Erzurum’s Culinary Renaissance: A Move in Gastronomy
Erzurum Making Waves in Gastronomy with Geographical Indication Registrations
Erzurum, a city known for its winter tourism, historical sites, and vast natural beauty, is making a name for itself in the world of gastronomy with the increasing number of geographical indication registrations in recent years.
In 2018, Erzurum had 6 geographically registered products, but this number has now risen to 59 thanks to the efforts of a special team established at the Erzurum Commodity Exchange who submitted applications to the Turkish Patent and Trademark Office.
Erzurum currently ranks as the 3rd city with the highest number of geographical indication registrations in Turkey, and there are ongoing projects to promote local flavors on an industrial scale.
As part of these efforts, applications have been made by the Erzurum Commodity Exchange for water böreği, civil cheese, and gogermiş cheese to receive geographical indication registration from the European Commission.
Popular local delicacies such as Erzurum water pastry, stuffed kadayıf, demir dessert, civil and gogermiş cheese, grandmother’s cake, black fatma soup, Erzurum ravioli, mulberry cullama, kitlama candy, ayran asi, molasses baklava, cheese halva, and cut ash soup have been registered in Erzurum with a focus on integrating tourism.
Hakan Oral, President of the Erzurum Commodity Exchange, emphasized the importance of the registration process, which involves highlighting the historical and cultural significance, as well as the unique traits of each product. He stated that Erzurum’s rich history and diverse influences have led to nearly 400 local delicacies being identified and recognized.
Oral also highlighted the potential for branding Erzurum’s gastronomy and local products, emphasizing the importance of connecting agriculture and livestock industries with tourism. He mentioned ongoing projects to promote Erzurum as a gastronomic destination and praised the city’s newfound recognition in the field.
Gastronomy workshops held in collaboration with Atatürk University are contributing to the promotion of Erzurum as the “2025 Tourism Capital” by the Economic Cooperation Organization (ECO) and its recent selection as the “European Winter Sports Capital.”
Furthermore, efforts are underway to register 3 Erzurum products at EU standards, with water pastry, gogermiş cheese, and civil cheese currently in the registration stage. Oral expressed excitement about the global recognition these registrations will bring, showcasing Erzurum’s culinary heritage and putting Turkey on the gastronomic map.
