Black Sea Region - From Sea to Table, From Plateau to Kitchen

Promotion of the Region

The Black Sea Region, with its lush plateaus, forests, and mountains, is one of Türkiye's most unique landscapes. Despite the harsh climate, nature's abundance adds variety to the table. The region also boasts a rich cultural heritage, with folkloric traditions such as the horon and kemençe. Black Sea cuisine is based on a culture of corn, fish, hazelnuts, and tea. Living in close proximity to nature has shaped its culinary traditions.

Gastronomy Heritage

• Dishes: Fried anchovies, mıhlama/kuymak, black cabbage soup, Akçaabat meatballs, Laz pastry.
• Geographically Indicated Products: Giresun plump hazelnuts, Rize tea, Trabzon bread, Samsun Bafra pita.
• Culinary Traditions: Fishing culture, highland dishes, corn bread and dairy product tradition.

Educational Contribution

• Date: The starting point of the War of Independence (Samsun).
• Geography: Black Sea climate, mountainous geography, agricultural product diversity.
• Gastronomy: The role of fish, corn, hazelnuts and tea in culinary culture.
• Biology: Tea plant, hazelnut tree, plateau ecosystem.
• Culture-Art: Horon, kemenche, Laz culture.

Local Producers & Workshops

• Rize Tea Factory – The journey of tea from field to cup.
• Hazelnut Garden Visit (Giresun) – Hazelnut collection and processing experience.
• Mıhlama Making Workshop (Trabzon plateau) – Students make a traditional dish with cheese and corn flour.
• Rize Cloth Weaving Workshop – Learning traditional handicrafts.