Mediterraneo a tavola: storie, sapori, civiltà (Mediterranean at the Table: Stories, Flavours, Civilizations) was held at Sud Osteria, Perugia, Italy, centred around the book Cibo Mediterraneo, by .
Cassar, joined by Maurizio Tarantino and Federico Phellas, led a thought-provoking discussion on the rich cultural and historical foundations of Mediterranean cuisine—highlighting its shared ingredients, traditional dishes, and profound social meaning.
It is “a rigorous book, written by a historian,” Tarantino emphasized, “but one that is also rich in well-explained recipes.”
The conversation explored how Mediterranean food, essentially vegetarian and based on local staples like durum wheat, legumes, and olive oil, evolved over millennia through cultural exchanges. Cassar emphasized how meals were more than nourishment—they were expressions of identity, memory, and community. The Mediterranean’s openness to new ingredients, such as the tomato, was presented as one of its culinary strengths.
The event was an opportunity to reflect on how food is not only nourishment, but also a form of language, identity, and shared memory. A journey through ingredients, symbols, and traditions that unite us more than we often believe.
Described as both scholarly and accessible, Cibo mediterraneo - Mediterranean Food- combines historical analysis with well-explained recipes, offering readers both insight and practical guidance.
Prof. Carmel Cassar is a member of staff of the . He serves as Director of the and also serves as Chairperson of the Platform for Mediterranean Food-ways within the .
