friends, a bonger from your friend federik varnaldi, you know, as we say in italy, prepare your skis in the summer, swimming trunks in the winter, on krasnaya polyana you will need both at once, let's go, federko is coming, how do you like it, just don't try to repeat it , this trick was performed by a professional, by frozen professionals. the krasnaya polyana resort is a paradise not only for extreme sports enthusiasts, but also for gourmets. according to my information, they make incredible kinzmari from farel, it’s sour. orisa also has an extraordinary

mountain soup, and most importantly, delicious easter treats, greek melomakarona cookies, i found my favorite and easter cakes according to a secret ancient recipe, oh my mother, oh how nice, so today it will be delicious, but first we’ll still go, because this is what people come to krasnaya polyana in the first place, here ideal... the conditions for skiing are, more precisely, unique, here the snowy mountains are surrounded by subtropics, so you can sunbathe without taking off your skis, and you can ski even in june-july, and you can ski not only on skis and snowboards, but on the highest mountain swings, on europe's longest zipline, on skateboarding and bugs, one at a time, in duets and even in such a large group.

this is not just a beautiful crowd ride, this is a demo, a sports discipline of the annual russian championship among instructors, and it is asynchronous, one, two, one, but. let 's not lie. everyone who comes to the mountains does not do it in order to ski the slopes from morning to evening. yes, there are those, but there are also those who just want to relax and hang out. and for this there is opreski. opreski translated after skiing. well, for some, instead of them. by the way, for me it’s oppressive

ideally reflects this new trend in the field of tourism, called slow tourism, they even sell packages designed for people to come and relax. these include spa treatments, yoga, hugging trees, enjoying the views. it is interesting that these tours are in demand not among pensioners, but among successful men and women in the prime of life. but i. probably i haven’t reached my prime yet, i can’t sit still for more than 10 minutes, every time i’m in sochi, every time i think that there’s nothing to surprise me anymore, it’s always the same there are some interesting new features, for example, how is this cafe, they say that

they prepare great desserts here, exclusively using homemade recipes, just like for yourself at home, oh, i just praised you here on camera, thank you, 10 years ago , it was a garage in which the governor’s family decided to open a coffee shop, on the advice of friends they relied on homemade cakes, because olga always turned out to be extraordinary, and things started to happen, word of mouth... spread the news about this paradise for those with a sweet tooth, hello my family, and seeing the treats on table, of course, i immediately forget that summer is very soon, and i’m on a diet, everything is so beautiful, tasty, appetizing, mamamiya, i want to brag, these are cake potatoes, but they’re not just potatoes, they’re biscuits, which... hot , dried,

mixed with butter cream, and alcohol is added, if sometimes i make a mistake on the phone, someone will call adding alcohol. more, they are very funny sweets, so you all stand there, and you’re afraid to touch them, yes, because there can be a lot of fun here, there’s a lot of fun alcohol, but i’m not afraid of fun, so we try a light shade, but here, of course, we freeze with delight, but not for long, because olga has the next temptation ready: muaille cake made from almond flour with candied grapefruit, and here too fun, no, with potatoes, you didn’t, didn’t get there, yes, there is cognac in the fudge, after all, you got around to it, oh well, i’m not

going to get behind the wheel, when i said that you have all the desserts according to the recipe at home, it seems to me that this does not apply only to recipes, but in general... well, friends, i feel i’m a little embarrassed because you greeted me like this, hospitably, warmly, comfortably delicious, and i’m here empty-handed, maybe you’ll allow me to catch up a little, i see just a barbecue there, just a second, yes, now, i'll be right back, i'll be right back, so, just don't expect steak from me, right now, i'm visiting dessert experts, so let's stay on this sweet note, prepare bbq marshmallows xxl, the perfect set for sweet kebabs, take a skewer from the set, fry and the marshmallows are covered with a golden caramel crust, the inside remains soft and tender, marshmallows, the hit of picnics, well, friends, let's

fly, ekuzhiku, i tried really hard. you will now feel such a crunch, inside there is such tenderness and incredible, prego, but very, really cool, very tasty, interesting, look how i like to do bite, fuck and pull, pull like mozzarella, very tasty, well, friends, thank you very much for such a, well , short, but sincere and very tasty meeting, it was very pleasant, what if the bank had only banking services, without vouchers, delivery of food, tickets, someone will say, how dare they, like this, ural sip bank, nothing

more, you feel it too, makheev, on ntv, the most sudden premiere of this.

