I know practically no one who has returned from this extraordinary continent and has not suffered what the Italians call "Mal d’Africa". A pleasant feeling of nostalgia that pervades us when we return from a trip over there, which has disclosed us our origins, wild and ancestral landscapes that penetrate our emotions in such a powerful way that we cannot help but want to return, as soon as possible.
Georgian cuisine is extremely tasty and varied depending on the region. From a cultural point of view, eating and drinking are vital aspects of Georgian culture, as well as their love for friends and family. Georgians perfectly combine them - and show their great hospitality - during the so-called feast “supra”, offered spontaneously to the lucky guests.
Today’s recipe is based on a specific kind of meat: the veal. Not any veal but what is considered the best variety on a global scale: the Fassone Piemontese. This is definetly the best for raw meat-based recipes.
If I had to pick something good of being stuck in my home due to the Covid 19 global outbreak, I would say that I have plenty of time to plan my next travel. We just need to wait, respect the rules our governments are giving us to prevent further development of the virus, and … Continue reading Cooking exercise before travelling. Agnolotti del Plin