Georgia is distinguished by its unique cuisine, with each region preserving ancient recipes, local flavors, and culinary traditions. Some of these dishes are less known to the wider public, yet they form a true treasure trove of Georgian exotic gastronomy. One of the symbols of Georgian gastronomic and cultural heritage, Borjomi, has been an integral part of the dining table for centuries. As a brand, Borjomi carries the responsibility of preserving and sharing culinary traditions—an extension of Georgian flavors and customs, blending the past with the present. Here, we introduce a few traditional dishes from different parts of Georgia, whose recipes have withstood the test of time.   Ashvchapani Ashvchapani, also known as kneaded cheese, is a traditional Abkhazian dish that has also found its place in Megrelian cuisine over the centuries. It resembles Elargi (a dish made of cheese and cornmeal), but differs in preparation technique and composition. The key distinction is that Elargi contains corn flour, whereas Ashvchapani is made entirely from cheese. This dish is an important part of Abkhazian culinary heritage and is often eaten on its own or accompanied by other foods, such as Mchadi (cornbread). Since its preparation requires a special technique and culinary skill, its recipe has traditionally been passed down from generation to generation in Abkhazia. Traditionally, Ashvchapani was made from fresh cheese that was kneaded while hot. No extra ingredients are used—only the texture, taste, and kneading technique of the cheese are emphasized.   Tashmijabi Potatoes are an essential part of Georgian gastronomy and cuisine. They are also the key ingredient in Tashmijabi, a traditional Svanetian dish. Tashmijabi is a distinctive Svanetian dish made by blending potatoes and cheese. Its texture is similar to Elargi, which is why it is sometimes called Svanetian Elargi. Fresh cheese is crucial for achieving the perfect taste. According to tradition, when served at the table, a small hollow is made in the center of the dish, filled with melted butter, and then offered to guests. Additionally, Tashmijabi is often enjoyed with Svanetian Khachapuri.   Abkhazura Abkhazura is another dish that proves the significant influence of Abkhazian cuisine in Georgian culinary culture. It is a type of meat patty made from minced beef and pork, wrapped in caul fat. The ingredients include Ajika (a Georgian-Abkhazian spicy paste), herbs, garlic, and onions. Over time, Abkhazura has transcended the borders of Abkhazian cuisine and is now found in various forms on the menus of renowned restaurants. Tutmaji Meskhetian cuisine is unique, shaped by long-standing traditions and various cultural influences. One of its exotic culinary gems is Tutmaji, a traditional Meskhetian dish. Tutmaji is a hearty soup made with small pieces of dough. Depending on the recipe, Matsoni (fermented milk) or Doogh (a Middle Eastern yogurt-based drink) is added to the broth. Interestingly, similar dishes can be found in Persian cuisine, demonstrating the historical links between different culinary traditions. Tushqapati Tushqapati is a traditional Tushetian dish made from fried veal. What makes this dish special is its uniquely flavored tarragon-based sauce, mixed with green tkemali (Georgian sour plum sauce). According to historical accounts, Tushqapati was frequently served at traditional Tushetian feasts, including ceremonial banquets dedicated to brotherhood oaths. To this day, this dish retains its special place in Georgian cuisine, with modern variations appearing in many restaurant menus. Georgian cuisine is more than just old recipes—it preserves traditions, customs, and the way of life of our ancestors. Exploring regional dishes and sharing their history enriches not only our culinary culture but also highlights the essence of Georgian identity in a fascinating context.  

