Unlocking the Secrets: Twelve Observations + Takeaways about the Mediterranean Diet
Ciao bellas!! It's been almost a month since I returned from one of the most enlightening trips of my life. I have been reflecting and implementing some of my learnings over the past few weeks, and I am SO excited to share some with you!!
During my time in Italy, I explored four regions: Toscana (Florence, Montepulciano, Chianti, Pienza), Emilia Romagna (Bologna), Lazio (Rome), and Campania (Cilento, "the birthplace of the Mediterranean diet") to sample the regional diversity in food culture.
We visited a regenerative farm, an urban farm, a buffalo mozzarella farm, a sustainable winery, an ancient grain farm, food markets, olive oil groves, food producers, and an elementary school. We learned from nonne (grandmothers), food historians, nutritionists, chefs, sommeliers, food writers, local beekeepers, restaurant owners, coffee experts, the Mayor of Pollica, and other leaders in food, nutrition, and health.
Twelve Takeaways
The "Mediterranean Diet" is not a diet; rather a lifestyle
Conviviality ("how" we eat) is a significant component of this lifestyle; the joy of sharing meals with family and friends at the table and being fully present
There is no coffee on the go: people either enjoy sitting down or standing at the café (mindfulness!!!)
A "Passeggiata," is a leisurely stroll that usually happens every evening, either before or after dinner
The school lunch program was fascinating to me! Italy prioritizes using fresh, local, seasonal, and organic ingredients, providing students with fruit mid-morning, serving them two courses + a side dish to reflect Italian culture at lunch, and promoting healthy eating patterns; Children are part of this program until the age of 11.
Kid's menus do not exist in Italian restaurants as children eat what adults eat, exposing them to various foods from a young age and familiarizing them with ordering from a menu.
"Diet culture" is not prevalent; you do not eliminate food groups or restrict yourself from foods you enjoy; instead, you learn to enjoy everything in moderation mindfully.
The stinging sensation in the back of your throat when tasting high-quality extra virgin olive oil is the polyphenols (fun fact: the color of olive oil is not indicative of quality)
All 20 regions of Italy produce wine, each with different soil and climate, giving their wines different characteristics; the classification system (IGT, DOC, DOCG) ensures quality and geographic authenticity
Aperitivo is customary at the end of a workday (before dinner) to "open up" your appetite and consists of a drink and a light snack.
The Mediterranean diet way of living focuses on local and seasonal foods, fruits and vegetables, herbs, whole grains, legumes, nuts and seeds, olive oil, less meat, and daily physical activity. (There is low-moderate consumption of dairy, poultry and fish, eggs, and red wine)
Slow Food is a global grassroots movement (originating in Rome) to defend regional traditions, gastronomic pleasure, and a slow pace of life. Its goal is to ensure everyone has access to food that is GOOD for our health and flavorful, CLEAN production that does not harm the planet, and FAIR conditions and pay for those who grow it, with reasonable prices for consumers.
I hope that some of the learnings I have shared can inspire you to become more mindful about WHAT you eat and HOW you eat.
Would you rather:
Invest your money in quality food now OR pay for disease later?
