the sixth and seventh squads of a smooth season have never been rewritten before and have not reached the golden series, we are reviewing the most interesting event. the british runner raskuk, known on the internet as the toughest eccentric, set his sights on a record a year ago; 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 kanati. a thirty-four-year-old french woman used her hands to climb to the second floor of the eiffel. towers. we listen to the opinions of competent people 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 the density of results. all this is in sports projects on the belarus 24 tv channel. we are going on a trip to belarus. this town was built from 94 to 96 of the last century.

it is unique in that the concept of a pedestrian zone is fully implemented here. with us you will receive a charge of positive emotions. good afternoon, masha, how old are you? oh, don't even count me, i really i really miss your bread, but in general it’s great that it’s available, wax, we know where to buy it, and eggs, that’s it, we sit and get creative, visit the bright sights of our country. look in the program the route was built on the belarus 24 tv channel: belarus 24

broadcasts for you around the clock, don’t switch, our daily task is to talk about belarus in the country abroad. more than 100 million viewers around the world have access to watch projects from our tv channel, so what is belarus like? business and development. hospitable, bright and festival-like, generous! dreamy and monumental, athletic and

team. we tell you not only about significant events. we introduce you to active, energetic and inspiring people. who live in belarus and do everything for its development. belarus can be different, to understand and feel it, you need to see it with your own eyes. hello, dear tv viewers, the belarus24 tv channel is on air. watch us every day, because we are making belarus closer.

mom worked all her life in a garment factory foreman now she’s retired, she lives in grodno, she’s proud of me, my older brother, calmly, i loved to draw, i went to art school, probably, and some kind of skill was passed on as an author’s, let’s say i decorated pizzas, that is, probably with this and it was passed on, that is, i kind of loved to draw, oh, i don’t even know. who i wanted

to become, it so happened that, uh, well, i probably wanted to be a cook, my older brother influenced me, that is, he went to the czech republic.' and a year later i arrived, i was 18 years old, well, i immediately started working for ovens, making pizza, cooking, and before that i studied, studied like everyone else, like-minded people, it is 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, we must or give in.

you can’t stop, you have to go forward and do something new, well, for yourself , it’s some kind of skill to take something and move on, not stop, successful, yes, i consider myself successful, because it’s like i have my own favorite thing, i’m kind of proud of him that i’m

doing this, that i like it, probably this is success, well, now i live in minsk, at the moment, well, there is no such hobby, my hobby is mine, my work, that is, i am always at work and now i like traveling around belarus, that is, i i ride around belarus, i really like it, i didn’t even expect such places that there are, happiness, i think that there is a family, there is, there is work, there is, the main thing is that everyone is there. healthy everything was fine for everyone, pizza should not be perfectly round, it is handmade, as they say, in naples everything that is made 60 km from naples is not is considered pizza, this is already a cookie,

i’m making competition for myself, for me there are no competitors, so now i’ll prepare you pizza, margherita and marinara, this is one of the very first... they turned their shields over onto the fire, put bread, flatbread, it was bread, well even this pizza tastes like lavash, but it’s already like the ancient sorocins, here’s the dough, this is called a gluten film, this is

the fermentation for 24 hours for this dough, we don’t really allow all the oxygen to... escape into edge, there is such a belief as it is called cornechona, there are standards, that is, cornechons, corniz, this side should not exceed 2-3 cm there, it should not be perfectly round, because it is handmade, just like how it was born, we give it to guests, tomatoes are a variety san marzana, grown in the vicinity of visuvius, without adding any sugars, salts, no dry, no spices, everything is natural, everything is fresh, the basil is fresh, this is a pizza margherita, it is as if made under the italian flag, we use cheese of our own production , tourist dairy plant, buffalo, or use one-day cheese made from buevalic milk, one-day cheese, well

, it’s very similar, that is, it’s mozzarella in brine, why do i work without gloves, many people ask why i don’t have gloves, firstly, you can’t feel the dough, firstly, it ’s safe for me technically . known microbes, even radiation extra virgin olive oil, pizza is cooked at 480-500°, wood fuel 60-90 seconds, i had a record of 40 seconds, there was pizza. the whole temperature is at the top, so when

the bottom is fried, we look, it’s ready to rise to the top, in this way, like this you see, something like a leopard appears, this means that the dough is well kneaded, baked goods. that's it, the pizza is ready, this is exactly what napolitana pizza should look like, olive oil, after, very useful, basil, that's it, we always check the dough, it's baked. bun, bread, here you go, pizza margherita,

first pizza, first course - this is, well, i started when i arrived in prague, i started making pizza right away, but it was a proper pizza, it was... with pineapples, italians are categorically against pineapples, that's why this well, it’s the same as eating pasta with jam, so now it’s true that there is one famous pizza yoli in naples, gina sarbilio, he was also categorically against pineapples, but for the sake of probably some kind of advertising, hype, he prepared pizza with pineapples , it’s just very popular now in italy, in naples, well, it was just done for the sake of advertising, pizza was born in naples, so...

