Barilla Gıda Bridges the Way to the Future of Gastronomy

Barilla Food Bridging the Future of Gastronomy Barilla continues to support the future of the gastronomy and tourism sectors. Global food leader Barilla, conducting its work with the mission "Good for You, Good for the Planet," sponsored the Tourism Gastronomy and Hospitality Summit F-SUMMIT with its Barilla and Filiz brands. The summit, which featured 41 separate panels covering the future of Turkey's ready-made food sector and supply chain issues, ran for two days. Food leader Barilla, which produces at a total of 30 facilities worldwide including its Bolu factory in Turkey and reaches millions of tables in over 100 countries daily, took on sponsorships of sessions titled "Building Bridges Between Two Culinary Cultures" and "What is the Modern Turkish Cuisine Concept? How Do We Carry Our Kitchen to the Future Without Losing Its Essence?" with its Barilla and Filiz brands. At F-SUMMIT, which over the two days hosted more than 150 speakers and was attended by 3,500 people, the session "Building Bridges Between Two Culinary Cultures," moderated by Hürriyet Daily News Columnist Aylin Öney Tan, featured speakers including Executive Chef Claudio Chinali of Eatly Istanbul / Terrazza Italia, Executive Chef Giovanni Terracciano of Le Meridien & Sheraton Multi Property, and Chef and Founder Özgür Kılınçlar of Nappo Pizza. The session "What is the Modern Turkish Cuisine Concept? How Do We Carry Our Kitchen to the Future Without Losing Its Essence?" was organized under the moderation of Agricultural Engineer and Gastronomer Tangör Tan. Among the speakers in this session were Founder and Executive Chef Çiğdem Seferoğlu of Hodan, Executive Chef Doğa Çitçi of Gaziantep MSM, Founder and Executive Chef Murat Deniz Temel of Alaf Kuruçeşme, and Founder and Executive Chef Umut Karakuş of Muutto. Barilla Food General Manager Murat Koç, noting that pasta, which is healthy, easy to cook and store, and one of the favorite foods of people of all ages and generations, will continue to determine future gastronomy trends with different interpretations, stated: "We are pleased to be a common taste on tables in Turkey and around the world. With our brands, which are ambassadors of Italian and Turkish gastronomy—two important elements of the Mediterranean lifestyle—we strive to enrich kitchens. In addition to the value we provide to tables, to our employees and society, for a quarter century we have continued to deliver added value to Turkey's food and agriculture sectors by implementing sustainable farming practices in durum wheat production together with academic institutions, experts and farmers. We source 100 percent of the high-quality durum wheat we use in the production of our pasta from local sources. Alongside our efforts aimed at making Turkey self-sufficient again in durum wheat production, which is its homeland, we closely monitor the changing needs of chefs and the sector through the EDT channel and are organizing our business development models accordingly. We will continue to support events like F-SUMMIT that bring together hundreds of sector stakeholders under one roof and host the setting of important objectives for the sector's future."