Mediterranean Diet eBook

Mediterranean diet

eBook

Italian cuisine

Turkish cuisine

Greek cuisine

Portuguese cuisine

The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Intangible culture - the Mediterranean diet

☻ eTwinning activity: Students did some research about the Mediterranean diet (in general, not just the diet of a specific country) and also searched for similarities and differences with the diet of their own country. Each team/ country posted on Twinspace a PPT/Prezi presentation (or using other similar web 2.0 tools) with all the information gathered.

☺ Erasmus+ activity: LTT activity - mobility to ICS Pestalozzi-Cavour - from Palermo, Italy. This experience helped the students to understand the cultural differences and similarities of the countries involved in the project by seeing and tasting the Mediterranean food and drinks and also by learning new recipes. Returning back to their home countries, the students made presentations with their research on the Mediterranean diet from Italy (recipes they learnt, photos they have taken, impressions about the taste, or tried some recipes at home with their families and added photos and videos, etc.), shared the information on TwinSpace and contribute to the materials that were gathered for the European diet e-book.
Furthermore, during each LTT activity, students and teachers gathered information, photos and videos about the cuisine of each partner countries, based on the Mediterranean diet influences and created separate diet eBooks that were joined in this common Mediterranean diet eBook as a final result of their hard work.

Sources: image, video and recipe sources are from personal galleries, Google, Pixabay, Youtube.

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Contents

Italian cuisine . . . . . . . . . . . . . . . . . . . .

Greek cuisine . . . . . . . . . . . . . . . . . . . . .

Turkish cuisine . . . . . . . . . . . . . . . . . . . .

Portuguese cuisine . . . . . . . . . . . . . . . . .

04 - 61

62 - 74

75 - 89

90 - 107

Mediterranean diet

Italian cuisine

by the students and teachers involved in the Palermo, Italy LTT activity

Italian cuisine is a Mediterranean cuisine generally characterized by its simplicity. Ingredients and dishes vary by region.
Sicilian cuisine shows traces of all the cultures which established themselves on the island over the last two millennia. Sicilian food has Spanish, Greek and Arab influences. Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers, and tomatoes, as well as fish.

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Content:

Mediterranean diet
At the fish market
Minestrone soup
Caponata
Pesto rolls
Arancine
Eggplants rolls
Panelle e crocché
Pizza/pizzette
Pizza Margherita
Anelletti al forno
Linguine pasta with shrimps
Pasta with vegetables
Impepata di cozze
Cassata al forno
Frutta di martorana e pecorelle di Pasqua
Apple ciambellone
Almonds biscuits
Tomato sauce: a family tradition

Mediterranean diet

The Mediterranean diet is not only a diet: it is a culture, a tradition, a high quality and sustainable “art”. There is evidence that the traditional Mediterranean diet is a dietary model mainly followed in rural zones.
What is the “Mediterranean Diet”? This diet is based on the following dietetic pattern:
a) high intake of vegetables, pulses (beans, lentils etc), fruit and cereals;
b) medium-high intake of fish;
c) low intake of meat and saturated fat;
d) high intake of unsaturated fat (particularly olive oil);
e) medium-low intake of dairy produces (mainly yogurt and cheese),
f) a moderate intake of wine.
This is the dietetic pattern common to many Mediterranean Countries.

This diet involves a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin. It is a moment of social exchange and communication, an affirmation and renewal of family, group or community identity. The Mediterranean diet emphasizes values of hospitality, neighbourliness, intercultural dialogue and creativity, and a way of life guided by respect for diversity. It plays a vital role in cultural spaces, festivals and celebrations, bringing together people of all ages, conditions and social classes. It includes the craftsmanship and production of traditional receptacles for the transport, preservation and consumption of food, including ceramic plates and glasses. Women play an important role in transmitting knowledge of the Mediterranean diet: they safeguard its techniques, respect seasonal rhythms and festive events, and transmit the values of the element to new generations. Markets also play a key role as spaces for cultivating and transmitting the Mediterranean diet during the daily practice of exchange, agreement and mutual respect.