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SlowMed - Page 45 of 49 - Slow Food as a means of dialogue in the Mediterranean Contexts

SlowMed and SidigMed, together to create synergies in the Mediterranean Basin

SlowMed is glad to present its collaboration with SidigMed – Urban and Peri-urban agriculture, born at the beginning of the 2015 and now strengthened by almost one year of collaboration.

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SlowMed: the Workshops in the schools have started!

During the month of December 2015, educational workshops focused on healthy nutrition have been held in schools of all partner countries: Lebanon, Egypt, Portugal, Spain, Palestine and Italy.

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SlowMed: Final Meeting in Beirut

After 2 years of hard and fruitful work on the field, the partners of SLOWMED came from Italy, Portugal, Lebanon, Palestine and Egypt in order to meet each other for the last time in Beirut, Lebanon for the final meeting of the project.

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SlowMed aims to promote creative intercultural dialogue and to consolidate a Mediterranean cultural identity based on its culinary heritage

The Mediterranean Diet is a nutritional pattern shared by all the Mediterranean countries, widely recommended by the modern science to be adopted for the benefits of the health. “Diet” is understood here as “diaeta”, which means in latin “a way of living”. Passed down from generation to generation, the Mediterranean Diet has become a valuable piece of common cultural heritage, integrating a balanced combination of food based on fresh, local and seasonal products with the landscapes, techniques and social features. During centuries this Diet has evolved according to its strategic location and capacity of mixing and exchanging of the Mediterranean people, showing to be an evolutionary, dynamic and vital tradition. In 2013, its importance has been recognized by UNESCO which included Mediterranean Diet in the list of Intangible Cultural Heritage. Nevertheless, the Food and Agriculture Organization (FAO) considers it as “decayed into a moribund state” due to the continuing development of globalization. Therefore, the preservation and promotion of the Mediterranean culinary heritage represents an important and urgent objective.

Recipes

chickpea soup with chard

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Musakkan

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Lent cake (Farayek bzait)

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Garlic Soup “Ajo Sopeao”

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Estupeta salad

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Artichokes “alla villanella” with potatoes

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Simple and poor ingredients, it is a very cheap “anti-crisis” made simply with an irresistible combination of flavors and scents..

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Vegetables omelettes

Linked to the local gastronomical traditions, this recipe is related to the possibility of bringing to the table fresh vegetables and cook them in an easy .

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