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central television, today at 19:00 on ntv. of the 14 participants, only four, only one will become the winner of the most beloved show in the whole country, mask. what are you doing? you just took over this show. grandiose! masks, this is the country’s favorite project, all masks will be removed, now. the most difficult moment comes, and we finally find out the name

of the winner, who you are, mask, mask, mask, this is all possible, mask, grand finale, tomorrow at 20:20 on ntv, let's go, let's go. in my opinion, the krasnaya polyana resort is not only skiing, but preskiing, the olympics and barbecue. this is the perfect place for the perfect selfie, i'll prove it to you now. go! these mountain peaks. as if covered with sugar, it seems painted, and this sky is blue, blue, uh, excuse me, i’m just

scratching, because i don’t understand, is this really such an incredible panorama or is it a photo wallpaper, i can’t understand something, i recognize this place, and i recognize it from a thousand after my first visit here 2 years ago, the fly slide amusement park, a very cool place, the scariest dance in my life, don’t touch me like that, in fact , absolutely everyone will be interested in this park, here you can walk along the suspended bridge, swing on a swing over the abyss, ride a zipline, or

you can take a great selfie for a million likes, mom to me, what views again? a real photo wallpaper, well, as they say, federico’s photos are good, but photos with the audience, let’s go and eat, are even better. wow, it feels like people came to krasnaya polyana from all over russia. we are from bashkiria, and we are from crimea. chelyabinsk, kaliningrad, kursk and even surgut are all here. surgut, you haven’t been there yet.

above sea level, on all sides there are only mountains and nothing but mountains, every treat here is imbued with the spirit of the mountains, each is a mix culinary traditions of the peoples living in the caucasus, so we have tartare here, dagestan lamb. imagine gold seekers, yes, they search, search, travel, search for gold, the chefs of this restaurant do the same thing, but they are not looking for gold, but recipes, they travel to some remote villages to communicate with some grandmothers, to pull out some new culinary discoveries from there, this tkmali sauce, just from the armenian grandmother

ganush, because of it, tartare sounds completely new, thanks to olycha it appears tender... dak, trout and, not to forget that we are not far from the sea, the black sea yaorzh, and the fish trio is complemented by three vegetables: potatoes, tomatoes, cherry tomatoes and onions, and interestingly, look, the onions are first baked, then fried only then they add it to the fish soup, instead of a burning firebrand, but if all these

unusual aromas for fish soup are not to your taste, then you can try dill cream, that’s all... just cream, a little broth, some coarse butter, add it right here, here this green-white color beautifully decorates our soup, you look at the plate like fish soup, but the taste is completely unusual, fennel and tarragon are confusing, this fish soup doesn’t look at all like what i’m used to thinking of as fish soup, and the grand finale, kid, but... why kid, well because we are not far from abkhazia and in abkhazia , kid goat is one of, if not the most important holiday dish: the meat is simmered for 6 hours in chicken broth with butter and in the end the kid turns out like this, fatty, juicy and tender. all the dishes are top notch, the impression is top notch, well actually

