Food for Georgians is a ritual and an art. A meal for less than 20 people and without long toast is called a light snack and does not count as a meal. They cook and eat here with soul in the full sense of the word, and the guests are fed with pleasure and to the point of complete exhaustion.
Every Georgian region is famous for its dishes. For example, the best khinkali and khachapuri in the country are served in Tbilisi. Khachapuri is cooked differently in different cities, but it is in Tbilisi that you can try them all: in Imeretian, Megrelian, etc. Here are the most delicious kharcho, satsivi, chakhokhbili and phali. Adjarian-style khachapuri is best prepared in Batumi and Kobuleti (in Batumi you should definitely try seafood - especially fried red mullet), the city of Mtskheta (the first Georgian capital) is famous for its lobio, and it is worth going to Kakheti for wine.
However, everything and everywhere is tasty in Georgia, it's just that in some places it is “tasty” rather means “divine”. Georgian cuisine is always a lot of fresh meat with spices, fresh vegetables, cheese and always greens. You can taste it endlessly, and so that the tourist can digest the impressions - in every sense, gastronomic tours always include not only culinary events, but also sightseeing tours.
As a rule, group food tours are designed for a group of up to 10 people. Most of them start in Tbilisi, and then everything depends on the program. Short tours (up to 4 days) usually include a trip to Mtskheta and sometimes to Kakheti. Longer tours offer trips to remote regions (for example, to Batumi) and combining not only excursions, but also with a beach vacation.
The program of the gastronomic tour necessarily includes a traditional Georgian dinner (usually more than one) with songs, toasts and dances, meeting with chefs who tell about the traditions of Georgian cuisine and the secrets of cooking. However, culinary master classes are usually also included in the program: tourists will be taught how to sculpt khinkali, bake khachapuri and cook other dishes. Sometimes the chef brings the food with him, who leads the lesson, and sometimes he takes the tourists first to the market in order to choose the food together - it's more interesting.
Culinary master classes are usually held in restaurants, but sometimes tourists are taught to bake shotis puri bread, make real Georgian barbecue and churchkhela in the house of an ordinary Georgian family.
Wine tours to Georgia are, first of all, Kakheti and Alazani Valley. It is here that the famous wine "Tsinandali", "Mukuzani", "Kindzmarauli" and others are produced. The right bank of the Alazani River from Telavi to Sighnaghi is especially interesting in terms of wine tastings. Here is the very village of Mukuzani and saperavi grapes grow. A little closer to Telavi is the village of Tsinandali and the local winery, which regularly conducts free excursions and tastings. Of course, there is a store (with factory prices) there.
In the city of Sighnaghi there is a fortress wall of the 18th century, from which a very beautiful view of the entire valley opens. You can only get on it on foot.
If just out of curiosity to do a survey among friends, what kind of trip they would choose for a honeymoon, anniversary, vacation, graduation from university or just for tourism, 99.99% would answer: France, Paris! But there is another great reason to get to know France - to take a gastronomic journey.
France is a multicultural country that, thanks to tradition, history and good taste, has become a must-have stop for travelers. But why?
In short - because it attracts literally everyone. There are places that are attractive for their paradise beaches, thermal springs, rivers and lakes. Other places are famous for their historical sites (Great Wall of China, Egyptian pyramids), others offer fine food or are famous for their artistic culture.
In this sense, France alone includes all these elements! Therefore, about 80 million people annually come to wander the French streets, and it does not matter whether it is necessary to overcome a long way for this. Everyone wants to get acquainted with the “city of light”.
Food is the part of a trip to France that tourists most often find interesting. French cuisine is especially renowned for its rich menu and prestige that sets it apart from other world cuisines.
Just imagine the opportunity to enjoy a croissant or crepes with jam and coffee. Or maybe the famous foie gras stew? Or try Brie, Camembert or Roquefort cheese, or maybe Saint Necterre with a glass of red wine or even better champagne, surrounded by the Eiffel Tower or the Arc de Triomphe - all this is sheer pleasure!
Being in France means the opportunity to directly interact with French culinary art, and this is precisely the most important component in order to get to know the country deeper, to taste everything that traditional and modern cuisine has to offer.
This experience can be gained through intuition, improvisation, or everything to the senses when aromas, colors, tastes, consistency and sounds lead us away. This freedom of action means that no one can stop us, but the trip can be planned differently.
Wine, cheese and chocolate are products that are an integral part of the gastronomic culture of Switzerland. Take a delicious journey through the country's cheese dairies, vineyards and wineries where unique wine is produced, as well as learn about all the secrets of Swiss chocolatiers on one of the unique excursions.
