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heard, yet again, the capital of the republic is the city of vladikavkaz, for its exquisite architecture it is often compared to st. petersburg, only peter is on the nivye, and vladikavkaz is on terik. the main street of vladokavkaz is peace avenue. although the locals say it’s just an avenue, it’s very photogenic, local aristocrats and merchants once lived here, that’s why the houses are like this elegant, there is no car traffic here on the avenue, but you can see the rails, there is a tram running here, and it’s been 120 years, this is the newest thing.

city ​​landmark, house museum of evgeniy vakhtangov. the famous director founded one of the most popular theaters in moscow, on whose stage magnificent and beloved artists performed. how symbolically, the exhibition opens from the doors that bakhtangov once opened, and by the way, finding these doors was an absolute discovery, since they were very fine. hidden, almost walled up, that’s it, i promise, i won’t make any more puns, in this house evgeniy vaktangov was born and lived until he was 20 years old, there are only six rooms in which... the life of the seven vakhtangovs was recreated, and

here is my favorite room, by the way, judging by apparently, this was even the vatangovs’ favorite room, they say it was a very hospitable family, most often there were dishes of caucasian cuisine on the table, they really loved barbecue, in each room there were unique exhibits that belonged to the director, they were collected all over the country, oh, me too , by the way, i sleep with a guitar with... next to the bed, i don’t know why, but when you lie at night, it’s the best inspiration, great, actually, i admit, i’m not a theater expert, so indirectly, yes, i know who vakhtangov is, but i’m impressed that here you don’t, don’t feel as if you’re in a museum, walking around this house, seeing all these ancient objects, feeling as if you’re walking into the atmosphere of that time, as if you’re not visiting a great theater director. but

simply to evgeniy, who kindly opened the doors to his apartment and showed you how he lives. well, it’s time for me to open my mouth to... try a local attraction, i was told that this establishment, despite the fact that it is absolutely simple, or rather as simple as shelling pears, but it is very, very popular, there is crazy traffic with it here, because here they prepare kichins, they are excellent, and there is even a distributed technique for how to eat them, well , now we’ll find out everything, figgin is one of the varieties of asedina pie, the filling is made from minced meat... the meat is wrapped in dough and cooked in its own juice. fagins they serve socibili sauce and two types of sour cream, regular sour cream with pickled pepper leaves. and

in this cafe, for those who are trying fagin for the first time, they explain how to eat it correctly. two forks are given because under no circumstances should you cut it, but how can that be? all the juice will pour out onto the plate, you poke it like this, you smell it, it’s delicious, fuck it, this is just the beginning, this is what we’re mixing, so, wait, that is, sour cream is now hot sauce, but this is just ordinary sour cream, it's just very sharp when you mix them, it’s very tasty, with two forks they only broke it at the top so that all the broth remained inside, and then once or twice the skin came out. it’s already soaked, just, well , everything is clear here, delicious dough with filling, with meat broth, in principle, i

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federico, well, what do you think, what do you say, there’s beauty here, oh, i’d watch, i’d watch, so we’re watching, the programs are already, let’s go, let’s eat, northern. oseti, why didn’t you talk to me? let's go, let's go to north ossetia, okay, look further, but there is something to see in north ossetia, for example, the national gorge, one of the most picturesque in the region, in winter there is a cool ski slope, and in summer it’s just beautiful, these are fairy tales. no, i didn’t say, this glacier is really called that, a fairy tale

glacier, although, to be honest, it is so beautiful that i understand why all the tourists call it a fairy tale, well, let’s go take a closer look, not that i was supposed to fly climb on foot, i just couldn’t help but show you the only cable car in light. the path to the fairy tale takes 20 minutes ; every second it becomes colder and colder, because you rise to a height of 3,900 m. that’s it, we’ve arrived, you already understand, there is not a cafe here at the top.

there are no women at all in the caucasus, then what is the second dub? bairai aza, away from you, so aza, tell me what we will cook with you? federik, today we will cook meat with beans, so is there some ossetian name for this meat with beans? dizov, dizov - this is meat, beans. let's start with

the sauce, the base is ground tomatoes. take spoon please, let's add a little salt, let's do it, i'm such a game, every time you contact me, a fine, okay, 100 rubles, okay, that's how salt is in sedin's style, tsakh, tsakh, tsakh, tsakh, that's it , that's enough, otherwise they think later that federico has fallen in love, black pepper, please, also like this, black pepper, like osvedino pepper. brz, brz, yes, it’s like it’s cold, well, not cold, but it’s spicy enough, so then we take detchin, chebrits, oh, detchin, detchin, wait, but chebrit usually makes tea from it, also from we make tea with it, we also make meat and beans with thyme, well, this seasoning for ide also goes perfectly with meat, why not, a little garlic oil, we

rub the garlic in the oil and keep the oil soaked directly in the garlic, this... let's , let's move on to the meat, 300 rubles for me, okay, one pie for me, what kind of pie, 300 rubles. yes, you don’t need money, why don’t they give money to the caucasus, then, every time you contact me, it’s not 100 rubles. and the pie, the pie as a gift, cut the beef

