Gastronomy in South Italy - Tour Assistance in Amalfi Coast, Italy

>>> The Mediterranean diet is a nutritional model prevalent in Mediterranean countries mainly Italy and Greece based on local and imported foods from the East and the Americas: fruit, vegetables, bread and cereals (especially wholemeal), potatoes, beans and other legumes, nuts, seeds and olive oil in large quantities; dairy and wine in moderate daily quantity, and meat and fish in moderate weekly quantity. The Italian crops, harvesting, fishing involves secular skills, knowledge, rituals, symbols and traditions of conservation, processing, cooking, sharing and consumption of food, including craftsmanship like ceramic plates or glasses for the transport, preservation and consumption of food. Food emphasizes values of hospitality, neighbourliness, and plays a vital role festivals and celebrations, bringing together people of all ages, conditions and social classes.

The pioneer of the scientific studies on the Mediterranean diet was the American physiologist Ancel Keys from the University of Minnesota, and creator of the ration K, which had come into use in the US Armed Forces. After doing research in southern Italy he settled in Cilento, south side of Salerno Province. He published his study in 1959” Eat well and stay well”, and  in 1972 “The Benevolent Bean”.   He died in Cilento, Region Campania, at the age of 101 in 2004.