Tastes of Ilgaz and Küre Regions at NAR Restaurant

TCF- Culinary Arts Center and NAR Lokanta hosted Nedim Atilla for a seminar and dinner event on  Tastes of Ilgaz and Küre Regions on December 19^th, that featured products and dishes from Kastamonu and surrounding areas.

The hidden tastes of Ilgaz and Küre Mountains such as; chestnuts from İnebolu, dried white beans from Küre and various types of mushrooms from the forests were some of the ingredients discussed at the seminar. Mr. Atilla also mentioned the importance of Kastamonu’s “pastırma” (salt cured air dried beef) that is a lesser known kind hidden in the shadow of the more popular ones from Kayseri and Afyon. Kastamonu produces high quality delicious pastırma due to the humid Northern winds, local water and local cattles.   

However the local ingredients are not limited to only chestnuts and pastırma. Küre region also has a very distinctive olive that is only consumed as cured olives (table olives), plums and garlic from Taşköprü, walnuts from Araç, pears from Azvaday, apples and the most important ingredient “siyez” wheat that is the first type of wheat produced in Southeastern Anatolian region and Mesopotamia 10,000 years ago and still maintains the same genes, are all the products that are under protection.

After the seminar guests were hosted by NAR Restaurant for a feast that features all the ingredients mentioned during the seminar and local traditional dishes of the region.

19 December 2015