i think i think that somehow - there was already pizza, first of all, well, this is the most important thing - this is dough, dough, well, exactly, so that these there were burns, so that according to all the canons, according to all the traditions, how it should be, i adhere to exactly these canons, italian canons, neapolitan canons, so i try to do, well, in principle, as it should, that’s how pizza was born, and... i have to give it to her, i cook at home all the time, not only italian cuisine, i like

czech cuisine, it’s varied, that’s why i want to kind of present czech cuisine to our people in the city, that is, i like to cook at home, if i like it, i’ll put it on the menu. , let's say here, my favorite is, well, as usual, these are potato pancakes, of course, there is pizza with potatoes, i even made it called patat, it’s like potatoes in italian, that is, i want to make it, well, now i’m developing a menu there will be pizza with potatoes, well , of course i like belarusian cuisine, and this is a cereal with blood, well, my grandmother also cooked it, i kind of fell in love with it since childhood, it was cooked pork intestine with potatoes, with buckwheat with fresh blood, this is my temple, i’m here like i would be on september 24, and for me... this i don’t know, how sacred, well , of course, you have to cook with love,

you have to love your business, your cooking, your craft, and just feel it, let’s say, if you like it and you give it to the guest, then accordingly to the guest i’ll like it too, so i always force people, well, chefs, to try everything they cook, that is, if you don’t like it, don’t give it away, redo it or make it better. they are dedicated to their work, i am proud that i work for such a company that makes special equipment that helps save

people. our quality, your safety protection. our company is famous for its. but how, if you don’t feel your work, can you produce or weld such a machine? watch on the belarus 24 tv channel. we tell you how to choose quality products for healthy dishes. take the nuts in your hands and estimate their weight. don’t

take ones that are too light; such fruits either have no kernels at all, or they are dried out. ground beef is dark red. the color and smell are pleasant, with a light milky aroma. a proper breakfast is the key health and good mood. today we will cook lasagna with pumpkin and spinach, quite unusual, but i think sometimes you can treat 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. let's not forget about the invigorating one. exercise: we raise our arms up, raise our legs and do this cool exercise: a cockroach, we start shaking our arms and legs, our lymph flow starts, see the breakfast of the champion project on the tv channel belarus 24.

at the age of 18, i went to the czech republic, uh, my brother and i worked in st. petersburg, and i lived in the czech republic for 12 years and all this time, while in the czech republic, i worked on pizza, but it was neapolitan pizza, we'll come back to this later, but it was a simple classic pizza, pizza. on wood, well , wood fuel in the oven, classic dough, it was as if niapoli was not yet known to me, well, pizza napolitana, well, i worked for 12 years and returned to belarus, yes, i studied with the italians, they were in czech republic italians, we worked with them, then mine older brother, he is a member of the pizza yoli neapolitan association and studied with famous

pizzaioli in naples, that is, he participated in the world pizza championship, this is one. i lived there for about five years , i already had to work specifically, that is , i had already worked three jobs for some time, well, i just seemed to have strength and was young and interested in the work , that is, it was three different pizzerias and maybe even i said that. and i would take a lot from there, that is, to open a tratoria, a restaurant, a pizzeria, i took a lot from there, that is, a very big one, a big school, well, i 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 the future i would have

my dream come true, there is no such thing as pizza profession, pizza maker. there is no such profession as a pizza maker, there is pizzaolli, pizza iola, like this , the profession of pizzaolli - i would say that this is not a profession, it is a craft, that is, it’s like i don’t know, like a craftsman, that is, a baker, that is, a baker invented pizza, invented pizza , a baker from naples, that is, he was not originally was like pizza yoli, he prepared bread, pizza is basically bread, that is to say that it is some kind of fast food, no, it is... uh, a separate dish, that is, it is prepared with soul, with love, with the right products , that is, i would not say that this is fast food, maybe it is street food, yes there is - in naples pizza is prepared right on the street and people pass there and take the pizza with them, that is, it is wrapped in a portfolio, it is called pizza, it is twisted into four parts, given into the hands of a person and he simply walks down the street,

eats, but it’s not fast food, maybe street food, or italian cuisine, it’s very simple, simple delicious, that is, it’s homemade handmade pasta, fresco, pizza, well, pizza in general, in principle, pizza is cooked exclusively with wood fuel in the oven. well, the choice is very large, that is, the products are very good italian, we try to take good flour, this is delangivana raspberry, italian flour, these are selected grains, this does not mean that they are only italian, they come from all over the world, that is, russia, ukraine , south africa, and a separate grain, let's say, the best grain is taken only the middle, everything else is taken to another, the grinding goes there or to semal. on another grind, but specifically for pitza napolitana it is 0.0 grind, the flour is very fine, very fine, the strength of the flour there is measured in w380 the strength of the flour, that is - who knows, he will understand me,

