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Gemer has a rich history, with medieval castles such as Krásna Horka and Muráň Castle.

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Bryndzové Halušky (Potato Dumplings with Sheep Cheese) Bryndzové halušky is considered the national dish of Slovakia. This comforting meal consists of small potato dumplings (halušky) mixed with bryndza, a tangy sheep cheese, and topped with crispy bacon or fried onions.

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Zemiakové Placky (Potato Pancakes) Zemiakové placky are crispy potato pancakes, often flavored with garlic and marjoram, and served as a side dish or snack.

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National Park High Tatras (Vysoke Tatry) is situated in the north of Slovakia, shared partly with Poland. The only mountains of Alpine type in the whole Carpathian Mountain range are often called “the smallest alpine mountains in Europe”.

There are three main parts of High Tatras:

The Western Tatras

The (central) High Tatras

The Belianske Tatras

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The Cathedral of St. Elizabeth or the Metropolitan Cathedral of St. Elizabeth is the largest church in Slovakia with an interior area of 1,200 m² and a capacity of more than 5,000 people, and is also referred to as the easternmost French-style Gothic cathedral in Europe.

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Kapustnica (Cabbage Soup) Kapustnica is a traditional soup made with sauerkraut, smoked sausage, and dried mushrooms. It is especially popular during the Christmas season.

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Cumhuriyet, Abdulkadir Aksu Anadolu lisesi, 1985. Sokak, Esenyurt/İstanbul

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Cumhuriyet, Abdulkadir Aksu Anadolu lisesi, 1985. Sokak, Esenyurt/İstanbul

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Cumhuriyet, Abdulkadir Aksu Anadolu lisesi, 1985. Sokak, Esenyurt/İstanbul

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Turkish Coffee

Turkish coffee is a style of coffee prepared in a cezve using very finely ground coffee beans without filtering. The grounds left after drinking Turkish coffee are sometimes used to tell fortunes, a practice known as tasseography.The cup is turned over into the saucer to cool, and the patterns of the coffee grounds are interpreted

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A cup of Turkish coffee, served from a copper cezve

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Cumhuriyet, Abdulkadir Aksu Anadolu lisesi, 1985. Sokak, Esenyurt/İstanbul

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Turkish Coffee

Turkish coffee is very finely ground coffee brewed by boiling.Coffee and water, usually with added sugar, is brought to the boil in a special pot called cezve in Turkey.

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Turkish coffee is a style of coffee prepared in a using very finely ground coffee beans without filtering.

Preparation

Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used. The coffee grounds are left in the coffee when served. The coffee may be ground at home in a manual grinder made for the very fine grind, ground to order by coffee merchants in most parts of the world, or bought ready-ground from many shops.

Late Ottoman era Kahve fincanı

Coffee and water, usually with added sugar, is brought to the boil in a special pot called in Turkey, and often called elsewhere. As soon as the mixture begins to froth, and before it boils over, it is taken off the heat; it may be briefly reheated twice more to increase the desired froth. Sometimes about one-third of the coffee is distributed to individual cups; the remaining amount is returned to the fire and distributed to the cups as soon as it comes to the boil. The coffee is traditionally served in a small porcelain cup called a 'coffee cup'.

Another ancient tradition involves placing the cezve filled with coffee in a pan filled with hot sand. The pan is heated over an open flame, thereby letting the sand take total control of the heat. The heat created by the sand lets the coffee foam to the top almost immediately. The heat can also be adjusted by the depth of the cezve in the sand. This process is usually repeated three to four times and then the coffee is finally served in small cups called demitasse cups.

The amount of sugar is specified when ordering the coffee. It may be unsweetened ( Turkish: sade kahve), with little or moderate sugar ( Turkish: az şekerli kahve, orta şekerli kahve or orta kahve), or sweet ( Turkish: çok şekerli kahve). Coffee is often served with something small and sweet to eat, such as Turkish delight. It is sometimes flavoured with cardamom, mastic, salep, or ambergris. A lot of the powdered coffee grounds are transferred from the cezve to the cup; in the cup, some settle on the bottom but much remains in suspension and is consumed with the coffee.

According to connoisseurs

In a paper for the 2013 Oxford Food Symposium, Tan and Bursa identified the features of the art or craft of making and serving Turkish coffee, according to the traditional procedures:

Roasting. Ideally the best green Arabica beans are medium-roasted in small quantities over steady heat in a shallow, wrought-iron roasting pan. It is crucial to stop at the right moment, then transfer the beans to the next stage:

Cooling. The beans are allowed to cool down in a wooden box and absorb excess oil. The kind of wood is claimed to affect the taste, walnut being the best.

Pounding or grinding. The beans must be reduced into a very fine powder. The fineness of the powder is crucial to the success of Turkish coffee since it affects the foam and mouth feel. (According to one source, the particle size should be 75-125 microns.) Strict connoisseurs insist that they must be hand-pounded in a wooden mortar, although it is difficult to do this while achieving a uniform fineness. Consequently it has become more usual to grind them in a brass or copper mill, though it does make for drier particles.

Brewing. It is essential to use a proper cezve. This vessel is a conical flask, being wider at the base than at the neck, and is made of thick forged copper. (A common sized cezve will make one cup of coffee, and they can easily be ordered online in many western countries.) Cold water, several teaspoons of the ground coffee (at least 7 grams per person) and any sugar are put in the cezve and it is put on the fire. The tapering shape of the vessel encourages the formation of foam and retains the volatile aromas. The coffee should never be allowed to come to a rolling boil, and must not be over-done. "This stage requires close monitoring and delicate timing since a good Turkish coffee has the thickest possible layer of froth at the top". Some think that the metallic copper helps to improve the taste.

Serving. The cezve has a spout by which it is poured into the serving cup. While the cup design might not seem to have anything to do with the taste of the beverage, connoisseurs say it makes a difference. The best cups are made of porcelain with a thin rim: it affects mouth feel. A long cultural tradition emphasises the pleasure of being served coffee in beautiful cups, which are family heirlooms. The beverage is served together with a glass of water which should be sipped first to cleanse the mouth. Other cultural traditions affect the guest's appreciation of the beverage and the conviviality of the occasion, including story-telling, fortune-telling, and so forth.

While some of these stages may be curtailed in modern coffee drinking, for example the coffee might be purchased already roasted and ground, the rituals and paraphernalia (e.g. the anticipatory smell of the roasting beans) do act on the imagination and have a psychological effect.