The first word that comes to mind when using the phrase "real chocolate" is the word "Swiss". And for good reason: the Swiss know a lot about it and have long been the custodians of the unique knowledge and recipes of the world-famous chocolate. The opportunity to get acquainted with the chocolate factories of Switzerland and learn more about the production of sweet delicacies from your tourists is on one of the unique excursions.
The museum at the Alprose Chocolate Factory in Caslano, founded in 1957, presents the entire history of this sweet product from its opening to the present day. Here tourists can learn everything about chocolate: from history in general and individual achievements of chocolatiers to the first production technologies, various forms and types that exist today. From the pedestrian bridge inside the production hall, you can observe each stage of chocolate making: preparation of the liquid mass, pouring it into molds and packaging. The tour ends with a surprise: in the museum shop, tourists can taste all types of Alprose chocolate. Here at a special price you can buy all kinds of chocolate products from traditional bars to exclusive pieces!
The excursion route provides a complete immersion in the history, manufacturing process and products of the Swiss brand Cailler. The opportunity to feel aromas and flavors, as well as plunge into the legendary history of chocolatier craftsmanship through vivid impressions, opens a window to the world of chocolate for travelers.
An interactive audio-visual tour in an entertaining way tells the story and the various stages of the production of chocolate in general and the Cailler brand in particular. Here tourists have the opportunity to create their own chocolate masterpieces under the guidance of the Cailler chocolatier. In the workshops, you can create exquisite chocolate and experiment with bitter and sweet tastes, get acquainted with the processes of melting and conching chocolate, and master the production of glaze. Of course, the guests of the factory can take their "works" home. Atelier of Chocolate offers workshops with a program that changes every week.
After whetting their appetite, travelers can visit a special store that sells all the products manufactured at the Swiss factory Cailler.
At the mini-factory, you can watch how cocoa beans turn into a real chocolate delicacy, as well as take part in a master class on making sweets or figured chocolate using various techniques. Guided tours in Russian are organized for an additional fee.
Local food is one of the landmarks of Spain. Food here is the main national pleasure and almost always a ritual. Traditional Spanish peasant food is very simple, and this is the key to its success: lots of fresh vegetables, olive oil with garlic, fresh seafood, meat and wine.
It would be unfair to talk about Spanish cuisine in general, since each region has its own, which is due to the peculiarities of the climate, the presence of the sea and the traditions of the local population. Where there is sea (for example, in Catalonia, Galicia and the Basque Country), the main dishes are fish and seafood. In central Spain and in the mountains, meat is more popular. So it is worth choosing a gastronomic tour based on the characteristics of each region.
As a rule, such tours are designed for a group of up to 10 people. Most of these trips start in large cities (Barcelona, Madrid, Malaga, etc.), then it all depends on the program. Short tours (up to 4 days) usually include a visit to a couple of cities, longer ones - to a neighboring region. For example, food tours to the Basque Country and Catalonia often involve at least a day trip to Rioja, Spain's most famous wine region. Tours from 7 days, in addition to tastings and excursions, often include several days of beach holidays.
The program necessarily includes:
Tourists will learn how to cook paella and gazpacho, open oysters and choose the right wine for all this splendor. The food is either already provided, or the chef takes the whole group to the local market to choose what everyone needs together - this is a separate attraction. Since the Spanish cuisine of any region contains both fish and meat, usually the menu is agreed in advance. Optionally, you can also choose dietary dishes, desserts or even vegetarian, if so desired by most of the participants.
Wherever the sea is, Mediterranean cuisine is popular in Spain. The only exception is Galicia, which is located by the ocean, and it has its own characteristics. Mediterranean cuisine is primarily fish and seafood - fresh, grilled or baked with sheep's cheese.
For fans of Spanish paella, check out this tour that includes a visit to Valencia. It is this city that is considered the birthplace of a traditional dish popular throughout the country. Each chef has his own recipe, but the peculiarity of authentic Valencian paella is that beans are always added to it. It is in Valencia that there is an opportunity to attend a master class on cooking fideua - this is the same paella, but with noodles instead of rice. There is a romantic legend that one absent-minded young fisherman dreamed about his beloved so much that he confused rice with noodles, and he got a new dish.
Mediterranean cuisine is also popular in the Basque Country. The region is close to Rioja and many food tours include tastings to local wineries.
Central Spanish Cuisine
The brand passed - the brand accepted or Advantages and disadvantages of franchising in tourism A little educational program To begin with, let's recall the terminology. The franchise itself (or franchising, both variants of the name are completely