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!”

The rich tapestry of the Georgian table encapsulates millennia of wisdom and experience. It goes beyond mere sustenance; it evokes emotions of pleasure, a release from daily stresses, a sense of home, tranquility, and security. It even serves a kind of psychotherapeutic function. The art of setting the table and preparing the dishes is a distinct craft. Each dish has its purpose, each plays a role in this exquisite performance. Some dishes make their appearance during plagues, while others are reserved for celebrations like Lkhini. Every dish has its designated time and place. Yet there are two constants around which the entire show must revolve: bread and wine. They are the leading actors of the Georgian table, and all others must harmonize with them. Nonetheless, it's safe to say that over the last century, the life-giving water of Borjomi has joined this sacred duo. In Georgia, no table is truly complete without Borjomi. Dishes change according to the occasion – cold dishes for New Year, eggs for Easter, Chakafuli for Easter, a wedding has its unique menu, and a feast has its own. Dishes come and go, seldom intersecting. But Borjomi remains a constant. It stands in its designated place, standing proudly, as if its roots extend 8,000 meters deep. It gleams like a precious gem amidst a magnificent jewel.     Borjomi has seamlessly integrated itself into the Georgian table. It has melded with centuries-old traditions so organically that it feels as though it has always been there. In essence, it has been, for everything placed on the table draws sustenance from the same soil and water that nurtures Borjomi. Ancient philosophers once pondered the mysteries of the universe, recognizing four fundamental elements: earth, fire, water, and air. Life, they believed, resulted from the interplay of these four elements, weaving the fabric of the cosmos. However, Aristotle introduced a fifth element, ether or space, believing it was needed to bind the others together. In parallel, Eastern philosophy developed a concept of the fifth element, also embodying the role of space. It's remarkable how this idea transcends cultural boundaries. Borjomi, on the other hand, harmoniously embodies all four classical elements in their full splendor – the fire of volcanic origin, a variety of minerals from a depth of 8,000 meters, and water enriched with minerals and oxygen, forming a complete palette of elemental forces. Once bottled, Borjomi rightfully assumes its place on the Georgian table as the quintessential fifth element, the quintessence. It may occasionally go unnoticed, much like ether, but it plays a vital role, always ready to alleviate the delectable weight of the Georgian table and make the bread even more delightful than before.

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. 

