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Italian cuisine is regarded as one of the oldest culinary traditions in Europe. Its origins extend back to ancient Greek and Etruscan civilizations. The agricultural knowledge and dietary habits of these early cultures left a distinct imprint on the cuisine. Over time, with the rise of the Roman Empire, many elements such as food preservation methods, cooking techniques, and table customs also developed. Italy, due to its geographic position, has been exposed to the influence of numerous civiliz

Pistachio belongs to the family Anacardiaceae. It is a commercially significant plant that produces edible nuts fruit. Its origin is believed to be in Anatolia Iran Caucasus and Central Asia, and it was cultivated in southern Anatolia during the Hittite period and spread to Europe via Rome in the first century AD. Today, Iran, USA and Türkiye share the top three positions in global pistachio production. Pistachio (Gaziantep Metropolitan Municipality) " image-alternate="" image-element-format="ri

Urfa pencer (pazı) borani is a regional dish specific to Şanlıurfa province in Türkiye’s Southeastern Anatolia Region. This dish combines ingredients such as meat, legumes, green vegetables, and bulgur meatballs, and is particularly favored during winter months and special occasions. Borani is typically prepared for large gatherings and cooked using traditional methods passed down through generations. Şanlıurfa Borani (Anadolu Agency) " image-alternate="" image-element-format="right"> Geograp

Yağlı Kara is a dish with deep roots in the culinary traditions of Black and Turkish, holding a special place in Anatolia’s rich food culture. Named for the abundant fatty meats used in its preparation and the dark colorful cooking technique, this dish is commonly consumed especially in East and Southeastern Anatolia. Found both on everyday tables and at special gatherings, Yağlı Kara is prepared by combining lamb or beef with various spices, typically cooked in a stone oven or tandır. Yağlı Kar

Tarsus hummus is a traditional dish associated with the Tarsus district of Mersin Province, consumed hot and characterized by local features in its production technique and presentation. The product is based on the process of crushing cooked chickpeas with a mallet in a hammered copper bowl, then achieving a specific consistency by mixing with tahini and other ingredients. Tarsus hummus has been registered as a geographical indication under Law No. 6769 on Industrial Property, with its geographi

Tokat Grape Tarhana is a regional variety of tarhana produced using traditional methods in Tokat Province and its surroundings, with grape as its primary ingredient and consumed as a winter food. This product is prepared by processing components such as wheat flour, grape, and yogurt through specific stages, and its production process is shaped by the region’s climatic conditions and local practices. Tokat Grape Tarhana holds an important place among the key elements of the regional culinary cul

Siirt içli köftesi is a traditional dish made by combining an outer layer of fine bulgur with a raw, meat-filled stuffing, then cooking it by boiling. Known locally as “Siirt Kiteli,” this product possesses regional characteristics in terms of its ingredients, production method, and shape, and has been officially registered as a geographical indication. Geographical Indication and Registration Status Siirt İçli Köftesi / Siirt Kiteli has been registered as a certification mark under Law No. 6769

Büryan kebab is a type of meat kebab with deep roots in Turkish cuisine, prepared with regional variations across different areas of Anatolia. Known in Arabic as “perive,” this flavor is referred to in Türkiye as “püryan,” “piryan,” or “biran,” with variations in pronunciation depending on the region. In Kastamonu it is known as “kuyu kebab,” while in the Siirt and Bitlis regions it is called “büryan.” Although names and minor details vary by region, all versions are based on the same cooking te

Ihsangazi Ekşili Pilavı is a traditional rice dish unique to the Kastamonu province in Türkiye’s Western Black Sea Region, reflecting the historical culinary heritage of the area and closely associated particularly with the district of Ihsangazi. This dish is prepared by combining rice, green lentils, and naturally fermented ingredients locally known as “ekşi.” It holds an important place within Kastamonu’s intangible cultural heritage, being consumed not only in daily meals but also at communal

Rize Enişte Lokumu is a traditional baked product unique to the city of Rize in Türkiye’s Black Sea Region. It has been produced for many years as an integral part of local wedding customs. Registered with a geographical indication on 26 May 2021 under application number “C2020/202”, submitted to the Turkish Patent and Trademark Office on 20 July 2020. The holder of the geographical indication is the Rize Municipality, and production is permitted only within the geographical boundaries of Rize p