Immigrants Spice Up Italy's Culinary Scene

As Italy's traditional cuisine sees a rising trend of foreign workers preparing Italian dishes, the culinary sector reflects a broader integration of immigrants. With a significant increase in non-EU workers in kitchens, this shift underscores the growing reliance on immigrants amid a stagnating local workforce and population decline.

Italy's renowned cuisine is increasingly being crafted by foreign workers, with dishes like pizza Margherita and spaghetti alla carbonara often prepared by immigrants. This growing trend reflects a broader role for non-EU workers in the nation's culinary scene.

Data reveals that in 2023, 34% of new hires for culinary roles in Italy were non-EU workers, up from 23% in 2014. This shift is particularly evident in mid-range and lower-end restaurants, where foreign workers are indispensable.

This integration of non-EU workers into the culinary industry comes as young Italians leave for better opportunities abroad, and local hospitality schools see declining enrolment. Amid these changes, Italy's ageing population further underscores dependence on immigrant labor.

(With inputs from agencies.)