The Mediterranean Diet is a nutritional pattern shared by all the Mediterranean countries and widely recommended by the modern science to be adopted for the benefits of the health. Today, the Mediterranean Diet is considered an excellent model also to preserve the biodiversity and the social features of the Mediterranean countries.
Moreover, it is a valuable piece of a cultural heritage that integrates a balanced combination of food based on fresh, local and seasonal products with the landscapes, techniques and social features. It has been passed down from generation to generation for centuries, and has been closely linked to the lifestyle and the identity of the Mediterranean people throughout its history. It has evolved, welcoming and wisely incorporating new foods and techniques resulting from its strategic location and capacity of mixing and exchanging of the Mediterranean people. The Mediterranean Diet has been, and remains, an evolutionary, dynamic and vital cultural heritage.
The Mediterranean Diet is characterized by:
- an abundance of bread, pasta, vegetables, legumes, fruits and nuts;
- the employment of olive oil as the major source of fat;
- the consumption of small amounts of red meat;
- a moderated consumption of fish, shellfish, poultry, dairy products, eggs and wine during meals.
Water is considered the main drink of this eating pattern that, accompanied with the practice of moderate physical activity, constitutes a really healthy lifestyle.
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