34 Taste Points located in Melikgazi, Kocasinan, Talas, İncesu, Develi, Bünyan and Hacılar districts; It offered a wide selection ranging from traditional tradesmen's eateries to restaurants, from bakeries and pastry shops to farms, coffee, confectionery and pickle shops. In addition to the city's prominent delicacies such as Kayseri ravioli, yalama, pöç, oven mouth, Develi cıvıklısı, pastrami, nevzine, gilaburu, kelle paça and stuffed kete, Circassian cuisine and local breakfast products were also included in this gastronomy route.
The gastronomy program of Kayseri Culture Road Festival was hosted by gastronomy writer, researcher and food culture producer İdil Açıkalın. Chef Ahmet Gündoğar, chef Hilal Kayış Sungur, gastronomy writer Faruk Şüyün and gastronomy writer Reha Tartıcı were among the guests of the program. Names of the gastronomy world visited the Taste Points and experienced Kayseri's rich culinary culture, from pastries to meat dishes, from delicatessen products to desserts.
“THOSE WHO COME TO KAYSERİ SHOULD TASTE THE MEAT DISHES IN THE OVEN FIRST”
İdil Açıkalın, the host of the program, suggested that those who come to Kayseri for the first time start with the city's traditional oven dishes. Açıkalın stated that Kayseri stew, oven dish and pehli prepared with seasonal Yamula eggplant are among the prominent flavors of the city, and added that Kayseri's manti varieties, which are based on patience and effort, should definitely be tried. Açıkalın also advised visitors to taste pastrami and explore the vineyards in İncesu and the apple orchards in Yahyalı in season.
Pointing out that Kayseri cuisine is nourished not only by food but also by thousands of years of production and table culture, Açıkalın stated that the approximately 4 thousand year old written tablets found in Kültepe shed light on the production and trade culture in this geography. Expressing that the accumulation of knowledge ranging from grain production and storage to meat processing, from viticulture to trade can be observed in today's Kayseri cuisine, Açıkalın evaluated the gastronomy culture of the city as one of the important representatives of Anatolia's tradition of production, storage, preservation and trade.
Açıkalın stated that the importance of gastronomy in travel preferences is increasing and that the Türkiye Cultural Road Festival makes a significant contribution to Kayseri's local producers, tradesmen and the promotion of gastronomy culture.
FROM A SMALL MANTI WORKSHOP TO A 4 THOUSAND SQUARE METER PRODUCTION FACILITY
Çemen's second generation representative, Ceyda Tiritoğlu, explained that the business, which was founded as a small manti workshop by her mother Hülya Tiritoğlu in 2010, continues its activities in its 4 thousand square meter production facility today. Stating that they have been producing the local products of Kayseri and Anatolia with traditional methods and recipes for about 15 years, Tiritoğlu said that women's employment constitutes an important part of their production models.
Stating that tray ravioli, Kayseri hand manti and Kayseri katmer are among the most preferred products, Tiritoğlu stated that pastrami water pastry is one of the prominent tastes. Drawing attention to the handicrafts in the preparation of manti, Tiritoğlu said that especially the twisting shape of manti is a part of the cultural heritage passed down from generation to generation.
Tiritoğlu stated that Kayseri Culture Road Festival contributes to the promotion of the city's gastronomic values and invited visitors from different cities to experience the traditional flavors of Kayseri.
THE TABLE FROM THE CIRCASSIAN CUISINE TO THE KAYSERI DIET
Gubate Restaurant Operator and Chef Ahmet Yılmaz said that they have been presenting Kayseri's local dishes and examples of Circassian cuisine to visitors since 2013. For those coming to Kayseri for the first time, he recommended salüve and gurüze, which are the prominent flavors of Circassian cuisine, as well as Kayseri ravioli, tray ravioli and Kayseri oil.
Emphasizing that Kayseri cuisine is based on handcraftsmanship, mastery and labor, Yılmaz stated that the preparation of manti varieties in particular requires a long process and important craftsmanship.
Stating that they procure the products they use in their kitchen from producers in the immediate vicinity as much as possible, Yılmaz said that they prepare jam from Yahyalı strawberries, pickles from local products, and that they buy the potatoes they use in the kitchen from Pınarbaşı. Yılmaz stated that visitors coming to Kayseri from surrounding cities within the scope of the Türkiye Culture Road Festival also showed interest in Taste Spots and that the festival brought dynamism to businesses.
3 TASTES THAT THOSE WHO COME TO KAYSERİ SHOULD NOT RETURN WITHOUT TASTING
Burhan Çakıcı, Facility Manager of Kayseri Culinary Arts Center, suggested that visitors to the city should first taste oil, Kayseri ravioli and Develi cevikli. Pointing out that grains, pastries, meat and local agricultural products are used together in Kayseri cuisine, Çakıcı stated that Develi's gacer wheat, Yahyalı's cherries and apples and gilaburus reflect the city's local product diversity.
Stating that they are careful to use Yamula eggplant in Kayseri casserole, Çakıcı said that Kayseri Culinary Arts Center serves to introduce the city's local products and enable visitors to experience traditional flavors together.
KAYSERİ'S RICH CULINARY HERITAGE FROM PASTIRMA TO NEVZINE
Kayseri cuisine, which developed on the historical trade routes of Central Anatolia, stands out with its variety of pastries as well as its tradition of meat processing and preservation. While pastrami, one of the symbol flavors of the city, and fenugreek prepared with a special spice mixture and its unique production method, are among the most well-known products of Kayseri gastronomy; Sucuk also brings the city's deep-rooted meat processing tradition to the tables.
Kayseri manti continues to be one of the most well-known dishes in the city, with small pieces of dough stuffed with minced meat and served with yoghurt and butter sauce. Oiling, in which thinly rolled dough is layered with minced meat mixture, brings Kayseri's sharing culture to the table. Nevzine, prepared with tahini, walnuts and sherbet, stands out among the traditional desserts of the city.
34 STOPS TO DISCOVER KAYSERİ'S CUISINE
34 "Taste Points" extending from the center of Kayseri to its districts bring the city's gastronomic richness to visitors through different tastes and establishments. In addition to Kayseri ravioli, oil and pastrami, bakery dishes, local breakfast dishes and traditional desserts are also included in the selection, revealing the culinary diversity of the city.
This route, where the deep-rooted production tradition meets local products and mastery, offers visitors the opportunity to get to know Kayseri cuisine from different aspects. The “Taste Point” selection makes the richness of Kayseri cuisine visible through local products and traditional recipes.
