Pizza

Italy's most exported food — a stretched round of fermented dough crowned with tomato sauce, melted cheese (almost always mozzarella), and whatever toppings the kitchen leans into, then blasted in a very hot oven until the crust blisters and the cheese pulls. Tbilisi's pizza scene runs from no-frills delivery slices to wood-fired Neapolitan rooms with imported San Marzano and double-zero flour. Late-night fuel, group-dinner default, and the easiest "let's just eat" call in town.