The “3rd Denizli Gastronomy Competition” Organized by Pamukkale University Held Within Turkish Cuisine Week
The 3rd Denizli Gastronomy Competition, organized in collaboration with Pamukkale University’s Faculty of Tourism and supported by the Denizli Provincial Directorate of Culture and Tourism, was held at Akköy Sema-Abdurrahman Karamanlıoğlu Tourism Vocational High School. The event featured the promotion of geographically indicated local products and took place between May 21 and 27, as part of the Turkish Cuisine Week celebrations.
The event organized by the Denizli Provincial Directorate of Culture and Tourism, which included the “3rd Denizli Gastronomy Competition” in collaboration with Pamukkale University’s Faculty of Tourism, was attended by Denizli Governor Ömer Faruk Coşkun, Member of Parliament Nilgün Ök, Pamukkale University Vice Rector Prof. Dr. Ersan Öz, and local officials. The competition was held at Akköy Sema-Abdurrahman Karamanlıoğlu Tourism Vocational and Technical Anatolian High School.
As part of Turkish Cuisine Week, held from May 21 to 27, the 3rd Denizli Gastronomy Competition aimed to introduce the rich gastronomic culture shaped by Anatolia’s fertile lands to a wider audience. The event also sought to promote geographically indicated local products and encourage the development of new culinary creations.
During the competition, traditional regional products such as Tavas Baklava, Kale Pepper, Tavas Burnt Sheep Yogurt, Babadağ Thyme Honey, Buldan Chestnut, Denizli Thyme, Denizli Roasted Chickpeas, Denizli Çalkarası Grapes, Honaz Cherry, Çameli Beans, and İsabey Seedless Grapes were used as primary ingredients. Additionally, tastings of various regional delicacies featured on the Denizli Gastronomy Map (www.pau.edu.tr/turizm) were offered to attendees.