In a society as complex as the contemporary one characterized by multiple segmentations, it is hard to distinguish and discern the value of each product.

Therefore, the ecological awareness, the respect of the environment and an appropriate advertising are the main means to obtain a very selective product which can be considered typical and related to the tradition of a place or region.

A product is typical when it is associated with a repeated practice keeping a certain rituality and boasting a history through the strength of its “intrinsic character”.

In this context, the “manufacturing chain” sustained by a good experience, competence and counting on high quality raw materials plays a fundamental role.

The HUB ITALY strategy, shared by customers, managers, journalists and experts, is focused on tradition, quality and innovation so that to be able to face the challenge of the third millennium.

Enthusiasm, competence and know-how become essential components for the final success.

For this reason, while many great companies are attempting to move towards the globalization direction and standardization of the product selection, HUB ITALY has made a rather unconventional choice, focusing its resources on typical products that constitute an invaluable patrimony deeply rooted in a local context.

Counting on a specific expertise HUB ITALY has the pleasure to contribute better the spread of the italian taste already well appreciated worldwide through its own brands associated to local traditions

The Mediterranean Diet

The expression “Mediterranean diet” was introduced, for the first time, by an illustrious American physiologist, Hansel Keys, who lived, for a long time, in Campania, southern region of Italy, to carry out his research.

In the 1997, H. Keys said with regard to the Mediterranean diet: << pasta in many forms, leaves sprinkled with olive oil, all kinds of vegetables in season, and often cheese, all finished off with fruit and frequently was held-down with wine >>.

However, the first description of the Mediterranean diet dates back to the 1954 in a small village of Cilento, Rofrano.

 Today the results of  the researches concerning the Mediterranean diet and its protective effects against some chronic diseases (in particular cardiovascular diseases and cancer) are widely known.

In fact, a nourishment, based on vegetables and ingredients of the Mediterranean diet, has a low share of lipids in particular, a low share of fatty acids, cholesterol, etc.

The Mediterranean diet and above all vegetables, fruits and red wines contain large quantities of elements like: anti-oxidizers, beta carotene, vitamin E, selenium, vitamin C, etc.

Recently, a new trend of scientific research has gained ground. It consists of individualizing chemo-preventive agents to treat different tumoral causes.

Among these agents, the “licopene” is very important for its anti-oxiding and anti-tumoral effect. This type of carotene gives the red color to tomatoes and is very useful to prevent or to slacken tumoral processes like prostate, gastro-intestinal, lungs and breast tumor.

In nature we encounter many anti-oxiding sources, but the most powerful are: beta carotene, alpha carotene, y carotene, phitoene, phitofluene.

The Mediterranean diet is rich of these elements which are responsible of the colour of a plenty of products (from yellow to red).

The reduction of cardiovascular diseases and tumoral pathologies incidence is relevant and also due to the extra virgin olive oil use, its consumption is continuously increasing and not only in countries where it is traditionally consumed, but  all around the world.

Benefits of a healthy daily nutrition cannot be understood only by consulting a catalogue with descriptions  and  nourishing values of the product. In fact, the food customs of populations are derived from a style of life, a culture,  which are deeply rooted in the course of centuries.