Principles Between Tradition and Innovation

Italian cuisine goes beyond its iconic dishes; it is a creative landscape in continuous evolution. Great chefs like Gualtieri, Bottura, Cedroni, Romito, and many others have elevated Italian cooking to a multisensory experience of excellence. However, the problem is not haute cuisine but the distortion of traditional dishes. Authentic recipes are often altered by foreign chefs and influencers, who retain Italian names, creating confusion and false standards.

The result? An international consumer who believes carbonara must contain cream and peas.

For this reason, the program protects Traditional Italian Cuisine, the foundation from which every evolution started and which remains the most recognized and appreciated worldwide.

A Culinary Approach Dating Back to Leonardo da Vinci

Leonardo da Vinci, in the Codex Atlanticus, praised “moderation, simplicity, quality, and minimal processing” in food, anticipating the principles of the Mediterranean Diet. Although Italians enjoy experimenting with new flavors, their everyday cooking is based on fresh and genuine ingredients, without excessive processing or masking flavors with invasive spices, melted cheeses, or heavy sauces.

Even complex traditional dishes like lasagna embody this philosophy: despite their layered nature, they maintain perfect harmony without distorting the identity of the ingredients. This balance between taste and simplicity is at the heart of Italian culinary tradition.

The Fundamental Rules of Italian Cuisine

Traditional Italian cuisine is founded on clear and recognized principles that guarantee its authenticity and cultural value. These principles are not limits to creativity but guidelines to preserve a unique gastronomic heritage that is appreciated worldwide. Respecting tradition means protecting authentic flavors, time-tested techniques, and high-quality ingredients, avoiding alterations that compromise the dish’s essence.

Yes to innovations that respect Italian taste, No to transformations that alter the essence of a traditional dish.

1.
High-quality Ingredients

Fresh, seasonal, and high-quality raw materials are the basis of Italian cuisine. Preference is given to local and certified products to ensure authenticity and unmistakable flavors. Using poor-quality or substitute ingredients compromises the essence of a dish and alters its original taste, preventing diners from savoring true Italian flavors.

2.
Enhancing Raw Materials with Simple Preparations

By using only high-quality ingredients, Italian cuisine highlights the natural beauty of the food’s flavor without overwhelming it with excessive processing, heavy seasonings, or invasive spices. Each element is valued through essential techniques and balanced pairings. The goal is not to overpower but to create harmony.

3.
Balance and Harmony of Flavors

Rooted in the Mediterranean diet, Italian cuisine stands out for moderation in fat and sugar use, strongly avoiding excesses. Through targeted contrasts between sweet, salty, fatty, acidic, bitter, and umami flavors, it enriches the palate with multisensory preparations. Balanced, healthy dishes with harmonious tastes.

4.
Respect for Traditions

Italian cuisine preserves recipes passed down through generations that emphasize the principles above. Timeless, simple, and ingenious icons that often create palate harmony with a few well-matched ingredients. Honoring these traditions means preserving a unique cultural heritage of authentic flavors and established techniques.

5.
Adaptability and Respectful Innovation

Traditional Italian cuisine welcomes innovation but never betrays its core values. Modern techniques and new ingredients are integrated only if they respect the essence of tradition or enhance the flavors and tastes of raw materials. Non-traditional spices and ingredients create excessive alteration.

6.
Consolidated Basic Preparations

Basic preparations represent the soul of Italian cuisine. Techniques such as soffritto, dough for fresh pasta or pizza, and many other traditional preparations have principles and methods that, if altered, can change the flavor and disrupt the dish’s harmony, balance, and overall goodness.

7.
Fundamental Cooking Methods

Cooking methods are a pillar of Italian cuisine, as each technique is chosen to best respect and enhance the ingredients. Whether it’s al dente pasta, slow braising, or breading and frying, these techniques reflect the bond between flavor, tradition, and Italian creativity.

SACRILEGES

When a Variation Is Acceptable and When It Is a Sacrilege

Discover the Sacrileges of Italian Cuisine

Traditional recipes can undergo slight variations without losing their identity. Even iconic dishes like Amatriciana are sometimes personalized with garlic, onion, or small ingredient substitutions without causing major controversies except among purists. However, some variations distort recipes—like adding cream and peas and still calling it carbonara or replacing Parmesan with cheddar and still calling it Italian lasagna.

Sacrileges
CONTRIBUTE

Join Us in Protecting Tradition

Vote for the Principles of Italian Cuisine and suggest new ones (form).

FAQ

Frequently Asked Questions about the Principles of Traditional Italian Cuisine

A principle of traditional Italian cuisine is a rule consolidated over time and by common use, recognized both in the professional world and among the general public, which defines the fundamental elements of our culinary heritage. These principles ensure authenticity, balance, and respect for traditions, preserving the identity of Italian cuisine

Traditional refers to Italian cuisine as it was consolidated between the 19th and 20th centuries—a period during which many iconic recipes became standardized, thanks to works such as La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi (1891). This era marked the unification of regional preparations, especially after the Unification of Italy, and their spread internationally through emigration.
Unlike modern Italian cuisine, which experiments with innovative techniques and international influences, traditional cuisine remains faithful to typical ingredients, historic cooking methods, and flavor balances handed down through generations. It is the foundation from which contemporary Italian gastronomy evolved and remains the most recognized and appreciated abroad.

No, the principles are not rigid rules meant to restrict innovation—they try to preserve the identity of traditional Italian cuisine. Innovation is accepted when it respects the essence of traditional recipes and does not alter their flavors and structure. Innovation is also welcome within modern Italian cuisine, which is not the focus of the Protection Program.

Yes, you can propose a new principle if it fits the philosophy of traditional Italian cuisine. Each proposal will be evaluated based on its consistency with recognized values and its relevance in preserving tradition.

To be accepted, a proposal must meet these criteria:

• Authenticity: It must reflect a historically recognized element of traditional Italian cuisine.
• Consistency: It must not contradict existing, established principles.
• Relevance: It must concern a significant and general part of traditional Italian cuisine.
• Simplicity and Clarity: It must be understandable and applicable.

You can submit your proposal through the dedicated form on our website or join the discussions within our community. Every suggestion will be carefully evaluated.

After receiving your proposal, it will be analyzed by a scientific committee of experts in traditional Italian cuisine. If it aligns with the program’s mission, it may be included in the public debate before possible official adoption.

The principles do not cover every detail of Italian cuisine but focus on the essential elements that define its authenticity and quality. Minor elements or regional variations can be discussed, but they may not always be included in the general principles.

Italian cuisine is constantly evolving, but changes must respect the essence of tradition. If a variation becomes widely accepted and does not distort the original dish, it can be seen as part of the cuisine’s evolution—without altering the core principles. A clear example is the “new” Bolognese ragù recipe filed in 2023, which replaces the one filed in 1978.

The information is based on historical studies, official documents, and contributions from a scientific committee of experts in Italian gastronomy. Since these principles represent the foundation of a national culture, the public is also invited to vote and suggest variants or additions. Sources are verified to ensure a high level of reliability.

You can help by sharing knowledge about these principles, correcting misinformation in the media, and promoting the use of authentic ingredients. You can also participate in community activities and public awareness programs on the subject.