# data[].attributes.body
Finike Portakalı is a world-famous, registered geographical indication that serves as the ultimate golden crown of Mediterranean agricultural heritage. Grown in the sun-drenched, mineral-rich soils of the Finike valley, this legendary orange variety has been scientifically recognized for its superior quality, thin skin, high juice content, and exceptional natural sweetness. More than just a fruit, it represents centuries of citrus farming mastery, sustainable orchard traditions, and the vibrant, sun-kissed identity of Mediterranean gastronomy.

# data[].attributes.body
Ezine Peyniri & Olive Oil (The Heritage Flavors of Çanakkale) - Çanakkale

The historical city of Çanakkale is home to Ezine Peyniri, a globally celebrated, protected geographical indication and one of the finest gems of Turkish dairy heritage. Crafted in the Ezine district using a precise blend of sheep, goat, and cow milk from animals fed on the rich, sea-salted flora of Mount Ida (Kaz Dağları), this creamy cheese is naturally matured for at least a year. Perfectly paired with the region’s world-class, aromatic cold-pressed olive oils, it represents the absolute essence of Mediterranean gastronomy, sustainable agricultural heritage, and historical continuity on the Aegean coast.

# data[].attributes.body
Van Kahvaltısı - Van

The Van Breakfast is a world-renowned, officially registered cultural phenomenon and the ultimate symbol of Eastern Anatolian hospitality. More than just a meal, it is an elaborate feast featuring dozens of entirely natural, local products. The centerpiece is the famous Otlu Peynir (a unique cheese cured with wild mountain herbs), accompanied by high-altitude flower honey, fresh clotted cream (kaymak), regional butter, and freshly baked flatbreads. It represents a living museum of Anatolian agricultural heritage and community gathering.

# data[].attributes.body
Kastamonu Etli Ekmeği is a highly celebrated, registered culinary heritage item that showcases the exceptional baking mastery of the Western Black Sea region. Distinct from other regional versions, this authentic flatbread features an incredibly thin, hand-rolled dough that is layered with a juicy, raw filling of minced meat, finely chopped onions, and black pepper. Folded into a half-moon shape, it is slowly baked on a traditional iron plate (saç) over an open wood fire. Smeared with fresh butter right after cooking, it offers a perfectly tender, smoky flavor that has defined local gatherings for centuries.

# data[].attributes.body
Çibörek - Eskişehir

Çibörek is a highly celebrated, registered cultural heritage item brought to Eskişehir by the Crimean Tatar community. It features a thin, unleavened dough filled with a juicy mixture of minced meat, onions, and black pepper. Folded into a half-moon shape, it is deep-fried in hot oil for just seconds. The magic of Çibörek lies in its crispy, puffed-up exterior and the steaming, delicious broth trapped inside, making it an iconic street food and cultural treasure.

# data[].attributes.body
İzmir: Şambali (Izmir's Heritage Semolina Cake)

​İngilizce Metin:

İzmir Şambali Tatlısı - İzmir

Şambali is a deeply rooted, registered street dessert that has defined İzmir's culinary culture for over a century. Unlike regular sponge cakes, this authentic dessert is made with a dense mixture of semolina, sugar, and yogurt, completely without flour or oil. Pressed into large copper trays, topped lined with rows of almonds or peanuts, it is baked until golden-brown and soaked in a rich syrup. Traditionally served cold on the streets of İzmir, often sandwiched with thick clotted cream (kaymak), it represents the authentic, nostalgic taste of Aegean heritage.

# data[].attributes.body
Ankara Tava - Ankara

Ankara Tava is the ultimate culinary symbol of Turkey's capital city. This traditional heritage dish consists of tender, succulent chunks of lamb (traditionally from local breeds) baked over a bed of richly seasoned barley orzo (arpa şehriye) rice. Slow-cooked in a clay or copper dish until the meat falls off the bone and the orzo absorbs all the delicious meat broth, it stands as a centerpiece of festive gatherings and traditional Ankara hospitality

# data[].attributes.body
Baked Dry Beans with Pastırma (Pastırmalı Kuru Fasulye) - Kayseri

​Pastırmalı Kuru Fasulye is a legendary, comfort-food masterpiece of Central Anatolian gastronomy, deeply rooted in Kayseri. It features premium, buttery white beans slowly simmered in a rich tomato and pepper paste sauce. The true magic happens with the addition of Pastırma—traditionally cured, thinly sliced beef coated in a spiced garlic paste (çemen)—which infuses the dish with a rich, smoky aroma. Traditionally baked in a clay pot (çömlek), it is served bubbling hot, representing the ultimate warmth of traditional Turkish hospitality.

