Georgia
SEASONINGS
Georgian food tastes sour and savory first, then nutty and herbal, with warmth. Flavors are built around contrast between richness and acidity. Sourness is very important; it is created with sour plums, pomegranate juice, grape verjuice, and small amounts of vinegar. Fruit acidity sharpens meats and walnut sauces and often replaces the role that citrus or dairy plays in other cuisines.
Walnuts are a structural element, ground into sauces satsivi and bazhe, used to thicken stews, and mixed into fillings. Walnuts add fat, bitterness, and body without cream or butter.
Fresh herbs define much of the aroma. Fresh cilantro is the most important, used both as leaves and seeds. Dill, parsley, summer savory and especially fresh tarragon are used generously. Many dishes combine dried and fresh herbs in a single dish. Garlic is used confidently but in balance, rarely sharp.
Georgians use coriander seed, fenugreek, marigold petals, and black pepper a lot. Chili exists, but does not define the cuisine. Blue fenugreek is much more prominent than in neighbouring cuisines. It belongs to the same family as the fenugreek, but has a milder, sweeter flavour reminiscent of autumn leaves. Also, the marigold flower is quite distinctive, called the Imeretian Saffron. Georgians use the dried and ground petals to give an earthy flavour and bright yellow colour to walnut dishes and sauces.
Many spices are dried and ground together rather than added separately, thus there are unique Geogrian mixes:
KHMELI SUNELI – a distinct blend, which combines coriander, fenugreek, blue fenugreek, marigold, bay leaf, summer savory, celery seed, dried basil, dill, parsley, and mint. There is no fixed recipe for khmeli suneli, like Indian masala.
SVANETIAN SALT is a popular mix; the recipe originates in Svaneti, but nowadays it can be bought virtually everywhere and is a practical souvenir. Salt contains a mixture of sea salt, dried garlic, fenugreek, coriander, cumin, chili pepper, dill, and several other herbs.
AJIKA – a spicy and subtly flavored condiment made with hot peppers, garlic, coriander, tomato, fenugreek, marigold, and salt. It is a part of the Intangible Cultural Heritage of Georgia. It comes in red and green varieties, with red being the hotter option. Red ajika exists in two variants – dry and wet. Dry is a seasoning mix used on raw meat, while the wet one has the consistency of a thicker mustard and is used to highlight the already roasted meat.
TKEMALI – Georgian sauce made of cherry and red-leaf plums. The flavour of this sauce varies, but it’s generally pungently tart. Alongside plums, garlic, cumin, coriander, dill, chili pepper, pennyrile and salt are used. Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the United States.
BAZHE – rich and creamy sauce of ground walnuts, coriander, fenugreek, blue fenugreek, marigold petals and sometimes onions and garlic. The unique texture comes from the way the walnuts are processed and emulsified with water or other liquids. A touch of vinegar or pomegranate juice is often added to balance brightness. It can be served as a dip for vegetables or bread or poured over grilled meats or fish.
SATSIVI – is a thicker, more luxurious sauce compared to bazhe. It’s made with ground walnuts, coriander, fenugreek, blue fenugreek, sometimes cinnamon or cloves. Satsivi can be served hot or cold and is a classic accompaniment to poultry dishes, especially chicken or turkey.
Italy
SEASONINGS
Italian flavorings are less oriented to spices and more towards fresh herbs and aromatics. Dried herbs rarely appear in Italian cooking, except for dried bay leaves in soups or a pinch of oregano in tomato sauce. Almost all herbs are used fresh when they’re still full of aromatic oils. If one cannot get the fresh herb specified in the recipe, an alternative fresh herb would be a better choice than using a dried herb. Italians prefer using one or a few herbs to emphasize their character and not overpower one another. Therefore, the Italian spice mix does not exist in mainland Italy; it is a concept made up of foreigners.
Many recipes begin by sauteing garlic and onions in olive oil to create a flavor base, yet dishes are not loaded with garlic, despite the popular belief. It is not rare for anchovies to join onion and garlic; altogether, they blend into a deep, umami flavor.
Caper and olives are used extensively; they add a deep, tangy flavor and are often paired with tomatoes.
Vinegar (wine, balsamic) is essential in salad dressings, marinades, sauces, reductions, and even desserts. Earthy porcini and truffle flavors are very iconic and not rare.
SAUCES
SUGO DI POMODORO – This essential yet straightforward sauce is made from ripe tomatoes, garlic or onion, olive oil, and sometimes fresh basil.
PESTO ALLA GENOVESE – made by crushing fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano, and Pecorino cheese, all blended with olive oil.
AGLIO E OLIO – southern Italian sauce made from sautéed garlic in olive oil, often with the addition of red pepper flakes (peperoncino) for heat.
SUGO ALLA PUTTANESCA – bold sauce made with tomatoes, garlic, olives, capers, and anchovies.
SALSA VERDE – this green sauce is made from parsley, capers, garlic, anchovies, and vinegar, blended with olive oil. It is commonly served with meats, particularly in northern Italy.
SALSA DI FUNGHI – a northern Italian sauce made from sautéed mushrooms, garlic, onions, and sometimes cream or white wine.
BAGNA CAUDA – from Piedmont, this is a warm sauce made from garlic, anchovies, olive oil, and sometimes butter. It’s traditionally served with raw or cooked vegetables for dipping.
ARRABBIATA – a spicy tomato sauce made with garlic and red chili peppers (peperoncino), typical of Roman cuisine.
SOFFRITTO – a fundamental base for many dishes, sautéd chopped onions, carrots, and celery in olive oil (or sometimes butter). This technique is essential in creating the flavor foundation for sauces, soups, and stews.
