The Turkish Cuisine Week, organized by the Provincial Directorate of Culture and Tourism under the auspices of the Governorship of Kastamonu, featured a variety of products with geographical indications from the region. These included Kastamonu çekme helvası, İhsangazi ekşili pilavı, Kastamonu eğşisi, Pınarbaşı kara çorbası, pilav made with Tosya sarıkılçık rice, Cide’s walnut helva, Araç’s Akdene göce çorbası, and Çatalzeytin’s fındık şekeri, all of which were offered to the public.
The event also highlighted products made from emmer wheat, known as “Hitit buğdayı,” which dates back 10,000 years, as well as the geographical indication products such as Taşköprü garlic and products made with stone printing techniques. On the final day of the event, Araç Mayor Süleyman Yazkan served Araç’s Akdene göce çorbası at Cumhuriyet Square and informed journalists that the soup is made from barley.
Mayor Yazkan emphasized that the soup has been made in the district for centuries and has high nutritional value. He stated, “It has special properties in the Araç region. Its real name in our region is the Akdene soup.” Evaluating Turkish Cuisine Week, Provincial Director of Culture and Tourism Kerem Seven expressed their efforts to introduce Kastamonu cuisine during the week.
Seven stated that promotional activities will continue and thanked the support of the municipalities of Pınarbaşı, İhsangazi, Tosya, Cide, Araç, and Çatalzeytin for offering their products to the public. He also expressed gratitude towards the slow-food team and women’s cooperatives for their support at the Vedat Tek Culture Center program and assured that Kastamonu cuisine will be promoted worldwide in the future.
The events in Kastamonu, which began on May 21, concluded with the offering of Çatalzeytin fındık şekeri. The successful celebration of Turkish Cuisine Week and the promotion of Kastamonu’s culinary heritage were achieved through collaboration between local authorities, cultural institutions, and the support of the community. Kastamonu’s rich gastronomic tradition and unique products with geographical indications were showcased to celebrate the city’s culinary diversity and cultural heritage.