# data[].attributes.body
Cağ Kebabı is a world-renowned, registered culinary treasure originating from the historical city of Erzurum in Eastern Anatolia. Unlike traditional kebabs, it consists of high-quality lamb marinated masterfully with onions, basil, and local spices for days, then stacked onto a massive horizontal spit. Slowly rotating over a pure wood fire, the meat develops an incredible smoky flavor. It is sliced directly onto small, individual skewers called "cağ" and served sizzling hot with warm lavaş and onions, representing centuries of traditional nomadic hospitality.

# data[].attributes.body
HHamsili Pilav is a signature masterpiece of Black Sea culinary heritage, beautifully showcasing the region’s deep connection to the sea. It features a rich, aromatic filling of rice cooked with onions, currants, pine nuts, and fresh herbs, which is then completely wrapped in a delicate layer of fresh, deboned black sea anchovies (hamsi). Baked to golden perfection, this unique dish looks like a cake and offers a brilliant combination of fresh seafood and traditional spiced rice, representing the true identity of Black Sea hospitality.

# data[].attributes.attachment_caption
MantıMantı is one of the most beloved and labor-intensive staples of Turkish culinary heritage, famously rooted in the historical city of Kayseri. These tiny, handmade dough pockets are carefully stuffed with seasoned minced meat, then meticulously folded into delicate squares. What makes Mantı a true art form is its size; traditionally, the smaller the dumplings, the higher the culinary mastery and hospitality it represents. Poached to perfection, it is served warm with a creamy garlic yogurt sauce, drizzled with infused melted butter, and dusted with sumac and dried mint.

# data[].attributes.body
İçli Köfte is a magnificent masterpiece of Southeastern Anatolian culinary heritage, requiring exceptional culinary skill. It consists of a crispy outer shell made from fine bulgur wheat, semolina, and spices, which is meticulously shaped by hand and stuffed with a rich filling of minced meat, onions, walnuts, and local herbs. Whether boiled for a lighter taste or fried to golden perfection, this labor-intensive dish is a symbol of celebration, family gatherings, and deep-rooted traditional hospitality.

# data[].attributes.attachment_caption
Pişmaniye: The Silken Culinary Craft of İzmit

# data[].attributes.body
pişmaniye is one of the most unique and labor-intensive confectionery arts within Turkish culinary heritage. Originating from the historical city of İzmit (Kocaeli), this legendary sweet dates back to the Ottoman palace kitchens of the 17th century. Often called "floss halva," Pişmaniye is famous for its melt-in-the-mouth, paper-thin, silken threads.

What makes Pişmaniye a true cultural heritage item is its fascinating, collaborative production method, which requires incredible patience and mastery. It begins by boiling sugar, water, and citric acid into a thick caramel, which is then cooled and kneaded into a golden ring. This ring is placed over a bed of roasted flour and butter. In traditional gatherings, multiple masters gather around a large tray, pulling and folding the dough simultaneously in a continuous rhythm until the solid sugar magically transforms into thousands of snowy, delicate, cotton-like strands.

The name "Pişmaniye" comes from the Turkish word pişman (regret). According to local folklore, the sweet is so difficult and exhausting to make that those who attempt it regret it; yet, its flavor is so heavenly that those who visit İzmit and leave without tasting it regret it even more. Today, it stands as a protected geographical indication, celebrating centuries of traditional craftsmanship.

# data[].attributes.attachment_caption
The Global Legacy of Bursa Döner (İskender Kebab)

# data[].attributes.body
Bursa Döner, globally known as İskender Kebab, is an extraordinary masterpiece of Turkish culinary heritage that revolutionized cooking techniques in the 19th century. Created in the historical city of Bursa, this iconic dish marks the exact historical moment when Master İskender changed the culinary world by turning the traditional horizontal wood-fired spit into a vertical spit. This revolutionary innovation allowed the melting fats to cascade down the meat, keeping it incredibly juicy and flavorful.