Istanbul coffeehouse, c. 1809 (unknown Greek artist, Victoria and Albert Museum)

Coffee drinking spread in the Islamic world in the 16th century. From the Hijaz it arrived in Cairo; from thence it went to Syria and Istanbul. The coffee tree was first cultivated commercially in the Yemen, having been introduced there from the rainforests of Ethiopia where it grew wild. For a long time Yemenis had a world monopoly on the export of coffee beans (according to Carl Linnaeus, by deliberately destroying their ability to germinate). For nearly a century (1538-1636) the Ottoman empire controlled the southern coastal region of the Yemen, notably its famous coffee port Mocha. In the 18th century Egypt was the richest province of the Ottoman empire, and the chief commodity it traded was Yemeni coffee. Cairo merchants were responsible for moving it from the Yemen to markets in the Islamic world.

Coffee was in use in Istanbul by 1539, for a legal document mentions Ottoman admiral Barbaros Hayreddin Pasha's house had a coffee chamber. It appears that the first coffeehouse in Istanbul was opened in 1554 (some say 1551) by Hakem of Aleppo and Șems of Damascus (they may have been separate establishments at first). Soon, coffeehouses spread all over Istanbul and even to small towns in Anatolia.

Ignatius d'Ohsson described for French readers the Turkish method of brewing coffee ( Tableau Général de l'Empire Othoman, 1789). His description, translated in this note, closely resembles the present day version, including the production of foam. From the traveller Jean de Thévenot it appears Turks were using it at least a century before that. He mentions that they drank it black; some added cloves, cardamom or sugar, but it was thought to be less healthy, and until recently, an older generation of connoisseurs disdained the habit of sugaring Turkish coffee.

Origin of the Turkish method

Outside an Istanbul coffeehouse (1910 postcard, British Museum)

There are inconsistent claims as to the origin of Turkish coffee. Without citing historical sources, some authors have asserted the method originated in the Yemen. or in Damascus (a plausible, if unsubstantiated claim, since the Middle Eastern coffeehouse did probably originate in Damascus and was brought to Istanbul by Syrians, see above); or with the Turkish people themselves.

Yemenis may have been the first to consume coffee as a hot beverage (instead of chewing the bean, or adding it to solid food) and the earliest social users were probably Sufi mystics in that region who needed to stay awake for their nocturnal vigils. However a 1762 Danish scientific expedition noted that Yemenis did not like coffee made the "Turkish" way, and rarely drank it, thinking it bad for the health: they much preferred kisher, a beverage made of the coffee shells which more closely resembled a tea; Likewise, according to scientist John Ellis (1774), French visitors to the Yemeni royal court noticed that only a version was drunk made from coffee husks with a colour like beer. In 1910, the U.S. consul at Aden reported

the Yemen Arab never uses coffee himself, contrary to general opinion and the reports of some travelers, but raises it almost wholly for export. He uses kishar, a beverage he brews from the dried hulls, in large quantities... So little is coffee used by the people that a few months after the new crop has been gathered it is impossible for one passing through the country to buy a single pound

and it has been said that Yemenis do not drink much coffee to this day.

If Turkish coffee is defined as "a very strong black coffee served with the fine grounds in it", then the method is generic in Middle Eastern cities (in rural areas a different method is used and is called Arabic coffee) and goes by various other names too, such as Egyptian coffee, Syrian coffee, and so forth, though there may be some local variations.

Illegality and acceptance

Sultan's chief coffee-cook in his ceremonial robes c. 1790 (British Museum)

The English word coffee derives from Turkish kahve, which came from Arabic qahwah, which could mean ' wine '. It is sometimes stated that coffee was forbidden in Islam, albeit the ban was not very effective. However, it seems most Muslim religious scholars actually supported coffee, or were not averse to it on principle. It was governments who wanted to suppress coffee gatherings, fearing they were foci of political dissent. "What was condemned was not caffeine's physiological effects but rather the freedom of coffeehouse talk which rulers considered subversive".

Already in 1543 several ships were ordered to be sunk in Istanbul harbour for importing coffee. Under Sultan Murad IV those found keeping a coffeehouse were cudgelled for a first offence, sewn in a bag and thrown into the Bosphorus for a second. These bans were sporadic and often ignored. (Similarly, the government of Charles II of England tried to suppress coffee houses as seditious gatherings - the ban lasted a few days - and, much later, the republican government of Mustafa Kemal Atatürk tried to prohibit or discourage coffeehouses in Turkish villages, saying they were places where men gathered to waste their time). Eventually the authorities found it to their advantage to tax the trade not suppress it. Fifteen years after coffee arrived in Istanbul there were over 600 coffeehouses, wrote an Armenian historian.

To prepare Turkish coffee very well is not easy, and prominent Ottoman Turks kept specialist coffee cooks for the purpose. Sultan Süleyman had a kahvecibasi or chief coffee-cook, and it became a traditional practice for sultans. To demonstrate the civility of their rule, they built magnificent coffeehouses in newly conquered parts of the Ottoman empire.

International diffusion

Western Europe

Oriental room, Caffè Florian, Venice, in business since 1720

From the Ottoman empire, coffee-drinking spread to western Europe, probably being first introduced into Venice, where it was consumed as a medicine. Early consumers were travellers who imported it for their own use. Other early users were virtuosi: gentleman-scholars curious about the outside world and willing to try exotic products. Since these early adopters were trying to recreate the genuine article, probably they were making proper Turkish coffee, or at least something like it. For example, Jean de Thévenot imported authentic ibriks from the Ottoman empire.

However, most early modern Europeans did not like coffee, which is an acquired taste, and especially they did not like the black, bitter Turkish version. In any case it was too expensive: in France, coffee beans sold for the equivalent of $8,000 a kilo. Coffee did not become a popular beverage until it was altered to appeal to European palates and its price drastically lowered, as follows.

The Yemeni coffee monopoly was broken by the Dutch, who managed to obtain viable coffee plants from Mocha and propagated them to their empire in Java. They were followed by the French, who planted a tree at the Jardin des Plantes de Paris; it has been claimed that "This tree was destined to be the progenitor of most of the coffee of the French colonies, as well as those of South America, Central America, and Mexico", i.e. most of the coffee in the world, though it has been called "a neat story". By the time of the French Revolution, 80% of the world's coffee was grown in the Americas and French coffee was ousting the Yemeni product in Cairo, even being exported back to Mocha itself. The price of coffee fell so much that by mid-18th century it was accessible to French townspeople of all classes.

