{"id":130573,"date":"2025-11-17T06:03:45","date_gmt":"2025-11-17T05:03:45","guid":{"rendered":"https:\/\/thediplomatinspain.com\/?p=130573"},"modified":"2025-11-16T18:45:24","modified_gmt":"2025-11-16T17:45:24","slug":"sabores-en-dialogo-la-dieta-mediterranea-protagonista-en-madrid","status":"publish","type":"post","link":"https:\/\/thediplomatinspain.com\/en\/2025\/11\/17\/sabores-en-dialogo-la-dieta-mediterranea-protagonista-en-madrid\/","title":{"rendered":"&#8216;Flavors in dialogue&#8217;: the Mediterranean diet, protagonist in Madrid"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h6><strong>The Diplomat<\/strong><\/h6>\n<p>&nbsp;<\/p>\n<p>Last Wednesday, 12 November, the Ambassador of Italy, <strong>Giuseppe Buccino Grimaldi, <\/strong>hosted in his residence, in the suggestive setting of the <strong>Palace of Amboage, <\/strong>the event <strong><em>Flavors in dialogue: the Mediterranean diet as a shared heritage between Italy and Spain,<\/em><\/strong> made in collaboration with the <strong>Royal Academy of Gastronomy and Coldiretti <\/strong>as part of <strong>the X edition of the Week of Italian Cuisine in the World.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>The highly successful initiative was attended by some 80 guests, including institutional representatives, experts, operators in the sector and members of the Italian and Spanish communities.<\/p>\n<p>&nbsp;<\/p>\n<p>When opening the work, Ambassador Buccino Grimaldi stressed that the Mediterranean diet represents a meeting point between Italian and Spanish culinary traditions, defining it as &#8220;a union of health, culture and innovation&#8221;. He also stressed the fundamental role of the training of new generations, represented last night by the students of the <strong>Italian School in Madrid,<\/strong> and recalled the common battle against the &#8220;red light&#8221; system, which would have penalized olive oil, almost won thanks to the collaboration between the Ministers of Agriculture, <strong>Lollobrigida <\/strong>and<strong> Planas.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>During the debate, the speakers&#8217; interventions presented the value of the Mediterranean diet not only as a healthy food model, but also as an economic and cultural lever capable of uniting sustainability, identity and innovation. The president of the Royal Academy of Gastronomy, <strong>Luis Su\u00e1rez de Lezo,<\/strong> highlighted that it embodies a model of shared life and attractive for both countries.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Luigi Scordamaglia,<\/strong> CEO of Filiera Italia and Coldiretti, recalled the central role played by the Italian agri-food chain, which generates more than \u20ac700 billion in turnover and employs over 4 million people; stressing the importance of promoting quality and sustainable agriculture.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Stefano Pisani,<\/strong> mayor of Pollica and spokesman for the UNESCO Mediterranean Diet Emblematic Community, recalled the relationship between this food model and longevity. In the same line, nutritionist <strong>Gregorio Varela Mareira,<\/strong> from San Pablo CEU University, highlighted that it represents &#8220;the best dietary lifestyle&#8221; for the prevention of cardiovascular diseases, diabetes and neurodegenerative disorders. A concept also taken up by <strong>Maurizio Di Ubaldo, <\/strong>president of the Academy of Italian Cuisine, who also highlighted the role of coexistence as a space for meeting and exchange between generations, in which tradition and innovation come together in respect for the raw material.<\/p>\n<p>&nbsp;<\/p>\n<p>The dialogue between tradition and modernity was further enriched by the interventions of <strong>Cristina Brizzolari,<\/strong> as founder of the \u00abRiso Buono\u00bb brand and president of Coldiretti Piemonte, and <strong>Francisco Va\u00f1\u00f3,<\/strong> director of the Castillo de Canena Group, who discussed the challenges and opportunities related to promoting local products in a global market.<\/p>\n<p>&nbsp;<\/p>\n<p>The Abruzzo was also the protagonist of the evening, represented by <strong>Maurizio Di Ubaldo<\/strong> and star chef <strong>Marcello Spadone,<\/strong> who, together with his team, proposed a gastronomic tour inspired by the excellences of the Abruzzese tradition, rooted in the nature and landscapes of the Maiella. Representing the Spanish cuisine, in particular the Madrid, chef <strong>Juanjo L\u00f3pez,<\/strong> who, together with Spadone and the chef of the Embassy, <strong>Giuseppe Ferraro,<\/strong> signed the final menu of the event: a harmonious synthesis of flavors, experiences and cultures, symbol of an authentic culinary dialogue between Italy and Spain.<\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_130570\" aria-describedby=\"caption-attachment-130570\" style=\"width: 750px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"wp-image-130570 size-full\" src=\"https:\/\/thediplomatinspain.com\/wp-content\/uploads\/2025\/11\/SCIM2025-Sapori-in-dialogo-Chefs-ok.jpg\" alt=\"\" width=\"750\" height=\"428\" srcset=\"https:\/\/thediplomatinspain.com\/wp-content\/uploads\/2025\/11\/SCIM2025-Sapori-in-dialogo-Chefs-ok.jpg 750w, https:\/\/thediplomatinspain.com\/wp-content\/uploads\/2025\/11\/SCIM2025-Sapori-in-dialogo-Chefs-ok-300x171.jpg 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><figcaption id=\"caption-attachment-130570\" class=\"wp-caption-text\">The set of chefs who participated in the gastronomic event.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The ambassador of Italy, Giuseppe Buccino Grimaldi, hosted in his residence the event Flavours in dialogue: the Mediterranean diet.<\/p>\n","protected":false},"author":204,"featured_media":130569,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":null,"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":{"view_counter_number":"0","share_counter_number":"0","like_counter_number":"0","dislike_counter_number":"0"},"jnews_post_split":{"post_split":[{"template":"1","tag":"h2","numbering":"asc","mode":"normal","first":"0","enable_toc":"0","toc_type":"normal"}]},"footnotes":""},"categories":[51,187],"tags":[],"class_list":["post-130573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breves","category-in-brief"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&#039;Flavors in dialogue&#039;: the Mediterranean diet, protagonist in Madrid<\/title>\n<meta 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