Küçükköy: Weaving Tradition and Regional Produce

If you’re looking for a hotel in Küçükköy, you can get a sense of the place through three local topics: Alafaradın kilims, regional produce, and specific mushroom occurrences. These topics appeal to different interests: the kilims represent weaving craftsmanship, the produce tells a story of cultivation and products, and the mushroom occurrences concern specific species and locations. If you also take cultural and regional connections into account when choosing where to stay, these topics offer different points of interest.

Alafaradın Kilims: Weaving Tradition and Materials

Women weave Alafaradın kilims on wooden looms called “Istar.” The kilims are woven in Küçükköy and Büyükköy and belong to the handwoven Kirkit textiles. They are made using sheep’s wool for both the weft and the warp, and natural dyes are also used. The main colors include green, red, black, and blue. The tools, wool, and colors thus describe different features of the same weaving tradition. The warp runs lengthwise and the weft crosswise; both sets of threads form the fabric and these kilims are made of sheep’s wool.

A traditional historical connection is also part of the picture: according to tradition, Küçükköy is associated with Alifahrettini Sağir; a tomb attributed to him is said to be located in the town.

Regional Produce

Korkuteli Karyağdı pears have been grown in Küçükköy since the 1950s and received a geographical indication in 2018. The pear blossoms in early April and, following the necessary care and treatment, is ready for harvest in the first days of October. This brings specific points in the fruit-growing year into focus alongside the history of cultivation.

The pear is considered characteristic of the Korkuteli area. It is noted for its long shelf life, distinctive taste and aroma, low graininess, and high fiber content. These product characteristics apply to the Korkuteli area; cultivation since the 1950s is also documented for Küçükköy.

Another product story is that of the Antep pistachio, adapted to Antalya. It was given the name “Toros fıstığı”; its first harvest took place in Küçükköy and was presented to Özgür Özel, the CHP chairman at the time. While the pear is characterized by its long history of cultivation and its 2018 geographical indication, the pistachio story focuses on its name and first harvest.

Mushroom Occurrences and Elevations

The natural features, too, are linked to specific locations. Field observations in 2014 recorded an occurrence of Polyporus squamosus at Tekneli Deresi in the Küçükköy Yaylası, at an elevation of 1,619 meters. Rhizopogon luteolus was recorded in the Küçükköy Ormanı at 1,132 meters; locally, the mushroom is called the Domalan mushroom.

The elevation figures differ by 487 meters and refer to different species and locations. The two natural occurrences can therefore be compared by elevation, species, and their respective local place names.

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For the full travel overview: Antalya.