The Mediterranean diet, more than a food pyramid

The Embassy of Italy in Madrid organized the conference ‘Mediterranean cuisine between history, ecology and climate change’ to reflect on the future of this type of cuisine in times of climate change

If something characterizes the Mediterranean Diet it is formed by a variety of fresh vegetables ranging from fruits and vegetables to vegetables and nuts. Its health benefits led UNESCO to include it in the representative list of the Intangible Cultural Heritage of Humanity in 2010.

Therefore, the Embassy of Italy in Madrid has recently organized a conference at the Italian School of Madrid under the title ‘The Mediterranean cuisine between history, ecology and climate change’, with Gabriele Volpato, professor at the University of Gastronomic Sciences of Pollenzo, Italy. The activity is framed within the VII edition of the Italian Cooking Week in Spain, held from 14 to 20 November.

The event was attended by the Ambassador of Italy in Madrid, Riccardo Guariglia, who recalled that “the Italian School of Madrid is one of the jewels of the Italian presence in Spain and the purpose of the Embassy is to put it in value and associate it with the initiatives we organize. We did it when the Italian selection of fencing came, we repeated it when the Italian federation of golf brought the Ryder Cup to Madrid and we repeat it now with the Week of Italian cuisine. In this case, we wanted Professor Gabriele Volpato to address with the students the themes of the Mediterranean diet and its geographical environment, which is part of our culture and civilization.”

For his part, Giorgio Guglielmi, vice director of the Italian School in Madrid, said that “food health is part of our school program, an issue that science professors treat but that really involves all subjects. Normally we offer the students of our dining room an elaborate letter based on Italian products, with original recipes and designed to obtain a balance between meat, fish and other products. And it is our intention to take care of health and offer an activity in which new flavors can be discovered. On the occasion of Italian Cooking Week we have prepared a select menu based on Italian products with Designation of Origin”. Cómo Hacer Jabón Casero, Metodos y Recetas 2023

During the conference, in which students from 13 to 16 years of age participated, Professor Volpato related the history and ecology of the Mediterranean Sea, defending the importance of the Mediterranean diet for the maintenance of the biodiversity and health of the planet.

“It is true that every food we eat is the expression of a climate, a landscape and a story, from the onions of Tropea to McDonald’s burgers. Surely the stories are different for each food, but everything we eat, in one way or another, is born from the land and the sea, from the climates and landscapes, and are the expressions of the countless ways in which human cultures interacted with those ecologys and their biodiversity,” the professor said.

In addition, Volpato has emphasized how the ingredients and practices associated with Mediterranean cuisine express a deep connection with their social and geographical environment. “All we do is the result of what previous generations did, the foods that make up the Mediterranean diet are the manifestation of the material, social and emotional bonds of generations throughout history.

Food is a driving thread that unites the contemporary inhabitants with the previous ones. “Sa merca“for example, it is the salmonete cooked in salt water and wrapped in the leaves of a plant, a recipe that today is produced and consumed in the west of Sardinia and that comes from the Phoenicians who settled on the islands three thousand years ago. In the Phoenician language, “sa merca” means “salted food”. We could put innumerable similar examples,” the professor concluded.

All activities of the VII edition of the Italian Cooking Week in Spain can be downloaded in this link.

Source Comunicae

The Mediterranean diet, more than a food pyramid

The Embassy of Italy in Madrid organized the conference ‘Mediterranean cuisine between history, ecology and climate change’ to reflect on the future of thi

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2023-04-11

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