captured the images of the victorious warriors of the event who will live forever in the grateful memory of the people. on victory day, may 9, on the evening broadcast of tv channels belarus-1 and belarus24 , a three-part documentary investigation into the reserve and the fatherland premiered. this is a joint project of the television news agency, the state security committee and the belarusian orthodox church. the trilogy is based on archival documents about how the clergy rebelled against the clans of the third reich. the priests not only supported the people in prayer. and they themselves took the path resistance to the enemy, were messengers, joined partisan detachments, created underground hospitals, and at the same time risked not only themselves, but also the lives of their children. some of the priests were sent to concentration camps, others remained with their flock until the end, burning together with people in churches during the nazi punitive expeditions. after the war , a number of priests were awarded state awards. trilogy about patriotic pastors is the first documentary investigation about the clergy during the great patriotic war. the news will continue to be released

sports results of the day are in the panorama for my colleagues, i say goodbye, all the best and see you! the best players of the belarusian handball championship among men have been named, the symbolic team includes three players from meshkov brest, the best club of the past season, as many representatives of minsk ska, the vice-champion of the country, one each from mogilev mashek and the capital bsuf kaska. meanwhile, the semi-finals started. series of up to two victories in the tournament among women's teams, in the first meetings the favorites gomel and byntu bilas won, repeated matches will be held may 11. on june 7 at 20:00 at the capital's dynamo stadium, the belarusian national football team will host russia. the teams played four matches among themselves, played nichu twice and our eastern neighbors celebrated their victory the same number of times. the last one is dated 2015 in khimki, the russians were stronger 4:2. it is worth recalling that the previous time was ours. played in front of home

fans 3 years ago, in 2021 they hosted jordan.

conditionally in poland there is capital that wants to make a profit, we have our need for jobs, our land, we

we agreed everything was fine, then something clicked for the polish authorities, it’s not clear where, but it’s not a fact that in their heads, they revised their attitude towards us to openly hostile. you can’t leave european markets. the polish authorities, of course, are our enemies, but there are very different levels of hostility, they can be so different that two, in fact, warring countries can easily do business with each other, that is, they may not be absolute enemies. lukashenko is the keeper of the balance, balance is the best that can give for a country and its people, a leader, balance is the golden mean; at opposite ends, whatever they may be, this is radicalism. but this is exactly the worst thing that can be done...

you can produce or weld such a machine. watch on the tv channel belarus 24.

mom worked all her life at a garment factory, as a foreman, now she is retired, lives in grodno, proud of me, my older brother, calmly, i loved to draw, went to art school, probably and somehow mastery was passed on as copyright.

cook, and before that i studied, studied like everyone else like-minded people, 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 do one thing in common, well, advice from those... yes, of course, i communicate with italians, let’s say, again, well, how come such basic criticism was not from the italians, on the contrary, they are kind of surprised that in belarus there is real napolitana pizza and perhaps they add some, maybe advice on

products, maybe some some interesting new ingredients in pizza, well, here it is, well, i kind of adhere to these rules, because they are also like a professional. and i’m very interested, yes, of course, of course, this, this is, firstly, like business, this, these are nerves, when something, let’s say, no, well... i don’t know, something, something... it doesn’t work out, you think it’s not working out, so sometimes you want to give up everything, but you can’t stop, you have to go forward and do something new, well, for yourself , take something as a skill and move on, don’t stop, successful, yes, i consider myself successful, because it’s like i have my own it’s my favorite thing, i’m kind of proud of it that i do it. that i like it, this is probably what success is, well, now i live in

minsk, at the moment, well, there is no such hobby, my hobby is my my my work, that is, i am always always at work and now i like traveling around belarus, that is, i ride around belarus, i really like it, i didn’t even expect such places, that there is happiness , i think that... there is a family, there is, there is work, there is, the main thing is that everyone is healthy, everything is fine for everyone , pizza should not be perfectly round, it’s handmade, as they say, in naples everything that is made 60 km from naples is not considered pizza, it’s already cookies, i make competition for myself, for me there are no competitors. so now i’ll prepare you pizza margarita and marinara, this is one of the very

first pizzas, that is, margarita - it’s named after queen margarita of sovoyskaya, the second pizza will be marinara, it’s like sailors came from the sea and what their wives caught was put on this pizza, pizza itself is bread, since ancient times, it...

