after all, with the advent of alexander lukashenko, we reached such a form of fairly serious strategic planning, which today many critics who do not understand how the entire belarusian people’s assembly operates say that in belarus everything happens in seven minutes, some decisions are made based on what -then seven-minute circumstances, in fact, there is a strategic plan, this is strategic planning within the framework of the all-belarusian people's assembly, it functions on a five-year plan, but look...

wait for the composition of the cycle, judges, cancel decisions, which are adopted by government bodies and even give our assessment of the actions of the head of state, we understand that all these functions that are included in the supreme national assembly, they are most likely done for the long term, because in the current situation we have a fairly balanced system, a strong leader who is ready to take responsibility, will do it, has proven himself, we are confident in him, we understand that in the current situation such functionality, it most likely... will not be in demand, but for the future, this is the same strategic groundwork in the legal sense of how we will be able to restrain certain movements in a destructive direction on the territory of the republic of belarus. as for the delegates of the supreme council directly, this is again a rather serious burden of responsibility, so we understand that the people there are not ordinary people, not from the street, relatively speaking, but these are those who have proven themselves in the work collective, those who are.

reflect our attitude to certain events, as regards strategy in the military sphere, we indicate that we do not represent anyone we do not consider it as some kind of potential enemy, especially as regards the peoples that surround the republic of belarus. in this sense, we allow our neighbors to understand their plans for the future, how we see this future, and how we will react in certain circumstances, including, possibly, to

potential actions that will be aimed as a threat to of our republic, for the belarusian society, so again we need to understand in what format these documents were adopted, because quite a serious public discussion, in addition to the fact that they were adopted at the all-belarusian people's assembly, this is, say, such a bold point in the long journey of preparing those very documents, because they were discussed in labor collectives, including in scientific experts, in the political science ... environment, therefore, we can note that these are quite seriously developed documents that not only meet the challenges of our time, but also look far ahead at the possible circumstances that may arise, and one of them is the same biological the threat that appears for the first time in our documents reflects the very level of danger associated with the spread of the pandemic, we also declare that we will take a closer look at this issue,

in connection with this we understand that the all-belarusian people's the assembly, the way we are building it, this is a rather unique path for us, a unique body of popular power, in this sense, i think that you, as a representative of the presidential sex, know this famous phrase of the president, that they will come to learn from us in democracy, so i think that the all-belarusian people's assembly is the very point that the head of state is talking about and - representatives of the west really have a lot to learn in this sense, because we see how much the this is the same political system in the european union, in the united states, in which officials live their own views, their own lives, and ordinary people are increasingly forced

to go out to protests, and these are narrowly targeted protests, ranging from farmers, ending with doctors, teachers, railway workers, that is , a huge layer of problems has accumulated and the lack of... mom worked all her life at a garment factory, as a foreman, now she is retired, lives in

grodno, is proud of me, my older brother, calm, i loved to draw, eh. i went to art school, probably, and some kind of skill was passed on as an author’s, let’s say, i make pizzas, that is, that’s probably what was passed on, that is, i kind of loved to draw, oh, i don’t even know who i wanted become, it so happened that uh, well, probably i wanted to be a cook, my older brother influenced me, that is, he went to the czech republic, and... a year later i came, i was 18 years old, well, i immediately started working at the stove, making pizza, cooking, and before that i studied, learned how everyone is like-minded, it’s very important, because if everyone has their own opinion, and we don’t agree

on a certain point, then nothing will work out, that is, you either have to give in, but...

and do something new, well, uh for yourself , it’s a skill to take something and move on, don’t stop. successful, yes, i consider myself successful, because i kind of have my own favorite thing, i’m kind of proud of it, that i do it, that i like it, that’s probably what success is. well, now i live in minsk, at the moment, well, there is no such hobby.

