Diets are part of people's lifestyle. One's diet can be a result of upbringing, mindset, knowledge, taste, availability, and season, among others. This article seeks to analyze the differences and commonalities and ultimately determine which diet is better and in which context, all from the writer's perspective. This article analyzes the Italian Mediterranean diet and the Ghanaian West African diet based on nutritional value, accessibility, family economics, and governance. First, a brief history of both diets; Italians and Ghanaians have a lot in common. They mainly prefer home-cooked meals, both eat meals usually without appetizers and desserts, and both include many vegetables and spices in their cooking. “…Italians certainly prefer to eat a hot meal at home. Italians love homemade food….. A weekly meal is a simple thing, without starters, without desserts” (food & wine, 2010). Both are also very particular about tomatoes and peppers. Mediterranean countries are those located around the Mediterranean Sea; Greece, Italy, Spain, France and many others. Their diet was heavily influenced by Italy, Crete and Greece in the 1960s and is also considered a contribution to the world. It is a deliberate attempt to eat healthily and keep the body fresh. The Italian community is made up of twenty regions, and each region has different ways of using regional ingredients to produce unique meals. Whenever we talk about Italy, there's always this sense of pasta and pizza, but Italian dishes are all of this and so much more. Although the Ghanaian diet does not have a great history, it does possess a certain cultural and universal appeal. The Ghanaian diet is held almost as high as its flag. Ghana is made up of ten regions and this helps in the different ways meals are prepared. “Some foods that make up the Ghanaian diet vary depending on the region of