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june 10, 2015 - Expo 2015

Tasting and shows, the six months of the Turkish Pavilion at Expo

Learn, enjoy, share. For the 6 months of exposure, the Turkish Pavilion interpreting the philosophy of Expo Milano 2015 "Feeding the Planet, Energy for Life" planned a journey through the ingredients and flavors typical of its gastronomic tradition. More history, architecture, music. The Turkish culture is presented to the world. MAY Will immediately take place a tour across sweetness. In fact until May 31st the Turkish Pavilion presents the Halva, a Turkish sweet like nougat and made with sesame that everybody will have the chance to taste and learn more through ad hoc workshops. JUNE 10th of JUNE Conference : The Story of Wheat with Artun Ünsal June instead opens with a week dedicated to seafood. Between 8th to 15th june traditional seafaring recipes of the Turkish Republic will be under the eyes of the world through tastings and informative workshops throughout the week. And since there is no tradition without innovation, on Wednesday 17th June the Turkish Pavilion in collaboration with Slow Food organizes a conference exploring recent trends in food market. So while the first half of the month focused on sea food, Turkey decided to dedicate the second half of June (between 15th to 30th June) to the hazelnut, the second symbol after the pomegranate to represent the country agricultural reachness. At Turkish Pavilion there is not only food, but culture and architecture. And on Monday June 29th, the World Design Day, there is the opportunity to promote the structure of the Pavilion which proposes the country architectural symbols from ceramics to caravanserai. JULY In July there will be workshops and shows dedicated to two big issues. The first fifteen days of the month will be dedicated to dried fruit, a symbol of the heritage of the Turkish gastronomic culture, the second half will focus on cosmetics. "Feeding the Planet, Energy for Life" is the goal Expo Milano 2015 wants to reach; Same the goal for the Turkish Pavilion that on July 22nd planned the conference "Healthy Nutrition for Healthy Life". AUGUST Pasta, bulgur or cracked wheat, legumes, vegetable oils are the protagonists of the Turkish events calendar of the first two weeks of august. There will be analytical moments as well as tasting time and both will be an opportunity to share with visitors the taste of Turkish cuisine. During the second half of August there will be a focus on olive oil and olive oil products. Cradle of Unesco diet, the Mediterranean has brought to the world the cult of olive oil used for cooking as for cosmetics. Uses, properties and virtues will be discussed during talks that will be handle at the Pavilion. In August there will be also the conference "Leaving Today's source to Tomorrow's". The event is scheduled on Wednesday 19th August at the Turkish Pavilion. SEPTEMBER September presents a rich calendar of appointments and events. During the first two weeks the Pavilion puts the spotlight on culture and shows the world his productions: on one hand will be on display the brand of leather goods and on the other there will be an exhibition and distribution of flowers typical of the Anatolian peninsula. In the same period visitors will have a second chance to taste seafood fruits, knowing more about fishing. Monday 14th September at the Turkish Pavilion will be celebrated the National Day of Turkey. A day dedicated to the culture of the country that starts up early from breakfast. Music and dance will be the soundtrack and the background to the whole day of celebration. Mehter Takimi band representative of Turkish music culture will play music at the Pavilion and in the meantime visitors will be delighted with traditional dishes. Two the number of conferences that will be held in September. The first on September 16th, on economic issues and entitled "Turks that drive global brands." "What will remain in the future of the food culture?" is the title of the second conference scheduled on September 23rd. The month ends with two weeks entirely dedicated to flour, yeast, and their derivatives. Irreplaceable elements of traditional Turkish food and always on the table at every meal. Wheat and bread, but also the typical Turkish ravioli, the mantles and the tarhana, could be tasted from 15th to 30th September. OCTOBER October is the month chosen to dedicate attention to white meats, such as poultry (from 1st to 15th October) and to citrus fruits (from 15th to 31st October), flagship foods of the Mediterranean diet. Everything will be available for tasting at the Pavilion. Sustainability, one of the solutions to feed the planet, is the topic chosen for the conference on October 14th, and which looks at the current situation in Turkey. For the second week of October it is also scheduled the closing ceremony of the Turkish Pavilion. A day of festivities featuring music and folk dances. Performance of live music and gastronomic tours throughout the day greet Turkey's presence at Expo 2015.