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get it on sale and build it. friends, the bright holiday of easter awaits us ahead. russian lotto has its second charity easter draw. each lottery ticket is an opportunity not only to become a winner, but to contribute to works of mercy. 10 rubles will be sent from each ticket. every second ticket wins for charity, we help more when we are together, i win in our program, on sunday , may 5, 8:20 on ntv, let's go, krasnaya polyana. the oldest ski resort in russia, people have been skiing here since the 19th century. since then, the resort has, of course, changed a lot and has become prettier; now in the clearing you can

stroll along the cozy streets. go to the fair, buy local sweets and souvenirs, ride the carousel and shoot at the shooting range. you now you’ll say souvenirs, fairs, carousels again, federigo, you should take us to the museum, and i’ll take us, and to the most atmospheric and informal museum in the world. this is the only museum of the history of alpine skiing and snowboarding in russia. i can imagine how delighted any of my fellow countrymen would be now. in italy we really respect everything related to skiing and snowboarding. we have a rich history in this. more than 4,000 exhibits are collected here, skis, including very old ones, boards, bindings, awards, starting numbers of champions, and here you can touch, pick up and

look at everything. so, what is this? for the trains here, wait, it's like, oh, oh, oh, what, alpine skiing in the summer, the summer version, wow, like a train, and this, you know what, this is not just an attraction for children, this is the first chair, the first cable car roads, not like in russia, in the ussr, and here you can also hold in your hands a real olympic torch, that, well, that’s not all the tricks, the fact is that this museum is also a restaurant, so, so, so. oh,

this really grabs me. raclette is a dish for communication. there are even instructions drawn here, like this is all correct. well, since this treat is supposed to be eaten in company, then i found it. meet me. eduard umarov. he is an avalanche operator, that is, a person who is responsible for the safety of the kotani. well, in his free time , edward is a social media star. opening the mouth under. the manogram of movie and music stars brought him 300,000 subscribers, that’s what charisma means, a dish for communication, and now i understand why there’s a whole big set, like a construction set, the first option, we can put cheese here, set it to heat up, okay, cheese melts, and we put it on a plate potatoes, tomatoes, champignons, chicken, in a word, whatever your heart desires, then we put melted cheese on them, the second way

is to put meat on these plates and the dish is good, or whatever potatoes, put cheese on top and it already melts, then we transfer it all on a plate, okay, you can try that too, i’m sure both options are excellent, so what can you say when the melted cheese is absolutely magically delicious? this is also a good company, even on top of these products, well, it doesn’t seem like a hit then, so tell me, but 300,000 subscribers, well it worked out, but how did it happen, i tried to show humor, it didn’t work, the lyrics went wrong, i hit the mark, i have only a woman to subscribe, i wonder if maybe i should try it, maybe it will work, come on, come on,

come on, now it’s being born, wait, here in the clearing, here in the clearing, we’re eating raclette, oh bellacha, bellacha, bellacha, cha-cha, here in the palyan, we’re eating razoklet, i’m from eduardo and federick, a big hello to everyone, which will be in italian, ciao. ciao, and while we were collecting likes, the second version of raclette is also ready, and i was right, if the dish contains melted cheese, it can’t be tasteless, it’s very tasty, it’s very nice to meet you, the most important thing in fact is that this dish is united and you do something, i do something, then we try it together, we share our impressions, these are the same dishes that i like best, so it was really very nice,

edward, grace. and pay there, calm down, i’m treating you, play again, another delicious dish in good company for the piggy bank, how could we do without it? gastronomic impression is almost the most important memories from every trip. but to accumulate more such pleasant memories. very easy. from a credit card from uralsip bank. with it you get interest-free grace periods for a maximum of 120 days. plus real benefits, free cash withdrawal service, and up to 30% cashback from partners. you can apply for a card online. leave it.

a pool where the surface of the water, the sky and the north caucasus mountains become one infinitely beautiful landscape. in this pool the temperature is +28, all year round, so here you can relax in nature 365 days a year, in 2024 even 366. sun, air, water - practically a mountain branch of the black sea resort. the magic of television, oh, sorry, so, after relaxing, let's have a little fun in the water park, i think i'll start right away with the red track, huh?

