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Where to go in Bodrum is a guide for Bodrum published annually. Also you can reach the contents of the magazine online, clicking the link above. All about Bodrum. Restaurants, beaches, bars and selected hotels. Information about the peninsula.

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Introducing Slow Food

by Frank Marciano

Slow Food was founded in Italy in 1986 by Carlo Petrini. Carlo was standing at the “Seven Steps” in Rome when he saw a MacDonalds Restaurant being built. He was so upset that he and several of his close friends started Slow Food in reaction to Fast Food. Slow Food is a philosophical organization that believes that the sameness of the food we now see in the market (fast food everywhere), is a signal that we are losing an important part of our culture. The food that grandma and even mother made is being lost and many of today’s children do not recognize quality.

Slow Food now has more than 70,000 members in over 50 countries with over 600 conviviums or local organizations in these countries. Since 1997 a branch has been successfully operating in Bodrum under the chairmanship of Frank Marciano, a Turkish- speaking local resident with over 40 years of food and wine experience.

Slow Food hosts the Salone Del Gusto every two years in Torino, Italy where over 600 vendors come together to offer members and guests a taste of quality food and beverage products. For the past 2 events, in 2000 and 2002, Frank Marciano has held seminars at the Salone where he introduced rare Turkish cheeses and Doluca and Kavaklidere wines, with both firms sponsoring their wines for these tasting events. The audience was composed of worldwide journalists, cheese specialists and gourmet attendees. Last year, more than 120,000 members attended, 2000 different wines were available for tasting, as well as hundreds of different world cheeses.

Slow Food also sponsors the yearly International Slow Food Award. Since its inception in 2000, this award has been given to 4 Turkish individuals or groups. Veli Gulas was awarded the top prize in 2000, for preservation of a rare honey from Rize, and the long-established Haviar producer, Dalko Cooperative from Dalyan also won one of the 12 worldwide awards. The village of Ismailkoy in Afyon won the prize in 2001 for their traditional culinary use of the poppy seed, its oil and the by product, kaymak. Finally, last year, a farmer from Igdir, near Mount Ararat, Haydar Aligoz, was awarded a top prize for his efforts to bring back to life the ancient cultivation of the famous Igdir apricot.

There are almost 60 members of the Bodrum Slow Food chapter throughout Turkey. Almost each month we meet to have a quality dinner, but tasting is the key. Tasting is one of the most important activities of the organization and we have sampled wine, Raki, cheeses, mushrooms, bread, olive oil and not so common sea foods. Some recent tasting dinners and lunches are depicted. Slow Food awarded the Best Restaurant Award for 2002 to Denizhan Et Lokantasi. Bodrum Slow Food has developed a restaurant rating form that was the basis for this award being made. We invite restaurants to ask for a free copy of this Turkish-language form so that they can be better prepared for the future.

Membership in Slow Food comes with a subscription to the Slow Food magazine in English, German, Spanish, French or Italian, along with the ability to attend any Slow Food function anywhere in the world. We invite interested people to join our fraternity.

For information:
Frank Marciano


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v1.3 2012-02 Where to go in Bodrum