Speciality Food March 2026

5 specialityfoodmagazine.com techniques to enjoy it; just good ingredients treated with respect. It reminds people of home, even if they’re not Italian.” Sally agrees that its familiarity and simplicity that’s behind the success of Italian cuisine. “It’s built around recognisable ingredients that offer both comfort and indulgence. Whether it’s a family pasta dish or a celebratorymeal, Italian food feels inclusive and adaptable.” It’s provenance that sways clout inWinette’s opinion. “Today’s customer doesn’t simply want to know if something is organic - they are evenmore curious, and yearn to be educated about how it was grown, whomade it, and why it matters. Provenance and process are becoming significant priorities in consumers’ lives. Italian food, when done properly, teaches us asmuch as it feeds us.” When brands are honest and detailed, Winette adds, customers feel a strong connection to their food and all it nourishes. U NESCO has delivered its verdict on Italian cooking and cuisine, paying ode to its unique cultural and social links; the fact it fosters an intimacy with food, respect for ingredients, and shared moments across generations. “It is ameans of connecting with family and the community,” UNESCO says. “Whether at home, in schools or through festivals, ceremonies and social gatherings.” Passing recipes down through families, and enjoying them together, is a way of caring for ourselves and others, discovering andmaintaining cultural roots, and safeguarding cultural expressions such as language and gestures, while promoting social inclusion, UNESCO continues. Sally Assinder of Garofalo says she sees the decision as an acknowledgment of traditional productionmethods, regional specialities, and the values that underpin Italian food culture. “It reinforces the long-termvalue of provenance, authenticity, and protected designations within Italian ranges,” she continues. WinetteWinston, CEO of Origin Brands (owner of Seggiano), says Italian food heritage thrives in its regions and is asmuch about how and where ingredients are grown and food ismade, as what the final recipe is. “This is a culture of producers who workwith purpose, passing down cherishedmethods through generations, rather than rushing towards shortcuts. UNESCO’s In addition to Italy’s biodiversity and ingrained culinary regionality, Roberto says he’s convincedmuch of the credit for the enduring appeal of Italian food can be given to the way the country’s cooks and chefs interpret ingredients and deliver hospitality. “For an Italian, a well- laid tablemeans family, friends and serenity, and thismakes all the difference in howwe interpret food.” “We are seeing increasing demand for speciality shapes and premium credentials such as Pasta di Gragnano IGP status as consumers trade up and seek products that deliver both quality and authenticity,” reveals Sally. At Seggiano, saysWinette, they’re seeingmomentum for niche, story-rich products, like their new torrone, handmade in Sicily by a confectioner calledMario. “He took over the family workshop at just 15, after his father passed away. Though he experimented withmodern machinery, he found the flavour suffered – so he returned to the recognition affirms the value of protecting traditions that are deeply tied to landscape and community.” Naturally the announcement has become a source of pride for Italian chefs and cooks. Somaia Hammah, head chef of London’s Nipotina, says, “This recognition validates what Italian families and chefs have always known – our food carries stories, traditions and a way of life passed down through generations. It’s beautiful to see that honoured on a global level.” While Andrea Asciutti, founder of 081 Pizzeria, says, “Food is literally everything to us. It’s the heart of our culture, our identity, and it’s like our love language. Honestly, 90% of life in Italy revolves around food, and the rest is just waiting for the next meal.” Why does Italian food resonate so strongly with consumers? For Somaia, the answer to this is simple. Italian food is both honest, and emotional, and it’s built on simplicity, seasonality and care. “You don’t need complicated Italian food: What does the UNESCO heritage status mean? Italian food has gained UNESCO Intangible Cultural Heritage status. Discover what it means, why Italian cuisine resonates globally, and key trends shaping premium food retail Order Now: +44 1892 838999 · sa l es@rowc l i f fe .co.uk · www. rowc l i f fe .co.uk Partnering with artisan producers to bring you best-in-class quality cheese and exclusive fine foods. traditional method his father taught him. Over time, he partnered with a local engineer to refine the stirring process, improving consistency without sacrificing quality. Products like these succeed because they’re grounded in skill, story and cultural context.” Seggiano is also seeing growth in dietary-friendly Italian staples. It recently launched an expanded gluten free range including pasta shapesmade fromchickpea, teff, rice and quinoa. “Crucially, these aren’t ‘alternatives’ as we’d typically think of them. They’remade in Italy by producers who craft food they’d serve on their own tables. This is a distinction that matters to our customers,” saysWinette. Why should speciality retailers be upgrading their Italian ranges? “It remains one of themost reliable and well-known categories,” reveals Sally, who advises focusing on premium-led ranges that are not widely available in supermarkets, supported by clear usage occasions and consumer education. “Retailers are more than stockists,” Winette adds. “They’re curators. Our advice is to stay loyal to producers who go slow, even when speed is easier, choose clarity and transparency over trend chasing, back products with real integrity, and to understand the future of food retail isn’t about being everywhere. It’s about showing up with intention – and standing for something real.”