I found Maka Bakhbava in one of the Georgian culinary groups. She has impressed me with amazing photos and delicious recipes. Maka has lived in the US for 21 years and currently works as a Senior Business Analyst at Cartus International. Culinary is one of my hobbies. Perhaps childhood is all about it. Grandmother, mother and aunt were good cooks in the family. My grandparents (on my mother’s side) were gourmets. Each of our visits was celebrated as a feast in the family and the preparation of delicious dishes began. I loved visiting them, sweet Megrelian conversation and delicious Megrelian dishes. I also love to travel and get acquainted with the culinary traditions of different countries, to taste interesting dishes. Upon arrival back  I try to prepare new dishes I tasted while traveling at home. I also post video recipes on YouTube as best I can. I arrived in the States in 1995 through an exchange program funded by the Port of Poti and finished school here. After returning to Georgia and graduating from university, my American host family invited me back to the United States to continue my studies. I came for the second time in 2000 to study. I graduated from James Madison University with a Master of Business Administration with 100% funding as an honors student. I met my hubby  at university, he was studying with me. After graduating, we engaged  and moved to Connecticut. My sister was also invited by my American family to continue her studies. We brought our mother  here after graduating from university.   Tell us about local traditional dishes. I live in Connecticut. It is a coastal state in the Atlantic, about an hour’s drive from New York. It is a very beautiful state with  wonderful spring and autumn. Winters are harsh and long. Our state is known for its New Haven-style pizza, created by Italian immigrants in New Haven, the town of Yale University, a hundred years ago. Many Italian immigrants lived in this city at the turn of the century. It is considered to be the best pizza in America. Frank Pepe’s Apizza was founded in 1929 by Italian immigrant Frank Pepe on Worcester Street in New Haven. At the top of the street is Frank Pepe Pizzeria, and at the end of the street is a pizzeria opened in 1938 by his nephew  Sally (Salvatore Consiglio) called Sally’s Apizza. Unlike Neapolitan pizza, the pizza is baked in a charcoal oven, the dough is very thin and crunchy. Even after baking, it retains its solid shape and does not turn doughy.  America’s best pizza has no mozzarella (mutz). White clam pizza  (white clam pie - mollusk, garlic, olives and marjoram) and plain tomato pizza (plain tomato pie - San Marzano tomatoes, garlic, olives and parmesan) - these two pizzas are the oldest and most famous from Frank Pepe Pizzeria. Of course they also have Mozzarella pizza and many more, but these are two old originals. Ramps is American ramson. I heard about this plant late because you will never find it in the store. I knew that  in the spring, in our state, American gourmets (foragers) used to go into the woods and collect wood garlic. I discovered from a Georgian culinary group that ramson  was used in eastern Georgia and realized that American ramps and ramson  are the same plant. Traditionally, in our state this plant is harvested after it takes  leaves. It is known as wood garlic, wild leek. In fact, it is a wild onion (Allium Tricoccum), with remarkable  taste of garlic and onion. It was used by the American Indians in their cooking. Pesto sauce is made from it, it is also used with fried potatoes and bacon, grilled steak, used in soups, marinades. It is famous not only in our state but also in other states. They have a Ramps  Festival in Virginia and Tennessee. Connecticut is also known for its best rural ice cream. There are many farms here where the best ice cream is made. No matter where you go, no matter what country, nothing compares to the local ice cream. We do not buy ice cream in the store at all, because you cannot even compare it with the rural  one. The best ice cream is made only with the highest quality milk and seasonal ingredients.   Do you often cook at home? The whole family has a very busy schedule for. Since I and my husband both  work, we try to share cooking, I cook for two days, my hubby cooks  for other two days (he is an extraordinary cook), we order pizza for one day, we go for a walk to a  village or town on Saturday and eat their local food and on Sunday we stay at  home and cook together. We also prepare Georgian dishes. Mother and sister are here too and we are trying to gather at one table with Georgian food. My children and my husband  love Georgian dishes, namely: eggplant with walnuts (more precisely, with almonds - we replaced walnuts with other nuts due to my son’s allergy. We replaced almonds or pecans in all dishes. It turns out very tasty), pkhali, mchadi, Ajarian khachapuri, achma khachapuri, ghomi, satsivi, baje, barbecue, chicken with unripen blackberry, kindzmari, ajapsandali, mashed beans, potato and mushroom pasties. They also love cutlets and tolma.   What does a typical American family dinner look like? Let’s say during a family reunion on the weekends. On weekends we try to gather with my sister’s family or my husband’s family. We actively use the grill in warm weather. We grill different meats: lamb, beef, gilt,   or we cook pork ribs barbecue. Also, corn soaked in water is placed on the grill and boiled in its steam. We have an amazing vegetable garden full of tomatoes, vegetables, spices. We make different salads with this. Everyone loves tomato salad with pesto sauce and burrata cheese. We go fishing by boat to catch mollusks and oysters. The water level is very low when the ocean tide is low, at which time mollusks and oysters  can be taken from the water  with a special shovel. Freshly caught fish and mollusks are delicious. With this  we host the family. Fried fish, or fish with oven-baked olives, capers, tomatoes, garlic and onions is easy to prepare and very tasty. We also make raw oysters, mollusks with tarragon, porchetta or pernil  in winter. We also prepare Georgian dishes, we try to learn new things and do not limit ourselves to monotony. The dish I chose for the Gastroguide readers  was first tasted about two decades ago together with an  university friend. He ordered grits with shrimp. When they brought it I could hardly believe my eyes, because the Megrelian ghomi was very similar to the American grits. I tried it, it had different cheese and a slightly thinner consistency, but it was actually ghomi. I have since learned that grits is a traditional dish of the American Indians, the  Muskogee tribe,  that originated in the 16th century. Grits and shrimp is  a traditional dish of the South Pacific states (South Carolina, Georgia).   Cajun  shrimps with grits 4 servings Grits proportion: one to four. One cup of grits, 4 cups of liquid. Polenta can also be used instead of grits. Material: 2 cups water 2 cups milk 1 cup grits 60 grams of butter 120 grams of cheddar cheese (or Monterey Jack). Salt Black pepper   Preparation:  Put water, milk, grits  in a pot and cook at medium temperature. Mix with a balloon whisk so that it does become lumpy. This which is very helpful  in this respect. Lower the temperature and simmer slowly for about 35-40 minutes. Add butter, grind cheddar (or Monterey Jack). Salt and black pepper to taste. Transfer to a plate.   Cajun  shrimps Material: 500 grams shrimps (unshelled) 200 grams bacon or ham 1 clove garlic Garnish with parsley 1 lemon   Louisiana Cajun seasoning - A ready-made spice that contains dried onions, garlic, marjoram,  thyme, salt, paprika, cayenne pepper and black pepper. Everything is ground. It can be prepared at home. The proportions are more or less individual, for example, if you like more spicy, you can add more cayenne pepper, if you like more garlic, add a little more garlic and so on. The approximate proportions are as follows: 2 tbsp salt, 2 tbsp paprika, and 1 tbsp remaining seasoning one by one. Mix everything together and this spice can be stored for 6 months. Preparation:  Bake the bacon on a large frying pan. Transfer to a separate bowl. Season the shrimp with cayenne seasoning and fry in bacon fat. Add finely chopped garlic. Shrimp are fried  very quickly. On the frying pan, the shrimps should not touch each other, otherwise they will be cooked instead of roasted. When the shrimp turn red, turn them over and fry them on the other side. Remove from the hot oven and add the fried bacon. Mix well. Add the prepared dish to the prepared grits. Add parsley and chopped lemon. Enjoy.