like any decent water park, there are slides, swimming pools, jacuzzis, saunas, but most importantly, there is a real sandy beach and even beach volleyball, oh, it turns out that even relaxing is sometimes very energy-consuming, it needs to be restored. well, as they say, if you love to eat fish, love to catch them. we're going fishing. what

are all fishermen afraid? what wouldn't be cool? but i ’ll show you a place where it’s always cool, in every sense of the word. friends, i present to you a place unique for the whole country. just don’t think of calling it a trout farm, because as soon as i tried to do this behind the scenes, they immediately stopped me and scolded me, this is a breeding farm, trout are not found here, they are being created. it was here that six new species of trout were bred, including these beauties. it turns out that goldfish react in exactly the same way as federico for food, with enthusiasm, look how they all jump, run, ah! by the way, goldfish, in fact, is the popular name, this particular breed is called adler amber, and i emphasize, adler, because it was created right here. well, in addition to trout

, carp, pike, crucian carp and even fish dinosaurs, or rather their relatives, asitrov, are raised here. you can come here on an excursion, and after the excursion you can buy a fish or catch it yourself, but i can’t promise that it will be quick, because i grew up by the sea and dealt only with saltwater fish, that's why i didn't know, i was just told that trout is like a girl, she loves everything shiny, even without bait you can catch something shiny with a bright color, i hope it works, always work with girls,

that's it nacha beauty, what a beauty, mom, i'm really beautiful, now. hello everyone , and i even know who will help me cook delicious food for you. andrey savyankov, winner of the palm restaurant award. moreover, he was preparing a vow for himself.

he seems to know better than anyone how to do it delicious, that's why i'm here to learn how to cook a simple and at the same time incredibly tasty old georgian dish from parel, i'll give you a bowl, and we'll make a posole with you, which every housewife can do at home, for this we take with three spoonfuls of you. give me more, i love cinnamon, as well as sugar and

pepper. we evaporate the wine by half, and in the meantime, quickly make another sauce, chop the garlic and cilantro, part of which this dish is actually named, kinzmari. and now we are ready to mix everything with you ingredients to create a unique magic sauce that will highlight our trout, and what it will be made from is feihua, the base will be feihua. i know what will suit us. feihua pureed with sugar from mahei. this product with a tart sweet and sour taste and delicate texture is very suitable for desserts and culinary experiments. so, take feihua pureed with sugar, enough, add garlic and cilantro, lemon juice, vegetable oil, lightly salt and pepper and mix well. will, feihua sauce. ready, the cherry one is not there yet,

so, by the way, mine has evaporated, now we need to remove the cinnamon from the sauce, and add cherries, you can use frozen ones, a little lime juice, mix, gradually add corn starch to thicken our sauce, it’s already thickened, great, that’s it, turn it off, and then let’s take on the fish, now we’ll... singe it a little more, it’s like a moment to make a little tataki, but we singe the trout solely for beauty, so it’s not necessary to do it at home, we start thinly cutting the slices, in fact, everything is ready, remains beautiful put it on a plate, the most important point is the sauce that will complement our fish, we spread it, it is this sauce that will be created from feijua and cilantro. the dominant taste of the treat, we randomly place

trout on top of the sauce, the thinner it is sliced, the faster the sauce will get into it, this is very important, finally we take cherry sauce, we take only cherries from it, and everyone can choose a side dish to their taste, take a fork, take a fork, we are sauce, which, no, no, sauce, make sure that we do it like this, so that soak it, you see, so that this sauce gets into the fibers. we soak it, like this, then we take a slice, so, first pop it, and eat it, now you feel like the sauce, you hit the fish, then we take the sweet and sour sauce, you can feel our garlic, then for the crunch we eat, zucchini, refreshed your mouth, and now we also take the soaked sauce, only now

we add it with a cherry, you feel the cinnamon finishes the game, like sourness and cherry, oh, sourness has gone, cinnamon too, yes, yes, everything seems simple, but at the same time incredibly tasty and unusual, real magic, andrey’s is always like this, thank you very much, thank you, as always it was pleasant, fun, delicious, see you again. meetings, come on, i wonder in what corner of russia we will see each other next time, how good it is to meet old friends, yes, especially when they know how to cook very tasty, so now, in order to... digest all this goodness, you need to at least take a walk, perhaps i’ll walk to greece, warm up, warm up, warm up, warm up.

