Gia Piradashvili: The first time I learned about truffles was in 1998, in the beautiful Italian town of Città di Castello, at the home of my Italian mentor, Angelo Massi. From that day on, I never forgot that strange and unfamiliar aroma. A lot of time passed. Then, one day, a friend of ours discovered a black truffle in the woods behind our chateau, and that is where our experiments began, from trying different things to exploring intriguing food pairings. In the end, it was khinkali that worked best. We found that ghee and truffle were particularly well suited to khinkali made with nadughi (a fresh Georgian cheese). I certainly don't need to tell you that chacha goes well with khinkali. And once again, through Angelo, I met an interesting Umbrian who taught me an Italian method that gives us the right balance between the aromas of chacha and truffle.
That is how we created this chacha.
That's all there is to it.
Simple and delicious.
