Bread, wine and oil. The essence of the Mediterranean diet, shared by Iberians, Celts, Greeks, Romans, Barbarians and Arabs, and based on these three ingredients. A combination of simple food--varied and balanced-- that throughout the centuries, without losing its own identity, has been enriched by the contributions and the mixing of ancient cultures.

As such, from theMiddle and Far East came cereals, legumes and many fruits and vegetables such as carrots, onions and apples. From Europe, cabbage and asparagus. From the Far East, chickpeas and aubergines. From Southeast Asia and Oceania, rice, pepper and sugar cane. From Africa, melon.From America, potatoes and tomatoes.

The existence of this cuisine is due in large part to the characteristics of the region, with the dry and rough nature of the Mediterranean Basin, where olive trees, vineyards and grain adapt perfectly. Orchards and small woods complement the landscape, along with a warm climate.

Since 2010, the Mediterranean diet has been included in UNESCO's Intangible Cultural Heritage List. One of the reasons for the bid, submitted jointly by Spain, Greece, Italy and Morocco, was to protect this model of healthy eating against socio-cultural changes resulting from globalisation.