Every year millions of tourists from around the world come to Italy not only attracted by the art, culture and natural scenery, but also by the cuisine that makes “il Bel Paese” the undisputed king of the Mediterranean diet.
Good Italian food is not just a matter of taste, but also of nutritional quality.
Here are some features typical of the Mediterranean diet:
– The daily intake of substantial portions of fruit and vegetables
– The daily consumption of whole grains
– The preference of vegetable proteins present in legumes and cereals
– The use of extra virgin olive oil as a condiment rather than the lipids of animal origin
– The right balance between dairy products, eggs, fish and meat
– The central role of the wine, present in moderation on the tables
The Mediterranean diet is patrimonio immateriale dell’Umanità (Intangible Heritage of Humanity) as recognised by UNESCO; not only because of its validity form a nutritional point of view, but also because it involves a set of skills, rituals and traditions concerning harvesting, fishing, farming, preservation, processing, cooking, and the sharing and consumption of food.