Dr. Jonathan Vrban is based in Hawaii and enjoys a plethora of hobbies and interests, particularly world travel and cooking. After visiting countries like Turkey, Greece, Israel, Spain, and Italy, among others, Dr. Jon Vrban has combined his two passions by making home-cooked versions of cuisine found around the globe. Italy is one of his favorite countries, and Dr. Vrban takes great pleasure in re-creating the nation's classic Mediterranean dishes.

Mediterranean and Italian cuisine make use of a multitude of healthful ingredients. The region has a mild climate and lots of sun, creating ideal growing conditions for eggplant, artichokes, cucumbers, legumes, and many other varieties. These vegetables are dominant in most of the region's culinary fare, served raw or cooked. Olive trees are also common in the region -- olive oil is a major export from the Mediterranean. As such, fresh olives are used in dishes frequently. Additionally, Mediterranean cuisine uses significantly less meat than that of many other cultures. Meat from smaller domesticated animals like goats, sheep, and chicken is occasionally incorporated, although seafood is a more common source of protein. The region's close proximity to the Mediterranean Sea makes fresh seafood readily accessible. Locally grown herbs are very prominent in most dishes, too. Plants like marjoram, parsley, basil, thyme, and tarragon, as well as many others, are common in the region’s culinary fare.