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unwtosilkroad unwtosilkroad

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UNWTO Silk Road  Welcome to the profile of #UNWTO Silk Road Programme! Enjoy with us the amazing culture and history of our 33 Member States #SilkRoadTourism


🐪 New projects taking shape during the last day of our UNWTO Silk Road Tourism Training and Capacity Building Programme in Valencia👍👏 #tourism #visitsilkroad #unwto

🇪🇸 "Show Cooking Valencia Tastes Good" by Ms. Cruz M. Rosillo during our @unwto Silk Road Training and Capacity Building Programme. Amazing valencian cuisine with Silk Road ingredients - Yum 🍽

Togerher with Horta Viva wines🍷

🇬🇷️🐪👏 UNWTO Silk Road Programme is very pleased to announce that the 8th UNWTO International Meeting on Silk Road Tourism, our biggest biennial event, will be hosted in Thessaloniki, Region of Central Macedonia, Greece, in October 2018.

We congratulate the Region of Central Macedonia, Aristotle University of Thessaloniki, and Thessaloniki Convention Bureau for successfully winning the tender process for the event with the support of the Ministry of Tourism of Greece.

#visitsilkroad #visitgreece #visitthessaloniki #tourism #events #silkroadgreece

Excitement level: 100% 🌏🐪🇰🇿
Almost ready for the lecture at the Academy of Tourism of Almaty City.
The UNWTO Silk Road Programme on the Spotlight

#visitsilkroad #silkroadtourism #visitalmaty #unwto #visitkazakhstan

Hello from Almaty Silk Road friends!

We are working together with the Tourism Information Centre of Almaty City on a research project to identify the Travellers' Profile and develop Tourism Inteligence for this unique Silk Road destination.

Today we are doing a pilot study to test our questionnaire. Wish us good luck to this initiative ☺

#visitsilkroad #visitalmaty #unwto #tourism #tourismresearch @visitalmatykz

#SilkRoadGastronomy: Tavë kosi (soured milk casserole) is Albanian national dish. It is a dish of lamb (occasionally chicken, then called tavë kosi me mish pule) and rice baked with a mixture of yogurt and eggs. It is also popular in Greece and Turkey, where it is known as Elbasan tava (Albanian: Tavë Elbasani or Tava e Elbasanit), named after the Albanian city of Elbasan. #silkroadtourism #visitsilkroad #travelenjoyrespect #IY2017 @albania.tourism
@unwto Recipe: http://www.bbc.co.uk/food/recipes/albanian_baked_lamb_with_92485

#Shimiin_arkhi or ‘milk vodka’ is #Mongolia’s traditional alcoholic #beverage which is distilled from fermented yoghurt. It's made by heating the yoghurt then using an open vat on top of a large cooking pot and over heat with a second pot acting as a lid but holding cold water. When heated, this will create condensation which will drip down to the collecting bowl in the center. This distillation process produces the milk vodka and the alcohol content can be from 10 up to 20 percent. #silkroadgastronomy #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect @unwto

Georgia has been known as a country of grapes and wine since ancient times. The history of making #wine in traditional #qvevri vessels has existed thousands of years and is still being practiced today. The qvervi wine is unique for its rich chemical composition, its distinctive bouquet and taste and for its nutritional and curative qualities. Wine has a crucial place in social interactions in Georgia, playing a role in the traditional hospitality of the country and facilitating friendship and good will. #silkroadgastronomy #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect @unwto @georgiatravel

Rakı is an unsweetened, occasionally, depending on area of production, anise-flavored alcoholic drink that is popular in Greece, Albania, Turkey and Iran and in the Balkan countries. It is similar to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak, Aragh Sagi and aguardiente. In Turkey and Greece, it is considered a national drink. Rakı is traditionally produced by twice distilling grape pomace in traditional copper alembic (beaker), and flavoring it with aniseed. Standard rakı is a grape product, though it may be produced from figs (Ficus) as well. #silkroadgastronomy #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect @unwto

Mongolian barbecue is a stir fried dish that was developed in Taiwanese restaurants beginning in the early 1950’s and eventually became more popular in the western countries. Meat and vegetables are cooked on large, round, solid iron griddles at high temperature. Despite its name, the cuisine is not really Mongolian, and is only loosely related to barbecue. The stir-frying of meats on a large, open surface is supposed to evoke Mongolian foods and Mongolian traditions. The preparation can also derive from Japanese-style teppan-yaki, which was popular in Taiwan at the time. #silkroadgastronomy #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect
Photo by John M on Flickr

#SilkRoadGastronomy: Sushi is the Japanese preparation and serving of vinegar-ed rice combined with varied ingredients such as, chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is the sushi rice, also referred to as “shari”. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients and many others are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect
Photo by Nesnad

Kumis is a fermented dairy product made from mare's milk. The drink remains important to the peoples of the Central Asian steppes: Mongols, Kazakhs, Bashkirs, Kalmyks, Kyrgyz, and Yakuts. In Mongolia the drink is called #Airag.
Kumis is traditionally prepared in a horse-hide container over the course of 1 to 2 days while churning it with a wooden stick. The preparation time and quality of the kumis highly depends on the churning process.
Mare's milk contains more sugar than cow's or goat's milk, therefore, when fermented, kumis has mild, around 2.5% alcohol content. Kumis is very light in body compared to other dairy drinks. The flavor is somehow variable between different producers. #silkroadgastronomy #silkroadtourism #visitsilkroad #IY2017 #travelenjoyrespect #Mongolia #nomadicbynature

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