4<\/span><\/div><\/div><\/div><\/div><\/div>\nCuisine turque avec indications g\u00e9ographiques
\n<\/strong>Les fondements du patrimoine durable de la T\u00fcrkiye, une combinaison d\u00e9lectable de produits et de plats r\u00e9gionaux et provinciaux uniques, sont les produits alimentaires locaux et qualifi\u00e9s, marqu\u00e9s g\u00e9ographiquement, provenant de 81 provinces. C’est pourquoi, dans le cadre de la Semaine de la cuisine turque, des menus comprenant des produits issus du pays avec indications g\u00e9ographiques seront \u00e9galement propos\u00e9s lors d’\u00e9v\u00e9nements nationaux. Ces produits illustrent la tradition des saveurs \u00e9cologiquement durables gr\u00e2ce \u00e0 des m\u00e9thodes de production naturelles et \u00e0 la qualit\u00e9.
\nLa destination compte un total de 2218 produits enregistr\u00e9s par l’Institut turc des brevets, dont 1637 produits portant le signe de l’appellation d’origine, 565 produits portant l’indication g\u00e9ographique et 16 produits portant la mention \u00ab sp\u00e9cialit\u00e9 traditionnelle garantie \u00bb. Le pays compte \u00e9galement 21 produits enregistr\u00e9s par l’Union europ\u00e9enne (UE), dont le baklava de Gaziantep, l’Ayd\u0131n kestanesi (ch\u00e2taigne) et l’Ayd\u0131n inciri (figue), le Bayrami\u00e7 beyaz\u0131 (une sorte de nectarine), l’Ayd\u0131n kay\u0131s, l’Ayd\u0131n inciri (figue) et l’Ayd\u0131n inciri (figue), le Malatya kay\u0131s\u0131s\u0131 (abricot), le Milas zeytinya\u011f\u0131 (huile d’olive), le Ta\u015fk\u00f6pr\u00fc sar\u0131msa\u011f\u0131 (ail), le Giresun tombul f\u0131nd\u0131\u011f\u0131 (noisette grasse), le Antakya k\u00fcnefesi, le Suru\u00e7 nar\u0131 (grenade), le \u00c7a\u011flayancerit cevizi (noix), le Gemlik zeytini (olive), l’Edremit zeytinya\u011f\u0131 (huile d’olive) et l’Edremit K\u00f6rfezi ye\u015fil \u00e7izik zeytini (olive verte ray\u00e9e du golfe d’Edremit), le Milas zeytinya\u011f\u0131 (huile d’olive), l’Aya\u015f domatesi (tomate), le Mara\u015f tarhanas\u0131 (tarhana), l’Ezine peyniri (fromage), le Safranbolu safran\u0131 (safran), l’Ayd\u0131n Memecik zeytinya\u011f\u0131 (huile d’olive) et l’Araban sar\u0131msa\u011f\u0131 (ail).
\nLa cuisine turque, une merveilleuse tradition gastronomique qui englobe des ingr\u00e9dients naturels de haute qualit\u00e9 avec diff\u00e9rentes techniques de conservation et de cuisson, offre \u00e9galement de nombreuses options pour les r\u00e9gimes v\u00e9g\u00e9tariens et v\u00e9g\u00e9taliens.<\/p>\n","protected":false},"excerpt":{"rendered":"Embrassant les saveurs et les traditions anciennes d’une g\u00e9ographie fertile, la riche culture gastronomique de l’Anatolie est c\u00e9l\u00e9br\u00e9e dans le monde entier pendant la Semaine de la cuisine turque, du…<\/p>\n","protected":false},"author":60,"featured_media":321939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3407],"tags":[],"class_list":["post-321938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carte-sur-table"],"yoast_head":"\n
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