The authentic Bursa Döner is crafted from high-quality lamb fed on the natural thyme of the Uludağ mountains. It is sliced into paper-thin strips and laid meticulously over a bed of warm, diced pide (traditional flatbread).

The dish is defined by its strict presentation ritual: it is generously covered with a rich, simmering tomato sauce, served alongside creamy strained yogurt, and finished tableside with a dramatic pour of boiling, aromatic browned sheep's butter. This legendary dish represents more than two centuries of family tradition and stands as one of the most protected and celebrated geographical indications of Turkish culinary identity.

# data[].attributes.body
Urfa Kebab is one of the most celebrated and deeply rooted culinary treasures of Southeastern Anatolian gastronomy. Originating from the ancient city of Şanlıurfa, which is often referred to as the "Cradle of Civilizations," this dish represents centuries of shared culinary heritage.

Unlike its famous neighbor, the Adana Kebab, the traditional Urfa Kebab is distinctly non-spicy, allowing the natural flavors of the high-quality meat to shine. It is crafted from finely minced lamb, seasoned masterfully with only salt and sometimes a touch of local fat (tail fat) to give it its signature juicy texture. The meat is kneaded by hand, wrapped around wide iron skewers, and slowly grilled to perfection over natural charcoal embers.

Serving Urfa Kebab is a cultural ritual of hospitality. It is traditionally presented on warm lavaş (flatbread), accompanied by roasted tomatoes, grilled green peppers, and a refreshing sumac-infused onion salad. This iconic dish is not just a meal, but a living reflection of Urfa’s rich cultural identity and its historical legacy on the global culinary map.

# data[].attributes.body
According to legend, Maraş Ice Cream was discovered during the Ottoman era as an extension of a type of icy dessert known as "karsambaç" served in palaces. A local tradesman known as Maraşlı Osman Ağa, who used to sell wild orchid (salep) to the Ottoman palaces and noble mansions, buried the remaining salep—a mixture of milk and sugar—into the snow after his sales ended one day. The next day, he noticed a distinct change in its consistency; seeing that the mixture of milk, salep, and sugar had gained density and stretched like mastic, he realized it was a unique flavor. As many people in his circle tasted and enjoyed this newly found food item, Maraş Ice Cream was born, gaining immense popularity as "karsambaç with salep."

# data[].attributes.body
Pane "cunzato"

Pane cunzatu (or cunzato), which translates to "seasoned" or "dressed" bread in Sicilian dialect, it is a cornerstone of Sicilian cucina povera (peasant cooking), originating primarily in the western part of the island around Trapani. The original, simplest version consisted of stale, thick-crusted bread seasoned with olive oil, oregano, and sometimes salt. Over time, it was enhanced with whatever was in the pantry, transforming it from a "misery" meal to a richer dish with anchovies, tomatoes, and cheeses like primo sale or caciocavallo. Today, pane cunzato has evolved into a popular, celebrated street food throughout Sicily, it is often prepared with fresh, warm homemade durum wheat bread, drizzled with local olive oil, and topped with ingredients like sun-dried tomatoes, capers, anchovies, and fresh cheese.

# data[].attributes.body
Panettone

Panettone is a traditional Italian sweet, dome-shaped bread with candied fruit and raisins, commonly eaten during Christmas and New Year. Despite such an appearance, panettone is understood in Italy to be a dessert. The name stems from the Milanese panattón or panett, meaning "large bread".

# data[].attributes.body
Carbonara is a relatively modern Roman pasta dish. It is believed to have originated from a combination of American soldiers' rations—bacon and powdered eggs—and local pasta, popularizing quickly after World War II in the Lazio region. It is made with fatty cured pork, hard cheese, eggs, salt and and black pepper.

The cheese used is usually pecorino romano. Spaghetti is the most common pasta, while guanciale, a cured pork jowl, is traditional.

# data[].attributes.body
Cassata Siciliana is a traditional Sicilian cake with Arab roots, originating as a simple mix of sweetened sheep ricotta and shortcrust pastry. Over centuries, it evolved into an iconic, cold, multi-layered cake decorated with candied fruits, absorbing influences from Spanish (sponge cake/chocolate) and Baroque periods.

