{"id":4079,"date":"2026-02-27T17:58:34","date_gmt":"2026-02-27T16:58:34","guid":{"rendered":"https:\/\/mediterraneandietunesco.org\/?p=4079"},"modified":"2026-02-27T18:01:55","modified_gmt":"2026-02-27T17:01:55","slug":"the-mediterranean-diet-lives-in-sitia-a-visit-with-dr-antonia-trichopoulou","status":"publish","type":"post","link":"https:\/\/mediterraneandietunesco.org\/el\/the-mediterranean-diet-lives-in-sitia-a-visit-with-dr-antonia-trichopoulou\/","title":{"rendered":"The Mediterranean Diet Lives in Sitia: A Visit with Dr. Antonia Trichopoulou"},"content":{"rendered":"

What does it truly mean to preserve the Mediterranean Diet today?<\/p>\n\n\n\n

During her recent visit to Sitia, Crete, Dr. Antonia Trichopoulou \u2014 internationally recognized scientist and leading authority on the Mediterranean Diet \u2014 explored the region\u2019s deep-rooted food traditions as part of a research initiative on traditional Cretan foods.<\/p>\n\n\n\n

From lamb with wild greens and handmade trachanas to herbal infusions and staka, the visit became more than a culinary journey. It was a reflection on authenticity, community, and the living relationship between people and nature. In Sitia, food is not a trend or a product \u2014 it is heritage, identity, and continuity.<\/p>\n\n\n\n

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