Mediterranean diet, cultural heritage of humanity. The fifth session of the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of Humanity was written into the prestigious list.

The term Mediterranean Diet “Diet” refers to the Greek etymology “lifestyle”, that is, the set of practices, of representations, of expressions, of knowledge, of skills, of the knowledge and cultural spaces with which the populations of the Mediterranean have created and recreated over the centuries a synthesis between the cultural environment, social organization, the mythical and religious universe around eating.

The Mediterranean Diet represents a set of skills, knowledge, practices and traditions that range from the landscape to the table, including crops, the collection, fishing, conservation, the transformation, preparation e, in particular, food consumption.

The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit, and vegetables, a moderate amount of fish, dairy products and meat, and many seasonings and spices, all accompanied by wine or infusions, always respecting the traditions of each community.

Mediterranean diet (from Greek diaita, or lifestyle) it is much more than just a food. It promotes social interaction, since the communal meal is the basis of the social customs and holidays shared by a given community, and has given rise to a considerable body of knowledge, songs, maxims, tales and legends.

The Diet is based on respect for the territory and biodiversity, and ensures the conservation and development of traditional activities and crafts related to fishing and agriculture in Mediterranean communities. The areas it covers are areas of Soria in Spain, Koroni in Greece, Cilento in Italy and Chefchaouen in Morocco. Women play an indispensable role in the transmission of skills, as well as knowledge of rituals, traditional gestures and celebrations.