If you are familiar with Georgian cuisine and have also heard about La Fonduta, you will definitely say that it reminds you about one popular Georgian dish- Adjaruli Khachapuri.
(La Fonduta, which is topped with five types of British and Italian cheese)
They look the same and both of them are all about cheese. The more cheese, the better.
The London News writes about the creation of a fondue pizza, dripping with five-types of cheese. Inspired by the classic Alpine
dish, La Fonduta has been created in collaboration between the Neapolitan-style pizzeria and the Camden-based cheese restaurant. Melding the duo’s respective loves for Italian and British cheese, the pizza is topped with a melted mix of familiar favorites like mozzarella, ricotta, and parmesan, as well as The Cheese Bar’s Cornish Gouda and Kingham, a hard cheese from the Cotswolds.
The gooey mix is then melted in the oven with garlic and a splash of white wine, before being topped with prosciutto, cornichons, and balsamic pickled onion. A raised crust is designed for ripping and dipping into the oozing center.
As for Adjaruli Khachapuri, it is a traditional Georgian dish of cheese-filled bread. Adjaruli Khachapuri is a boat shaped-Khachapuri with cheese, butter and egg yolk in the middle. It is symbolic that Adjaruli Khachapuri that originated in Georgia’s seaside region of Adjara, symbolizes a boat while the egg yolk the sunset over the sea. So it truly deserves its second name cheeseboat, how it is coined by the foreigners. The dish can also be served with various supplements like bacon, meatballs and sometimes vegetables too.
Without a doubt, the similarity is quite obvious and it is very pleasant to see such interconnectedness of the different country cuisines.
Photos from: standard.co.uk
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