Mediterranean Diet Symposium

The Symposium will walk the audience through the nutritional and environmental benefits of the Mediterranean Diet. An expert panel will provide insights on the practical, medical, nutritional and economic facts of this UNESCO Intangible Cultural Heritage of Humanity. The discussion will be preceded by a show cooking presented by Chef Matteo Vigotti.

Chef Ambassador ALMA Matteo Vigotti’s cuisine touches people by celebrating the territories products in new, creative combinations, proposed with stylistic coherence and with the expression of who knows how to accent the purity of every flavor.

The expert panel will include:

– Chef Matteo Vigotti: “Tradition and innovation in the Mediterranean High Cuisine”


– Prof. Carlo Alberto Pratesi: “Mediterranean Diet: good, healthy, affordable and sustainable”

Professor of Marketing, Innovation and Sustainability at Roma Tre University. Since 2009 scientific consultant for Barilla Center for Food and Nutrition Foundation in the field of sustainable agriculture and healthy lifestyles.


– Dr. Anthony Mariani: “The Mediterranean Diet: Food, Science and Health”

Consulting physician in general medicine and gastroenterology. He is a fellow of the Royal Australian College of Physicians, past President (1999-2005) and current committee member of the Italian Medical Society of Victoria. In his book ‘The Mediterranean Diet: Food, Science and Health’ he describes the important role that the Mediterranean diet and lifestyle plays in disease prevention and good health.


– Dr. Nenad Naumovski:: The foods and food components of the Mediterranean Diet”

Assistant Professor in Food Science and Human Nutrition | School of Rehabilitation and Exercise Sciences | Faculty of Health | University of Canberra |

Honorary Fellow | School of Science Engineering and Technology | Abertay University (Scotland, UK)

Conjoint Senior Lecturer | School of Environmental and Life Sciences | University of Newcastle (Australia).

The aim of this presentation is to briefly introduce the audience to some of the most common bioactive substances predominant in the Mediterranean diet; to identify some of the best culinary practices in order to preserve them and some of the potentially beneficial health effects associated with the intake of these compounds.


– Dr. Ekavi Georgousopoulou:“The history and the future of Mediterranean diet in epidemiology and public health”

Senior Lecturer Biostatistician, School of Medicine, the Australian National University (ANU), Canberra, and School of Medicine University of Notre Dame, Sydney.

Research Associate in Epidemiology working on the validation and optimization of Cardiovascular Disease risk scores and model and on the exploration and evaluation of the protective role of Mediterranean-type diet in population’s health profile;

Adjunct Research Professional, School of Public Health and Nutrition, Faculty of Health, University of Canberra.

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