On October 11, the “Terra Madre Shaki” gastronomy festival was held in the historical “Yukhari Bash” State Historical and Architectural Reserve in Sheki.

The event was organized by the State Tourism Agency, with the support of the Azerbaijan Tourism Board and the Azerbaijan National Culinary Center under its authority, in cooperation with the Sheki City Executive Authority and the “Slow Food International” movement.

At the opening ceremony chairman of the State Tourism Agency Fuad Naghiyev, head of the Shaki District Executive Authority Elkhan Usubov, and President of “Slow Food International” Edward Mukiibi delivered speeches highlighting the significance of organizing the “Terra Madre” gastronomy festival in Sheki - a city on the historical Silk Road and included in the UNESCO World Heritage List.

It was noted that this is the first time the festival has been held in Azerbaijan, bringing the “Slow Food” experience to the country. The main goal of the event is to support the balanced development of rural communities, promote sustainable food systems, local culinary traditions, and cultural heritage, as well as contribute to the efficient production and consumption of agrobiodiversity resources.

Speakers emphasized that the “Slow Food” approach is based on the principles of good, clean, and fair food, which encourages healthier eating habits while preserving national and regional culinary traditions. Overall, the “Terra Madre Shaki” festival represents a new stage of the “Slow Food” project implemented in the Sheki-Zagatala and Mountainous Shirvan economic regions.

The festival held in the historical center of Sheki, featured a forum with agricultural policy and gastronomy experts, roundtable discussions on biodiversity and winemaking with the participation of government representatives and industry specialists. A farmers’ fair showcasing products from nearly 30 local producers, along with tasting sessions and masterclasses, was also organized.

At the fair, visitors were introduced to traditional products such as ancestral hazelnuts from Gabala and Ismayilli, "black halva" and jams from Demirchi, Basgal, and Lahij mountain villages, Absheron’s “zəncirfərəc” sweets, “maxara” pastries from the Gakh-Zagatala region, various tea types from Lankaran, organically grown fruits, vegetables, and berries from Sheki’s “Bio Garden” farm, Sheki halva, local wines, the “Madrasa” grape of Shamakhi, mountain cheeses from the Caucasus region, dairy products from Galaderesi village, sunflower oils from Ivanovka, and dried meat from Nakhchivan.

The festival also featured performances by musicians, folk groups, and artisans, which were warmly received by participants.