we don’t really allow all the oxygen to go into edges, there is such a belief as - this 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, like this was born, so we give it to the guests, the tomatoes are a variety of san marzan, 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 margherita pizza, it’s as if made under the italian flag, we use our own cheese, turost dairy plant, buffalo, or they use one-day cheese from buivalits milk, one-day cheese, well, it is very similar, that is, it is mozzarella in brine. why do i work without gloves? a lot of people ask why i'm not wearing gloves? firstly, you can’t feel the dough, firstly, for

safety reasons, if a shovel, say, is in the oven, i can handle it with gloves on, it will be a painful, even more painful shock, so i work without gloves, all microbes are killed in ovens, that is, at a temperature of 500° they are killed all known microbes, even radiation, 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. and we lift it up in this way,

you see, something like a leopard appears, this means that the dough is well kneaded, baking. that's it, the pizza is ready. this is exactly what a napolitana pizza should look like. olive oil afterwards is very beneficial. basil, that's it, we always check the dough, it's baked, bun, bread, here you go, margherita pizza, first pizza, first. e

dish - well, i started when i arrived in prague and immediately started making pizza, but it was a proper pizza, it was with pineapples, italians are categorically against pineapples, so it’s the same as eating pasta with jam, so now it’s true - one famous pizza yoli in naples, gina sarbilio, he would also be categorically against pineapples, but for the sake of probably some kind of advertising, hype, he prepared pizza with with pineapples it is now just... very popular in italy in naples, well, it was just done for the sake of advertising, pizza was born in naples, so pizza has a very interesting history, pizza with history, i was interested in learning about the history, products, they say that they began to make it in the 15th century, although now a fresco has been found in pompeii, it is 200 years old

bc, and it depicted pizza, it is disputed. uh that’s why uh i try to do it basically right, that’s how pizza was born, that’s how it should be given away, 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 add it to the menu, let’s say here, my favorite is this. .. well, as usual, these are potato pancakes, of course, there is pizza with potatoes, i even made it, it’s called patat, it’s 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 i like belarusian cuisine, of course, and this is a cereal with blood, well, my grandmother also cooked this, i kind of fell in love with it since childhood, it was cooked pork intestine with potatoes, buckwheat and... fresh blood, this is my temple, i seem to be here 24x7 - and for me it ’s like i don’t know how sacred, but of course you have to cook with love, you have to love your business, your cooking, your craft, well, it’s easy to feel, let’s say, if you like it and you give it to

guests, then accordingly to the guest too i’ll like it, that’s why i always force people. try everything they cook, then eat it if you don’t like it, but don’t give it away; better , redo it, or make it better. what is the miracle of belarusian politics? in that we do not forget about people, the common man is at the forefront. kidai and belarus will work together hand in hand as peace-loving

states and peoples striving for common security. belarus and china, without hesitation, came to similar points of view; the day of national unity was approved in belarus; there is strength in unity. the belarusian path of development is real, humane, there is a future ahead of us, a project. say don't be silent, don't miss new episodes on the belarus24 tv channel.

for 18 years i went to the czech republic, my brother and i worked in st. petersburg, and for 12 years i lived in the czech republic and all this time, while in the czech republic, i... napolitano and studied with famous pizzaioli in naples, that is, i participated in the world pizza championship , this is one of the most famous pizza ate umberta salva, he is already in

the fourth generation making pizza, and as if there was an opportunity to go and study, there was a lot of work, that is, we worked specifically, that is, i had already lived there for some time i already had to work for five years already three jobs, well, it’s just like i had the strength and the hammer and... in the future i will have my dream come true, pizza and yoli there is no such profession, pizza, pizza player, there is no such profession, there is

pizzaioli, pizza iolo like this, profession 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, the baker invented pizza, invented pizza, a baker from naples, that is, he was not originally like pizza if he was preparing bread, pizza is basically bread, that is to say that this is some kind of fast food, no, this is 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, but there is pizza prepared directly in naples on the street, and people pass there - and take pizza with them, that is, it is wrapped in a portfolio, called pizza, it is rolled into four parts and given away. into the hands of a person, he just walks down the street, eats, but this is not fast food, maybe street food, yes, italian cuisine, it is very simple, simple tasty, that is, it is homemade pasta

handmade, 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 use good flour. this is delangivan 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 individual grains, for example, the best grain is taken only from the middle, everything else on the other there is grinding or there on semal, on different grinding, but specifically for pita napolitana it is 0.0 grinding, the fine flour is very, 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, but extra virgin olive oil, sea salt, water, yeast, nothing else goes into

the pizza in the dough in the pizza recipe, nothing goes into the dough, well, there should be fermentation, that’s two or three it ferments for 24 hours, that is , we are the ones who prepare the poolish, this is a sourdough called levito. 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 correct, there are some canons for pizza, that is - there are standards for pizza, that is, pizza can be of any size, there are 22, 23, 25.

