The city of Gaziantep in Turkiye has been designated a globally recognised Gastronomy City by the UNESCO Creative Cities Network due to its association with the Antep pistachio – the region’s “green gold”. The history of this nut creates not just a cash crop but forms part of the economy and food culture in the area for millennia along the historic Silk Road. In addition to creating both a productive and attractive environment for the pistachio, the city’s climate and soil have combined to create an intense flavour and colour for this nut. The Antep pistachio serves as the key ingredient for Gaziantep’s famous baklava, which is so distinctive that it was granted the first European Union protected status for any Turkish product.
Gastronomy is a central part of Gaziantep’s identity due to its location along the Silk Route. As UNESCO describes, Gaziantep’s culinary culture is the primary economic engine of the city today, 60% of Gaziantep’s working population is employed in the gastronomic sector, and 49% of all businesses in the city are dedicated to food- activity, establishing gastronomy not only as a cultural tradition but also as a leading force for social cohesion and economic viability.
‘Green Gold’ refers specifically to the Boz Fistik, or the early-harvest pistachio. While standard red pistachios mature fully by August, ‘Green Gold’ is the result of a deliberate early harvest in August, capturing the kernel at its peak aromatic intensity. The region’s ‘green gold,’ Antep Pistachio, is a key element of Gaziantep’s international reputation as well as a major part of Gaziantep’s culinary heritage. UNESCO states that Gaziantep’s culinary strength is based on the unique quality of its local products, of which the pistachio is critically important in the preparation of traditional baklava. Agricultural traditions are supported by a vast network of specialised local producers and artisans, enabling Gaziantep’s centuries-old agricultural practices to thrive in a contemporary global marketplace.
Gaziantep, which is a UNESCO Creative City of Gastronomy, strives to modernise both its cultural heritage and its social welfare through efforts in global research on gastronomy. The city has developed four key pillars of development going forward:
