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.

Rachian bean soup

As the majority of the Rachian bean meals, it's the local ham that makes the bean soup taste so special. Rachian ham is the pride of the Georgian ham, jamon, prosciutto or salted meat and can’t stop wondering why isn’t it sold everywhere in ordinary supermarkets? This particular type of ham comes from the village Sadmeli. Now, if you wonder why have I chosen this recipe and what is so extraordinary about it? I will tell. Here is why: I’ve tried it once at Ambrolauri local diner and have instantly realized that life would be so dull without it. To cut it short, I’ve spent about 2 hours on asking and praying to the cook for its recipe and finally I got it. I want you to try it and enjoy this jewel of Ambrolauri.