Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

Kars Cheese Trail Project within the scope of public institutions, universities, NGOs and Turkey’s first cheese route with local producers collaborate in the region will be created. The Schleswig-Holstein Cheese Route will be used as an example of good practice to create a well-structured, mapped and registered regional route that passes through Kars local dairies and natural and cultural heritage areas. “Kars Cheese Route Experience Workshop” will be established and tour programs will be organized for selected dairies along the cheese route. An inventory of Kars cheeses will be created, Kars cheese stories will be compiled and made ready for publication.

Cheese production will be made according to COVID-19 hygiene standards
All relevant partners of the project will participate in hygiene, digital literacy and social media management trainings to be held in response to the COVID-19 crisis. Hygiene standards for cheese production will be determined and these standards will be placed on packages with QR codes. Dairy farms producing different cheese varieties of the region will directly benefit from the project. A website, social media accounts and mobile application will be developed for visitors of Kars Cheese Route.

Within the scope of this project, we attach special importance to the empowerment of women.
In Turkey, the acquisition places, tourism is an alternative to sustainable development tool and since 2007 with the objective of creation of local models to encourage entrepreneurship, indicating that future tourism in proud to have contributed to the project, Anadolu Efes Corporate Communications and Relations Director Selda Susali Watchmaker said:

“We are excited and happy to support new projects in Kars, Ayancık and Köyceğiz this year with the Future is in Tourism, which we have been conducting for 13 years. Kars, which has an ancient cheese culture, has a very special and valuable place for us in this sense. Within the scope of the Future is in Tourism Project, which we have been continuing for 13 years, we have touched the lives of more than 200 thousand people so far, and we have contributed to the access of more than 300 women to a sustainable income source thanks to the studies. We aim the same success in the Kars Cheese Route Project. Our biggest wish is that Kars will become one of the world’s cheese routes and gain the place it deserves in this sense. I believe that the meeting we hold today will bring fruitful results in this sense. “

The “Kars Cheese Route Project”, supported by the Ministry of Culture and Tourism, the United Nations Development Program (UNDP) and Anadolu Efes, within the scope of Future Tourism, was implemented with the Technical Consultation Meeting held on November 26, 2020. It was hosted online by Kars Governor Türker Öksüz and was hosted by Rector of Kafkas University Prof. Dr. There was great interest in the meeting attended by Hüsnü Kapu and public institutions. It was stated that the project aims to make Kars one of the world’s leading cheese routes.

Turkey’s saving tourism over local values ​​and local development which contribute to the future life under the Tourism last Kars Cheese Trail Project, Atatürk University Faculty of Tourism by Gastronomy and Culinary Arts Department Presidency, Governorship, Kafkas University, Boğatepe Environment and Life Association of Kars It is carried out in partnership with the Young Entrepreneurs Board of the Chamber of Commerce and Industry. It is aimed to develop a tourism understanding shaped around the cheese route in Kars by preserving the Caucasian cheese culture.

With the Kars Cheese Route Project, which has been supported by the Ministry of Culture and Tourism, United Nations Development Program (UNDP) and Anadolu Efes since 2007, within the scope of Future is in Tourism, reviving the region’s traditions, forgotten local values, traditional knowledge and production techniques, and transferring them to future generations It is aimed to contribute to local socio-economic development by supporting the tourism potential of the region.