Gastro Edirne Gastronomy Festival Attracts 120,000 Visitors in Three Days
The 3rd From Soil to Table Gastronomy Festival, organized by the Edirne Governorship, took place with the participation of numerous chefs from the Balkans and Turkey.
The 3rd From Soil to Table Gastronomy Festival, held under the auspices of the Edirne Governorship at Söğütlük Nation's Garden, drew 120,000 attendees over three days. Approximately 100 chefs from Turkey and Balkan countries participated in the event, whose main theme this year was Edirne feta cheese.
High Visitor Turnout and Interest in the Festival
Gastro Edirne 3rd From Soil to Table Gastronomy Festival, which brings together Edirne's local culinary culture, received great interest. A total of 120,000 people visited the organization held at Söğütlük Nation's Garden over the three-day period.
Edirne Feta Cheese Chosen as the Main Theme
The main theme of the festival this year was Edirne feta cheese, a geographically indicated product of the city. During the events, the process from milk production to the arrival of the cheese on the table was explained, introducing the city's nearly 100-year-old cheese-making tradition.
Hundreds of Chefs Participate from the Balkans and Turkey
In addition to Turkey, approximately 100 chefs from Romania, Greece, Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, Albania, Kosovo, and North Macedonia participated in the festival. Local and foreign chefs performed cooking demonstrations, while local products were exhibited at the stands.
A 150-Meter-Long Cheese Table Set Up
Among the notable events of the festival was a 150-meter-long cheese table. This served as a rehearsal for the world's longest cheese table event, which is planned to apply to Guinness World Records next year.
Emphasis on Historical and Cultural Heritage Efforts
Edirne Governor Yunus Sezer touched upon the efforts aimed at protecting the historical and cultural heritage of the city, alongside gastronomy tourism. It was stated that restoration activities are ongoing for registered historical monuments in the city.
Production Secrets of Edirne Feta Cheese
Sheep, goat, and cow milk are used in the production of the geographically indicated Edirne feta cheese. During the process where fresh milk is pasteurized and curdled with rennet, only milk, rennet, and salt are preferred.