{"id":13730,"date":"2025-01-13T12:08:28","date_gmt":"2025-01-13T12:08:28","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=13730"},"modified":"2025-09-03T14:26:37","modified_gmt":"2025-09-03T14:26:37","slug":"principales-caracteristiques-du-regime-mediterraneen","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/principales-caracteristiques-du-regime-mediterraneen\/","title":{"rendered":"Principales caract\u00e9ristiques du r\u00e9gime m\u00e9diterran\u00e9en"},"content":{"rendered":"\n<p>Les caract\u00e9ristiques alimentaires communes qui unissent les peuples des pays m\u00e9diterran\u00e9ens sont les suivantes&nbsp;:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Une importante consommation de produits v\u00e9g\u00e9taux peu ou non transform\u00e9s.<\/strong> Le r\u00e9gime m\u00e9diterran\u00e9en met en avant une consommation quotidienne de fruits et l\u00e9gumes de saison, de c\u00e9r\u00e9ales compl\u00e8tes, de l\u00e9gumineuses, de fruits \u00e0 coque et de graines. \u00c0 titre d&rsquo;exemple, dans le r\u00e9gime m\u00e9diterran\u00e9en grec, les l\u00e9gumineuses jouent un r\u00f4le pr\u00e9pond\u00e9rant et sont g\u00e9n\u00e9ralement consomm\u00e9es sous forme de soupe, comme c&rsquo;est le cas de la c\u00e9l\u00e8bre <em>fasolada<\/em> (soupe de haricots blancs). Dans la cuisine grecque, on trouve \u00e9galement des plats pr\u00e9par\u00e9s \u00e0 partir de l\u00e9gumes, tels que la salade grecque et les c\u00e9l\u00e8bres plats <em>ladera<\/em> (l\u00e9gumes cuits \u00e0 l\u2019huile d&rsquo;olive, par exemple, des haricots verts).<\/li>\n\n\n\n<li><strong>L&rsquo;huile d&rsquo;olive, principale mati\u00e8re grasse utilis\u00e9e.<\/strong> L\u2019huile d\u2019olive extra vierge, pilier du r\u00e9gime m\u00e9diterran\u00e9en grec, est utilis\u00e9e aussi bien pour cuisiner que pour assaisonner les salades.<\/li>\n\n\n\n<li><strong>Utilisation d&rsquo;herbes aromatiques et d&rsquo;\u00e9pices, plus que du sel. <\/strong>Les herbes aromatiques fra\u00eeches ou s\u00e9ch\u00e9es et les \u00e9pices omnipr\u00e9sentes dans le r\u00e9gime m\u00e9diterran\u00e9en. Elles ajoutent saveur et parfum aux plats, rempla\u00e7ant en grande partie le sel.On retrouve les herbes aromatiques et \u00e9pices courantes telles que l&rsquo;origan, le basilic, le thym et l&rsquo;aneth dans de nombreuses recettes grecques, comme les p\u00e2tisseries traditionnelles et les plats <em>ladera<\/em>. <\/li>\n\n\n\n<li><strong>Consommation quotidienne de produits laitiers, en quantit\u00e9s mod\u00e9r\u00e9es. <\/strong>Traditionnellement, dans les pays m\u00e9diterran\u00e9ens, les produits laitiers principalement consomm\u00e9s \u00e9taient le yaourt et le fromage (principalement \u00e0 base de lait de brebis et de ch\u00e8vre).Dans le r\u00e9gime m\u00e9diterran\u00e9en grec le yaourt occupe une place pr\u00e9pond\u00e9rante \u2013 utilis\u00e9 notamment pour pr\u00e9parer le tzatziki \u2013 ainsi que la f\u00e9ta et le anthotyro (fromage frais).<\/li>\n\n\n\n<li><strong>Consommation mod\u00e9r\u00e9e de poisson, de volaille et d\u2019\u0153ufs. <\/strong>Le poisson, la volaille et les \u0153ufs sont, dans le r\u00e9gime m\u00e9diterran\u00e9en, les principales sources de prot\u00e9ines animales. La situation g\u00e9ographique de la Gr\u00e8ce a toujours contribu\u00e9 \u00e0 la grande disponibilit\u00e9 de poissons et de fruits de mer, en faisant des \u00e9l\u00e9ments de base de la cuisine grecque. Ainsi, de nombreux plats traditionnels grecs sont pr\u00e9par\u00e9s \u00e0 partir de poisson et de fruits de mer, tels que le <em>bakaliaros skordalia<\/em> (morue \u00e0 l&rsquo;ail) et les seiches aux herbes sauvages. <\/li>\n\n\n\n<li><strong>Une consommation limit\u00e9e de viande rouge et de viande transform\u00e9e. <\/strong>Dans le r\u00e9gime m\u00e9diterran\u00e9en, la viande rouge, qu\u2019elle soit transform\u00e9e (sous forme de charcuterie, par exemple) ou non (par exemple, b\u0153uf, porc), est rarement consomm\u00e9e et g\u00e9n\u00e9ralement en petites quantit\u00e9s. \u00c0 P\u00e2ques, en Gr\u00e8ce, la consommation d\u2019agneau ou de chevreau constitue la traditionnelle exception, ces viandes \u00e9tant au centre des repas de f\u00eate et \u00e9troitement li\u00e9es aux traditions religieuses du pays.<\/li>\n\n\n\n<li><strong>Une consommation limit\u00e9e de produits transform\u00e9s. <\/strong>Le r\u00e9gime m\u00e9diterran\u00e9en privil\u00e9gie les repas faits maison et limite la consommation d&rsquo;aliments transform\u00e9s. Les aliments et boissons transform\u00e9s, tels que les p\u00e2tisseries industrielles, les snacks sal\u00e9s, les produits de boulangerie, ainsi que les sodas, sont consomm\u00e9s occasionnellement, principalement lors d\u2019\u00e9v\u00e9nements sociaux.<\/li>\n\n\n\n<li><strong>Une consommation mod\u00e9r\u00e9e de vin pendant les repas.<\/strong> Dans le r\u00e9gime m\u00e9diterran\u00e9en, tout comme dans le r\u00e9gime m\u00e9diterran\u00e9en grec, il est fait une consommation mod\u00e9r\u00e9e d&rsquo;alcool, principalement sous forme de vin rouge. En Gr\u00e8ce, le vin rouge est souvent consomm\u00e9 en accompagnement des repas, principalement dans le cadre d\u2019\u00e9v\u00e9nements sociaux.<\/li>\n<\/ul>\n\n\n\n<p>Enfin, dans le r\u00e9gime m\u00e9diterran\u00e9en, une grande importance est accord\u00e9e au caract\u00e8re social de l&rsquo;alimentation (partage avec la famille, les amis), ainsi qu&rsquo;\u00e0 l&rsquo;activit\u00e9 physique, sur une base quotidienne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les caract\u00e9ristiques alimentaires communes qui unissent les peuples des pays m\u00e9diterran\u00e9ens sont les suivantes&nbsp;: Enfin, dans le r\u00e9gime m\u00e9diterran\u00e9en, une&#8230;<\/p>\n","protected":false},"author":6,"featured_media":5706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5235,800],"tags":[1666,3783],"class_list":["post-13730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-fr","category-elliniki-mesogeiaki-diatrofi-fr","tag-mesogeiaki-diatrofi-fr","tag-ygeia-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Principales caract\u00e9ristiques du r\u00e9gime m\u00e9diterran\u00e9en - Agriculture invers\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/fr\/principales-caracteristiques-du-regime-mediterraneen\/\" 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