Fashion plate, Paris, 1694: the Princesse de Bournonville takes coffee in 'Turkish' attire (Nicolas Bonnart: Bibliothéque Nationale de France)

When coffee was eventually popularised, what was served was not genuine Turkish coffee, but a product heavily diluted with water (much weaker than modern espresso) or milk, and sweetened with sugar. "Combining coffee with fresh milk turned a Turkish drink into a French one". Already in 1689, in a paper for fellow scientists at the Royal Society, London, John Houghton though stressing coffee's Ottoman origins, said very good coffee was made by boiling the grounds in plenty of water and letting them settle, leaving a clear, reddish liquor: which is not Turkish coffee.

Despite this, the "Turkish" connection was strongly promoted, since its exotic connotations helped the new drink to sell. Coffeehouse keepers wore turbans, or called their shops "Turk's Head" and suchlike. Especially in France there was a craze for things Turkish: fashion plates depicted aristocratic ladies taking coffee while dressed as sultanas, attended by servants in Moorish costume. Its medical value was stressed: it became popular in France when doctors advised café au lait was good for the health.: 201, 203-208, 211  In England, the earliest advertisement (1652) for a coffee house - owned by Pasqua Rosée, an Armenian from Ragusa (modern Dubrovnik) - claimed that Turkish people "are not troubled with the Stone, Gout, Dropsie, or Scurvey" and "their skins are exceedingly cleer and white". Despite this, Rosée's product was weak enough to be drunk a half pint (485 ml) at a time on an empty stomach, not an attribute of real Turkish coffee. If there were 'Turkish' coffeehouses in Oxford or Paris, the cited historical sources do not show they were serving coffee made in the Turkish manner.

The real Ottoman influence was on European coffee house culture. "The coffeehouse and café, far from being English and French creations, were at heart an import from Mecca, Cairo, and Constantinople", a topic outside the scope of this article.

The first person who brought coffee to America may have been Captain John Smith and, since he had been in Turkish service (he had been enslaved and given to a pasha's mistress), conceivably he prepared it in the Turkish manner. Already by 1683 William Penn was complaining about the price of coffee in Pennsylvania.

In the 20th century, especially in wartime and the 1950s, shortages in Turkey meant that coffee was scarcely available for years at a time, or was adulterated with chickpeas and other substances. Habits changed; the old coffee culture declined; the epicurean coffee aficionado was less to be seen. Although still important in Turkish tradition, today Turks drink more tea than coffee.: 6-7, 84-85, 93-100, 150  A survey of Turkish regions found that in some areas "coffee" was made without using coffee beans at all. By 2018 there were said to be over 400 Starbucks stores in Istanbul alone, and younger Turks were embracing third-wave coffee. The most popular brand in Turkey is Nescafé. However, UNESCO has inscribed Turkish coffee culture and tradition on the Representative List of the Intangible Cultural Heritage of Humanity, and "there still exist serious aficionados who would never trade the taste of Turkish coffee with anything else".

Fortune-telling

Turkish coffee

The grounds left after drinking Turkish coffee are sometimes used to tell fortunes, a practice known as tasseography. The cup is turned over into the saucer to cool, and the patterns of the coffee grounds are interpreted.

Turkish weddings

As well as being an everyday beverage, Turkish coffee is also a part of the traditional Turkish wedding custom. As a prologue to marriage, the bridegroom's parents (in the lack of his father, his mother and an elderly member of his family) must visit the young girl's family to ask the hand of the bride-to-be and the blessings of her parents upon the upcoming marriage. During this meeting, the bride-to-be must prepare and serve Turkish coffee to the guests. For the groom's coffee, the bride-to-be sometimes uses salt instead of sugar to gauge his character. If the bridegroom drinks his coffee without any sign of displeasure, the bride-to-be assumes that the groom is good-tempered and patient. As the groom already comes as the demanding party to the girl's house, in fact it is the boy who is passing an exam and etiquette requires him to receive with all smiles this particular present from the girl. In some regions, however, "if the coffee is brewed without any froth, it means 'You have no chance!'"

Names and variants

Typical Czech or Slovak Turkish coffee made of ground coffee beans poured with boiling water

There is controversy about its name e.g. in some ex-Ottoman dependencies, mostly due to nationalistic feelings or political rivalry with Turkey.

Within Turkey

Dibek Coffee

Dibek Coffee is a type of Turkish coffee named after the traditional method used to grind the beans. Originally, "dibek" referred to two slightly indented stones used to crush roasted coffee beans by rubbing them together. Over time, the design of the dibek became deeper and more practical.

The roasted beans are crushed in the dibek using a wooden or iron hammer until they reach the desired size. Unlike finely powdered coffee, the coffee ground in a dibek has a coarse texture. This method preserves the aromatic oils in the coffee, enhancing its flavor and helping to maintain its foam during cooking.

Dibek Coffee is recognized as a local specialty in various regions of Türkiye. It is traditionally prepared in a coffeehouse in Kırklareli that has been operating for 142 years. It is also considered a local product in the Gökçeada district of Çanakkale and Zeytinliköy. Additionally, Dibek Coffee is highlighted as a gastronomic representative of İzmir and its surrounding areas, including Urla, Seferihisar, Sığacık, Çeşme, Alaçatı, and nearby villages.

Cilveli Coffee

Cilveli Coffee is made by adding a mixture of double-roasted ground almonds and two spices to foamy Turkish coffee in a cup. A spoon is served alongside the coffee, allowing the guest to first eat the almond mixture on top before drinking the coffee. The combination of the almond mixture and foam creates a unique flavor. Double-roasting the almonds prevents them from sinking to the bottom of the coffee.

Cilveli Coffee is a traditional type of Turkish coffee from Manisa. Historically, it was prepared for princes, and in Manisa, it is also part of marriage rituals. Young women would offer this coffee to show their approval of a suitor and his family during a visit.

This type of strong coffee is a standard of Armenian households. The main difference is that cardamom is used in Armenian coffee. Armenians introduced the coffee to Corfu when they settled the island, where it is known as "eastern coffee" due to its Eastern origin. Corfu, which had never been part of the Ottoman holdings, did not have an established Ottoman coffee culture before it was introduced by the Armenians. According to The Reuben Percy Anecdotes compiled by journalist Thomas Byerley, an Armenian opened a coffee shop in Europe in 1674, at a time when coffee was first becoming fashionable in the West.