This time the tour guide will take you to Italy, our host is Nana Zuriashvili, the author of the culinary page buongustaio (gourmet). “I have been living in Italy since 2013, namely, outside the city of Naples, in the small historic town of Pozzuoli. Pozzuoli is built on an active volcano. I know it sounds quite dangerous, but the place is of unusual beauty. I have been married for 6 years and I have three daughters. So far my career advancement is stopped, but I plan to study architecture from next year. I discovered a great affection for cooking in Italy. I became fond of Italian cuisine. Since I had so much free time, I was studying and making experiments. I think I am a good cook today and I am going to deepen my culinary skills in the nearest future. Naples has a very long history, both culinary and musical. For those who do not know, the first opera house “San Carlo” was built in Naples and the first pizza was baked. Naples is unique for its noisy and narrow streets, large piazzas, multiple and delicious pizzerias, the best espresso, mozzarella and much more to list.  It is the county of “O sole mio” and many more historical songs. As this region has sea and sun, people are very joyful, fiery and emotional, somehow they resemble us, Georgians. In my family, regardless of age, everyone loves pasta .. I often cook new pasta and my children often help me with cooking it ... I think that cooking is one of the types of art and it must be necessarily shared, especially at a young age, when they get to know the world ... I think the more things they touch on from childhood, the more imagination and ideas they develop. In general, I like to cook, I always cook and do something, more cereals, less sweet ... but I would say, nothing can be compared to Italian gastronomy. Italians have hourly meals. Colazione – sweet for breakfast, pranzo- definitely pasta for lunch and then another dish, a glass of wine and finally fruit and dessert. They eat more cereals in the evening. Risotto or soups ... they attach great importance to quality and proper nutrition. My husband loves Georgian cuisine, especially Khachapuri, Georgian cheese and “Dedas bread”. He misses it the most... The dish that I will share with the readers of Gastro Guide is a kind of experiment that I prepare for friends and family in general ... Beetroot is not very popular in Italy, so I decided to introduce its taste to friends so that they would not forget it and I had a success actually.   For beet risotto you will need: 300 g rice arborio 400 g beets 100 g Gorgonzola (blue cheese) 30 g   walnuts 20 g butter   A little olive oil Vegetable broth Salt Pepper   Preparation: First prepare the vegetable broth. Put onions, carrots, potatoes, tomatoes, celery in a saucepan and cook for 20 minutes. Peel beets and then grate them. Put one tablespoon of butter in a separate wide and low saucepan, and when melted, add rice. Let stand for 2 minutes and add the beets, stir for 1 minute and then add the vegetable broth so that it comes out on top. Boil for 15-16 minutes (read the label during cooking) and add the vegetable broth from time to time. The mass should not be juicy, it should have a creamy texture. Remove from the heat, add gorgonzola and salt, stir well. Transfer onto a plate and garnish with finely chopped walnuts, gorgonzoli and pepper. Buon appetito!”

Georgia, a small yet exceptional country, boasts a remarkable natural diversity. The nation is renowned for its varied landscapes, including mountains, forests, a rich array of flora and fauna, mineral-rich thermal waters, and mud deposits. Georgia enjoys a temperate climate with distinct regional weather patterns, encompassing Black Sea subtropical, dry continental, and even alpine climates. The fertile Georgian soil provides an abundance of seasonal fruits and vegetables, alongside wholesome and delectable dairy products, and a profusion of aromatic spices. The artful blending of these exceptional ingredients results in a harmonious symphony of flavors. But how did this culinary journey begin? It began with the playful exploration of diverse ingredients and flavors.   In the modern world, people often take for granted the convenience of acquiring their desired food without much thought or gratitude. A trip to the supermarket, dining at a restaurant, or ordering a meal with the push of a button has become commonplace. However, it's worth contemplating how we arrived at this point. Initially, humans consumed raw food, adopting a hunter-gatherer lifestyle. Eventually, they discovered that cooking food over fire improved taste and safety. Over time, they transitioned to agriculture, cultivating various crops and developing culinary skills. They experimented with ingredients, flavors, and cooking techniques, creating an intricate culinary tapestry. The evolution of cooking involved extensive trial and error, resulting in both an art and a science. The culinary heritage of Georgia, a country steeped in history, is also shaped by its strategic location as a crossroads for trade routes, including the historic Silk Road connecting Europe and Asia. This positioning has contributed to the richness of Georgian spices, seasonings, and cooking methods. In Georgian culture, dining is more than sustenance; it's a ritual and a sacred act of sharing. Bread, often referred to as the "burji"(Pier) of the Georgian table, holds a special place in this tradition. The act of breaking bread and sharing it with others signifies a profound connection. Each region of Georgia has its unique bread, and the scent of freshly baked bread could travel from one village to another. Khachapuri, a symbol of celebration and joy, is a highlight of Georgian cuisine. Variations like Imeruli, Adjarian, Meghrul, Ossetian, and Tushurian Kotor khachapuri showcase the culinary diversity. What makes khachapuri exceptional is not just its simplicity, composed of two main ingredients, but the soul and heart infused by the cook. The choice of song sung while kneading the dough can significantly influence the outcome.   