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!”

Combining different dishes and drinks requires not only creativity, but also a scientific approach. Just as, for example, in the case of wine, mixing mineral water also requires knowledge, and even various small temperature manipulations carried out on mineral water - completely change your experience. Mineral water prepares your taste buds for each subsequent bite. Instead of neutralizing or overshadowing the taste of the dish, it helps you to better feel its taste and aroma. However, different types of water should be added to each dish.   Let's start from the beginning:There are several types of water: STILL - still water;LIGHT- lightly carbonated water;EFFERVESCENT - a category between non-carbonated and light, characterized by the minimum possible number of bubbles that are almost imperceptible;Classic - water with the degree of carbonation that most people imagine when they think of mineral water. Many well-known, mineral-rich carbonated drinks belong to this category, including Borjomi;Bold - characterized by the largest size, loud bubbles. When people say that they don't like carbonated drinks, they usually mean this category of mineral drinks. In addition to gasification, there are other characteristics of water: mineralization, PH factor, youthfulness and many others. And now - Borjomi is in front of you! Juvenile water with a 130-year history, which flows from volcanic rocks at a depth of 8000 meters and is enriched with more than 60 elements along the way.   Probably very few people imagine that the combination of drinking water and food also has its own etiquette. For example, depending on the carbonation and PH, Borjomi goes well with shrimp and fried chicken. According to gasification and mineralization - grilled lamb meat.And, according to gasification, it is most suitable for turkey meat and grilled beef. If you decide to eat fish and mussels, be sure to include Borjomi, because its acid-alkaline balance perfectly combines with these two dishes. However, you should also keep in mind that when you drink water with food and wine, the rules of the game change a bit. In this case, water should be matched with wine and food so that there is harmony between them and not competition.This knowledge became especially necessary after Borjomi took an irreplaceable place on the Georgian table. It is important to know how to combine the three treasures of the Georgian table: dishes, wine and Borjomi. If you have combined wine and food correctly, it is acceptable to drink only still water. However, in the case of white and red wine, there is a small difference:It is better to mix water with low mineral content and neutral ph with white wine. In case of red wine - medium or high mineral content and neutral Ph. Borjomi goes especially well with red wine, although it obviously does not come into conflict with white wine either.   For centuries, people have consumed water at its natural temperature. In the case of wine, almost all cellars are kept at 13°C, although champagne is often chilled to 6°C, and some wines are even served at 18°C. These manipulations are used to enhance the taste of wine. The annual temperature of many springs is exactly 13°C. This similarity is probably because the cellar is located underground and water flows from underground.In general, you can serve water at virtually any temperature, but if you know how to adjust the temperature of the water, you will be better able to match your drink and food. For example, rising temperatures have a dampening effect on water with bold, large and loud bubbles, and the colder the water, the more concentrated it is. As you can see, thanks to its unique composition, Borjomi is not just a drink, but a culinary partner of your meal. Taking into account the compatibility of Borjomi and dishes will take your gastronomic experience to a completely different level.  

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.