# data[].attributes.body
Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It is served in a number of ways, including in broth, but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù,bechamel sauce. vegetables, cheeses (which may include ricotta, mozzarella and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven: regional variations of this dish are found across Italy

# data[].attributes.body
Pane e panelle is a quintessential Sicilian street food, specifically originating from Palermo, consisting of chickpea fritters served inside fresh bread. Its history is a blend of ancient Mediterranean traditions and Arab influence

# data[].attributes.body
Scacce di patate (or scaccia) are a traditional Sicilian stuffed flatbread, deeply rooted in the agricultural history of the Ragusa and Syracuse provinces. Originating as a simple, "poor man's" dish in rural households, they have evolved into a cherished Christmas specialty.

'Nfigghiulate (also spelled nfigghiulate) is an ancient, traditional stuffed bread with ricotta cheese from southeastern Sicily, particularly associated with the provinces of Ragusa and Siracusa. It is a quintessential festival food deeply rooted in local history, often linked to Easter celebrations and large family gatherings.

# data[].attributes.body
CAPONATA SICILIANA - lt is a dish with a remarkable taste, a perfect mixture of aubergines, capers, green olives, anchovies and salted tuna fillets, extra virgin olive oil, vinegar, honey and salt.

It is fairly certain that the aubergine is of Arab origin and its subsequent introduction into Sicily thanks to Muslim traders.

The vegetable was typically sliced then fried in olive oil, grilled and covered in breadcrumbs.

Caponata today is considered the 'queen' of popular cooking.

Previously, it had always been food for the poor and was never taken into consideration by the men of letters, something which happened to many of the island's great dishes.

An infinite number for sure as interpretations are left to the fantasy and insular creativity of everyone who makes one. Many are even handed down from mother to daughter.

# data[].attributes.body
Bonn is very famous, not only in Germany but around the world! The sweet little gummybears are loved by young and old!

# data[].attributes.body
Dolma, Sarma, lental soup 🍲,pickle 🥒

# data[].attributes.body
ŞEKERPARE

# data[].attributes.body
ÇİLEK

# data[].attributes.attachment_caption
CEZERYE  "Please click on the underlined parts."

# data[].attributes.body
"Please click on the underlined parts."

Cezerye veya cezeriye, özellikle Mersin ve Adana bölgesinde yaygın tatlı türü. Osmanlı mutfağında yer alır.[1] Havuç, toz şeker, ceviz ve hindistan cevizinden yapılır. Adını, Arapçada havuç anlamına gelen (Cezer; جزر) kelimesinden alır. Rendelenen havuç önce haşlanır haşlandıktan sonra şekerle kavrulur. Üzerine hindistan cevizi; içine antep fıstığı, fındık, yer fıstığı ya da ceviz koyulur. Mersin Cezeryesi Türk Patent ve Marka Kurumu tarafından tescillenmiş ve coğrafi işaret almıştır.[2][3]

# data[].attributes.body
Batırık (Batırma) is a type of cold, liquid salad made with bulgur. It resembles kısır (Turkish bulgur salad) due to its ingredients like tomatoes, cucumbers, and bulgur. It is traditionally prepared in the southern part of the Central Anatolia Region and the areas of the Mediterranean Region close to the Taurus Mountains, including Karaman, Bozkır, Ermenek, and the districts of Mersin such as Tarsus, Erdemli, Mut, Aydıncık, Anamur, Bozyazı, Silifke, and Gülnar.

Although the preparation methods show slight regional variations, it is generally made by mixing and kneading fine bulgur (known locally as düğürcük, düğü, or simit), tahini, tomatoes, and various spices.

# data[].attributes.body
Tantuni is a spicy Turkish dish consisting of julienne cut beef or lamb, stir-fried on a unique traditional metal plate called a sac. Originating from the Mersin province in southern Turkey, it has become one of the country's most popular street foods.

Distinct from other Turkish kebabs or döner, tantuni is characterized by its specific cooking method involving a combination of boiling and frying, the use of cottonseed oil, and the ritual of steaming the bread atop the cooking meat. In 2017, "Mersin Tantunisi" was granted a Geographical Indication (GI) registration by the Turkish Patent and Trademark Office. wikipedia

# data[].attributes.body
Şalgam Suyu is a traditional, savory, and sour fermented beverage from the southern region of Turkey, especially the city of Adana.

Ingredients: It is prepared by fermenting purple carrots, turnips (known as çelem), water, salt, and bulgur (or bulgur flour).

Fermentation: The mixture is left to ferment at room temperature for approximately 15 to 35 days.

