Sweet and Red Rush Begins in Çanakkale
Çanakkale tomatoes, one of Türkiye's geographically protected products, have once again sparked a sweet and red hustle and bustle throughout the city this year, as they do every year. With the arrival of September,...
From the Fertile Plain of Troy to Türkiye's Tables
Çanakkale The tomato stands out not only for its delicious flavor but also for being a product with a geographical indication. With its fleshy texture, intense flavor, and thin skin, this tomato is especially preferred for making tomato paste and sauce. It spends most of its production process in the fertile soil of Çanakkale.
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According to 2024 data from the Turkish Statistical Institute (TÜİK), approximately 420 tons of tomatoes were produced throughout Çanakkale. A significant portion of this harvest comes from the Kumkale Plain, also known as the "Fertile Troy Plain." The region's alluvial soil and location at the intersection of the Aegean and Marmara climates make it one of Türkiye's most productive tomato basins.
The New Journey of Tomatoes: Gastronomy and Experience-Oriented Tourism
In recent years, gastronomic tourism has moved beyond traditional travel habits, offering visitors the opportunity to experience local production processes. In this context, many boutique hotels and restaurants in Çanakkale have begun to incorporate local produce into their cuisines. Traditional practices like tomato paste and tomato sauce are now being revived not only in homes but also in the kitchens of tourist facilities.
Fine Dining Touches to Tomatoes: The Nadas Hotel Difference
A part of this red rush is the village of Yeşilyurt at the foothills of the Kaz Mountains. Fallow Hotel It was. The hotel grows tomatoes in its own garden using natural and organic methods.Chef Çağatay Ateş, using tomatoes from this season's production, has begun preparing special pastes, sauces, and recipes for the hotel's fine dining restaurant. Offering guests a taste of both nature and gastronomy, Nadas Hotel stands out as a unique example of sustainable tourism.
Hotel guests can experience the delicious process of tomatoes, from picking them off the tree to their arrival in the kitchen, from their transformation into tomato paste to their final presentation on the plate. This approach, which combines respect for local produce, care for nature, and modern gastronomic techniques, demonstrates Nadas Hotel's distinction and commitment to regional produce.
Source: HORECA Trend and Nadas Hotel
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