The term Turkish coffee is still used in many languages but in Armenian it is either called հայկական սուրճ , haykakan surč, 'Armenian coffee', or , sev surč, 'black coffee', referring to the traditional preparation done without milk or creamer. If unsweetened it is called 'bitter' (, daruh) in Armenia, but more commonly it is brewed with a little sugar ( normal). Armenians will sometimes serve a plate of baklava, gata, or nazook alongside the coffee.

Czech Republic, Slovakia, Poland and Lithuania

A beverage called turecká káva or turek is very popular in the Czech Republic and Slovakia, although other forms of coffee preparation such as espresso have become more popular in the last few decades, decreasing the popularity of . is usually no longer served in cafés, but it is prepared in pubs and kiosks, and in homes. The Czech and Slovak form of Turkish coffee is different from Turkish coffee in Turkey, the Arab world or Balkan countries, since a cezve is not used; instead the desired amount of ground coffee is put in a cup and boiling or almost boiling water is poured over it. In recent years, Turkish coffee is also made in a ( džezva in Czech), but Turkish coffee usually means the method described above. Coffee is prepared in the same way in Poland and Lithuania.

In Greece, Turkish coffee was formerly referred to simply as 'Turkish' (). But political tensions with Turkey in the 1950s led to the political euphemism Greek coffee (ελληνικός καφές )," which became even more popular after the Turkish invasion of Cyprus in 1974: "[...] Greek-Turkish relations at all levels became strained, 'Turkish coffee' became 'Greek coffee' by substitution of one Greek word for another while leaving the Arabic loan-word, for which there is no Greek equivalent, unchanged." There were even advertising campaigns promoting the name Greek coffee in the 1990s. The name for a coffee pot remains either a briki () in mainland Greek or a tzisves () in Cypriot Greek.

Former Yugoslavia

Cup of coffee made in a džezva, from Serbia

In Bosnia and Herzegovina, Turkish coffee is also called Bosnian coffee ( Bosnian: bosanska kahva), which is made slightly differently from its Turkish counterpart. A deviation from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in a coffee cup. Then, the coffee is added to the pot (džezva), and the remaining water in the cup is added to the pot. Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot. Coffee drinking in Bosnia is a traditional daily custom and plays an important role during social gatherings.

In Serbia, Slovenia, North Macedonia, Montenegro, and Croatia it is called 'Turkish coffee' (turška kava / turska kava / турска кафа / turska kafa), 'domestic coffee' (domača kava, домаћа кафа / domaća kafa / domaća kava) or simply 'coffee' (kava, кафа / kafa). It is nearly identical to the Turkish version. In Serbia, Turkish coffee is also called српска кафа ( srpska kafa), which means 'Serbian coffee'. The most common name is домаћа кафа ( domaća kafa), meaning 'domestic coffee'.

References

Further reading

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Turkish coffee is a style of coffee prepared in a using very finely ground coffee beans without filtering. Preparation Turkish coffee is very finely ground coffee brewed by boiling. Any coffee bean may be used; arabica varieties are considered best, but robusta or a blend is also used.

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Topkapi Palace was the primary residence of the Ottoman Sultans for almost 400 years, from the 15th to the 19th century. A magnificent example of Ottoman architecture, the palac features lush courtyards, grand halls, and intricate designs. It is also home to a rich collection of artifacts, including royal jewels, sacred relics, and rare manuscripts. Today, Topkapi Palace serves as a museum, offering visitors a glimpse into the opulent lifestyle of the sultans and the historical significance of the Ottoman Empire.

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Sultan Ahmet, Hagia Sophia Grand Mosque, Ayasofya Meydanı, Fatih/İstanbul

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Hagia Sophia(Ayasofya) in Istanbul, Turkey, is an historical architectural masterpiece that reflects the cultural and religious history of the region. Built in 537 AD by the Byzantine Empire, it was originally a Greek Orthodox cathedral and remained the largest Christian church for nearly a thousand years. Following the Ottoman conquest of Constantinople in 1453, it was converted into a mosque by Sultan Mehmed II, who added Islamic elements such as minarets and calligraphic panels. In 1935, it became a museum under Mustafa Kemal Atatürk, symbolizing Turkey’s secular identity. In 2020, Hagia Sophia was reconverted into a mosque, continuing its legacy as a dynamic symbol of Istanbul’s layered history and a UNESCO World Heritage site that draws millions of visitors annually.

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Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul

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Turkish delight, is a dessert known and beloved by many. Turkish delight also known as lokum in Turkish, is a beloved confectionery with deep cultural and historical significance in Turkey. It’s made from sugar, starch, and water, often flavored with rosewater, lemon, orange, or mastic. Popular variations include nuts such as pistachios, walnuts, or hazelnuts, which are incorporated into the soft, chewy texture.

Lokum dates back to the Ottoman Empire in the late 18th century and is attributed to Hacı Bekir, a confectioner who refined its production in Istanbul. It quickly became a favorite treat in Ottoman palaces and homes, symbolizing hospitality and generosity.

Traditionally served with Turkish coffee or tea, lokum holds a special place in Turkish culture, often exchanged as a gift during holidays like Bayram or at weddings and special celebrations.

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Pamukkale travertenleri are natural steps caused by hot spring water flowing over the land for such long time. The pools on the land are filled with beautiful blue warm water. The look of it is very unique and it’s such a dreamy, heaven like place.

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Dolmabahçe Palace is one of the most stunning landmarks in Istanbul, blending Ottoman elegance with European influences. Built in the mid-19th century, it served as the administrative center of the Ottoman Empire and later became the residence of Mustafa Kemal Atatürk, the founder of modern Turkey. The palace is famous for its grandiose architecture, featuring 285 rooms, 68 toilets, and 6 Turkish baths. Its interiors are lavishly decorated with crystal chandeliers, gold accents, and intricate carpets, including the world’s largest Bohemian crystal chandelier in its ceremonial hall. Situated right on the Bosphorus, the palace offers breathtaking views of the strait, making it a perfect example of both historical significance and sheer beauty.

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Mount Nemrut is located in the Kahta district of Adıyaman.

King Antiochos I of Kommagene had it built

some gigantic statues to show his gratitude to his gods and ancestors. It is one of the most important tourist spots in our southeastern region. It was also included in the World Heritage List in 1987.

You can enjoy the sunrise and sunset when you visit there.

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Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

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Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

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Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

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Manti is a traditional Turkish dish made of small dumplings filled with minced meat, usually lamb or beef, mixed with onions and spices. The dumplings are boiled and often served with a garlic yogurt sauce and melted butter, sometimes topped with paprika. It is a popular comfort food in Turkey and other Central Asian countries, offering a delicious blend of savory flavors.

