NCFA going to revive Armenian cuisine

PanARMENIAN.Net - The National Competitiveness Foundation of Armenia (NCFA) has launched the Cuisine Revival Project.

The project aims to foster the revival of lost recipes and the creation of new dishes based on Armenian ingredients and traditions. The project has started with six villages in the Syunik province as part of an effort to develop tourism in Armenia's southern tourism corridor.

Recently, as part of the Cuisine Revival Project activities, the Competitiveness Foundation organized a food tasting and evaluating workshop in Safran restaurant, Yerevan. A group of local food industry professionals took part in the event, among them Sedrak Mamulyan, President of the Armenian Cookery Traditions Development and Protection NGO, Hasmik Karapetyan, Coordinator of the NGO; Ruben Poghosyan, the head chef of the Tufenkian restaurants, Alice Attarian, Co-owner of Charentsi 28 restaurant; Ruzan Nahapetyan, Director of Arvasar restaurant, Paul Sivrey, Owner of Oregano and Safran restaurants and Lucie Davidian, chef and food designer.

Implemented with the support of the Norwegian Refugee Council, the Cuisine Revival Project aims to create a branded set of new and revived recipes which will be placed into the public domain through a special website and cookbook. They will be showcased in venues ranging from rural bed-and-breakfasts to the menus of leading restaurants throughout Armenia and the Armenian diaspora. This new Armenian cuisine network will include suppliers of authentic ingredients, retailers of special food products, industry associations and tourism sector players such as hotels and tour operators.

The Cuisine Revival Project will be highlighted during the opening event of the Tatev Revival Project in October in front of over 600 guests from all parts of the world and dozens of international tourism reporters, the NCFA said in a press release.