Italy, Food, Contracts1 Vincenzo Franceschelli2, Sara d´Urso3, Alessandra Corrado4 I. Food as a heritage of humanity. – II. Food and consumer protection. – III. Dishes as Cultural Heritage. – IV. The promotion of typical products and Made in Italy. – V. Food and contracts. – VI. Contracts for the provision of food and beverage services. – VII. Catering. – VIII. Banqueting. – IX. The restaurant contract. – X. Naval and inflight catering. – XI. In conclusion. The work explores the role of food as a cultural, legal, and economic expression. Starting from the recognition of food as part of the intangible cultural heritage of humanity, it examines its identity-building and symbolic function within communities, as well as the necessity of safeguarding consumers throughout the food supply chain. Particular attention is given to the promotion of traditional products and the protection of the Made in Italy label. The analysis then turns to legal aspects, with a focus on contracts concerning the supply of foodstuffs and catering services, including catering, banqueting, and restaurant agreements. Finally, the study addresses the specific legal framework governing food services in particular contexts, such as the maritime and aviation sectors. The interdisciplinary approach adopted allows for a comprehensive understanding of the multifaceted nature of food as a cultural, legal, and economic phenomenon. Keywords: Catering, banqueting, restaurant contracts, inflight catering, naval catering, Made in Italy, food, consumer protection. DOI 10.60559/gl03 1 This chapter is the result of the work of the three authors from the University of Milan Bicocca: paragraphs 1 to 5 has been written by Vincenzo Franceschelli, paragraphs 6 to 9 by Sara d’Urso, and paragraph 10 by Alessandra Corrado. 2 Professore ordinario di diritto privato. 3 Professore aggregato di diritto privato. 4 Professore aggregato di diritto della navigazione.
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