# data[].attributes.location_name
Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

# data[].attributes.headline
Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

# data[].attributes.subject
Cumhuriyet, Abdulkadir Aksu Anadolu Lisesi, 1985. Sokak, Esenyurt/İstanbul, Türkiye

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Lahmacun is a popular Turkish dish that is often called "Turkish pizza." It consists of a thin, crispy flatbread topped with a mixture of minced meat, usually lamb or beef, combined with vegetables, herbs, and spices. The most common ingredients include onions, garlic, tomatoes, peppers, parsley, and various spices like cumin and paprika. After spreading the topping on the dough, it is baked in a hot oven. Lahmacun is usually served with fresh vegetables, such as lettuce, tomatoes, and lemon slices, and it is often rolled up and eaten by hand. It is a delicious and satisfying dish, perfect for any time of day.

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Yıldız, Yıldız Sarayı Müzesi, Yıldız Şale Köşkü, Beşiktaş/İstanbul, Türkiye

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Yıldız, Yıldız Sarayı Müzesi, Yıldız Şale Köşkü, Beşiktaş/İstanbul, Türkiye

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Yıldız, Yıldız Sarayı Müzesi, Yıldız Şale Köşkü, Beşiktaş/İstanbul, Türkiye

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Yıldız Palace, located in Istanbul, was built during the Ottoman Empire and served as a royal residence for sultans. It is known for its beautiful architecture, combining traditional Ottoman and European styles. The palace is set in a large park, offering stunning views of the Bosphorus. Visitors can explore the grand halls, pavilions, and the famous Yıldız Museum, which houses artifacts from the Ottoman period. Today, Yıldız Palace is a popular historical site, attracting tourists who want to experience the rich culture and history of the Ottoman Empire.

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Osmangazi, Uludağ Kayak Merkezi, 1. Kirazlı Sk., Yıldırım/Bursa

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Uludağ is a prominent mountain located in the Marmara Region of Turkey, within the boundaries of Bursa province. It is the highest peak in western Anatolia, with an elevation of approximately 2,543 meters. Activities such as skiing, sledding, and riding the cable car are frequently enjoyed in Uludağ, making it one of the favorite destinations for tourists.

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Menemen is a traditional Turkish breakfast dish made with simple ingredients such as eggs, tomatoes, green peppers, and sometimes onions. The dish got its name from a town in İzmir. It is usually served hot and accompanied by fresh bread, olives, cheese, and tea.

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Bratislava is the capital and largest city in Slovakia by area and population. It is located at the foot of the Malé Karpaty mountain range, between the Záhorská and Podunajská lowlands. The Danube River flows through the city.

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Ochtinská Aragonite Cave is a unique aragonite cave situated in southern Slovakia, near Rožňava. Although only 300 m long, it is famous for its rare aragonite formations.

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In the very heart of the Muránská planina, under the Muráň castle, near the village of Muráň, there is the Sysľovisko Muránska planina and the brand new Obrovisko Family Park in open nature.

Sysľovisko
You will be welcomed here by the largest colony of wild ground squirrels in Slovakia.

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The new Obrovisko family park near Sysľovisko Muráň with a fairy-tale and educational trail, wooden statues of giants, a mega bench, a MiniZoo with farm animals, alpacas and ponies, benches with beautiful views and wooden houses for accommodation. Obrovisko family park will be your frequent stop on the way to the beauties of Gemera.

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Yalova Sütlüsü: A Traditional Turkish Dessert

Yalova Sütlüsü is a unique and delicious dessert originating from Yalova, a charming city in the Marmara region of Turkey. Known for its light and refreshing taste, this dessert is a delightful blend of both syrup-based and milk-based sweets, making it stand out among other traditional Turkish desserts.

How It's Made:
The dessert starts with a soft sponge cake base, which is soaked in a specially prepared milk syrup. This syrup, made from milk, sugar, and cream, gives the dessert its signature lightness and creamy texture. After soaking, the cake is topped with whipped cream or a creamy milk topping. It is then chilled in the refrigerator before serving, ensuring a fresh and cool taste.

Flavor and Appeal:
Yalova Sütlüsü offers a perfect balance of sweetness and creaminess, making it a favorite, especially during hot summer months. Its light texture and rich flavor make it an excellent choice for those who enjoy milk-based desserts without the heaviness of traditional syrup-soaked pastries.

This dessert is not only a treat for the palate but also a testament to the culinary creativity of Turkish cuisine. Whether enjoyed as a dessert after a meal or as a sweet snack, Yalova Sütlüsü is sure to leave a lasting impression.

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Van Breakfast: A Unique Culinary Experience

Van breakfast, originating from the city of Van in eastern Turkey, is a world-famous culinary tradition that offers a rich and diverse spread. Known for its variety, flavor, and the use of fresh, local ingredients, this breakfast is more than just a meal—it's a cultural experience.

What Makes It Special?
Van breakfast includes a wide selection of dishes, each prepared with care and reflecting the region's unique flavors. Some key components are:

Van Herbed Cheese (Otlu Peynir): A distinctive cheese flavored with local herbs such as wild garlic.

Honey and Cream (Kaymak): Fresh cream served with natural honey from the region, offering a sweet and creamy delight.

Kavut: A traditional dish made from roasted wheat flour mixed with butter and sugar.

Egg Dishes: Often prepared with local ingredients, such as scrambled eggs with vegetables or herbs.

Fresh Bread: Served warm, perfect for dipping into honey, butter, or jams.

Olives, Tomatoes, and Cucumbers: Fresh produce that adds a refreshing balance to the meal.

Homemade Jams: A variety of jams made from local fruits like apricots and cherries.

A Social Tradition:
Van breakfast is typically enjoyed as a communal meal, bringing family and friends together around a large table. It is not just about eating but also about savoring the flavors, sharing stories, and enjoying each other's company.

Global Recognition:
The rich variety and authenticity of Van breakfast have earned it international acclaim, making it a must-try experience for anyone visiting Turkey. Whether in Van itself or at a specialty restaurant, indulging in a Van breakfast is a journey through the flavors of eastern Turkey.

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Yalova Walking Mansion: A Symbol of Environmental Awareness

The Yürüyen Köşk (Walking Mansion) is one of Yalova's most iconic landmarks, known not only for its historical significance but also for the environmental lesson it embodies. Located along the shores of the Marmara Sea, this small wooden mansion reflects the visionary approach of Mustafa Kemal Atatürk, the founder of the Turkish Republic, toward nature and preservation.

