MEDITERRANEAN DIET – From Molise products to the “Moli-Sani” project

Are young people following the Mediterranean Diet today?
Starting from the definition of the Mediterranean Diet, inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity Country(ies): Cyprus, Croatia, Spain, Greece, Italy, Morocco, Portugal and regulated with the Decision 8.COM 8.10 where the Committee (…) decides that the Mediterranean diet satisfies the criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity, this intervention aimed at understanding if the young people follow the Mediterranean Diet. Within the framework of the Molise project Moli-Sani, a research has been conducted about this topic showing that young people adhere less to the Mediterranean diet compared to adults and MEDITERRANEAN DIET – From Molise products to the “Moli-Sani” project that children living in the Mediterranean area have a higher prevalence of obesity/overweight than those in Northern Europe. All the other research results are available on the PPT presentation (only in Italian version).

Products and Mediterranean Diet: Pasta
A very wide explanation of the pasta has been presented, its history, its composition and also its importance in the Mediterranean Diet in which the pasta has considered as a base element for a balanced diet for all ages. The Italy has been recognized as a “country of healthy, good and sustainable food from the field to the table, recalling the fundamental principles of safety, quality and respect for the environment and the pasta has a fundamental role in this process. All the other information about pasta are available on the PPT presentation (only in Italian version).

Products and Mediterranean Diet: Oil
“EVO oil” characteristics and secrets to recognize and appreciate it have been explained in this intervention as for example the fact that the oil should have a fruit quality (set of olfactory sensations reminiscent of the smell and taste of the healthy and fresh fruit, picked at the optimal point of ripeness) a bitter flavour obtained from green olives and a pungent sensation which is a characteristic of oils produced at the beginning of the campaign. Also, some details have been given about the different types of analysis of the oils, i.e. chemical analysis with the use of reagents and organoleptic analysis with smell and taste. All the other information about pasta are available on the PPT presentation (only in Italian version).

Products and Mediterranean Diet: legumes, uniqueness and authenticity of local varieties
It has been underlined how the introduction of new methods of genetic improvement into agricultural systems has led, over time, to the numerous modern varieties that are highly productive but characterized by low genetic diversity. This process has led to the reduction and/or disappearance of many local varieties with high genetic variability, leading to a strong reduction in agrobiodiversity. Several varieties coming from Molise have been presented such as Fagiolo Suocera e nuora (Molise), Fagiolo Blu (Monteroduni), Fagiolo Confetto (Acquaviva), Fagiolo Signorina (Monteroduni), Fagiolo Tabacchino (Macchia d’Isernia), Fagiolo Ciliegino (Vastogirardi), Fagiolo Quarantani (Monteroduni), Lenticchia Miccolona (Capracotta), Lenticchia Miccola (Molise). The whole procedure from the verification of the authenticity of local varieties to the preparation of protection regional registers of indigenous varieties was analysed, including the PDO and PGI marks. All the other information about pasta are available on the PPT presentation (only in Italian version).

Experiences and Projects: IISS “L.Pilla, Professional State Institute of Services for Agriculture and Rural Development of Campobasso
Several projects managed by this scholastic Institute have been presented during this conference. Among all of them with the project “Journey to discover ancient types of wheat and cereals and their use in dishes rooted in rural tradition” 21 students from class 4^ of the High School, have been able to participate in EXPO 2015, in order to observe, discover and analyze cereal-based food productions from other other countries in the world. Project objectives: – communicate the specific organoleptic qualities of ‘ancient’ cereals through the preparation and tasting of typical dishes of Molise cuisine (promote initiatives of doing and not just saying);MEDITERRANEAN DIET – From Molise products to the “Moli-Sani” project – verify the response, in terms of judgement and appreciation of a “young” public on the rediscovery of “ancient” cereals and the relationship that they have with their territories; – understand the differences in the chemical composition of more environmentally friendly agricultural products, compared to similar commercial products. Project structure: a) research of companies in the Molise territory, considered “guardians of biodiversity” and study visits in the companies to analyze the activities carried out in the field of biodiversity and cultivated products, with specific reference to cereals and legumes; b) participation of the pupils involved (21 pupils from class 4^ IPSASR) in EXPO 2015; c) to carry out historical, cultural, agronomic and gastronomic research about two cereals of Molise: “Agostinello” maize and “Senatore Cappelli” durum wheat and discover their use in peasant cuisine. d) purchase cereals or flours from producers; e) cook, by hand made, two typical dishes of Molise cuisine: “pizza di granone e minestra campestre” and “taccozze e fagioli”; f) to divulge the organoleptic and historical-cultural characteristics of cereals; g) to disseminate the organoleptic and historical-cultural characteristics of cereals, by means of tasting the two prepared dishes, to the students of the Institute. All the other information about pasta are available on the PPT presentation (only in Italian version).

Safeguarding and protection of plant bio-development with reference to the autochthonous ecotypes of the Molise Region
Plant biodiversity, together with socio-cultural and economic diversity, is one of the three pillars supporting the pyramid of the Mediterranean Diet: – provides a wide variety of foods, with different organoleptic, nutritional and nutraceutical characteristics; – fosters production systems sustainable and resistant to adverse environmental conditions; – supports the traditional food and wine traditions and the economy linked to them. During the presentation, the concept of the “Agrobiodiversity” has been presented: “Agrobiodiversity is part of biodiversity and consists of all the varieties of naturally occurring plants that have been selected over the centuries by humans that are used for food or ornamental purposes”. According to FAO, traditional knowledge is an integral part of agrobiodiversity. It is Human Activity that shapes and preserves this Biodiversity. The Agrobiodiversity means “Territorial Identity” that’s the reason why it is so important to preserve the autochthone varieties of products. The indigenous variety of a crop reproduced by seed or vegetative propagation is a variable, identifiable population. It has a local name and is characterized by an adaptation to the environmental and cultivation conditions of a certain area and is closely associated with the customs, knowledge, habits, dialects and recurrences of the human population that has developed it and continues its. The indigenous variety is recognised as its own by the agricultural community that uses it. There are MEDITERRANEAN DIET – From Molise products to the “Moli-Sani” project several ways to valorize and enhance the native varieties, they can be used in antioxidant activities, for the food supplements, in the cosmetic sector, for producing colorants, antineoplastic preparations, also for anticancer and antitumoral products. All the other information about pasta are available on the PPT presentation (only in Italian version).

To know more

Related posts
Good Practices, Mediterranean Diet
Atlas of Traditional Products of Molise Region
Tuesday, 15 June 2021
Citizens and Consumers, Good Practices, Mediterranean Diet
Moli-sani project to evaluating the risk factors
Tuesday, 15 June 2021
There is new content on "Good Practices"
This is default text for notification bar