Culinary Programs

One doesn’t learn necessarily in classrooms! Yet so many and extremely varied forms and styles of pottery, porcelain and chinaware call up for another supreme form of art: Culinary Skills and Gourmet Refinement. Heir to so many simultaneous and successive civiliations with millennia-long imperial presence over three continents, so is the country's cousine with an infitive variety ranging from local, regional, ethnic, traditional and thematic tastes and flavors, through delicious fastfoods to international kitchens of deluxe hotels and specialized restaurants…

And of course UNIVERSAL is there to organize most imaginative tours for gastronomers who would simply wish to taste or still for those cordon-blues who in addition to offering successive treats to their palates, would also like to learn the culinary culture of the country, take recipes back home and exchange views and experiences, possibly accompanied by a culinary expert.

A Rich Agricultural Heritage

Such an itinerary may highlight the rich agricultural heritage of the country whose seasonal culinary tradition makes that one eats what is ripe at a given period of the year: the extraordinary variety of vegetables, above all (and-also of fruit) has created those extraordinary simmered dishes seasoned with likewise extraordinary herbs, a kitchen, not only teasty but also healtly, featuring countless eggplant specialities including its jam, and naturally also olive oil, that indispensable ingredient of the Mediterraniean cusine extracted from those blessed groves planted and grown in the region since Antiquity.

Delicious Local Specialities

It also features lamb, the Turkish favorite, also used for all those delicious kebabs, so differently prepared according to regions. The worldwide known varieties of which are shish and doner kebabs. Pilaf, yogurt and boreks, those pastries stuffed with cheese, meat or vegetables, are indispensable dishes of the Turkish table, so is fish along the endless coastal line.

The very long history of the country and its exchanges of culiary habits and recipes are easy to trace through the variety of its dishes: e.g. pastirma, the dried meat speciality. would stand for the country's nomadic origins the Circassian chicken for the variety of its ethnic cusines and mezes, those extraordinary Turkish appetizers such as stuffed grape leaves and mussles to its Mediterannian affiliation.

Tasteful Drinks

However these mezes indispensable dishes of long chat tables, are often or a fairly good choice of Turkish accompanied by raki, the local anise liquor. The excellent local beer or a fairly good choice of Turkish wines may offer a judicious alternative, Vineyards, planted and grown in this country since times unknown, may inspire a separate tour of its own visiting some of the most interesting spots such as Istanbul, Cappadocia and the Aegean region, also allowing some interesting wine tasting.

Turkish Delight

But coming back to the ending phase of the meal, some among the rich assortment of Turkish desserts such as the world famous pastry speciality of baklava, follow the same tradidion of funny names as for some main courses. This time they are erotically called woman's navel or woman's thigh, who knows, reminisent of some Harem mystery! However the Turks in addition to a consumption at every and any hour of the day, have the habit of finishing a meal with their black tea in tutip-shaped glasses or the world famous Turkish Coffee, served in tiny cups, and sometimes with a piece of Turkish delight.

Once very widely spread, a visit when in lstanbul, to a few extant coffee house such as the one in the Covered Bazaar or that named after the French orientalist Pierre Loti, dominating from up above a hilltop the famous Golden Horn, may constitute an interesting experience. Other soft drinks may highlight the excellent quality and wide variety of' fruit juices, or traditional sherbets, sweetened fruit or flower juices diluted with water and served chilled particularly in days of heat.

Beyond Imagination

However grandeur attracts grandeur and for a cuisine of such great variety, it was more than normal to attain the supreme refinement of preparation and presentation of a truly grand cousine in Istanbul, the capital city and heir to three world empires of the past. Also dining out is a great tradition in this unique city which offers venues truly "beyond imagination" both in beauty and food quality.

Such luxuriant feelings will continue while visiting the imperial Topkapi Palace the kitchens of which used to feed more than 8,000 individuals a day, the huge copper cauldrons and the magnificent and extremely large collection of Chinese porcelain standing there for witness.

Yet the great city offers in its exceptional mosaic less imperial and more popular veneues as well, the visit of which is an Istanbul must namely: the Fisherman Village of Kumkapi with its lively and authentic atmosphere and entertainment, the Beyoglu Fish Market and its colorful exhibit of the freshest vegetables and fish and its alleys of boozing shops, and the charming old market of Kadikoy, the Asiatic center of the city.

However any culinary tour to the fantastic city should either end or start at the fabulous Egyptian or Spice Bazaar where, in the midst of the Orient's dizzying scents and incredible crowds, the visitor may have a chance to buy some of the world's countless spices and herbs dried fruit such as excellent pistachios and sultanas, innumerable sweets including the famous Turkish delight, the best Turkish coffee. traditional Turkish culinary utensils and a lot more, so much more that it is hard even to imagine!