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.
Genova and its region, called Liguria, offer an endless variety of local products and, being on the seashore, most of it culinary art involves fisheries.