ISTITUTO TECNICO INDUSTRIALE STATALEAntonio Pacinotti- 84018 SCAFATI (Salerno)Via don Angelo Pagano, 1 tel. 0818507590 fax 0818563843Codice Istituto: SATF04000D URL: www.itipacinotti.it - e-mail: firstname.lastname@example.org Indirizzi: Meccanica - Elettrotecnica e Automazione - Elettronica e TelecomunicazioniCOMENIUS PARTNERSHIPS Title of the Partnership: FOOD AND HEALTH
When we speak of Mediterranean diet, we usually identify with this term Italy or Greece known for their life style and food habits but we must not forget that there are more than 15 other countries that include the United States, Italy, Greece, Yugoslavia, Spain, France.
These countries, although of different cultures, ethnic groups, religions, have in common some characteristics:- High consumption of fruit, vegetables, potatoes, beans, walnuts, seeds, bread and cereals
- Use of olive oil for cooking and as condiment - Moderate quantities of fish but little meat - Moderate quantities of fat cheese and whole yogurt - Moderate consumption of wine, usually at meals - Diet based on freshand season local products - Active life style
Mediterranean Diet is a word coined in the 60s by Ancel Keys, an American researcher who, in the 50s, after a long stay in the South of Italy, Campania, observed that the ratio between mortality and cause/death of the people living there, was very low for cardiovascular diseases. From this study emerged that mortality for ischaemic cardiopaty was sharply inferior between the countries bordering the Mediterranean. Italy along with Greece and Japan was one of the three countries with the lowest incidence of cardiovascular diseases. Yet food habits were not uniform in Italy: in the South people ate more fruit, legumes, vegetables, fish, cereals and olive oil and less milk and by-products, meat, butter, eggs.
The superior mortality of the other countries of the research were ascribed to the diet that included a higher amount of saturated fats such as lard, butter, red meat, confirmed also by further studies. Ancel Kyes had highlighted the benefits of the peasants diet on which Anglosaxon countries would have based the Food Pyramid.
One of the most important food of the Mediterranean diet is olive oil. It is a fruit oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. Homer called it "liquid gold." Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The pitale , an ancient oil container. Olive
For centuries they have recognized the benefits of the olive oil in the field both of cosmetics and medicine.-It is rich in A, B1, B2, C, D, E, K vitamins and iron - It contains antioxidants that discourage the clogging of arteries and chronic diseases as well as cancer - It does not contain cholesterol - It contains oleic acid necessary to balance the lipidic component in the diet Polyphenols found in the oil inhibit the growing rate of bacteria such as Salmonella, Cholerae, Staphylococcus and they are also used in the pharmaceutical industry to prevent skin damage due to an overexposure to the sun rays - The leaf contain oleuropein a compound which acts as an antibiotic in the body, cleaning the system and reinforcing the immunitay system
The mediterranean diet find his origins in the history of our country, get to us by traditions, in the form and in habits from the Greek alimentary customs. This habits remained unchanged and kept through the ages, first from the misery that had characterized all the medieval time, when people had to integrate to the poor diet, land products and vegetables, and following from the Southern peasant traditions.
In Italy, during the 19 th century the mediterranean diet has assumed many changes.At the beginning of the century, infact, the population used to eat food like: pasta, bread, eggs, oil, vegetables and all other food, included in the old food pyramid. Instead, during the second world war, the population was used to a diet made up of essential elements that included above all vegetables and land products.
After the second world war, and during the economic boom, the population began to loose the fod habits connected to the old mediterranean diet. This brougth to an alimentary disaster linked to the population health.Infact during the ecomomic boom, the death reath for the cardiovascular problems, connected to an irregular and fat alimentation, rose up.
Today instead, the population is taking again the food habits of the mediterranean diet adding to it new foods.
Limoncello (lemon liqueur) Food in Italy, and in particular in Southern Italy, is based on these tasty dishes:Pasta
Pastiera (Neapolitan grain pie)
Pasta (Makkaruni) has been a popular dish in Italy for more than 800 years. In fact in the year 1150 the Arab geographer Al Idrisi spoke about a pasta factory near Palermo, in Sicily. In 1830 tomato was introduced into Italian cuisine, this vegetable was imported by the Spanish conquerors from America.In 1778 Vincenzo Corrado spoke about tomato sauce in his book il cuoco galante/ the gallant chef. Tomato was boiled in a saucepan with some salt and basil and it was used as seasoning by street vendors in southern Italy.Today Italy produces 3 million tonnes of tomatoes and a 28 kg per capita consumption. That is why it is a world leader.
The word pizza derives from the Latin word pinsere which means to crush. It has been famous for 3000 years. With regard to Italy most food historians point to Naples as the area of origin . The Margherita is attributed to the baker Raffaele Esposito. Esposito worked at the pizzeria "Peter... and that's enough" which was established in 1880 and nowadays is "Pizzeria Brandi". In 1889, he baked three different pizzas for the visit of King Umberto I and his wife Queen Margherita of Savoy. The Queen's favourite pizza had the colours of the Italian flag green (basil leaves), white (mozzarella), and red (tomatoes). This combination was named Pizza Margherita in her honour.
Neapolitan grain pie is an exception to Mediterranean diet.It is a symbol of Resurrection and was invented in a monastery in Naples. Nuns in this old nunnery situated in San Gregorio Armeno mixed white ricotta (a variety of Italian cheese similar to cottage cheese), golden grain, eggs symbol of life, water made from flower essences symbol of spring, cedar, and Asian aromatic spices.
If you want to digest what we have just showed you, we suggest limoncello/ lemon liqueur ( alcohol, water, skins of lemon, sugar). It has excellent nutrients and a unique taste and flavour. Therefore it symbolizes Amalfi Coast.