The Mediterranean diet: A health and sustainability Legacy
In the 1950s, the American physiologist Ancel Keys began studying the Mediterranean diet and its cultural and health benefits, unaware that his research would lead to multiple studies over the following decades. More than 70 years later, research on this lifestyle has multiplied, making the Mediterranean diet cultural and health benefits stand out as one […]
Nutrition and Sports Take Center Stage at Istituto Fratelli Maristi
As part of the Delicious project, the Istituto Fratelli Maristi in Giugliano in Campania recently hosted an engaging event centered on nutrition education. The highlight of the day was a vibrant banquet led by a professional nutritionist, who captivated the young audience with colorful posters featuring tips, insights, and the iconic food pyramid. The initiative sparked curiosity […]
Revitalizing Mediterranean classics: A sustainable approach. An interview with Laura Vázquez-Araújo (LVA) and Nahuel Pazos (NP) from the BCC.
First of all, what is the role of the Basque Culinary Centre in the DELICIOUS project? Who comprises your team? (LVA) Basque Culinary Center’s technological gastronomy center, BCC Innovation, has the role of studying, compiling, reviewing, and proposing various recipes belonging to Mediterranean gastronomy in DELICIOUS. Additionally, we formulate and develop new healthy snacks […]
