The Mediterranean Diet was born from a diet originally theorised by the physiologist Ancel Keys, who studied its characteristics by observing the eating habits of the inhabitants of Cilento; it was recognised as a UNESCO Intangible Cultural Heritage in 2013, with this motivation:
“a set of skills, knowledge and practices and traditions that go from the landscape to the table”.
It is particularly characterised as being rich in vegetables, fruit, legumes, nuts, beans, cereals, fish, and unsaturated fats, such as olive oil.
It usually includes a low intake of meat and dairy products and has over time become synonymous of good health and prevention of heart disease.
Following the Mediterranean diet means eating lots of starchy foods, such as bread and pasta, eating plenty of fruit and vegetables, introducing fish into the diet by eating less meat and choosing products based on vegetable oils, such as extra virgin olive oil.
To learn more about the topic and discover all the secrets of the Mediterranean diet, a visit to the Museum of the Mediterranean Diet in Pioppi is recommended.