friends, this is not a montage, this is really a greek village, and this is a real greek a dance performed by real greeks to real greek music, while i am still in krasnaya polyana, the end of the 19th century, the greeks who fled from the ottoman empire were looking for a new place to live. they walked, walked for a long time, here, there, searched everywhere, until suddenly they saw a picturesque valley, beautiful nature around, absolute harmony, they understood, this will be our home, and we will call it krasnaya polyana, and this is the church of st. harlampy,

the only christian church in krasnaya polyana and... this temple, as you may have guessed, also greek. this greek story is best heard first hand, so today i came to visit the anna niyadi family, who are they, the real descendants of those very first greek settlers. ciao, yasos, yasos, this is apparently in greek, or what? so, are there any adults at home? yes. not everything, well then i took just such a gift, slowly, let's open it, but hold it, hold it, hold it, he said little by little, as soon as everyone swooped in, he said little by little, so, so, stop, stop, stop, stop, give me a second, i’ll explain why the egg, you know such a country,

italy, yes, yes, it looks like what, yaddo, what, yadso? wait, wait, wait, italy, where pizza was born, where gelato was born, what i want to say, on pasca in italy it is customary to give such large chocolate eggs with the inside, give a little intrigue, and immediately, come on, take two, in which there is what inside?

yasos, yasos, yasos. the great-great-great-great-grandfather of ivan anoniadi was one of the first greek settlers in krasnaya polyana. and looking at this family tree, you see for yourself how much time has passed since then and how much ananiyad's descendants were born and raised in krasnaya polyana. at the same time, they retained their language and customs of national treats. ciao, friends, i am with you, we are glad to see you in our house. in our greek house, i hope it is clear that this is a greek house, and this house was once built by my grandfather christopher, and we are here, his son lived here, then i live, his grandson, my son lives, for the greeks it’s generally a house - this is very important, this is something important, this is something that is not for sale, and we would like you to try our greek dishes today, which our housewives, which our housewives

tried so hard to cook, i'm behind all hands and jaws, i would recommend you try everything. ron, we are black sea greeks and have been living here for thousands of years, and the cities where our ancestors came from are the city of rapezunt, the city of argeroupoli, we brought this dish from there, and this siron of the pantian greeks, i tell you, an amazing treat, somehow magically from the simplest products, flatbread, yogurt, garlic from herbs, this deliciousness is obtained, i can already feel that federico there is a greek drop, i see it, i don’t even deny it, yes, it’s ancient. who wants to be greek, wow, but okay, today i don’t want to argue, besides, there are still so many treats

ahead, so friends, i can’t stop looking at greek lasagna, calling moussaka lasagna, this didn’t happen in this house, yeah , now let's put the dots on and allora, it's like layer by layer, evil by layer, but there is no dough, they never kick you out of a greek house, you can say today that you are our guest, or i thought you would say , you can you be the first, no, no, with us, no, this doesn’t happen with us, in general, i understand, sometimes it’s better to chew, sabina, moussaka like this, as you said, moussaka? like this, i will also repeat, i join in, it looks like a vase, distantly, yes, but that’s it, i’m silent, because on

the way we have greek desserts, which the family customarily prepares for easter, kourobiedes cookies and melo macaroni, our family loves these are the sweets whose recipe once came to greece from constantinople. i found my favorite melo pasta, friends, it's something, believe me, better check, i’ve created a recipe especially for you. so, mix sugar, honey, orange juice, vanilla extract and oil. in another bowl, combine flour, ground nuts, spices, salt and baking powder. add the flour mixture to the liquid ingredients and knead the dough, from which we then form cookies. bake for 10 minutes in an oven preheated to 170°, and then fan in

honey-orange syrup, sprinkle with walnuts, magically delicious melomacarona is ready, melomacarona, melo we have this apple, pasta , everyone knows what it is, maybe we’re in we’ll give up one half of the cookies, let one remain yours. amelo will remain ours, in general, friends, i understand that it won’t be long before we finish sorting things out, so let’s burst into advertising a little, real treasures, aromatic arabica beans, exquisite multifaceted shades of taste, enjoy the tastes, ambassador coffee, luxurious, 1 , 2, 3, 4, in the post-war bitter riot of coreton, everyone is afraid here, but for every gang leader, not proven people are needed,

