Francesco Mattana grew up eating freshly caught fish and locally grown produce by the beach. The Italian chef was raised on the slow-paced Italian island of Sardinia , where his grandparents were fishermen and farmers. His family had access to the freshest ingredients, and his mamma and nonna were on hand to cook him up a fresh pasta or hearty stew. This is how he learned the lessons of the Mediterranean diet , the famously healthy eating pattern of countries in this region, which has been