1. Introduction
The Mediterranean Diet, from the Greek word “díaita” according to nutritionists is a “traditional diet” which is adapted to people living in countries bordering the Mediterranean Sea whose ancestors moved to the “cultivated food”. It can be described as a unique lifestyle composed of a mosaic culture manifested through related festivals and celebrations which determines a circular line that touches Spain and passes through the south of France to include Italy, Corfu, Greece and encompasses the Asian and the North African countries (Willett et al., 1995; Bach-Faig et al., 2011; Venditto et al., 2014). The Mediterranean diet is an eating pattern characterizing a lifestyle and culture that has been reported to contribute to better health and quality of life. It is a sustainable diet model that respects the environment, promotes the bio-diversity, the local cultural heritages, the social interaction and economic aspects (Vitiello et al., 2016). According to UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2010; Mediterranean diet is highlighted as an essential part of Mediterranean social life, drawing on the expertise, knowledge and traditions that go into all aspects of food production and consumption in the Mediterranean, from farm to fork, including cultivation, harvesting, gathering, fishing, preservation, preparation, cooking and, most important of all, ways of eating (Lacirignola et al., 2010; Dernini and Berry, 2015).