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today i will help you with this issue. we will prepare easter cake. beautiful, tasty, homemade. the first step is to prepare the dough, this is to saturate the dough with oxygen, but let’s do it now this is exactly what to do. that is, i have to inflate here, or that things will inflate thanks to yeast. well, okay, let the yeast work instead of federik. pour milk into a bowl and dissolve the yeast. add flour little by little. mix and add more, yes, uh-huh, here, there, look, that’s it, that ’s it, great, which means that now we need to put the apparatus away for half an hour in a warm place, at home, when i’m working with dough, i’m very i like to do this in the bathroom, the bath is the warmest place in the house, okay, in bath, that means in the bath, so i came back,

took another shower at the same time, let’s continue. let's divide the eggs into yolks and whites, but first we need to beat them, come on, even harder, look which one is stronger, i won here, come on, come on, round two and two, no luck, come on, come on, come on, this two, and round three, decisive, come on, live up to your name, victoria. victory, come on, 1, 2, 3, we beat the yolks with sugar using a blender, they should turn white and double in size, so, 1, 2, 3, pour over the dough, now we will work with it with our hands, mix it in sponge softened butter, oh,

you know it, cool, anti-stress, very, oh, mom, my, oh, how nice, oh, there are still bubbles, look, these are tremors, we’ve just had enough, yes, knead thoroughly, no lumps ... there are no lumps anymore, it’s great, everything is incredibly homogeneous, look how beautiful it is, which means we move on to the next stage: beat the whites with a pinch of salt, we also add them to the apara, a new life hack from federico, listen, carefully. i do this when i cook teremisa, not like this, without stirring, from below, like this inward, slowly and gently, so that in the process we just gain a show of oxygen,

a show of air, so that everything is as fluffy and airy as possible, then we add flour and knead the dough properly, and then the raisins come in and again the blender helps us. we kneaded the dough, the quality of the dough is determined when it gathers into a single lump and lags behind all the walls, the dough goes back to the bath to rest, so we, unlike the dough, continue to work, make the glaze, take the egg, again divide it into squirrels and yolk, you know what will happen now, yes, come on, 1, 2, 3, and we won’t be able to take revenge, because this time we only need one egg, or rather one white, we add powdered sugar to it, you know how nitrogen is, that’s right, sweet liquid nitrogen,

the blender comes into the picture again, let’s fly, dilute a pinch of citric acid in water and add it to the whites, and the glaze is ready, generally foamy, the dough is also ready. we transfer it to the cake pan, and now, in theory, we need to go back to the bath, that’s enough in the shower, i’m already clean, let’s go it’s better to do such a trick, the magic of television, please help me, hold it with both hands, and like a real magician, hold it shake, like this, come on, let’s shake, shake, otherwise the magicians won’t work, so, 1, 2, 3, dough , swollen, let's open it, grace, take it, remove it, remove it, remove it, remove it, remove it, remove it, so the dough is ready, the next thing is to bake it, 10 minutes at 100° then another half an hour at 180,

let's do it differently, let's do the magic let's turn it on, please, victoria, my assistant victoria, pause, applause for victoria, editing, go ahead, add a creeper, noise, noise, noise, needed, so, ladies and gentlemen, pay attention. attention to the rag, to the rag to the eyes, to the eyes and to the rag, to the eyes to the rag, one two, three, dough, you, stuck, baked, baked, all that remains is to cover our easter cake with glaze, here, here, oops, add color with using candied fruits, but the final magical touch is to close your eyes and decorate with a topper. let's go, let's go, open it, magician, so,

i'll break it off, just like that, right with my hands, huh?