Gencer is a tradition that has been going on for centuries after religious holidays in some close districts of Aydın. Gencer, one of the region's intangible cultural heritage riches, is longed as much as a festival and is set up as a big fair that brings people together. One of Gencer's specialities is the food made and sold for Gencer. Gencer paste is one of the most important regional flavours associated with the Gencer tradition. Due to the conditions of our time, the former Gencer has begun to lose importance and this has been reflected in the food offered at Gencer. The number of masters producing and presenting Gencer paste is rapidly decreasing. This study aims to give information about the preparation, presentation and contribution of Gencer paste which has started to be forgotten by expressing the cultural value of Gencer paste for the local people. In the study oral history was used as a qualitative research method. Also, the necessary support was obtained by using interviews and open-ended questions. And by joining the Gencer Day in Nazilli, the necessary observation was accomplished. According to the findings obtained from Gencer paste, some suggestions were made in terms of cultural tourism and gastronomy tourism.