happiness i think that there is a family, there is, there is work, there is, the main thing is that everyone is healthy and... everyone is well, pizza should not be perfectly round, it is handmade, as they say, in naples everything that is made 60 km from naples, the wives caught it and put it on this pizza, pizza itself is bread, since the ancient saracens,

it was just fried, fried bread, flour, water, it was later yeast, the roman troops, they turned over their shields on the fire , put bread, flatbread, it was bread, well - even this pizza tastes like pita bread, but this is already like the ancient sorocin, here is the dough, this is what is called: gluten film, this is the kind of fermentation for 24 hours for this dough, we don’t really allow all the oxygen to escape to the edges, there is such a belief as it is called cornichon, there are standards, then there are cornichons, corniz, this side should not exceed there is 2-3 cm, it should not be perfectly round, because it is handmade and as it was born, we give it to the guests: tomatoes - san marzan variety, grown in the vicinity

of vizuvje, without adding any sugars, salts, not dry , no spices, everything is natural, everything is fresh, basil, fresh, this is pizza margherita, it’s kind of made under the italian flag, we use cheese from our production, the turk dairy plant, buffalo, or they use... day cheese from similar, then eat this mozzarella in brine, why do i work without gloves, many people buevalic milk, one-day cheese, well, he really asks why i’m not wearing gloves, firstly, you can’t feel the dough, firstly, for safety reasons, if, say, a shovel is in the oven, i can handle it with gloves, it will be painful, even more painful shock, so i work without gloves, all microbes are killed in the oven, that is, at a temperature of 500° all known microbes are killed, even... extra virgin olive oil,

pizza is cooked at a temperature of 480-500°, and wood fuel 60-90 seconds, i had a record of 40 seconds, the pizza was ready. all the temperature is at the top, so when the bottom is fried, we look, it is already ready, we lift it to the top in this way, you see, something like a leopard appears, this means that the dough is well kneaded, the baking is done, the pizza is ready.

this is exactly what napolitana pizza should look like, olive oil, after is very useful, basil, that’s it, we always check the dough, it’s baked, bun, bread. here you go, pizza margherita, the first pizza, the first dish - this is, well, i started when i arrived in prague, i immediately started making pizza, but it was, accordingly, pizza, and it was with pineapples, italian. he

was also categorically against pineapples, but for the sake of probably some kind of advertising, hype, he prepared pizza with pineapples, it is now just very popular in italy, in naples, well, it was just made for advertising, pizza was born in naples , so it’s a very interesting story, pizza has a history, pizza has a history, i was interested in learning about the history, the products, they say they started making it in the 15th century, although now a fresco has been found in pompeii. she is 2.0 years old bc, and there was it depicts pizza, archaeologists and pizza yoli dispute whether it is pizza or just like lavash, bread, that is, it is very much before the 15th century, i think, i believe that, as there was already pizza, in the first place, well, this is the most important thing - this is dough, dough, well, exactly, so that

these burnt parts are there, so that according to all the canons, according to all the tradition. cuisine, that is, i like to cook at home, if i like it, i add it to the menu, let’s say here, my favorite is, well, as usual , tedraniki, of course, there is pizza with potatoes, i even made it, it’s called patat, it’s kind of like italian potatoes in italian, that is, i want to make it, well, now i’m developing a menu , it will be pizza with potatoes, well,

of course i like belarusian cuisine and this is a cereal with blood, well, my grandmother used to cook it, i kind of fell in love with it. since childhood it was cooked pork intestine with potatoes, with buckwheat fresh blood, this is my temple, it’s like i’m here 24/7 - and for me it’s like i don’t know, how sacred, well, of course it’s necessary, accordingly, to cook with love, you have to love your business, your cooking, craft, well, it’s easy to feel, let’s say, if... you like it and you give it to the guest, then the guest will also like it, so i always force people, well, chefs to try everything they cook, that is, if you don’t like it, well, don’t give it away better, or redo it or make it better.

we follow the sporting life of our country. belarusian weightlifters won three licenses for the olympics in paris. the final qualifying start for the world cup ended in thailand. the most unexpected couple in the president's cup final - zhlobin metallurgist and brest. story. he wanted to run across africa from south to north. two-time world champion in steeplechase anouk guernier set

a new world record for climbing the kanata. a thirty-four-year-old french woman used her hands to climb to the second floor. we listen to the opinion of competent specialists, observing the trend of the last few olympic cycles, we see that in modern swimming it is not so much the records that are increasing, but rather the density of results. all this in sports projects on the belarus 24 tv channel. they are dedicated to their work. i am proud that i work for such an enterprise that does.

