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.

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. 

“Hello dear reader of Gastro Guide! I’m Irakli Beridze, originally from Adjara. I was born and raised nine kilometers away from Batumi, in the village Tsikareuli, Ortabatumi community. I graduated from Nikoloz Baratashvili Boarding School of Advanced Physics and Mathematics in Salibauri, where I went after early death of my mother. In my case it was a successful decision made by my father as I spent positive months and met lots of valuable people there. Then I went to the Pedagogical College and Batumi Maritime Academy, Faculty of “Navigation of Maritime Roads”. I worked on various types of merchant vessels, thanks to which I became acquainted with the port cities of thirty countries, local people and their mode of life, including culinary and customs. Probably that is why I am so communicative and conflict-free, in which my knowledge of foreign languages ​​- Russian and English - helped me.   When I was promoted to the rank of Captain’s assistant, one of challenges influenced my decision to change my profession. You will probably ask whether I miss the sea and ship?! Certainly, yes, but I have found myself in another field now and I want to devote my efforts to its development and refinement, learn and teach. On November 15, 2014, after my friend told me “Let’s start our business”, I arrived in Ukraine, in   Lviv with beautiful architecture and history, which is even referred to as the cultural capital of this country. Here I met and married Oksy Wozniak, Ukrainian chef, brand chef and food photographer. Three years later, on November 15, we had a daughter, Nicole. We are currently rebranding restaurants with different concepts, at the same time we are working in the positions of brand chef and chef in the restaurant of French and Italian cuisine “Baguette”.   In which region do you live? Tell us about traditional and distinctive dishes of this region. The region where I live is called Galichina, it represents an excellent example of the historical and cultural heritage of Austria, Czech Republic, Poland, Moldova, Romania and Hungary on the territory of western Ukraine. This is due to the fact that these countries bordered on the country in many cases, have been carrying out expansion on this territory. Lviv Oblast is an important part of Galicia, it is about the same size as Georgia. The main culinary direction is Galician, i.e. it unites the best cuisines of the countries that still border North-Western Ukraine. Probably few people in Georgia know that besides lard, borshch and vareniki, Ukrainian cuisine is rich with many other interesting dishes. Each region has its own dishes due to its peculiarities, including a very interesting place is occupied by Galician region. Nowhere do they bake such fragrant and delicious Austrian strudels with different ice creams and vanilla lemon sauces as here. The pride of proud Carpathian mountains “banusz” with sheep brynza, dried and raw white mushrooms and roasted ham is not inferior to Georgian Ghomi with cheese. Pork ribs stewed in a tandem of young beets and cherries in beet kvass, the so-called “Spundra” is a celebration of tastes. Four meats “Bograch” and chicken “Paprikash” with goulash will tell you the story of Transcarpathia while eating them. Exquisite Czech potato dumplings with egg whites and cabbage pickle “Bigos” with smoked plum sauce with beef roll is a gastronomic bliss! Here are the dishes “a kind for” the poor and “by the way” for the rich, Ukrainian Deruny with minced meat and mushroom sauce and Polish soup, rescuer from hangover “żurek”, sorrel green borscht and cabbage pickle and pork "Kapusniak", wide range of sausages, especially sausage made from “Drogobych” minced meat and “Krovianka” with buckwheat filling, shin marinated in beer and apple pickle “Мочені яблука”. The culmination is a dessert however, a unique alliance of the famous Lviv cheese “Sirnik”, dried apricots and chocolate.   Which dishes do you prepare for the family more often? At the age of nine, my mother passed away giving me a birth, due to doctors or her negligence. We were seven children ​​in the family, my father worked, and I had to take care of the little ones, I really liked cooking, I often helped my mother and grandmother. I asked them questions and mastered cooking this way. I had a different vision from the beginning and I never hid it from anyone. Even now, when I have my own family, I try to provide them with healthy and useful food, I give preference Pkhaleuli from Georgian cuisine. If I cook meat I definitely prefer baked or steamed meat. Chakapuli and Khinkali, Adjarian Khachapuri on buckwheat flour and salads with pressed Matsoni   orange cedar sauces. I often make Adjarian Pkhalobia cooked on beef broth with yellow corn flour Mchadi. Three-year-old Nicole is celebrating then shouting “I want Chadi, Chadi”.   Who is your source of culinary inspiration? Probably my grandmother and the uniquely bitter or sweet years spent with her in the village, as well as childhood memories. In fact, she raised me and my sisters and brothers. She cooked amazingly delicious food,   “Neni this is due to Imeretian blood” she used to say. She mostly cooked in the fireplace, on a firewood emitting smoke, over a slow fire. She used cherry or pear wood firewood for meat dishes, barley or blueberry firewood when baking beans, Khachapuri or Machadi. Their specific and aromatic smoke added a special touch to the dish prepared in a copper kiln or cast iron pan. She used to wrap garlic in a bunch of corn with various spices and boil. She called it “Gakochili”, in modern language it is a sous vide technology.   Please tell us about your future plans. I am thinking of establishing myself in Georgia in the future. I would like to make ,y contribution in the popularization of Georgian cuisine, presenting it not only as a gastronomy, but also as a Georgian cultural heritage. Any chef thinks about opening his or her own restaurant. I only have some general outlines in this regard, my plans are based more on ethno concept. I think the right theme and a team of professionals should create a product that will not only attract foreign guests, but also the local customer will feel happy to visit it all year round and get unforgettable emotions. The dish we have chosen for the gastronomic guide readers is easy to make and is much liked by big or small ones. The history of the origin of Deruny is attributed to the proximity of Ukraine to Belarus, due to its resemblance to the Belarusian Draniks. In Belarus it was spread from Germany in its turn, although Ukrainian cuisine had no lack of dishes prepared with potatoes. Deruny has its name in different parts of the world: Plyatsky, Kliotsky, Kartoplianki, Tertzi, and many other names evidences the fact that it is a dish created independently of the Germans. The full version of its preparation was first published in Jana Schitler’s culinary book in 1832, and the recipe included a mass of finely or coarsely grated potatoes and flour made in pork fat “Smalec”. It has undergone certain transformation over time and other ingredients have been added to it. Deruny gained universal recognition in the 1930s, when “Holodomor” was raging in the country.  Today millions of kilograms of Deruny are made in Ukraine, with lots of sauces or stuffing. There is also a Deruny Festival, where chefs invited from all over the country compete with each other to make a budget, creative and delicious Deruny. 70% of the two million tourists who come to Lviv consider Deruny to be the best dinner, just like my family.    Deruny with mushroom sauce Ingredients: (per 1 kg mass) 730 g peeled potatoes 50 g bread flour 4 eggs 200 g onions 5 g   salt 1 g black pepper 50 g sour cream   Peel off the potatoes, remove the starch as much as possible and add sour cream so that the mass does not get black. Then add the finely chopped onion and the rest of the ingredients. Pour oil on a well-heated pan and put the mass with a tablespoon, cook over medium heat, on both sides, until crispy. We can fry both small and whole ones, put in the stuffing that we want and then fold it. Cover the surface of the remaining mass with flour and seal it. It is desirable to keep it for no more than two hours. Before use, remove the flour cover and fry. It is usually eaten with sour cream, but is also served with mushroom and cream sauces. You can also prepare meat Deruny. Put the desired minced meat in the center of the mass poured on the pan and pour the same mass and flatten the surface.   Mushroom and cream sauce: 100 g finely chopped onion 2 cloves of garlic 50 g oil Thyme one pack 200 g mushrooms 100 g cream Pepper and salt to taste   We squeeze the garlic into small pieces, fry thyme and onion into the hot oil. When onions are stewed, remove garlic and thyme, add medium-sized mushrooms. As soon as the mushrooms are stewed, add pepper and salt, finally cream, bring to a boil and set aside. Blend if desired. Enjoy.  

