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Apartment 68 m² - street Petre Bagrationi, Batumi
Price:
$
22 800
ID 1032
Created: 11.01.2019
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About the apartment
Total area, m²: 67.50
Living area, m²: 64.00
Layout: open plan
Condition: after builders
Number of balconies: 2
Natural gas: not in the apartment
Heating type: not specified
Windows type: metal-plastic
Walls type: monolithic
Elevator: yes
Rooms: 1
Floor: 10
Stories: 12
Location
- City: Batumi
- Located on the intersection of: street Petre Bagrationi- street Arsena Odzelashvili
- Distance to the sea: > 1000 m
- View: city view
- to the old city: 3 km
- to the airport: 4 km
Description
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Useful information about Batumi and Georgia
Features of Adjarian cuisine
Many foreigners who have moved to Batumi often meet in stores cut into a ribbon and packaged “Armenian lavash”, some pass by, others try to find out what it is. Then they hear the incomprehensible word & laquo; Sinori & raquo ;.
In inner Adjara, and now, traditional cuisine is closely connected with the way of life. With the onset of hot summer days, many families move with cattle to alpine meadows. Where there are no conditions familiar to the civilized world: a refrigerator, a gas stove, an oven, etc. You only have to take with you such products that do not spoil for a long time, for example, dry bread.
Already in the mountains, these sheets of cakes along with butter and cottage cheese are baked in clay pans on coals. It turns out a high-calorie, hearty and tasty dish & laquo; Sinori & raquo; (translated & laquo; meadow & raquo;).
The only perishable product is milk, which also forms the basis of Adjarian cuisine, as they move to mountains and cows together with people. In the mountains and prepare supplies of dairy products for the winter: cheeses, ghee and butter, sour cream. In the Alpine meadows there, too, the bulls gain weight and are slaughtered for meat by autumn. Some of the prepared supplies are sold, some remain in the family for winter.
& nbsp;
In inner Adjara, and now, traditional cuisine is closely connected with the way of life. With the onset of hot summer days, many families move with cattle to alpine meadows. Where there are no conditions familiar to the civilized world: a refrigerator, a gas stove, an oven, etc. You only have to take with you such products that do not spoil for a long time, for example, dry bread.
Already in the mountains, these sheets of cakes along with butter and cottage cheese are baked in clay pans on coals. It turns out a high-calorie, hearty and tasty dish & laquo; Sinori & raquo; (translated & laquo; meadow & raquo;).
The only perishable product is milk, which also forms the basis of Adjarian cuisine, as they move to mountains and cows together with people. In the mountains and prepare supplies of dairy products for the winter: cheeses, ghee and butter, sour cream. In the Alpine meadows there, too, the bulls gain weight and are slaughtered for meat by autumn. Some of the prepared supplies are sold, some remain in the family for winter.
& nbsp;