The Story Behind Its Name:
The mansion earned its unique name, "Walking Mansion," due to an extraordinary event in the 1930s. Atatürk noticed that a large sycamore tree near the mansion was at risk of being cut down because its branches were encroaching on the building. Rather than harming the tree, Atatürk ordered the mansion to be moved several meters away. Using advanced engineering techniques for its time, the entire structure was relocated on railway tracks without damaging either the building or the tree.

Architectural Features:
The mansion is a modest yet elegant wooden structure with Ottoman and early Republican architectural influences. Surrounded by lush greenery and overlooking the sea, it offers a serene and picturesque setting. Today, it functions as a museum, showcasing Atatürk's dedication to environmental conservation and his lifestyle.

A Legacy of Environmentalism:
The Walking Mansion stands as a timeless reminder of the importance of protecting nature. Atatürk's decision to save the sycamore tree rather than sacrifice it for convenience demonstrates his deep respect for the environment, a value that resonates even today.

Visitors to Yalova can explore the mansion, learn about its history, and enjoy the tranquil surroundings, making it a must-see destination for history enthusiasts and nature lovers alike.

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The Mole Antonelliana is the symbol of Turin, a big building designed by Alessandro Antonelli in 1863. It was first planned as a synagogue but later bought by the city and finished in 1889. It is 167.5 meters tall and one of the tallest brick buildings in Europe.

Today, is home of the National Cinema Museum and is famous for its dome with a spire, offering a great view of the city.

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Yalova Thermal:

Yalova thermal springs are beneficial for human health and physical recovery. For example:

Non-inflammatory rheumatic patients

Fracture sequelae

Circulatory system disorders

These are some of the conditions they help improve. The thermal springs also offer specific treatments such as:

Stomach water

Eye water

Additionally, Mustafa Kemal Atatürk once said, "This is the city of water for the future."

It has received many awards, including the title of "the most healing waters" and a gold medal

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Kapadokya is located in Kayseri. It is known for its eroded formations created by wind, rain, and other natural factors, such as the Fairy Chimneys. You can explore the city by going on a hot air balloon ride and enjoy the view, especially during sunset. Early Christians used to live there, so there are many historical churches built in unique and fascinating ways. Like Göreme Open Air Museum, where you can explore these remarkable structures.

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Múzeum vodného mlynárstva, Lodný mlyn Kolárovo, Petőfiho rad, Kolárovo

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Water mill and small technical museum Kolárovo

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Water mill and small technical museum Kolárovo

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Not far from the town of Kolárovo, on the southwestern outcrop of Žitný island, there is an interesting technical monument, a water mill set on two parallel boats.

The reconstructed floating ship’s mill is one of the national cultural monuments of Slovakia.

Part of the area is another European unique. It is a covered wooden pedestrian bridge, 86 meters long, which is one of the longest bridges of this type in Europe.

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The place where both Turkey's capital and the monument of Mustafa Kemal Atatürk, one of the greatest leaders in the world, are located.

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Tüpraş Stadium is one of the most beautiful stadiums in the world with its stunning view.

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The St. Michael’s Gate is the last preserved gate of the medieval city fortification. Its tower offers magnificent views of the Old Town and the surrounding area.

Right at the eastern entrance of Old Town stands a 51-metre high tower, which foundations were laid about 700 years ago. Its gate once served as an entry into the city.

On the street we’ll find many luxury shops and quality restaurants.

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The well-preserved ruin is noted for a marvellous geographical position, offering terrific panorama views upon the confluence of Danube and Morava rivers.

Standing on a massive cliff, 212 meters above the ground, the castle serves as a museum with several exhibitions. A very popular place for Bratislava’s families to spend their afternoon, this ruin (an important frontier place in Great-Moravian era) symbolizes Slavic fellowship and unity. No wonder it is a National cultural monument, depicted on Slovak stamps and old coins.

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The place where both Turkey's capital and the monument of Mustafa Kemal Atatürk, one of the greatest leaders in the world, are located.

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Tüpraş Stadium is one of the most beautiful stadiums in the world with its stunning view

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Vlkolinec is the village where historical traditions, houses, habits and craftwork are preserved until today. The number of inhabitants today is not more than twenty.

It is a picturesque village because it is one of ten Slovak villages which has been granted a status of a folk architecture reservation – because the village is untouched and has preserved historical monuments from 15th century!

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Demänovská ľadová jaskyňa, Liptovský Mikuláš

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Cave is formed by the underground flow of the river Demänovka. Visit tour leads through spacious river corridors interrupted by steep sections. Its first part takes you to cave spaces with sinter decoration and the second through icy spaces, which is a really impressing combination.

Ice filling is located in the lower parts – it occurs in the form of ground ice, stalactites, stalagmites or ice columns. In cave is a long-known find of bones of various animals, including cave bear, which were once considered as dragon bones – that’s why the second name of Demanovska ice cave was the Dragon’s cave.

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Alparslan, Rustem Pasa Kervansarayi, Doktor Faruk Sükan Caddesi, Ereğli/Konya

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Rüstem Paşa Caravanserai, located in the center of Edirne, is one of the notable 16th-century structures. It was built in 1554 by Mimar Sinan on behalf of Damat Rüstem Paşa, who was the son-in-law and grand vizier of Suleiman the Magnificent. This grand caravanserai consists of two main sections: the Büyük Han (Great Inn) and the Küçük Han (Small Inn or Deveci Hanı). It has two floors and a total of 80 rooms. Restored in 1972, it currently functions as a hotel.

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The city of Gaziantep was originally called Antep. During the Turkish War of Independence, the city earned the title of "Gazi" due to its remarkable resistance against the French occupation. In 1920-1921, the French occupied Antep, but the local population and forces put up a fierce resistance. This resistance lasted for almost a year.

The people of Antep fought heroically against the French, and eventually, in 1921, the French were forced to leave the city. This courageous struggle became one of the symbols of Turkey's fight for independence.

Because of this heroic resistance, the city was granted the title of Gazi in 1921. From then on, it was officially named Gaziantep. The title "Gazi" honors the city's significant role in the Turkish War of Independence and symbolizes the bravery and determination of the people of Gaziantep.

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Bagna càuda is a traditional dish from the Piedmont region of Italy, beloved for its rich, warm, and comforting flavors. The sauce is made by blending anchovies, olive oil, garlic, milk and butter. It is typically served warm in a communal dish or a small pot kept heated and it's accompanied by a variety of fresh or roasted vegetables for dipping like carrots, artichokes and bell peppers.

