Georgia

Georgia is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan.

An archeological expedition in Dmanisi found the oldest human skulls in the Caucasus, suggesting that a man from Africa traveled to Europe through Georgia. The 1.8 million-year-old skulls are the remains of a human couple of Georgians called Zezva and Mzia. It is without a doubt that Georgia is a homeland of the first European.

Capital: Tbilisi
Language: Georgian
Religion: ~80% Christianity (Georgian Orthodox Church)
Population: 3,717 million (2017 г.)
Currency: Georgian lari (₾) (GEL)
Timezone: UTC+4 (GET)
Calling code: +995​

Georgian cuisine is the national cuisine of the Georgian people. Most of the dishes and drinks which were invented in the ancient Georgian states of Colchis and Diaoch in the second millennium BC, subsequently they practically did not change. In fact, walnuts are the workhorse of Georgian cooking. An essential ingredient in menu stalwarts starting from appetizers to maid dishes, keep in mind who have allergy for walnuts.

Reccomemded to try Khinkali (Georgian dumplings), Khachapuri (cheese bread), Chkhmeruli (chicken in garlic milk souse), Pkhali and egg plant (filled with walnuts and local spices), Sulguni (Georgian cheese).

Georgia is cradle of wine making, it has been producing wine for at least 8000 years. UNESCO has listed Georgian method of wine making in clay jar Qvevri on its intangible Cultural Heritage of Humanity list

Georgian food and wine culture is best observed through Supra – traditional feast featuring a wide array of assortment of traditional dishes always accompanied by large amounts of wine, singing and dancing, lasting several hours.

Georgia

Georgia is a country in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the south by Turkey and Armenia, and to the southeast by Azerbaijan.

An archeological expedition in Dmanisi found the oldest human skulls in the Caucasus, suggesting that a man from Africa traveled to Europe through Georgia. The 1.8 million-year-old skulls are the remains of a human couple of Georgians called Zezva and Mzia. It is without a doubt that Georgia is a homeland of the first European.

 

Capital: Tbilisi
Language: Georgian
Religion: ~80% Christianity (Georgian Orthodox Church)
Population: 3,717 million (2017 г.)
Currency: Georgian lari (₾) (GEL)
Timezone: UTC+4 (GET)
Calling code: +995​

Georgian cuisine is the national cuisine of the Georgian people. Most of the dishes and drinks which were invented in the ancient Georgian states of Colchis and Diaoch in the second millennium BC, subsequently they practically did not change. In fact, walnuts are the workhorse of Georgian cooking. An essential ingredient in menu stalwarts starting from appetizers to maid dishes, keep in mind who have allergy for walnuts.

Reccomemded to try Khinkali (Georgian dumplings), Khachapuri (cheese bread), Chkhmeruli (chicken in garlic milk souse), Pkhali and egg plant (filled with walnuts and local spices), Sulguni (Georgian cheese).

Cradle of winemaking. Georgia has been producing wine for at least 8,000 years and is considered to be the birthplace of the beverage. The production of the wine was accidental. The grape juice poured in a shallow pit and was buried under the ground, turning it into wine. UNESCO has listed the traditional Georgian winemaking method – in a clay jar called a Qvevri  on its Intangible Cultural Heritage of Humanity list.

Georgian food and wine culture is best observed through Supra – traditional feast featuring a wide array of assortment of traditional dishes always accompanied by large amounts of wine, singing and dancing, lasting several hours.

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