Marmara Region - From Imperial Table to Modern Flavors

DEFINITION OF THE REGION

The Marmara Region has been the heart of empires throughout history. Bearing the traces of numerous civilizations, from the Ottoman to the Byzantine, this region, with its straits and fertile lands, is a strategic hub. Its cultural diversity is also reflected in its culinary heritage: diverse flavors, from the palace cuisine of Istanbul to the village tables of Thrace, mingle in this region.

GASTRONOMY HERITAGE

• Dishes: Iskender kebab (Bursa), Edirne liver, Tekirdağ meatballs, stuffed mussels.
• Geographically Indicated Products: Gemlik olives, Ezine cheese, İnegöl meatballs, Edirne white cheese.
• Culinary Traditions: The splendor of the palace cuisine, the yoghurt culture of Thrace, the fish and seafood tradition.

EDUCATIONAL CONTRIBUTION

• History: Ottoman and Byzantine legacy.
• Geography: Strategic importance of the straits, fertile plains.
• Gastronomy: The transition from palace cuisine to village cuisine.
• Biology: Olive production, fermentation of dairy products.
• Culture-Art: Selimiye Mosque and Ottoman architecture.

LOCAL MANUFACTURERS & WORKSHOPS

• Ezine Cheese Workshop – Cheese making with producers in the rural area of ​​Çanakkale.
• Gemlik Olive Tasting – Hands-on tour of the olive oil pressing facility.
• Bursa Iskender Workshop – On-site construction experience.