The Slow Food movement was founded by Carlo Petrini in Italy as a resistance movement to combat fast food. It claims to preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an ecoregion. It was the first established part of the broader Slow movement. The movement has since expanded globally to over 83,000 members in 122 countries.
Cemil Konuralp, our founder and guide has put together a unique gastronomic and culinary tour in Turkey.
The tour aims at anyone who cares deeply about the history and origins of Anatolian food and gastronomic tradition and want to meet farmers and producers who are keeping local typical food products alive today. Sample summertime dishes prepared with the season’s locally grown vegetables, fruits, seafood, chicken, meats, cheeses.
The focus of the tour is to show the participants; the Anatolian culture, local farmers and food producers, very local and unique markets, cheese, olive oil and wine tasting, together with hands-on activities such as olive picking, cooking lessons and visits to the homes or workplaces of the small traditional foods makers . Of course, when we are close to the historical areas, we will not skip the visits of Istanbul, Troy, Pergamon, Ephessus .
The tour is designed for small groups not more than 12 people.
If you want to experience all of these options please contact us.