Georgian food goes international

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Georgian food goes international

‘The New Yorker forecast the rise of the cuisine in 2019, and a mass appeal moment has finally arrived across Western Europe’Originally published on Global VoicesPhoto courtesy of Elliot Friar. On a quiet side street in the Lavapies neighborhood of Madrid, tables in a glowing restaurant are crowded with wine glasses filled not with Spanish Ribeira but Georgian Saperavi. Hand-made mini qvevri, egg-shaped vessels which have been used for undergrou…