Varieties: It can be consumed as spicy (acılı) or mild (acısız) according to personal preference.

Tradition: It is typically served ice-cold and is the classic accompaniment to spicy kebabs . Wikipedia

# data[].attributes.body
Mettbrötchen.

# data[].attributes.body
this is a very special kind of gingerbread with cholocate

# data[].attributes.body
Munich is famous for bavarian creme. A yummie desert.

And the second one is white sausage which is traditionally served with Brezel and beer.

# data[].attributes.body
it literally translates to bee sting. it is a vanilla sponge filled with whipped cream and on top of the top sponge is a layer of caramelized thinly sliced almonds.

# data[].attributes.body
this is a delicious cake from Frankfurt. it is a vanilla sponge filled with vanilla cream and strawberry jam. Outside it is decorated with brittle and cherries.

# data[].attributes.body
gingerbread is quiet famous in whole Germany but it all started in Nurnberg . It is a cake with different spices and almonds. They can be crispy or fluffy

# data[].attributes.body
Christmas cake with dried fruit

# data[].attributes.body
Everyone know the famous Currywurst ! It is said that is was invented in Berlin

# data[].attributes.body
As Hamburg is a city very close to water, fish is very important to them. So the fish roll is famous and a must try when visiting Hamburg

# data[].attributes.body
It is famous green sauce made out of 7 different herbs and eggs and soft white cheese (quark)

It is said that it was Goethes favourite food

# data[].attributes.body
Barnacles are marine crustaceans that grow attached to rocks in areas of high sea agitation, mainly on rocky coasts with strong waves. They have a peculiar appearance, with a fleshy "neck" covered by a hard carapace, and are highly prized in Portuguese cuisine for their intense sea flavor, being considered a luxury product due to the difficulty and risk of harvesting them.

# data[].attributes.location_name
União das freguesias de Azeitão (São Lourenço e São Simão), Setúbal

# data[].attributes.headline
União das freguesias de Azeitão (São Lourenço e São Simão), Setúbal

# data[].attributes.subject
União das freguesias de Azeitão (São Lourenço e São Simão), Setúbal

# data[].attributes.body
Azeitão DOP cheese is a traditional Portuguese soft cheese with an intense flavor, produced from raw sheep's milk and vegetable rennet from the thistle flower. It stands out for its creamy texture, distinctive aroma, and slightly acidic taste. It is a certified product that preserves artisanal methods and represents an important part of the national gastronomic heritage.

# data[].attributes.body
Chanfana is a traditional dish from the Beira Litoral region, made with old goat meat, slowly cooked in red wine, garlic, onion, bay leaf and other spices. Usually prepared in earthenware casseroles and baked in the oven for several hours, it is distinguished by its intense flavor and very tender meat, being a striking example of Portuguese gastronomy associated with rural traditions and festive meals.

# data[].attributes.headline
Oliveira do Hospital - Traditional cheese festivals

# data[].attributes.subject
Oliveira do Hospital - Traditional cheese festivals

# data[].attributes.body
Traditional cheese festivals are important because they promote artisanal products of great cultural and gastronomic value, preserving ancestral production techniques. Events like those held in Oliveira do Hospital value local producers, attract visitors, and contribute to the economic and tourist development of the region, reinforcing local identity and traditions.

# data[].attributes.body
Smoked meat fairs in Portugal are important because they preserve gastronomic traditions, promote regional products, and support local producers. At the same time, they attract tourism and boost the economy, especially in inland areas like Vinhais, reinforcing cultural identity and community life.

# data[].attributes.body
Mercado da Vila - Cascais (Village Market - Cascais)

Market with fresh produce from local farmers.

# data[].attributes.body
Traditional Portuguese Recipe: Açorda à Alentejana

Ingredients:

1 bunch of coriander

1 bunch of pennyroyal

4 cloves of garlic

Coarse salt

Olive oil

1.5 L of water

400g homemade bread

4 eggs

Preparation: In a mortar, crush the coriander, pennyroyal, garlic cloves, and coarse salt until they form a paste.

Poach the eggs and reserve the water. Place the herb mixture in a serving dish.

Drizzle with olive oil and the boiling water in which the eggs were previously poached.

Stir the açorda (bread soup) and add the bread, cut into slices or cubes.

