History of the Mediterranean Diet 

The Mediterranean Diet – from the Greek word díaita, lifestyle – is a social practice based on the set of skills, practices and traditions ranging from the landscape to the cuisine, which in the countries of the Mediterranean culture

First publicized in 1975 by the American biologist Ancel Keys and his wife, chemist Margaret Keys, who was the first to notice the relationship between the low incidence of cardiovascular disease in some traditional Mediterranean communities and their specific dietary habits

These events become the receptacle of gestures of mutual recognition, hospitality, neighborliness, intergenerational transmission and intercultural dialogue. This is how among these communities a feeling of rebuilding identity, of belonging, and of continuity, allowing them to recognize this element as an essential part of their shared intangible cultural heritage.

The Mediterranean diet has gained global recognition for its health benefits and cultural significance. NOW, The Mediterranean Diet is one of the most relevant contributions to environmental preservation and the prevention of climate change, a model of sustainable agriculture and healthy eating.