The 5th Sultangazi Kastamonu Days have started.

The opening of the 5th Sultangazi Kastamonu Days was enthusiastically held as part of the Culture Festival events organized by Sultangazi Municipality.

The event, which will continue for two days, will feature many local products at the stands.

Sultangazi Municipality continues to introduce the flavors, clothing, and cultures of the historically rich cities of Anatolia to the residents of the district with the Anatolian Culture Festival. In this context, the opening ceremony of the 5th Sultangazi Kastamonu Days, organized by Sultangazi Municipality in collaboration with the Kastamonu Solidarity Association, was held. The program was attended by Istanbul Governor Davut Gül, Sultangazi Mayor Abdurrahman Dursun, and guests.

“We have grown accustomed to living together on these lands”

Speaking at the program, Sultangazi Mayor Abdurrahman Dursun stated, “The lands of Anatolia have always been difficult lands. Of course, they are difficult today as well. We talk about our martyrs, we talk about our veterans. We talk about those who shed blood for this homeland. But we have always expressed this; these homeland lands are indivisible. We have grown accustomed to living together on these lands. We are a society that has never been accustomed to slavery, our free will is very strong, and from now on, we will live freely on these lands, united and together.”

Istanbul Governor Davut Gül, who attended the program, said, “It is very valuable that our mayor provides this opportunity not only for Kastamonu but for all our fellow countrymen who want to do this. Both Sultangazi and Istanbul are a summary of Turkey.”

“We make our pastrami using traditional methods”

Salim Sarıyakup, a tradesman who brought pastrami from Kastamonu to the event, stated, “We take the quality parts of the meat, clean them, and salt the meat. After salting, we wash the meat. We hang the meat in places with high alcohol content to dry. Then we spread ‘çemen’ on it, and thus we create Kastamonu pastrami. Kayseri pastrami is the accelerated version of this, that is, it is made in factories. It goes through a process, but we make our pastrami using traditional methods. Most importantly, we dry it with the wind.”

“I am from Kastamonu, I came to taste and shop local products”

Ihsan Kırmacı, who attended the opening, said, “I definitely recommend Kastamonu pastrami. I am from Kastamonu as well, I came to taste and shop local products.”

“We came here to promote the rice of Tosya”

Halil İbrahim Sirkeoğlu, a tradesman who said he came to promote Tosya rice, stated, “We came from Tosya. We came here to promote the rice of Tosya. We brought our yellow husked rice, which is a geographical indication known as heirloom seed. We came to introduce the rice to our fellow countrymen in Sultangazi. Our rice is the best in the world. The glycemic sugar rate is 15%.”