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The Langhe, a stunning region in Piedmont, Italy, is renowned for its rolling hills, beautiful vineyards, and rich culinary traditions. Placed between the Alps and the Apennines, it offers breathtaking landscapes that change with the seasons, from lush green in spring to golden hues in autumn. Wine is at the heart of the Langhe's identity, in fact this region produces some of Italy's most celebrated wines like Barbera and Moscato d'Asti.

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DOUBLE RED Cars Museum, Mostárenská, Mazorníkovo, Brezno

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DOUBLE RED Cars Museum, Mostárenská, Mazorníkovo, Brezno

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DOUBLE RED Cars Museum, Mostárenská, Mazorníkovo, Brezno

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In the industrial premises of the factory in Brezno, you can view the largest collection of luxury cars in Central Europe. The DOUBLE RED CARS MUSEUM extends over five floors of the renovated factory building.

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A unique museum exhibition, focused on Slovak literary creation, which collects, preserves, maintains, exhibits and interprets artefacts, works of art and other objects of cultural, historical, scientific and educational importance for the public.

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Devín Castle is a beautiful castle located on a hill overlooking the Danube River. It is known for its well-preserved medieval architecture, magnificent view and rich history.

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Bojnice Castle is a beautiful castle located in the town of Bojnice. It is one of the most popular tourist attractions in Slovakia and is known for its beautiful gardens and wonderful views of the surrounding countryside.

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Banská Štiavnica is a UNESCO World Heritage Site and is one of the most beautiful towns in Slovakia. It is known for its well-preserved medieval architecture, charming cobbled streets and a beautiful town square.

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Harmanecká jaskyňa is located in Veľká Fatra and enchants the visitor with its rich snow-white drop decoration, extensive domes, massive wall waterfalls and lakes.

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Nationalpark Slovenský Kras, Hámosiho, Brzotín

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Nationalpark Slovenský Kras, Hámosiho, Brzotín

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Nationalpark Slovenský Kras, Hámosiho, Brzotín

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Slovak Kras National Park is a beautiful park with an amazing natural landscape including underground caves, waterfalls and lush forests. It is a popular destination for hiking, climbing and caving.

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Pieninský národný park, 543, Červený Kláštor

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Pieninský národný park, 543, Červený Kláštor

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Pieninský národný park, 543, Červený Kláštor

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This park is known for its unique landscape, where the Dunajec River winds through a narrow gorge lined with high cliffs. It is the smallest national park in Slovakia

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Spišský Castle is one of the largest and most beautiful castles in Central Europe. It is a UNESCO World Heritage Site

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Zemplínska Šírava is a beautiful artificial lake in eastern Slovakia, known for its crystal clear water.

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The first thing to know about Bodrum in Turkey is that in 2006, the New York Times called it Türkiye’s version of Saint Tropez.It is one of the most famous touristic destinations in Türkiye.

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Ayder Yaylası, or Ayder Plateau, is a picturesque mountain resort located in the Eastern Black Sea region of Turkey. With a history dating back to the 13th century, Ayder is renowned for its lush green landscapes, oxygen-rich air, and vibrant festivals.

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The Antalya Region, offering all the mysticism of past in our day, is now called the "Turkish Riviera" due to its archaeological and natural beauties. Antalya is the place where sea, sun, history and nature constitute a perfect harmony.

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The Princes' Islands (“Adalar” in Turkish) are an archipelago in the Sea of Marmara, they are a small heaven of peace in Istanbul and a perfect place to relax and enjoy nature.

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Salacak, Maiden's Tower, Salacak Mevkii, Üsküdar/İstanbul

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The most well-known of the Maiden’s Tower (Kız Kulesi) legends is the story of a king and his daughter. The king, who was warned by a fortune teller that his daughter would die from a snake bite, had a tower built on the cliffs off Salacak. In order to protect his daughter, he placed her in the tower.
The king would send food to his daughter in a basket at certain times of the day. One day there was a snake hidden in the fruit basket. The snake bit the king's daughter, poisoning her, resulting in her death.

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Galata Tower was the tallest building in Istanbul until the construction of Beyazıt Tower in 1749. During the Ottoman period, Galata Tower functioned as a jail, observatory house, and watchtower.

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Boyacı, Bakırcılar Çarşısı, Eskici Çarşısı Sokak, Şahinbey/Gaziantep

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Gaziantep Coppersmiths' Bazaar, which is generally called the Coppersmiths' Bazaar but consists of a complex of bazaars where many handicraft tradesmen produce, offers us sections from another era with its wooden-covered shops and stone-paved streets.

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Atatürk, Ephesus Ancient City, Efes Harabeleri, Selçuk/İzmir

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Ephesus is one of the best-preserved ancient cities in the world, offering a fascinating glimpse into the Roman Empire

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Konya is a city known for its deep spiritual heritage and as the home of the famous Sufi mystic, Rumi. The city is the center of the Whirling Dervishes, a Sufi order that practices a form of meditation through dance.

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Cevat Paşa, Truva Atı, Kayserili Ahmet Paşa Caddesi, Çanakkale Merkez/Çanakkale

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Troy, the city immortalized by Homer in the Iliad, is a must-see for history buffs. Wander through the archaeological site where myth meets history, and see the remains of city walls, ancient temples, and the famous wooden horse replica.

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⁦The building has served as the Center for Contemporary Art of the Ján Koniarek Gallery in Trnava since 1994.

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Slovak Agricultural Museum, Dlhá, Mikova Ves, Nitra, Slovakia

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Slovak Agricultural Museum is situated in a fairground of Agrokomplex. Museum was founded in 1922 in Bratislava, in 1960 was moved to Nitra. More than 20-thousand exhibits document development of Slovak agriculture.

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Pilgrimage place Skalka at Trencin, Trenčín, Slovakia

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Pilgrimage place Skalka at Trencin, Trenčín, Slovakia

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Pilgrimage place Skalka at Trencin, Trenčín, Slovakia

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The Skalka pilgrimage site is located on the territory of the Skalka nad Váhom parish in the Nitra diocese. The history of the pilgrimage site Skalka near Trenčín.

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A family farm, where people come into direct contact with miniature animals.

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Fiľakovo Castle, Baštová, Fiľakovo, Slovakia

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Fiľakovo Castle, Baštová, Fiľakovo, Slovakia

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Fiľakovo Castle, Baštová, Fiľakovo, Slovakia

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The distinct dominant of the town Fiľakovo on the Slovak-Hungarian frontier are the ruins of its Castle, which survived the Tartar raids in the 13th century.

