Description
Caucasian Culinary is considered as one of the oldest culinary in the world. The
cuisine of the Caucasus
includes the traditional cuisines of the Georgia, Armenia and Azerbaijan.
The Danish chef René Redzepi has described Georgia as home to “one of the last great undiscovered food cultures of Europe.” Travelers who have enjoyed the traditional cooking of Mediterranean or Persian influence will find some familiarities present in the Caucasus: a bounty of fresh produce, the harmony of savory and sweet within meat and grain-based dishes and a deep, spiritual love of bread – ubiquitous, fragrant and essential. It should be noted that vegetarians, too, will do very well eating throughout the region as a plethora of dishes rely solely on this garden of a land and its variously grilled, stuffed and pickled vegetables, along with hearty breads, rice preparations and all manner of dairy stemming from rich, open-aired alpine pastures.
Whether you are a student of history, a lover of nature, or are propelled around the globe by your appetite, the Caucasus – much like the traditional tables of their respective countries – have everything on offer.
Requrirements
Requirements
All you need is kitchen and eagerness to learn unique Caucasian culinary.
