Chef
Luka Nachkebia
Everything around us works through the laws of physics and chemistry and if you ask me - culinary is a science. I am a scientist, a food technologist and I try to create art work in the form of delicious food using organic chemistry, biochemistry and physics.Though, apart from science culinary involves a good deal of emotions. I try to evoke emotions, curiosity and revive memories stored deeply in our minds. That's what I share with my students at the Agrarian University Culinary Academy.
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.
Polenta and mushroom salad
I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.
Mineral water Borjomi
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Georgian Gastronomical Adventure