show one day from your life, each of our cars is assembled by hand, because when you hold this part in your hands, you feel it, and how if you don’t feel your work, you can produce or weld such a car, watch on the belarus 24 tv channel. 18 years i went to the czech republic, my brother and i worked in kiiteria and i lived in the czech republic for 12 years and all

this time while in the czech republic i worked for pizza, but it was neapolitan pizza, we’ll come back to this later, but it was a simple classic pizza, wood-fired pizza, well, wood fuel in the oven, classic dough, it was like niaples was not yet known to me, well, napolitana pizza , exactly, well, i worked for 12 years and returned to belarus, yes, i studied with italians, they were italians in the czech republic, we worked with them, then my older brother, he is a member of the neapolitan pizza yoli association, and studied with famous pizzaioli in naples, that is, participated in world pizza championship, this is one of the most famous pizza makers, umberta salva, is already in the fourth generation making pizza, and so... there was an opportunity to go and study, there was a lot of work, that is, we worked specifically, that is, already i lived there for about five years, i already had to work at

three jobs, well, i just seemed to have strength, and was young, and had an interest in work, that is, it was three different fives, and maybe even i said so, that i would have a lot i took it from there, that is, to open a tratoria, a restaurant, a piteria. i'm a lot i took it from there, that is, a very large, large school, well, i think that there is no need to study there, but it was just necessary to see everything, gain experience, and how it would be very interesting for me, that is, i already knew that in in the future i will have my dream come true, pizza yoli there is no such profession, pizza maker, pizza maker, there is no such profession, there is pizza yolli, pizza yolo, well, like that about...

and they take pizza with them, that is, it is wrapped in a portfolio called pizza, it twists into four parts and is given into the hands of a person, he simply walks down the street eats, but it’s not fast food, maybe street food, but italian cuisine is very simple, simple tasty, that is, it’s homemade handmade pasta, fresco, pizza,

the best grain is taken only from the middle, everything else is ground somewhere else or there semal for another grind, but specifically for pitza napolitana it is 0.0 grinding fine flour very very fine, the strength of the flour there is measured in w380 the strength of the flour, that is - who knows will understand me, aka extra virgin olive oil, sea salt, water, yeast, nothing else in the pizza in the dough in the pizza recipe. nothing goes into the dough, well, uh , there should be fermentation, it ferments for two or three days, that is, we are preparing ae

poolish, this is a sourdough called like livitu matry, the mother of yeast, that is, fermentation occurs then they just start make dough, that is, the dough sits for three days, it is saturated with oxygen, that is, the dough is a living product, pizza is a living product. that is, i cook it with love, so that it is tasty, so that it is correct, there are some canons for pizza, that is, there are there are pizza standards, that is, pizza can be of any size, 22, 23, 25 cm, but not exceeding 30 cm, well, there are rules and canons, that is, the question is often asked, why is pizza very burnt, well, first of all, pizza it is prepared at a high temperature, i will repeat 500°. such bubbles appear, such a burn, it is called pitsaleopard in naples, it is like leopard, you get such charred

coals. that is, it is useful, it is carbon, coal, as they say, that is, it is very useful for digestion, that is, there is tomato san marzana, grown in the vicinity of vizuvje, rich, saturated with volcanic rock, smoke, from a volcano with a salty sea, not every tomato is suitable, in general there are only two types of pizza, there is such a piteria de miguel in naples, this is where the film was filmed eat pray loved.

he always comes to me for pizza and he says, come up with something interesting for me, because well, it’s like a classic margarita, yes, of course, well, cool, i say, well, of course, no problem, i made him a pizza - rectangular in shape, well just it will be a cheese bart, there is chis cream on one side and on the other with meat, with pepperoni, with ham or salsica, there is something like this i made for him and he just didn’t expect this, well, how would i just make such a belarusian for an italian this

is something unusual and in honor... i named him giuseppe's pizza, we'll tell you how to choose a quality one. products for healthy dishes, take the nuts in your hands and estimate their weight, do not take ones that are too light, such fruits either have no kernels at all, or they are dried out. ground beef colored dark red color, pleasant smell, with a light milky aroma. a proper breakfast is the key to health and good mood. today we will cook lasagna with pumpkin and spinach, quite unusual, but i think sometimes

