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Vize is located between the west side of blacksea and metropolitan places as İstanbul, Çorlu, Tekirdağ and Edirne in Tracian Region. The ancient settlements in Vize were Trac Kings, Byzantians (East Roman Empire) and Ottoman Empire prior to 72-76 B.C.
The location of Vize is significant because of being between two historical capital, İstanbul and Edirne, which are also unique in UNESCO world heritage. Vize is an undiscovered geography with 1.5 hours drive from Istanbul (138 km).
The city's population in center is: 12,543 and with villages a total population is 28,228 (TUIK,2012). Unique history, culture and nature of the town reflects, quiet, quaint and slow atmosphere, however in the past Vize had a great reputation.
As of June 2012, Vize had the title of Slow City, which is an international association of 'cittaslow network'- where the life is easy. Starting from Thracian period Vize is an important administrative and cultural center. Town's history is based on the year 4000 BC. According to mythologicals sources first name of the town was BYZİA (water source nymph) named after the town historical period as in today "VİZE". Today Vize is a district in Kırklareli province which has rich historical heritage. The town's rich historical pattern is constituted from: Gazi Suleyman Pasha Mosque (Little Hagia Sophia), Vize castle and ramparts, Archaic theatre, Ferhat Bey Turkish Bath, Ferhat Bey Fountain, Şerbetdar Hasan Bey Mosque, Karakoçak Hill and Asmakayalar Cave Monastery. Natural values are: Çiftekaynaklar, Cehennem(Hell) Waterfall, Kıyıköy, Yenesu Cave. Georgios VİZYiNOS who was born in Vize in 1883 and as a world famous writer mentioned in his several books from Vize for him: "There are several towns in Thrace region but none as beautiful as Vize."
Vize is famous with its deep historical, cultural, natural heritage. Linden trees and linden flower honey is the famous product of Vize. Vize has its own sloow food culture from the mixture of different civilizations. So it is the reason why Vize is unique in todays' massive urbanized environment.
Vize has adequate social, cultural and educational infrastructure. There are a Vocational High School with 641 students and other 8 High and Secondary Schools with 2817 students. The health care in the city is enough with 1 state hospital with 25 beds also there are 6 medical expert and medical practitioner. There is one library which includes 5451 books. The city also includes one Public Training Center which serves for vocational trainings such wood painting, sewing, computer, fork lift, English, heating installing, soap making, cookery for the youths and adult people living in Vize.
It is no exaggeration to say that Vize is a cradle of civilizations and is a part of paradise with its history, culture and nature.
History: Therefore the largest water way of history with 242 km between Vize and İstanbul was constructed in the late Roman Empire Age by starting from Vize.
Vize was probably the capital city of Thrac Kingdom as it is supported with the evidences of Adrianos and Filip Coins and again it is probably the center of Thracs' Astai Clan. In the age of East Roman Empire (Byzantine) Age Vize had been living a very brilliant age as being İstanbul's Castle in Thrace. In the Age of Ottoman Empire it was the one of three Flags in Thrace including the management of Çorlu, Kırklareli (Fourty Churches), Hayrabolu, Birgos (Lüleburgaz), Saray, Pınarhisar, Silivri Danişmend-i Eski (Babaeski) and III villages.
Vize, starting with the Byzantine period, had been an important administrative and cultural center. Vize's history is examined under 4 different periods: Prehistoric and the Thracian Periods, Roman and Byzantine era, the period of the Ottoman Empire and the Republic Period. Documents that give information about the district traces back to the Thracians.
Vize with its unique settlements on the hilltop is in a commanding position over the surrounding area. Across the plain from the town are many burial mounds built for the rulers of Thracian kingdom. There are some more churches and monasteries mainly from the Byzantine era. The town also has some Ottoman structures, in addition to an ancient synagogue.
