MEDITERRANEAN DIET
The Mediterranean Diet has been on UNESCO's Intangible Cultural Heritage list since 2010, when it was approved in Kenya by the Intergovernmental Committee.
It is not presented as a simple diet, but as a lifestyle that contains knowledge, customs and traditions with respect to food care.
The Mediterranean basin is characterized by sharing and dialogue during meal times, eating together is the basis of cultural identity.
In fact, the local people differ in hospitality, intercultural interests but also in the respect they have for the environment, which allows them to use local products, thus handing down a tradition.
It is presented as a healthy and balanced food model, formed by foods of plant origin, the latter being used and chosen in a conscious way.
It is recognized by UNESCO for the knowledge, skills that are handed down in the Mediterranean countries and also for the respect shown towards the environment, so as to be sustainable and close to the UN Agenda 2030 and the new strategy "Farm to Fork"which is directed towards the reduction of the environmental impacts caused by agriculture; therefore it becomes the bearer of lessons for the future.
HOW IS IT COMPOSED?
The base of the food pyramid consists of vegetables, fruits and cereals.
Then we find milk and dairy products, to be consumed about 2-3 times during the week.
Extra virgin olive oil is used as a condiment par excellence, to be used raw, accompanied by other condiments such as onion, spices, garlic, herbs that take the place of salt to give a touch of Mediterranean to our dishes
Other good fats, in addition to those of oil, are provided by nuts and olives.
Near the summit, are placed the foods to be consumed weekly for protein, among these are preferred fish and legumes, with at least two servings per week, poultry 2-3 servings, eggs from 1 to 4 per week, cheeses no more than a couple of 100g portions, 50g if they are matured.
At the top of the pyramid there are foods to be consumed in moderation: two portions or less per week for red meat, while those processed would be consumed with even more thrift (one portion per week . Finally, desserts, to consume as little as possible.
It is not presented as a simple diet, but as a lifestyle that contains knowledge, customs and traditions with respect to food care.
The Mediterranean basin is characterized by sharing and dialogue during meal times, eating together is the basis of cultural identity.
In fact, the local people differ in hospitality, intercultural interests but also in the respect they have for the environment, which allows them to use local products, thus handing down a tradition.
It is presented as a healthy and balanced food model, formed by foods of plant origin, the latter being used and chosen in a conscious way.
It is recognized by UNESCO for the knowledge, skills that are handed down in the Mediterranean countries and also for the respect shown towards the environment, so as to be sustainable and close to the UN Agenda 2030 and the new strategy "Farm to Fork"which is directed towards the reduction of the environmental impacts caused by agriculture; therefore it becomes the bearer of lessons for the future.
HOW IS IT COMPOSED?
The base of the food pyramid consists of vegetables, fruits and cereals.
Then we find milk and dairy products, to be consumed about 2-3 times during the week.
Extra virgin olive oil is used as a condiment par excellence, to be used raw, accompanied by other condiments such as onion, spices, garlic, herbs that take the place of salt to give a touch of Mediterranean to our dishes
Other good fats, in addition to those of oil, are provided by nuts and olives.
Near the summit, are placed the foods to be consumed weekly for protein, among these are preferred fish and legumes, with at least two servings per week, poultry 2-3 servings, eggs from 1 to 4 per week, cheeses no more than a couple of 100g portions, 50g if they are matured.
At the top of the pyramid there are foods to be consumed in moderation: two portions or less per week for red meat, while those processed would be consumed with even more thrift (one portion per week . Finally, desserts, to consume as little as possible.