Samsun's geographically marked food, the Bafra pide, stands out not only for its taste, acknowledged by culinary authorities worldwide, but also for its preparation and baking process, setting it apart from other pides. In the "World's Best Foods List," Samsun claimed the top two spots in the "Best Breads" category. Taste Atlas, a significant source in the gastronomy world, placed Bafra and Samsun pides at the top of its "Top 10 Breads" list.

These Samsun delicacies, listed as Bafra pide and Samsun pide, surpassed Brazil's pao de queijo, Malaysia's roti canai, Colombia's pan de bono, Azerbaijan's qutab, Italy's piadina romagnola, and India's butter garlic naan and amritsari kulcha. "Customers who taste the pide really enjoy it," said pide master Necati Koçak, expressing that everyone who tries the registered flavor loves it. "I have been a pide master for 10 years.

We serve to introduce the taste of Bafra pide to our people. We prepare the filling of the pide with roasted lean minced meat mixed with finely chopped raw onions. We stuff this filling into the pide dough, stretching it as thin and long as possible, then bake it in a wood-fired oven until it crisps up and crackles for about 25 minutes.

The most important feature of the pide is its thin, long and crispy crust. The flavor is further enhanced with village butter. Customers who taste the pide really enjoy it.

They even send it to their guests abroad. For those who want, we freeze and ship the pide. This way, we send.