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.

Every season has its own color, and autumn is undoubtedly orange. One of the reasons is probably the abundance of seasonal orange products that make autumn even more colorful. Orange fruits and vegetables primarily mean excess beta-carotene, which turns into vitamin A in our body and helps us to maintain healthy skin, good eyesight, reproductive and immune systems.   Pumpkin is quite a very low-calorie product, however, it has a high content of vitamins, minerals and antioxidants. It is the pumpkin and the high concentration of beta-carotene that helps us to combat seasonal infections. It also contains specific nutrients necessary for healthy heart. Multiple sweet and salty dishes can be prepared from pumpkin.    Sweet potato - a medium-sized vegetable contains only 100 calories and contains the daily norm of beta-carotene. It provides us with necessary vitamins and minerals such as vitamin C, magnesium, etc.   The superpower of carrot is that it helps to maintain healthy eyesight, protects eyes from the sun and reduces the risk of diseases such as cataract. Carrots also has a high content of calcium and vitamin K, which help to strengthen bones. It reduces the risks of cancer because it has a high content of antioxidants.   Citrus - A glass of freshly squeezed orange juice can fill up the daily norm of vitamin C, which is so important this season, say nothing of folic acid, which is very important during pregnancy. Although in our country, oranges start to ripen only at the end of autumn, you can find imported citrus fruits in almost every neighborhood store.    Peaches are even juicier and tastier in autumn, and besides their amazing aroma, they have many useful properties. They are rich in vitamins A, E, and K. It improves and strengthens the immune system and eyesight.   Persimmon (Karalioki) is also called the fruit of the gods, because it is distinguished for its useful properties, such as excess content of vitamin A, which is necessary for healthy vision, it is rich in fiber, which means better functioning of the digestive system, it is also an energy product, which is provided by the potassium and a large amount of electrolytes contained in it. For better absorption of beta-carotene, it is necessary to get healthy fats, such as cold-pressed oils, various nuts and avocado. View the Gastro Guide archives for seasonal products inspiration. 