Recipe provided by the Lisbon School of Tourism and Hospitality, based on the traditional cuisine of Maria de Lourdes Modesto.

# data[].attributes.attachment_link.title
Açorda de alho by ARPT Alentejo .jpg 660x371

# data[].attributes.headline
Setúbal - Choco frito - Fried cuttlefish

# data[].attributes.subject
Setúbal - Choco frito - Fried cuttlefish

# data[].attributes.body
Ingredients:

1 kg large cuttlefish, cleaned and cut into strips

200 g fine cornmeal

1 tbsp salt

4 cloves of garlic

1 liter vegetable oil

2 lemons

1 orange

1 bay leaf

1/2 peppercorns (to taste)

Preparation:

1. Season the cuttlefish with salt, place in a container and add the juice of the two lemons, the orange, the crushed garlic cloves, the bay leaf and the peppercorns.

2. Let it marinate for at least 30 minutes.

3. Place the cornmeal in a container or storage bag. Add the drained cuttlefish and mix very well.

4. In a pan with the oil, heated to 180°C, fry the strips until golden brown. Place on absorbent paper to remove excess oil.

5. Serve with lemon wedges.

6. If you like, you can prepare a mayonnaise to accompany it: in a bowl, mix 200g of mayonnaise with 1 grated garlic clove and 2 tbsp of coriander. Stir very well and serve with the fried cuttlefish.

# data[].attributes.body
Aprenda aqui a fazer este delicioso doce conventual típico de Aveiro, à base de gema de ovo e açúcar, servido em hóstia (obreia) ou em barricas de madeira pintadas à mão, com origem no século XVI.

# data[].attributes.body
Linbon city - Portugal

# data[].attributes.body
Porto city - Portugal

# data[].attributes.body
Cidade do Porto, Portugal

# data[].attributes.body
"A fresh start for our heritage on the menu! Every ingredient that meets the abundance of the local market adds not just flavor, but also soul and tradition to our dishes. From field to table, we are tracing the path of true taste."

# data[].attributes.body
Spätzle

# data[].attributes.location_name
Dondurmacı Halil merkez cezerye, Kiremithane, Silifke Caddesi, Akdeniz/Mersin

# data[].attributes.body
This dessert is special only in Mersin (my city) and Ramadan month.

It is a dessert made with semolina, divided into meringue pieces, carved by hand and stuffed with walnuts or pistachios, then cooked in a wood oven and topped with foam obtained from the gypsum root. "Kerebic" made in Mersin is among the indispensable desserts of Ramadan months.

Kerebiç dessert mousse

- 6 glasses of water

- 1 cup of Gypsophila

sherbet

- 3 glasses of water

- 3 cups of granulated sugar

- 1 teaspoon of lemon salt

Kerebiç dessert ingredients

- 3.5 cups of semolina

- 1 glass of flour

- 1 teaspoon of baking soda

- 50 g of butter

- 100 g of pastry oil

- 1/4 cup of oil

- 1 glass of water

Kerebiç stuffing

- 2.5 cups ground walnuts

- 1 tablespoon of powdered sugar

- 1 tablespoon of cinnamon

Bake at 180 degrees for 15 minutes

# data[].attributes.location_name
Taşucu Mesleki ve Teknik Anadolu Lisesi, Mansuriye, 59 Nolu Sk., Taşucu/Silifke/Mersin

# data[].attributes.headline
Taşucu Mesleki ve Teknik Anadolu Lisesi, Mansuriye, 59 Nolu Sk., Taşucu/Silifke/Mersin

# data[].attributes.subject
Taşucu Mesleki ve Teknik Anadolu Lisesi, Mansuriye, 59 Nolu Sk., Taşucu/Silifke/Mersin

# data[].attributes.body
Our students' workshop activities under the guidance of our school's Chef Sadettin Teacher.

# data[].attributes.location_name
Reşadiye Mahallesi, Seyfettin Tatoğlu Ortaokulu, Atatürk Bulvarı Antalya Yolu Üzeri, Taşucu/Silifke/Silifke/Mersin

# data[].attributes.attachment_caption
Desserts, Stories,Customs konulu Twinning çalışması AYTUĞ ATALAY 

# data[].attributes.location_name
Taşucu, Atatürk Blv no82/2, 33900 Silifke/Mersin, Türkiye

# data[].attributes.body
nesli's work