| abstract | - Georgia has a long history. It was recognized by the Romans and the Greeks under the names of Iberia and Colchis. The two kingdoms were between the earliest lands that turned to Christianity. The Georgian cuisine is loved for its variety. This diversity is generated by a high number of meats, fish, appetizers based mostly on vegetables and by the different types of cheese. Although Georgia has been for many years part of USSR and is still neighbor to Russia, the strongest influences come from the Middle East. Some of most important national dishes are: khachapuri – a slim pie that contains salted cheese, lobio, which is kidney bean served along with green beans, tsotskhali, which is a little river fish prepared while it is still living, boiled Chicken with sauce based on garlic. People do not hesitate to use fruits, along with meats, when preparing a dish. Other traditional dishes are: lori – a variety of Ham, muzhuzhi – pig legs prepared with vinegar, sulguni – cheese cooked in butter, chizhi-pizhi – bits of liver and spleen also cooked with butter and consumed with a sauce named satsivi. Georgians are also proud of their beverages. Those who are worth to be mentioned are the 12 types of wine, vodka and a locally made drink which is similar to champagne.
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