Abulfaz Habibov

With 10 years’ professional experience in culinary, Abulfaz Habibov has started his career at Hilton Baku Hotel. His culinary repertoire flourished at Pik Palace & Park Chalet hotel, followed by Baku Marriott Hotel Boulevard as Chef de Partie, where he developed and refined his culinary techniques. Having comprehensive knowledge of culinary Arts and quality food operations, Abulfaz participated at the […]

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Food and Taste Education: a Slow Food Approach

Thanks to the European Union financed project COVCHEG: Community-based Value Chain Enhancement in the Greater Caucasus Mountains area in Azerbaijan, started in 2019, and as part of the global Terra Madre event, Slow Food organised different training courses with a presentation of new training materials, now available online. Education is one of the three pillars of the Slow Food Movement’s […]

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Orkhan Mukhtarov

Orkhan Mukhtarov began his professional career at the hotel New Intourist, at the age of 15. Six years later, he became an executive chef in AZZA restaurant chain. In 2013, he became a sous-chef at the Fairmont hotel, and in 2017 he has already been appointed as a chef of the Baku Marriott Hotel Boulevard and was the first Azerbaijani, […]

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Ata-Baba Hazelnut

Azerbaijani hazelnuts appeared on the world market in the 1930s, when a full-fledged nut-processing factory was built in Zagatala (next to Gabala and Gakh districts). As Azerbaijan began to consolidate as one of the most important producing countries in the world, local varieties began to lose commercial importance, except for a very local basis, often not adequately remunerated. Small-scale producers […]

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Madrasa Grape

In the 1870s-80s, there were 50 thousand hectares planted with Madrasa vines, but the total cultivated area has decreased significantly over the past century. In the early 20th century, much of the population of Shamakhi was engaged in viticulture, and Madrasa was the regional center of winemaking. However, in 1985, as a result of the anti-alcohol campaign, more than 130 […]

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Wild Caucasian Rosehip

The wild rosehip’s products are strictly embedded into the Azeirbaijan rural population of the Caucasian mountains since ever. The traditional knowledge connected to these preparations has been passed along over generation, preserving these nutritious sources of food from the extinction. Due to this characteristic, the products were never marketed but mainly used for families owns consumption. Nowadays, due to depopulation […]

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Abgora

The production of abgora in Azerbaijan dates back to very ancient times: the first written information about this product was found in the 12th century poem “Seven Beauties” by Nizami Ganjavi. Despite its ancient history, the production of abgora and its use in the kitchen have been somewhat forgotten. It is mainly produced and sold at the markets in the […]

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