Dumpling con carne Giorgianou (A Georgian in Italy)

This dish is a result of an argument between me and my Italian friend, who is also a cook. Italian guy dared to tell to the Megrelian guy that Georgians don’t know how to make pasta and how could Megrelian resist blurting that we have Georgian pasta made in Italian Bolognese style and that our noodles are of the same quality as Italian pasta. Obviously we have nothing like Bolognese, but our noodles are equally good. Then we made an international bet, where our common friends served as referees and it ended with Georgia winning over Italy.

Sea bass with bladdernut and spinach

I love seafood, especially from the Black Sea, but unfortunately, no one catches them. Speaking no one, I mean Georgians, since the Turks have been caught sea bass and bream for a long time. And so, the Turks caught sea bass, sent to Georgia, we bought it and prepared our meal.