Mediterranean Diet

The Mediterranean diet consists of skills, knowledge, rituals, symbols and customs related to sowing, harvesting, fishing, cattle breeding, preserving, processing, cooking, and especially sharing and consuming food. Since this diet relies on a particular way of life which in harmony with nature and the use of its resources, it is the foundation of the Mediterranean identity, and the combination of many cultures and influences which have been continuously passed on for generations.

The Mediterranean diet alters its basic ingredients according to the seasonal rhythms but has been relying on the same fundamental foods (fish, green leafy vegetables, legumes, figs, olive oil, fresh spices, etc.) over a long period in history.

Alongside the connection between nature and nutrition, it’s important to emphasize the diet’s social component.  The Mediterranean diet accentuates the importance of hospitality, neighbourliness, intercultural dialogue and creativity, but also a lifestyle guided by respect for diversity. It plays an important part in cultural spaces, during festivals and celebrations, by gathering people of all ages and social classes. In the Mediterranean diet women are a key factor of knowledge transfer: not only do they preserve culinary techniques and the respect for seasonal rhythms and celebrations, but they also pass on these traditions to the new generations.

In 2013, the Mediterranean diet has been included in the UNESCO World Intangible Heritage List of Cyprus, Greece, Croatia, Italy, Morocco, Portugal and Spain. As areas representing its Mediterranean diet tradition, Croatia has chosen the islands of Brač and Hvar.