Mediterranean Pantry: Sustainability, Health and Profitability in the pantry that make up the garden, the garden, the countryside and the sea in the Mediterranean basin We will invite a Chef specialized in SSF (sustainable, healthy and happy) to cook in 4 hands and experts in the subject. We will receive the guests how if we were at home, we will offer them a menu based on Mediterranean diet made with seasonal produce, a dialogue will be generated, a desktop in which we will analyze: Sustainability, Tradition, culture, identity, Restaurants as health centers What diet is the healthiest? -Many fashions, few scientific studies- What does the sea offer us? – current panorama of fishing in the Mediterranean – or the introduction of nature in urban establishments and orchards.