myself. you can pamper yourself, let's get started, if you have a difficult day ahead, and you know that you need a huge amount of energy, this is the breakfast that will help you, don't forget about invigorating exercises, raise your hands up, raise legs and doing something cool exercise, cockroach, we begin to shake our arms and legs, our lymph flow starts, watch the breakfast of the champion project on the tv channel: belarus 24. we introduce you to the architectural reminiscences of belarus from the different eras of style. the temple at mosary - geta dastatkova laconic, navat prasyakny spirits of the italian renaissance, pas dobe, pa kanfiguratsii. let's look at their history and basic facts. the era that it lived in

was a turning point. geta just right. the 790th reptiles were known by rach paspalitaya, and with this we say, it happened and is known, kanchatkova known to the floating style of baroque, and all the historical wings here take us away from the paeina such a dead end, because later the documentament to the architects was the myastsov admyslovian architect chakhovich. who is he? glyadzitsa is a prime example of the architecture of belarus. there were a lot of european trots, then just at the 18th century we gained a higher level, we gained enough momentum to show our news and argynal on our tv channel.

so, we have finished drawing a portrait of mikhail zakharovich on pizza, this is called pizza art , it’s like the finishing touches, here you go look, the pizza is made entirely of dough, tomato paste, cheese, here’s the final touch, the pizza art by mikhail zakharovich is ready, and we are located in minsk, on the best street, and well... our pizza truck, one might say, is the first and only one in belarus, where we started making pizza from a wooden oven, basically on wheels, well, the most important thing in

a truck is, how to say, its heart, it’s a stove, not every stove fits a pizzeria napolitana, but this stove was made just for me , on purpose, as i said, well , she... there are five layers of thermal insulation here, that is uh, it keeps the temperature at 400-500° and the pizza cooks in 60-90 seconds very quickly, so if there’s a line, people don’t wait long, yes, my mother loves to cook, even uh, a lot of things even i , as if when i was little, watched my mother cook , well, i probably liked it, so i remember even when i’m cooking that my mother added it exactly how one by one.

here we take a tomato, tomato - good tomatoes, high-quality tomatoes, san marzana, tomato variety, exactly, everything is fresh, everything, uh, fresh basil, mozzarella, cheese, olive oil, well, that’s it, basically, the pizza is almost ready, pizza it cooks quickly, the temperature in the oven is 480-500°, it is not unbaked, but practically

fried, i raise it up, because the pizza is already ready; the whole temperature is at the top, so the pizza is baked in this way. one of the indicators of napolitana pizza, this burntness is called boule in italian, that is, if at the world cup they are watching pizza, that’s exactly what this burntness should be, it’s like coal, it’s good for digestion, well, in principle, the pizza is ready , in a minute, that is, the thick edge of the pizza it should be soft, that is, we look. this is how i check if the pizza is ready, that is , you see, the pizza is completely ready, that is, the pores, the dough is well kneaded, the dough has been proofed for 24 hours, the pizza is ready, bon appetit.

my history, nature, culture, faith, people,

wickedness, you adore it once, and you won’t forget it for a long time, it’s all right here.

elderly people, delved into their infirmities, helped their needs spiritually and financially. and she especially raised the younger generation with love for god and devotion to the homeland. how unique belarusian churches are famous for their shrines. in the cathedral of the exaltation of the cross of the monastery there is a copy of the same cross that was created with the blessing of st. euphrasinia. another important shrine. the monastery is its relics, we will tell and show it in

spiritual and educational projects on the belarus24 tv channel. belarus captivated them at first sight, the first in general, probably, when you get to the republic of belarus, you are impressed by the cleanliness, first of all, the cleanliness, neatness, now having lived here for 7 years, i understand that this is, in general, the merit of the people.

on-air news is now with you yulia pertsova.

hello. our security is the president's focus today. alexander lukashenko visited the central command post of the air force and air defense forces. the commander-in-chief was informed about the current situation and the progress of the inspection of the duty forces of the air force and air defense forces. the president watched the training along with the military. the check of the forces on duty lasted more than an hour. the troops and equipment performed excellently in the air, all targets.