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Olive trees, wheat and grapevines.

These are the “Mediterranean trio”, the combination of the three most widespread cultivations in southern Europe for centuries (due to the mainly hilly and mountainous land and the dry warm climate, which provides the right elements for cultivating plants that need little water), in which fruits make up the foundations of the foods of historic communities of the Mare Nostrum. Oil, wheat and wine were already known of in the Fertile Crescent, and then progressively spread in the entire Mediterranean basin, becoming the basis of the food habits of Ancient Greece and the Roman Empire, and continuing to hold a fundamental role in the Mediterranean diet even today.

mipaaf createsMeddiet - The portal of the Mediterranean Diet "is a project of the University of Rome Unitelma Sapienza, made with ccontribution of the Ministry of Agricultural, Food and Forestry Policies - Ministerial Decree n. 93824 of 30 December 2014 and updated in 2018 in collaboration with CREA - Food and nutrition research center.

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