i will repeat myself 500° such bubbles appear, such burniness, they call it pitsaleopard in naples, it is like that like leopard print, you get such charred coals, that is, it’s useful, it’s carbon, coal, as they say, that is, it is very useful for digestion, that is, there is a san marzana tomato grown in the vicinity of vesuvius, saturated with saturated volcanic rock, smoke, so... from the volcano with the salty sea, so not every tomato is suitable, in general, there are only two types of pizza, there is such a pizzeria de miguel in naples, this is where the film hedgehog pray love with julia roberts was filmed, and there, as if in the 15th century , they have been preparing two types of pizza for all this time, these are marinara and margherita , first pizza margherita, it was in honor of queen margarita of sovoy, invented by the baker,

she arrived. in naples, she allowed herself to name a pizza after her name, the second pizza is marinara, it’s a tomato base, uh, garlic, oregano, the simplest pizza, in general it is believed that pizza is for, as it were, poor people, this is it 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 of yule pizza, that is, this...

and with the second there is with meat, with pepperoni, with ham or salsica, there’s something like this, i made it for him, and he just, well, unexpectedly, that well, it’s like i’m such a belarusian, i just made it for an italian something unusual, i named giuseppe's pizza after him. the club of editors, which means an all-belarusian people's assembly for the country, is one of the mechanisms that will ensure the stability of all absolutely branches of power, such a foundation on which

belarus will be built further, this is such a foundation. stable development of society, with the exception of the decisions of the courts, no society that based its activities on hatred of men, on the destruction of people by people, man by man, had a future, did not have a long history, europe, in the form in which it is now, has no future, one of the tasks. everything of the belarusian people's assembly, this, of course, is protecting the country from ever starting to build it anew. don't miss it on the belarus 24 tv channel . we'll tell you how to choose quality products for healthy dishes. take the nuts to hands, estimate their weight. do not take fruits that are too light; such fruits either have no kernels at all, or they are dried out. ground beef has

a dark red color and odor. pleasant, 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 you can treat yourself. let's get started. if you have a difficult day ahead and you know you need a huge amount of energy, this is the breakfast that... will help you anyway. don't forget about invigorating exercises. 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, watch the breakfast of the champion project on the belarus 24 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 completely made of dough, tomato paste, cheese, here... the last touch, here is the pizza art of mikhail zakharovich is ready, and we we are in minsk, on the best street, and 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 about the truck is how i would say, its heart is a stove, not

every stove is suitable for pita napolitana, but the stove was made just for me, especially like me, well, there are five layers of thermal insulation, that is, it maintains the temperature. 400 500° and the pizza cooks in 60-90 seconds very quickly, so if there is a line, then people will take a long time they don’t wait, but my mother likes to cook, even a lot of things, even when i was little, i watched my mother cook, well, i liked it, i probably remember even when i cook that my mother added exactly how one by one and do the same now, of course, of course, well, everyone with every grandmother. we have our own stove, and we cooked uh babka, kishka, well, everything like that, well, in this way, uh, in a truck, that is, you can say that this is already

a mini-pizzeria, if someone dreams of having their own restaurant, well then i started with this, so how i would continue, here we take a tomato, a tomato - good tomatoes, high-quality tomatoes, itself... marzana, a tomato variety, exactly, everything is fresh, everything, fresh basil, mozzarella, cheese, olive oil, well, that's it, basically, the pizza is almost ready . the pizza is cooked quickly, the temperature in the oven is 480-500°, it is not unbaked, but practically fried, i raise it up, because the entire

temperature at the top is already ready for the pizza, so the pizza is baked in just this way alone. index of pizza napolitana, this burn is called bowlle in italian, that is, if on at the world championships they are looking at the pizza, which is exactly what it should be like, it should be burnt, 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 should be soft, that is, look, like this so i'm checking if the pizza is ready? that is, you see, the pizza is completely ready, that is, pores, well-kneaded dough, proofing of the dough, 24 hours, that’s it, the pizza is ready, bon appetit.

president of belarus alexander lukashenko will make a working visit to the russian federation on may 8-9. in moscow on may 8, the head of state will take part in the meeting of the supreme eurasian economic council. this

summit will be an anniversary one. may marks the 10th anniversary of the signing of the agreement on the creation of the ias. the event will be held in a narrow and expanded format. it is expected that alexander lukashenko will outline the position of belarus in his speech at the meeting. the main issue on the agenda will be the prospects for the further development of eurasian integration. in the morning of may 9 , alexander lukashenko on red square along with other invited leaders. there will be countries attend.