and extra virgin olive oil, sea salt, water, yeast, nothing else goes into the pizza dough in the pizza recipe, nothing goes into the dough, well, there should be fermentation, it takes two or three days to ferment, that is, we i i’m preparing poolish, this is such a leaven, it’s called levite, the mother of yeast, that is , fermentation occurs, then they just start making the 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... it’s correct that there are some canons for pizza, that is, there are pizza standards, that is, pizza can be of any size, there 22, 23, 25 cm, but not

exceeding 30 cm, well, there are such rules and canon, that is, they often ask the question why the pizza is very burnt, well, firstly, the pizza is cooked at a high temperature, i will repeat, 500° such bubbles appear, this is what is called burntness in naples. leopard, it’s like leopard’s, you get such charred coals, that is , it’s useful, it’s carbon coal, as they say, that is, it’s very useful for digestion, that is, there’s a san marzana tomato grown in the vicinity of vesuvius, saturated, saturated with volcanic rock, smoke, from the volcano, the salty sea, this is not everyone the tomato is suitable, in general there are only two.

it was in honor of queen margherita of sovoy , it was invented by a baker, she came to naples, she allowed herself to name a pizza after her name, the second pizza is marinara, it is... tomato base, garlic, oregano, the simplest pizza, in general it is considered that pizza - this is for, as it were , poor people, this is a freestyle show, it’s kind of impermissible, because people, when they didn’t even have anything to eat, they couldn’t even afford to play with the dough, everything else is an improvisation pizza yule, that there is this mine, that is, it can be accepted there in a company in the shape of a tennis racket or... i have an italian, italian, such a friend, very good, giuseppa, hello to him, he is now in italy, he constantly 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, cool, i say, well, of course, no problem, i made him a pizza in a rectangular shape, well, it’ll just be a cheese bart, there’s creamchi on one side and on the second there is meat, with pepperoni with ham or salsica, i made something like this for him and he just didn’t... the club of editors of any nation needs clamps,

this flight is a clamp. the bond of our society for 3 weeks we lived with this topic, we followed, we worried, but most importantly, we were proud, this is truly a national achievement mobilizing the entire country ; so many people rejoiced at her flight, everyone met her with tears in their eyes, let them explode from their bile, in no other country in the world is so much attention paid to women as women, that is, we have belarusian woman today. go out into the streets and throw manure at the authorities at the police, i want to live in this country, where they fly into space, where they build nuclear power plants, where women go on maternity leave for 3 years, i want to live in this country, don’t miss it on the belarus

24 tv channel. we introduce you to the architectural memories of belarus from different eras and centuries. the temple at mosary, the geta dastatkova lakanichny, navat prasyaky spirits of the italian renaissance, pas dobe, pa kanfiguratsyi. let's look at their history and basic facts. era, yakuyu it was a turning point. geta yakraz 790th bastards knew river. and with this we seem to have come to the end of the baroque style, and all the hysterical kryntsy here take us away from the paein such a dead end, because after documenting the architects there would be myastsov’s thoughts sheep, architect chakhovich. who is he? glyadzice is the prototype, the architecture of belarus. kali spachatu

was larger than the european ones. their traditions, as well as many dynasties of cement workers, are ready to share knowledge, in 1933 the state commission signed act of acceptance into operation of a cement plant, the first ton of krichev cement was sent for the construction of the moscow metro and show one day in your life, each of our cars is assembled by hand,

because when you hold this part in your hands. you feel it, but how, if you don’t feel your work, can you produce or weld such a machine? watch on the tv channel belarus 24. so, we have finished drawing a portrait of mikhail zakharovich on pizza, it’s called pizza art, as it were. strokes, 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, well, here is our pizza truck, one might say, the first and only one in belarus , where we started preparing pizza from a wooden oven, basically on wheels, well, the most important thing in a truck is, as it were, its heart, it’s a stove, not every stove fits napolitana pizza, it’s the stove that’s made - exactly... under me under specially like me like well, there are five layers of thermal insulation here, that is, 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 a lot of things, even like when i was little , that is, i watched my mother cook, well, i liked it, i probably remember even when i’m ready... that my mother

added exactly how one by one and i do the same now, of course, of course, well, everyone , every grandmother has her own stove and we cooked and - babka, kishka, well, all that, well, here it is thus, in the truck, that is, you can say that this is already a mini-pizzeria, if someone dreams of having their own restaurant, well...