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The Mediterranean Diet, through a healthy profile of fat intake, carbohydrate at low glycaemic index, high content of dietary fibre, antioxidants and antiinflammatory compounds, reduces the risk of certain pathologies such as cardiovascular disease. However, it represents anything much more than a dietary regimen and it is also characterised by its links to the various food cultures of the different countries of the Mediterranean area. On the other hand, the traditional cuisine of the Puglia region (Southern Italy) is based on a nutritional model mainly vegetarian because only a small share of calories is of animal origin; cereals are the basic ingredient, pulses and olive oil the main protein and fat source, respectively. In this paper we reported the culture, history, identity and heritage of this culinary model of the Southern Italy tradition to understand possible linkages with the Mediterranean Diet. Moreover, some traditional recipes of the Puglia cuisine are examined as regards gastronomic and nutritional aspects, also for better explaining its relationship with the food style best famous in the world.
Renna et al. (Mon,) studied this question.