In 2013 UNESCO defined the Mediterranean Diet in Portugal as intangible cultural heritage of humanity. In Alentejo region, the largest region in mainland Portugal, representing one third of the territory, traditions, festivities, gastronomy, natural heritage, are a evidence of the Mediterranean Diet and part of its historical and sociocultural roots. This video was produced by DRAP Alentejo – Regional Directorate of Agriculture and Fisheries of Alentejo.
The Seminar “Challenges for Safeguarding and Enhancement of the Mediterranean Diet in the Territories”, held on May 31, 2022, aimed to present the results of the TerritorialMED Project – Safeguarding and Enhancement of the Mediterranean Diet in the regions, funded by the National Rural Network / PDR2020, and to give visibility to the important work started to create networks between organizations for the elaboration of action plans to safeguard and enhance the Mediterranean diet in the regions.
The Alentejo region is characterized by the umbilical connection to a fundamental trilogy: bread, olive oil and herbs.
The recipe for Alentejo gastronomy is simple, creative, rich in color and flavor and it does not dispense any of the products of the countryside. Soups, broths and stews are the basis of Alentejo gastronomy but the product can be made or processed in the same different ways.
In the Alentejo you never eat alone. There is always room for someone else at the table. Socializing is indispensable and is part of tradition.
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