Özet:

The island of Cyprus, known as the Pearl of the Mediterranean, is a tourist destination that stands out with its thousands of years of human history, archaeological, gastronomic, touristic and natural environmental richness, as well as mass tourism and gastronomy tourism activities, which is a type of alternative tourism. It is a matter of membership in the Cittaslow movement, which increases the attractiveness of destinations in world gastronomy tourism studies, increases tourism revenues, supports their worldwide recognition, gives importance to local gastronomy and supports the sustainability of local food and beverage culture. In this study, it is aimed first to identify the local flavors that are available in Cittaslow cities in Northern Cyprus and that can be used in gastronomy tourism activities, and then to develop the necessary policies and strategies to be used in gastronomy tourism activities in Cittaslow cities by using the findings obtained from the research. In the first part of the study, gastronomy, the concept of gastronomy tourism, the concept of local food and beverage and its importance in terms of gastronomy tourism, Northern Cyprus food and beverage culture and Cittaslow Northern Cyprus issues are explained. The research section of the study includes a study conducted using the document analysis method, which is a qualitative research type. The research population carried out within the scope of the study consists of cities that are members of the Cittaslow movement in Northern Cyprus. As a result of the research, 63 local delicacies that have significant attractive potential in terms of production, presentation and taste characteristics were identified. In the conclusion of the study, the importance of local flavors for Cittaslow cities is explained. In the Recommendations section, there are suggestions about what needs to be done to ensure the sustainability of the local flavors available in Cittaslow cities in Northern Cyprus and to promote them worldwide.

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