Georgian cuisine is famous for its uniqueness and diversity; every historical province of the country has its own distinct cuisine. An experienced traveller may discern some similarities between Georgian, Middle Eastern and Mediterranean food. Georgian food includes all types of meat and fish. The choice of fruits, appetizers and vegetarian meals is even wider – as an ancient settled culture Georgians developed a rich vegetarian menu. The different combinations of a variety of spices, fresh organic food, and the excellence of the cooks, make Georgian food an unforgettable experience.
Georgia is one of the oldest wine producing regions of Europe. Grapevine has been cultivated in the fertile valleys of the South Caucasus for at least 7000 years. Because of that the traditions of its viticulture are entwined with the country’s national identity. Georgia is believed by many to be the source of the world's first cultivated grapevines, and many also believe that the word wine is of Georgian origin.
Some tradition Georgian dishes include:
Khachapuri – is a filled bread dish from the Caucasus. The bread is leavened and allowed to rise, and is shaped in various ways. The filling contains cheese (fresh or aged), eggs and other ingredients. There are several types of khachapuri in Georgian cuisine, depending on region of origin
Khinkali – Georgian dumplings filled with various fillings, but usually spiced meat.
Churchkhela – a traditional candy originating from the Caucasus. Churchkhela are walnuts sewn onto a string, dipped in thickened white grape juice and dried.
Information from:
http://en.wikipedia.org/wiki/Georgian_cuisine
http://en.wikipedia.org/wiki/Georgian_wine
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