The classics of Italian cuisine served abroad

Next 16 May, the fourth edition of Catering Day will be celebrated throughout Italia and Fipe - Confcommercio will present the report 'The Italian table abroad', produced by Sociometrica, which analyses the value of Italian cuisine as a factor of knowledge and cultural diffusion in Europe. For the occasion, almost 1,500 restaurants in ten European capitals were analysed to define the positioning of the Italia brand. A great creative variety emerges with 86% of recipes unique and rewarding the identity of individual cities. In fact, London and Paris lead the Authenticity Index, perhaps counter-intuitively given their character as cosmopolitan metropolises, Munich and Berlin are confirmed as the capitals of the coffee ritual, with the highest ratings in Europe (9.11). The report also highlights the success of the great universal classics of Italian cuisine: pizza Margherita is the most popular dish (657 establishments), carbonara leads the first courses, while tiramisu is confirmed as the irreplaceable dessert, especially in Vienna. The importance of tradition is also recognised, as witnessed by the primacy of the osteria and pizzeria in the perception of European customers, which surpass gourmet restaurants. In fact, the sector ranks as 'affordable premium' with an excellent approval rating (8.95/10), while the average price for a main course is around EUR 30.

According to an analysis by Deloitte, the value of 'Italian cuisine' in the world is over 251 billion euro, while insiders estimate that there are about 90,000 Italian restaurants, of which less than 20% can be considered truly authentic, both for the use of raw materials made in Italy and without adaptation to local tastes. Because the real recipe is that of the Italian tradition. "Catering is not just economics: it is identity, culture, relationships, memory," said Lino Enrico Stoppani, president of Fipe - Confcommercio. "Every dish tells of a territory and every moment of conviviality reinforces that 'sense of Italy' that incorporates the history, emotions and intelligence that feed our culture, including that of business. Public establishments are the network that keeps cities alive, that illuminates neighbourhoods and fights degradation, constituting a garrison of proximity and a social lifeline in a time marked by growing fragmentation and loneliness. Celebrating this day means recognising that business is a common good, a tangible and intangible heritage that we have a duty to protect and pass on'.

Catering is one of those pillars of beautiful and well-made Italia, but also an ethical and social value. This is also why the programme of Catering Day 2026 will focus on training the new generations with a widespread calendar of food education initiatives. Throughout the month of May, qualified chefs from the FIPE network will enter Italian primary schools to hold practical workshops. This ethical mission, designed to transmit to children the intrinsic value of food, the culture of seasonality and practices to combat waste, was sealed with the signing of a Memorandum of Understanding in the presence of the Minister of Education and Merit, Giuseppe Valditara. The symbol chosen for this world edition, which will involve over 10,000 venues on 16 May, is rice: a global ingredient and universal emblem of sharing and a sense of community.