By Laman Ismayilova
Azerbaijani traditional cuisine contains a myriad of tastes and flavors. Each region has its own specialty dishes plus regional variations of top national cuisine recipes.
If you love trying new dishes then you'll be excited to visit the first ever festival of Azerbaijani cuisine.
The festival will take place in Italy from on November 29-December 1.
Along with various dishes of our national cuisine, Azerbaijani wines, pomegranate juice, tea and other products will be presented at the festival, Azertac reported.
The event is organized by the Azerbaijani Embassy in Italy, Rome's Baglioni Hotel Regina and the Italian-Azerbaijani Chamber of Commerce.
Food is an important part of Azerbaijani culture and is deeply rooted in the history, traditions, and values.Each region has its own specialty dishes plus regional variations of top national cuisine recipes.
The unique dishes of national cuisine such as dolma, bozbash, bozartma, chykhyrtma, khashil, Shish kebab, piti, pilaff, and govurma are included in the national menus of the neighboring Caucasus nations.
Azerbaijani cuisine is also well known by its usage of vegetables and greens seasonally in all the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes adding certain spice.
The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best-known delicacies that are popular in other parts of the world, including former Soviet countries.
Laman Ismayilova is AzerNews’ staff journalist, follow her on Twitter: @Lam_Ismayilova
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