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. 

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!”