The Made in Italy Mediterranean diet conquered the world during the pandemic: in 2020 the record exports with an average increase of 9%. This is what emerges from the analysis by Coldiretti based on Istat data relating to the first 10 months of 2020 compared to the same period of the previous year. According to the survey, domestic exports that have peaked are in order: canned tomatoes (+ 17%), pasta (+ 16%), olive oil (+ 5%), fruits and veg (+ 5%).
A result favored by the return of the kitchen home made, due to the lockdown and the restrictions that have led to the closure of restaurants all over the world, with Italian cuisine in first position inside and outside the national borders.
Furthermore, thanks to its positive effects, the Mediterranean diet it was also classified as the best diet in the world of 2020, ahead of the dash and the flexariana, on the basis of the "best diet ranking" elaborated by the US newspaper News & World's Report's, known globally for the preparation of rankings and advice for customers.
The Mediterranean diet has been, for over 10 years, UNESCO heritage, as well as a vehicle for the promotion of our agri-food excellence. It is a millenary tradition that has its roots in the history of our people, in the Italian peasant culture.
It is not a simple diet, but a real lifestyle that combines well-being, health, sustainability, tradition and biodiversity. The adjective Mediterranean, on the other hand, establishes the geographical boundary of this type of diet, which represents a real heritage, born in Italy, Spain, Greece and Morocco.
It is mainly based on the consumption of foods of plant origin: cereals and derivatives, legumes, fruit, vegetables, fish and extra virgin olive oil and on a moderate consumption of products such as meat, especially red meat, and dairy products. This type of diet has three fundamental characteristics: a low consumption of saturated fats, many fibers and carbohydrates and a high intake of monounsaturated fats (olive oil). The secret is a correct balance between foods.
All products can be grown in full respect of the environment. For this reason it can be considered a sustainable food model, thanks to the use of natural resources and renewable energies. In fact, the Mediterranean diet is based on the concept of seasonality, on cultivation and consumption at km 0, as well as on the concept of Slow Food.
Benefits of the Mediterranean diet are numerous: it helps to prevent cardiovascular diseases and diseases related to dementia, diabetes, eating disorders (such as bulimia and obesity), and some types of tumors, in particular that of the gastrointestinal tract. For example, cereals (preferably wholemeal) are the main source of protein, vitamins (B, E), fibre, mineral salts such as magnesium and selenium, but above all low-calorie, ideal for those who want to lose weight. Various studies have found that this diet plays an incisive and decisive role on the duration and quality of life of those who follow it.
The Mediterranean diet is a balanced and healthy food model, based on conviviality and the sharing of a local culture that goes beyond the simple consumption of a meal, promoting dialogue and strengthening relationships. A model to be safeguarded, but above all to be valued.
