Çorum Launches Bid for UNESCO Creative City in Gastronomy
Çorum Aims to Become Turkey’s Next Culinary Capital
The city of Çorum, located in central Turkey, has unveiled ambitious plans to position itself as a new culinary destination. The municipality has launched the Gastro Çorum project as part of its bid to join UNESCO’s Creative Cities Network in Gastronomy.
If successful, Çorum would become the fourth Turkish city to receive this status, following Gaziantep, Hatay, and Afyonkarahisar.
The project was officially presented at a launch event where guests were introduced to nearly 30 local products with geographical indication status. Signature specialties included:
- The famous İskilip-style stuffed rice
- Su börek
- Kışlacıky onion
- Lamb stew with quince from Osmancık
- Kargı tulum cheese
- Traditional Hittite bread
“Our goal is to see Çorum recognized by UNESCO for its gastronomy,” the mayor said, noting that the city plans to submit its official application in 2027 in cooperation with relevant institutions and experts.
Culinary researcher and project consultant Adnan Şahin highlighted that Çorum’s cuisine reflects an 8,000-year history, shaped by the many civilizations that have inhabited the region. He added that while not every city can claim a gastronomic identity, Çorum genuinely deserves this recognition.
Experts involved in preparing the UNESCO application also pointed out that Çorum stands out even on an international scale. The presentation concluded with a tasting of İskilip-style stuffed rice, one of the region’s most iconic dishes.
