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The Gastronomy Festival, organized for the first time this year by Trabzon Metropolitan Municipality, opened with a procession through the city and continues at the Yenimahalle Fairground, bringing together local officials, chefs and visitors around the cuisine of Türkiye’s Black Sea region.
Chefs taking part in the festival prepared 1 ton 680 kilograms of kuymak, a Black Sea dish made from cornmeal, butter, and cheese, enough to serve 10,000 people.
The dish was cooked in a giant cauldron and lifted to a height of 10 meters with the help of a crane, drawing the attention of visitors gathered around the cooking area.
Visitors toured the stands set up across the fairground, tasting local dishes and learning from the stall staff how each traditional recipe is made.
Officials said the event crowned the city’s history and culture, adding that gastronomy makes an important contribution to tourism and that the four-day festival would host a large number of people.
The initiative aims to highlight all aspects of Trabzon by crowning its cuisine with a gastronomy festival.
Officials noted that 10 of the city’s 16 geographically indicated products, which are products whose quality or reputation is linked to their region of origin, are foods, underlining the weight of food in Trabzon’s identity.
The city also applied this year to join UNESCO’s Creative Cities Network in the field of gastronomy, following Antep, Hatay, and Afyon, which have already been registered by UNESCO as cities of gastronomy.
Representatives of local gastronomy organizations said the city has a unique cuisine and that the festival is an effort to pass on flavors inherited from the past to the present day.
The opening ribbon was cut by official dignitaries attending the ceremony, and the festival will continue until Nov. 1 with events, talks, workshops, competitions and concerts.
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