Cibo

Cibo is the Italian term for food, referring to any edible substance that provides energy and nutrients to sustain life. In everyday language it encompasses the range from raw ingredients to prepared dishes, and it is used broadly to describe what people eat.

Etymology traces cibo to Latin cibus, the word for food or nourishment, a root that survives in many Romance languages. The term has a long-standing presence in Italian culture and cuisine, evolving alongside regional culinary traditions.

In Italian usage, cibo denotes the general category of edible items. More formal or technical contexts may use alimento or nutrimento to emphasize nourishment, dietary planning, or nutritional content. The phrase cibo spazzatura is a common expression for junk food, while references to fresh or locally produced cibo highlight everyday eating practices.

Culturally, cibo is central to Italian life and cuisine, which is organized around meals and regional specialties. The term covers a spectrum from staple ingredients such as bread, pasta, vegetables, and fruit to prepared dishes and meals consumed at home, in markets, or in restaurants. It also intersects with debates on sustainability, food security, and dietary guidelines.

Regulation and safety of cibo in Italy and the European Union involve labeling, allergen disclosure, and hygiene standards. Public authorities, including the Ministry of Health and the European Food Safety Authority, oversee safety, nutrition information, and compliance with food laws to protect consumers.

See also: alimento, nutrizione, cucina italiana.