She was in the city where traditional delicacies protected the essence and found life with natural products. She was sure that she could not forget the food that she ate during her stay in Kastamonu for the rest of her life. One day when she tasted the pastrami dried in the natural environment with the fenugreek, which was made of Taşköprü Garlic, she could not hide her astonishment its taste in her mouth. On another day, she lost her consciousness when she ate Kuyu Kebab (i.e., meat cooked in underground pit oven), which was scattered without sticking the fork. She did not forget to drink Eğşi while enjoying Bewis, Banduma, Ekşili Pilav and Etli Ekmek (i.e., quickbread with ground meat layer on top) decorating the table in the garden of a mansion. Çekme Halva (ground halva) served next to the coffee was like composing over all of the beautiful poems she had read. She realized that she had never tasted the rice prepared with the special technique from Tosya Rice that she ate in the meals and the rice cooked with Siyez Bulgur anywhere before, whose genetic had already been protected. She heard the name of orange and delicious Kanlıca Mushroom during the conversations she made with the people she met about local tastes. She had never thought that collecting mushrooms would be so enjoyable while visiting the forests in Kastamonu. While walking, she thought about all the tastes of Kastamonu and the tastes stuck in her mind.