WNAM REPORT: Fergana region, which has earned fame as the pearl of Uzbekistan, is known for the beauty of its nature, hospitality, and friendliness of its locals.
Last year alone, the region was visited by more than 475 thousand foreign tourists, resulting from the attention paid to the development of tourism, particularly gastronomic tourism.
It should be noted that the cuisine of each region has its characteristics, and the presentation of this or that culinary masterpiece to guests is also different. Local and foreign tourists are happy to get acquainted with these traditions.
Recently, a gastronomic brand of Fergana region was created, showcasing the unique dishes typical of each city and district. In Fergana, a confectionery house sells sweets, in Margilan – ketibog shovla, a rich flatbread, dishes of the Uram teahouse, and in Kokand – patyr “Hukandi Latif” and halva, each with its own distinct flavor and history.
Fergana region is a treasure trove of culinary delights. Oltiariq district is famous for its tandoor samsa (gushtkuydi), Rishtan district for its “chungara” rice pilaf, Uzbekistan district for its kushkunok mastava, the Quva district for its palvan-shurpa and sweets, Beshariq district for its excellent shashlik, Buvayda district for its poultry dishes, Yazyavan district for its fish dishes, and the village of Chimyon in Fergana district for its sopa-ki-palov (separate pilaf) and local patyr. Each dish is a testament to the rich culinary heritage of the region.
Tour operators include these places in tourist routes, and one-day, three-day, and weekly trips are regularly organized there. These trips typically include visits to local markets, where tourists can sample and purchase local delicacies, visits to traditional teahouses for authentic dining experiences, and guided tours of local farms and orchards. Conditions have also been created for the development of eco- and agro-tourism. Tourists can stroll through cherry, grape, and pomegranate groves, enjoy the fantastic view and taste of fruits and berries, and cook their food.
“Gastronomic festivals and fairs are regularly organized in the region, where local cuisine, sweets, gardening products, and handicrafts are presented”, says Deputy Hokim of Fergana region Khurshidjon Akhmedov. “Guests from all regions of the country and from abroad are invited to these events, which are held annually. This contributes to developing gastronomic tourism in the region and expanding the necessary infrastructure”.
In 2025, it is planned to hold the Fergana Gastronomic Festival, designed to unite local and world-famous chefs, promoters of culinary art, authors of books on this topic, and, in general, people interested in the region’s cultural heritage. The goal is to popularize the unique culinary traditions of the country. The festival will include masterclasses, various competitions, and theatrical performances.
