recipes, but a living heritage made up of territories, gestures, techniques and identities. As a chef it means giving even more strength to research, sustainability, purity of taste. It is an invitation to safeguard and at the same time to innovate with awareness”. Among the most effective ways to enhance and protect Italian cuisine in the world, according to the chef and restaurant entrepreneur, “now more than ever three things are needed: training, supply chains and authentic communication”. “Abruzzo remains my starting point – concludes Romito – but the dialogue is now global”. (Service By Silvia Mosca)