While the word "bread" exists in various cultures, Khachapuri has a distinct European touch, earning it the moniker of "Georgian pizza." Nevertheless, its roots can be traced back to Asian influences, with distant relatives in Tibet, China, Nepal, and Mongolia. Khinkali, another Georgian culinary gem, is more than a dish; it's an experience. It has its own set of rules and requires an intimate connection between the diner and the dumpling.   As the demand for vegetarian cuisine grows worldwide, Georgia's bountiful gardens offer a wealth of options, from spinach and beets to cabbage, eggplant, carrots, beans, thistles, leeks, and an array of nuts and spices. This blend results in a delightful explosion of flavors, meeting the modern world's culinary challenges.   Georgian cuisine is a treasure trove of diverse dishes that vary by region. Svani kubdar, Rachuli lobiani, Meguri kharcho, Elarji, Guruli pie, and an array of cheeses like Sulguni, Imeruli, Tenil, and Gudi are just a few examples of this culinary diversity. It's no wonder that Georgian cuisine captivates the hearts of all who savor it. Visitors often rank Georgian food among their favorite aspects of the country.   Recently, Georgian cuisine has gained international recognition, with dishes like khachapuri earning spots on lists of the world's top 100 dishes. The essence of Georgian cooking lies in its connection to the land, as Georgia is primarily an agricultural nation. This deep connection is reflected in the dedication to preserving culinary traditions that have been passed down through generations, ensuring that timeless recipes remain unchanged. Despite its rich historical roots, Georgian cuisine continues to evolve. Leading local restaurants offer modern interpretations of traditional dishes, demonstrating that Georgian cuisine is a dynamic entity that adapts to the times while preserving its enduring traditions. This culinary journey represents a blend of heritage and innovation, and the beloved Borjomi Buddha serves as a worthy member of the Georgian table in this fascinating adventure.

Along with cooling, our skin needs specific care, in addition to external care products, it is important to get the necessary vitamins and minerals for the health and youth of our skin with  food as well.  These five products help us to improve the condition of the skin after the scorching summer sun rays and also to face the cold days of winter well prepared. Apples are a strong  anti-inflammatory remedy, the old English adage - one apple a day, keep the doctor away, is not excessive at all. Apples are full of fiber, so it's important to eat apples but  not drink them in juice form so we don't lose precious fiber, which is the basis of a healthy digestive system. The skin of an apple contains a pigment that neutralizes the damage caused by ultraviolet rays to the human skin, and the nutrients in it are involved in the formation of melanin which  protects our skin from the sun rays. One  apple a day is an immunity booster because of the vitamin C it contains, which is so important in the pre-winter period, during the virus season. The history of the use of ginger for culinary and medical purposes goes back many centuries. Ginger has strong anti-inflammatory properties that  is why in combination  with lemon and honey it is such a relief during colds. At the same time, it is rich in antioxidants, which are necessary for improving the condition of the skin and preventing a number of diseases. Ginger accelerates blood circulation and the process of cell replacement, distributes nutrients throughout the body, helps eliminate toxins, which is a prerequisite for healthy and well-cared skin.   Kale is a “superfood” and is considered the healthiest vegetable. This type of cabbage, rich in vitamin K, participates in many beneficial processes, has anti-inflammatory properties, and also contains carotenoids, which naturally protect our skin from the effects of ultraviolet rays, thus slowing  down the aging process of the skin.   Walnut is a vegetable product rich in Omega 3.  1 handful of walnuts a day helps us maintain smooth skin, improves blood circulation, which is a necessary condition for the equal distribution of nutrients in the body, protects the skin from ultraviolet radiation and heals skin damaged by the sun.   Oranges and lemons are a source of vitamin C, which, along with strengthening the immune system, participates in the formation of collagen, and the elasticity of our skin depends on collagen. 1 glass of citrus juice contains a daily dose of vitamin C.