In France, the festive table will definitely be decorated with foie gras and oysters. Dishes and desserts are rich in chestnut flavors. The main dessert is “Yule Log Cake”, decorated with chocolate ganache and meringue mushrooms. “Yule Log Cake” is traditionally a combination of white sponge-cake and chocolate cream, however, of course there are many versions of this cake in the modern kitchen. This cake is related to the tradition of medieval northern European countries. Before Christmas, the father of the family used to go with his children to find the biggest log in the forest to light a fire for Christmas. The log should flame for at least three days as a guarantee of family prosperity for the upcoming New Year. In France, the log was soaked with wine, and therefore there was always an amazing flavor by the fireplace. The ashes were sprinkled on the ground for a fruitful harvest. A little was saved for the next Christmas for lighting a new log. As huge fireplaces ceased to exist, a large log found in the forest turned into a small, sweet, decorated cake in the middle of the Christmas table.   In Germany, the central figure of the Christmas table is a roast goose, served with local garnishes such as red cabbage, Spätzle, etc. For dessert you may have honey cookies, Speculoos and Stollen. The history of the Christmas Stollen dates back to 700 years. This is a sweet bread made with yeast, lots of candied peel, nuts and spices, which is presented at the festive table of every family in Germany. Stollen is baked for 2-3 weeks before Christmas, then packaged in a foil paper and stored for aging for a better texture and flavor.   In Sweden, as in other Scandinavian countries, the Christmas table is decorated with the so-called smörgåsbord style, which means a buffet-style table. Traditional dishes include salted herring, smoked salmon, bread, beet salad, cabbage, many varieties of cheese. For dessert, they eat saffron-colored yellow buns and rice pudding.  The one who finds an almond in the heart of the pudding will get married until the next Christmas.   You won’t find meat dishes at the Christmas table in Poland. Usually, only fish and vegetable dishes are prepared: 12 traditional dishes, in honor of the 12 apostles. Traditional borshch, carp, herring, mushroom soup, stewed cabbage pickle, cabbage rolls, poppy seed cake, ginger cookies and dried fruit.     In Japan, fast food has become an integral part of the Christmas celebration. If the rest of the world is celebrating Christmas with family, traditional dishes, the main Christmas dish of the Japanese is fried chicken legs from KFC fast food restaurants. This tradition dates back to 1974 and is the result of a successful marketing campaign. The Japanese place orders two months in advance to avoid standing in line for hours in front of the restaurants. It is also popular to order pizza for Christmas. For the last few years, pizza restaurants have been trying to establish themselves in this direction. As the demand for chicken dishes is high and pizza is associated with gatherings with friends or family, it has also been established as a Christmas dish in Japan. For dessert, the Japanese eat white cream and strawberry cake with Christmas decorations.

If you are planning a trip to Georgia in September, this guide will help you with gastronomic ideas. We have chosen three tourist destinations - in Adjara September is sunny and warm, there are fewer tourists at this time than in summer, and it is the perfect time to plan a weekend away. In Svaneti autumn starts early, the trees are in a thousand colors and if you are lucky with the sunny weather you will have an unforgettable experience. September is the best time to visit Kakheti because this is when the harvest begins.   Adjara It's unthinkable to go on a seaside holiday without tasting  Adjarian khachapuri, and to leave Batumi without visiting  Batumi Fish Market and tasting the local Black Sea fish is a crime. A typical Adjarian dessert is baklava, which you must try with local coffee on the beach. If you visit the mountainous regions of Adjara, be sure to try borano, a characteristic dish of Adjarian cuisine - local cheese melted in drawn  butter. It's quite high in calories, but very tasty. Sinori is made of thin unleavened bread sheets, sliced lavash is  laid on ketsi and baked with nadugi and butter, it's a nutritious and delicious dish. Don't forget to try the achma, a type of khachapuri, which is made from layers of cooked dough, melted butter and cheese. It is baked in the oven until golden in colour.   Svaneti Swani cuisine is rich in meat dishes. When travelling here, be sure to try kubdari, a meat-stuffed  pie with local spices that give it a unique flavour. Tashmijabi - a dish of fresh cheese and potatoes, which is nutritious and delicious. Tishvdari is another vegetarian dish of Svan dishes, a "relative" of Mingrelian chvishtari. When returning back home, be sure to take home some Svanetian salt which is rich in spices and can be added to all dishes. Keep it in a cool, airtight place and it will retain its flavour for a long time.   Kakheti Come to Kakheti during the rtveli (vintage season) and take part in one of the oldest and most important Georgian traditions. A sunny day is chosen for the rtveli and this  day turns into a real celebration. The vintage  is followed by a traditional feast, where you will be treated to shashlik, deda-puri (a kind of traditional bread), cheese and salad. The cooking of tatara and the making of churčkhela also begins in September, it takes weeks to dry, but no one can resist the temptation of trying freshly made churčkhela. Kakhetian khinkali, unlike mountain khinkali, is flavored with cumin and garlic. Khinkali with curd is a must-try dish for vegetarians. They are traditionally served  with melted drawn  butter and eaten as such, though they are tasty and nutritious even without butter.