Best Form of Bitter Food: Artma Pepper
The pepper, which was brought to Anatolia in the 16th century, started to take its place in our tables with the taste left on the…
TASTE
A DENİZLİ FLAVOUR “PIPING HOT TARHANA”
Carrying the creative soul and the ingenuity of the Anatolian women for centuries up till today, a taste getting the respect it deserves at every…
Irresistable Magnificent Taste: Denizli Kebabı
Taken from the most delicious part of the lamb, slowly cooked in wood fire, Denizli Kebab accompanied by handmade ayran offers a unique flavor. In…
From Padishah’s Table to Wedding Caldron: Keşkek
Being the main course of wedding, engagement and funeral ceremonies in so many places of Anatolia, Keşkek nurtures the social solidarity too. Keşkek is one…