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It is possible to say that the cuisine culture in Cappadocia has been set by production and consumption habits from the past.

Having a continental climate, the summers are hot and rainless and the winters are cold and rainy in Cappadocia.

The local food production is closely related to the climate and the lifestyle it brings. Cold and long winter months demand the storage of high calorie food products and require the Cappadocian people to be well prepared for it. Summer products such as grape molasses are boiled,jams are prepared, grapes and other fruits are dried, tomato pastes are made and vegetables pickled.They prepare bread and phylo sheets for winter.These preparations are made in “imece” style meaning all the village women gather and work together.




10:00 am  – 14:30 pm

You will be picked up from your hotel for your Cappadocia Cooking Class and proceed to a nearby village to experience cooking in an authentic village home with local Capadoccian ladies .

They will show you how to make Gozleme(traditional savory flatbread), Stuffed Vine Leaves and Manti (Turkish Dumplings), a traditional dish whose heritage stretches back in to the Central Asian origins of modern Turkey.

Lunch will be in the home of your host with her family daughter, son, daughter in law and everybody.

Wines have played an important rôle in Turkey  and Cappadocia was one of the first wine-producing areas.

After lunch you will be accompanied to a winery established in 1943 for wine tasting before driving back to your hotel.


(Minimum 2 participants)

Price per person : USD 100.-

From April to November.

Including transportation from your hotel to village home and back, Cappadocia cooking class and lunch with your host family,English Speaking professional guide, wine tasting.