Giorgio Palazzi, who speaks several languages, is good restaurateur and celebrity chef, believes that there is a need to prepare the food of the country where you live. He learned how to marinate the lamb and horsemeat butcher, masterfully rolls sochni, sculpts dumplings and makes kazi. And he does it on his hacienda.

Today in the program:

Karyn bortpe (offal cooked in stomach);
Samsa cooked in tandoor. 

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