Glossary

Stay in a traditional guest house or a modern hotel inspired by the cultural heritage and experience the warmth and hospitality of the Mediterranean people. 

A Local Development Organisation, of public utility, which is part of regional and national structures such as the National Rural Network, Aldeias de Portugal (Portuguese Villages), Federação Minha Terra (My Land Federation), PROVE, Banco de Terras (Bank of Lands), Rota da Dieta Mediterrânica (Mediterranean Diet Route) , Centro de Competência da Dieta Mediterrânica (Mediterranean Diet Skills Centre) , MED Coop, among others, promoting sustainable development in the Algarve region.

Conviviality is one of the three basic principles of the Mediterranean diet.

Mediterranean food is often shared and enjoyed in the company of family and friends, emphasising the social aspect of food. 

The cultural influence resulting from the exchange between the peoples of the Mediterranean is an ancient one, based on permanent cultural exchanges, the trading of goods and food products, as this Sea has always been a place for trading and sharing living cultures.

Museums, cultural centres as well as local heritage sites that preserve and promote the Mediterranean culture.

Discover the unique products of the Mediterranean, such as carob, figs, and almonds, and how they are used in local cuisine.

Experience the cultural richness of the Mediterranean through festivals, fairs, concerts, and other events celebrating food, music, and art. 

Frugality is one of the three basic principles of the Mediterranean diet.

The Mediterranean diet is based on simple, affordable ingredients, often using local pulses and vegetables, cooked slowly at a low temperature and in their broths ("pot food"). 

Learn how to make traditional Mediterranean dishes in cooking classes with local chefs.

Restaurants and local chefs offering the best of Mediterranean cuisine - Enjoy a meal in one of the numerous restaurants offering the best of Mediterranean cuisine, from chickpea stew, corn chowder with cockles, soups, “açordas” (traditional sliced wheat bred soup with herbs), seafood, “migas” (traditional fried wheat bread) and fresh salads and delicious pastries.

Products, recipes and traditional ways of cooking are passed down from generation to generation in families and communities, offering a glimpse into the history, culture, and territory of each region. 

Handcrafted products, such as ceramics, textiles, baskets, and utensils, are not only beautiful but also fulfil a practical purpose in the Mediterranean diet.

Each region has a unique way of interpreting and living its cultural heritage, adapting it to its environmental and cultural contexts, but keeping the basic principles of Mediterranean culture alive. 

Mediterranean food systems promote local products such as olive oil, nuts, figs, pulses, and vegetables, which are not only delicious but also support the local economy and promote a sustainable farming system.

Local farmer markets are a vibrant part of the Mediterranean culture, offering fresh, seasonal products, aromatic herbs, and handcrafted goods. 

Continuing the mark left on the Iberian Peninsula by the Phoenicians and other Mediterranean peoples, the Arab presence lasted almost eight centuries (from the 8th to the 15th centuries) and their cultural legacy is one of the most important foundations for local cultural identities.

Is a community of companies and entities united in the promotion of the Mediterranean Diet, which proudly and resolutely take on the mission of organising and providing all visitors with the best sensory and emotional experiences, so that they can get to know and enjoy in depth this ancient way of life, listed as part of the Intangible Cultural Heritage of Humanity by UNESCO.

It is rich in biodiversity, with a tremendous diversity of varieties, species and breeds that have become adapted to the local climate and soil. 

Understand the nutritional and cultural benefits of the three pillars of the Mediterranean diet: olive oil, wine, and bread, and how they can be combined with pulses, vegetables and touches of fish and meat to create one of the best dietary systems in the world.

Seasonality is one of the three basic principles of the Mediterranean diet.

Local and seasonal products are not only fresher and tastier, but they are also more affordable and environmentally friendly, reducing the need for transportation and contributing to local economies welfare.

Take part in traditional activities such as bread baking, olive oil tasting or fishing, craftwork and learn from local experts. 

The Mediterranean diet was listed by UNESCO in 2013 as Intangible Cultural Heritage, in order to preserve and promote this unique cultural heritage.