Available outside Italy and the Mediterranean area.
Planeterranean Plan
The Mediterranean dietary model, adapted to the country where you live, to your culture and to your origins.
Overview
The Mediterranean way of eating is the most studied dietary model in the world for prevention, and it is known in every corner of the planet. The problem is not knowing it: it is doing it, when you live where extra virgin olive oil costs as much as perfume, oily fish does not exist, and the market is full of excellent foods that nobody has ever explained how to use.
This programme starts from there. It does not teach recipes and does not ask you to give up your own cuisine: it takes the principles of the Mediterranean model and rebuilds them with what you have around you. Your origins and your dishes stay where they are. What changes are the proportions, the techniques, the frequencies and the organisation of the week.
The reference is the Planeterranean diet, the proposal developed at the UNESCO Chair of the University of Naples Federico II: extending the benefits of the Mediterranean model around the world by making the most of the food heritage of every region. Italian cuisine comes in as a practical repertoire, since it is the one I know best and the one already loved around the world, but the model comes before the recipes.
The programme is carried out in Italian or in English: if you are Italian and live abroad, you can read this page in English and follow the programme in Italian.
Who it is for
- People who live outside the Mediterranean area and want to eat according to this model with local foods
- People who are from that country and love their own cuisine: someone from Peru, Kazakhstan or Vietnam who wants to eat the Mediterranean way while staying within their own tradition
- Italians and Europeans living abroad: those who have moved, those who work far from home, those who have lost their eating habits without finding new ones
- People who have already tried to follow the Mediterranean diet where they live, and gave up in front of the chilled aisle
The service is not available in Italy or in the countries of the Mediterranean basin, where the foods of the model are already the local ones: there, the programmes on the Services page are available.
How it works
- 1.
Three weeks before we start. You receive a seven-day food diary and a questionnaire in which to tell me about yourself: where you live, what your week looks like, who cooks, where you shop, what is eaten in your family and in your country, what you miss and what you do not want to lose. Together with the diary you send me photographs of your market or supermarket and of your kitchen. The material arrives three weeks before because during those three weeks the work is mine: I study your country, its foods, its seasons, its prices and its habits.
- 2.
The opening meeting, 2 hours. It opens with you: who you are, why you are here, what your day is like. Then comes the conversation and, if what emerges calls for it, the use of specific assessment tools. In the second part we talk about your country: what there is, what is missing, what things cost, what is eaten at celebrations, what is not to be touched.
What you receive, over the following two weeks
- 1.
Your Planeterranean Pyramid. A document of your own, with your name on it: the pyramid of the Mediterranean model rebuilt with the foods available where you live, level by level, with frequencies and portions. It is not a handout: it is the map of your way of eating, and it is yours to keep for ever.
- 2.
The substitutions notebook. Food by food: what the Mediterranean model calls for, what you have in its place, and how to use it. With a note of what really cannot be substituted and is worth having sent from Italy.
- 3.
The technique sheets for cooking and storage, written for your foods and your kitchen.
- 4.
The written report, with meal models and sample weeks built on local foods.
The six meetings, one every two weeks, one hour each
| Meeting | What we do | |
|---|---|---|
| 1 | What the Mediterranean model really is | Not a list of dishes: the structure of the meal, the proportions, the frequencies. We read your Pyramid and the substitutions notebook together |
| 2 | Shopping, from your market | We connect while you are inside your market or supermarket, phone in hand: we look together at what there is, what to buy, what to read on the label |
| 3 | Fats and cooking methods | Extra virgin olive oil: what it does, how to recognise a good one and which to buy where you live. And how to replace it when it cannot be found or costs too much. Cooking methods that do not waste it |
| 4 | Grains, legumes and bread | The sources in your country and what they bring: soaking, sprouting, cooking, storage |
| 5 | Vegetables, fruit, fish and proteins · and the week | Seasonality where you live, techniques that preserve micronutrients and phytochemicals, storage. And organisation: shopping, preparing ahead, busy days |
| 6 | The final review | What has become a habit, what is resisting, and how to carry on on your own |
What you keep at the end
- Your Planeterranean Pyramid and the substitutions notebook: two documents you will use for years
- Shopping you know how to do on your own, where you live
- Cooking and storage techniques, learnt on your own pans
- Your cuisine of origin, intact and healthier
Format and price
- Format
- Entirely online, in Italian or in English, time zone agreed
- Other languages
- Spanish, French, Portuguese, Arabic and Russian on request, with an interpreter and a supplement (amount to be agreed)
Planeterranean Plan
Three months, one-to-one.
€1,400Full price: €1,600Launch price
Not sure where to start? Write to me and I will suggest the programme that suits you best.
Write to me