Italian culinary exports and traditions gain traction in the United States

A new study by the International Observatory on Italian Cuisine and Good Taste, conducted by the University of Bologna, reveals the emotional connection Americans have with Italian food. The research, presented in New York, shows that 41% of respondents associate Italian cuisine with nostalgia and comfort, while 39% link it to a love of food.

Data from Art-Er indicates that in the first half of 2026, the Emilia-Romagna region led Italian agro-food exports to the United States and Canada, totaling over 692 million euros. Of this amount, 562.1 million euros were exported to the U.S. and 130.3 million euros to Canada. Key products driving this include Parmigiano Reggiano DOP, Grana Padano DOP, and Traditional Balsamic Vinegar of Modena DOP.

Despite commercial success, there is a gap in cultural awareness; only 18% of Americans surveyed are aware that Italian cuisine is recognized as an intangible cultural heritage by UNESCO. Experts suggest that combining commercial promotion with the valorization of culinary traditions is essential for maintaining authenticity in foreign markets.