The nature of the Vize is wild and clean, Vize is prosperous to protect its unique structure, fresh air, water and soil even it is close to Turkey's most important industrial regions of Çorlu and Çerkezköy and the Metropolitan City of İstanbul. Therefore Vize is proper for Organic Agriculture and already native people living in Vize are consuming the organic products that they produce.
Goat Kebab (Oğlak Kebabı)
Person: 6 Preparing time: 10min. Cooking time: 70 min
Ingredients: 3kg goat meat, goat grease to cover meat, salt
Preparing: Goat meat salted and put on a plate. To cover it goat grease lay on meat. Baked on the oven till redden. After cooked goat Grease removed and served.
Lemon Hardaliye (Limonlu Hardaliye- grape molasses)
Person: 1 Preparing time: 3min.
Ingredients: 170ml hardaliye (watery grape molasses), ¼ lemon, 30 ml water
Preparing: First lemon is squeezed. Than hardaliye, water and lemon mixed and serve in a glass.
Tray patty (Sini mantısı)
Person: 8 Preparing time: 45min. Cooking time: 60 min.
Ingredients: 3 piece onion, 500 gr beef mince, 1 teaspoon blackpepper, 1teaspoon dry mint, 2 teaspoon salt, water
For dough; 1kg flour, 1 teaspoon salt, water
Preparing: Middle of the flour is opened and salt put on it. Dough knead with water till as thick as an earlobe. After knead dough slice in five. Eachslice is roll out, and then cut as squares. Inside of this squares filled with mince stuff.
Mince stuff preparing process: Onions are planed and water squeezed. Above it mince, blackpepper, mint and salt put and mixed.
Cooked patty covered with oily water. And baked again in oven till water has dissapper. Than serve with garlic yoghurt.
Chicken broth soup with liver (Ciğerli Tavuk Suyu Çorbası)
Person: 10 Preparing time: 15 min. Cooking time: 90min.
Ingredients: 1 whole chiken with liver, 2 tablespoon noodles vermicelli, 3 table spoon flour, 3 table spoon yoghurt, 1 piece egg, 1 piece lemon, 2 table spoon butter,2 tea spoon salt,2lt water.
Preparing: Chiken and livers are cleaned and washed with abundant water. Than put in a braiser to boiled it. Cooked chiken breast picked to pieces. Cooked livers are cut. In a different braiser noodles vermicelli is cooked in oil. Chiken soup and water added on noodles vermicelli. Egg, flour, lemon and salt are mixed in different cup, than add in a noodles vermicelli. At least chiken picked pieces and livers added in braiser. Butter melted and added. Around 5-10 minute boiled and than serve.
Lime (Tilia sp.):
Lime tree can growth around 20-30 m. Tilia species are large deciduous trees, with spunk and skewed shape leaves 5 to 15 centimetres across. Pendent flowers are yellowish and have characteristic smell. Besides being refresher beverage, lime has lots of benefits especially with its dried flowers. Its flowers known as "flostiliae" in latin and drink after boiled in water. Considerable amouth delicious , silky and refreshing this hot beverage become a sysmbol of Vize.
Lime flower Honey:
Generate with the current lime flowers' essential oil and therefore mentioned as lime honey. Limes' blooming periods are between June and July. In moderate climatic conditions lime flowers nectars are abundant. Lime honey is light bright yellow with vanilla extract nice balm.
One of the most important milk products; cheese is obtained with ferment milk coagulation. In Thracian region generally have soft white cheese is made from sheep and cow. This cheese is important for teehts and bonds health with the significant rate of phosphor, calcium and flour. Moreover, cheese due to contains protein, oil and different vairety of minerals is a valuable food resources.
Hardaliye (grape molasses):
Hardaliye is a beverage product made with Thracian region grapes. It is made of grape juice, mustard seed and cherry leaf. It is prepared from mustard seed adding into a grape juice. It has specific taste and smell, as an non-alcholic beverage. In the ancient periods of Kırklareli, in grape-harvesting season (September,October,november) to protect grape cider, hardaliye producted with local methods.
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