Cooking class experience — learning Lobiani properly

I took a cooking class specifically to learn how to make Lobiani correctly. The instructor explained why adjika pepper paste is used the way it is — something I'd never understood from just eating it. The rich with walnuts and spice result when you make it yourself is different.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. We learned how a wine cellar dinner shapes the way this dish is eaten. The class ended with the meal and a glass of Georgian amber wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.