The Castle is first referred to in the 13th century. It was rebuilt in the first half of the 15th century, widened and fortified in the 16th century. Although the fortification of the Castle was to defend it against the Turks, they conquered it in 1554.

It remained in the hands of the Turks for almost 40 years. It became the centre of the so-called Fiľakovo sanjak, (a Turkish administrative district) encompassing the whole of what is today the region of Poiplie. The Castle was re-conquered from the Turks only in 1593.

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The park with the largest number of big cats in Europe! The park is an amazing place where you can discover different species of animals from all over the world.

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Some "Monregalesi" in the picture above.

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The "Monregalesi" are one of the most important desserts that characterize the Gal Mongioie area, the chocolate-based delicacies produced by numerous bakery shops are very well-known and renowned. Among these, the most traditional is certainly the "monregalese al rhum."

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The Sanctuary of Vicoforte, located in the province of Cuneo, is renowned for its impressive elliptical dome, the largest of its kind in the world, and its stunning interior frescoes. Built starting in 1596 based on a design by Ascanio Vitozzi, it was erected around an ancient Marian icon, the "Madonna del Pilone di Vico." Completed in the 18th century by architect Francesco Gallo, the dome features a fresco cycle dedicated to the Assumption of Mary. The sanctuary is an important center of culture, with the "Magnificat" project offering visitors the opportunity to climb to the top to admire the pictures and surrounding landscape.

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Gianduiotto, a symbol of the Piedmontese confectionery tradition, was born in Turin in 1865. The creation of gianduiotto was a creative response to the scarcity of cocoa during the Napoleonic period, when the master chocolatiers in Turin decided to combine cocoa with local hazelnuts, obtaining a unique and refined product. The gianduiotto was also the first chocolate in the world to be wrapped individually, because of the presence of hazelnuts that gave it an opaque appearance and therefore unattractive. Today, the gianduiotto is an icon of Piedmont and a must for chocolate lovers.

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The hot air balloons of Mondovì are a symbol of the city’s connection with flight. On 19 January 1980, Giovanni Aimo made the first balloon flight from Cuneo Levaldigi airport, giving impetus to the birth of the first Italian school for hot air balloon pilots.

In 1988, the first edition of the International Flying Summit of the Epiphany was held, which since then attracts pilots and enthusiasts from all over the world and celebrates the city as "Italian capital of hot air balloon flight".

Today, Mondovi is home to the only Italian Aero Club dedicated exclusively to hot air balloons and the first aerostatic port in the country, the "Balloonporto".

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Alba is a city located in the heart of the Langhe,renowned for its winemaking and gastronomic traditions,is famous for its prized white truffle, which attracts many visitors each year( The city also hosts the famous "Truffle Fair,").Ferrero, founded in Alba in 1946 by Pietro Ferrero, is one of the most famous confectionery companies in the world, some iconic product are Nutella,Tic Tac and Kinder Ferrero Rocher.Ferrero is now a global giant, with a presence in numerous countries and a strong commitment to quality, innovation, and sustainability, but the company’s headquarters remain in Alba.

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THE WHITE TRUFFLE OF ALBA

The white truffle of Alba is one of the most priced and expensive gastronomic delicacies in the world.

It has an irregular shape and a color ranging from white to yellowish. Truffles grow underground neer roots of trees as oak. Usually the harvesting time is between September and December, the experts are accompaigned by trained dogs.

The white truffle is used in dishes like: Tajarin, Risotto, Fried eggs, Raw fassona beef.

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Duomo di Milano, Piazza del Duomo, Milano, MI

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Duomo di Milano, Piazza del Duomo, Milano, MI

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Duomo di Milano, Piazza del Duomo, Milano, MI

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The Duomo di Milano, or Milan Cathedral, is one of the most iconic landmarks in Italy and one of the largest Gothic cathedrals in the world. Located in the heart of Milan, this magnificent structure took nearly six centuries to complete, with construction beginning in 1386 and officially concluding in 1965.

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Vatican City, the world’s smallest independent state, is an enclave within Rome and the spiritual and administrative center of the Roman Catholic Church. Covering just 44 hectares (110 acres), it serves as the residence of the Pope and the headquarters of the Holy See. Despite its small size, Vatican City holds immense historical, religious, and cultural significance.

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Saint Mark (San Marco) is one of the most important figures in Christian history and the patron saint of Venice. He is traditionally believed to be the author of the Gospel of Mark, one of the four canonical Gospels of the New Testament. According to tradition, his relics were brought to Venice in 828 AD by Venetian merchants from Alexandria, Egypt. This event led to the construction of the magnificent St. Mark’s Basilica, which became the city’s most iconic religious and architectural landmark. The basilica, known for its golden mosaics and Byzantine influences, symbolizes Venice’s power and devotion to its patron saint.

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Spiaggia dei Conigli, Lampedusa e Linosa, AG

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Spiaggia dei Conigli, Lampedusa e Linosa, AG

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Spiaggia dei Conigli, Lampedusa e Linosa, AG

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Spiaggia dei Conigli (Rabbit Beach) is one of the most breathtaking beaches in the world, located on Lampedusa, the largest of the Pelagie Islands in southern Italy. Known for its crystal-clear turquoise waters, fine white sand, and untouched natural beauty, this paradise is often ranked among the most beautiful beaches globally.

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Spiaggia dei Conigli, Lampedusa e Linosa, AG

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Pompeii is one of the most famous archaeological sites in the world, located in southern Italy, near Naples. This ancient Roman city was tragically buried under volcanic ash and pumice after the catastrophic eruption of Mount Vesuvius in 79 AD.

Rediscovered in the 18th century, Pompeii offers an extraordinary glimpse into daily life in the Roman Empire. The city’s remarkably well-preserved ruins include houses, temples, baths, theaters, and even frescoes and mosaics, frozen in time by the volcanic debris. Among its most striking discoveries are the plaster casts of the victims, created by filling voids left in the ash, capturing their final moments,

Today Pompeii is a UNESCO World Heritage Site.

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The Leaning Tower of Pisa, famous for its tilt, is one of the most recognized monuments in the world. Located in the Piazza dei Miracoli, it is part of the Cathedral of Santa Maria Assunta and was built between 1173 and 1372. Pisa is a historic city in Tuscany, is also known for its university, one of the oldest in Italy, and other attractions like the Baptistery and the Museum of the Opera del Duomo. Its beauty and history attract millions of visitors every year.