of these contracts, particularly catering and banqueting, requires continuous interpretative efforts, due to the absence of specific legislative regulation. In this context, the case-by-case approach, based on the analysis of the principal performance, has proven to be a valuable tool, though not always sufficient. The economic reality calls for broader reflection on the role of contract law in the service sector and on the need for greater legal certainty and regulatory consistency in an industry undergoing constant expansion. More broadly, it can be concluded that food has definitively claimed its place within the legal domain. In terms of its ingredients, it is subject to obligations of transparency and accurate information. As typical dishes, it represents part of the cultural heritage of a people or a nation. It has become a recognized element of certain contractual frameworks. Today, both the production and consumption of food and beverages are governed by a growing body of rules that have evolved from traditional food legislation into what is now widely referred to as food law, which would benefit from being complemented by the principles and frameworks of contract law. 59 ITALY, FOOD, CONTRACTS
RkJQdWJsaXNoZXIy MTE4NzM5Nw==