into large cubes, then sprinkle. rubbed walnuts, salt and put in the oven while the meat is baking, you and i will now quickly make a sauce, zakhta, take the leaves, these are the leaves of what, these are the leaves of pepper, soft, like peppers, these are hot peppers, no, more peppers, there are hot ones , these are their leaves, the peppers were boiled separately, the leaves from... were boiled in salted water, then it was all put together in sterilized jars and sealed for the winter, this is the first time i’ve seen such leaves used for cooking, that’s when you try it, you’ll be delighted you will, one more pie, one more pie, great, please take it , cut it finely and finely like this, not the smell, by the way, but why the smell,

you can taste the taste, whoa! yes, right in the caucasian way, yes, in the satin style, yes, excellent, hot leaves, can be transferred here, wow, add sour cream, motsoni and a little salt to the hot mixture. while we were preparing the sauce, our meat spent 40 minutes in the oven, then we took it out and put on a dough cap. and again in the oven for about 10 minutes, tatam papa, here is the finished dish, yes, i want you to be the first to try, yeah, that’s the picture in my head the next one, look, valya, tatam, ta-ta-ta-tam

and tan-taradatatam. eh, beauty, to be honest, i’m a big fan of tomato-based soups, especially thick ones, i make them all so thick at home, you know, as an italian, i would have added pasta to it, but here you’re ahead of me. and added this cap, which is just such a final chord, it’s fantastic, when you do it like this, you do it together, it’s something with something. try it with sauce, i really like it, just like that with flatbread, you know

well, now we’ll make another version, let ’s raise the bar on taste, look, it’s spicy, it’s delicious, i know that these are not customary here, but i owe you... a hug, because you made me so happy with this delicious recipe, after a hearty lunch, a short rest in switzerland is expected, well, you must agree, it seems. forest is the only five-star hotel in north ossetia, and it is located in the very center of the caucasus mountains, in the kurtatinsky gorge. you know, they say the following phrase about this hotel: relaxation in harmony with nature, but judging by to everything, it seems to me, you can safely add

relaxation in harmony with nature and with all the amenities and comfort. there is a spa area with a swimming pool, jacuzzi, sauna and hammam on site. what mountains, immediately coming out of the room like this. fantastic, just keep in mind that because of this mountainous beauty, telephone communication, well, the reception is not good everywhere, but this is not a problem, here wi-fi is excellent, by the way, they told me the same thing about the kitchen, so, the first in our queue is such a very simple, rich and masculine soup, lyvzha, the simplest possible soup, broth, meat, potatoes, greens, everything, really as

simple as possible, but very rich and delicious, literally translated as sweet, but generally delicious, achin. so, we tried the simplicity, and now we move on to the delicacy, at least a delicacy for all lamb lovers, because... i have lamb tongues on my plate now, and if anything, when i say delicacy, it’s not a joke, just well in fact , not a single person told me that this dish is like a certain reflection, expression, respect for the guests who came, and you want to please them with a certain delicacy, you know what’s asking here, don’t cut it with a knife, just do something like this... an operation, take the onion, leave the tongue here, tighten everything up for the appetite, maximum

tenderness from cooking sous vide, that is, they boiled it in a vacuum for a long time, but it turns out tenderness, and there is also a typical smell of smoke, this is the merit of the fire. so, friends, what about an asset without pies? now i have a festive dessert pie, bolzhin, cherry pie. to prepare balgin, you need to mix frozen or fresh pitted cherries with powdered sugar, place on one layer of dough, cover the top with the second and bake for 15 minutes. mom, i have so much filling here, look, i’m pressing on the slyka, here the cherries

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attraction, but they also have some amazing ones. objects that cannot be missed, for example, this gigantic monument, friends, this is exactly what one of the largest equestrian monuments in the world looks like, and to whom would such greatness be dedicated, if not to the legendary hero assita himself, in whose honor hundreds of toasts are regularly made at every assetian feast, this is uasterzhi, the patron saint of men, warriors and such... travelers like me now traveler federico goes to the karmadon gorge. the mountains here look like they are from science fiction films or from tropical countries, powerful and mesmerizing.

no wonder sergei bodrov, the youngest, decided to shoot his film svyaznoy here. the film that became the last in his career and in his life. from the top of mount kolka. a huge flyer fell and covered the gorge with a layer of stones and ice, no one survived, it shouldn’t be like this, it shouldn’t end like this for anyone, especially for artists who are simply doing their favorite thing, that is, creativity. let's move on the next stop is the holy dormition oland monastery, the highest mountain monastery in russia. the monastery,

in fact, everyone thinks that this is the middle ages, but from the middle ages we have this old, old tower. somewhere in the 18th-18th centuries, that is , it turns out that the monastery was previously not there, not here, but there, there was no monastery here at all, there was a temple there, a parish church, and here was the house of the last priest who served there, but he there was already an old one, and we dismantled it and completely recreated it, well , of course, in a more voluminous, broader space, the monastery complex is only 20 years old. 10 monks live here, they have their own farm, in the mountains there is no way without this, well, in the mountains, since we have alpine meadows here, then of course cattle, cattle - this is very important, and

the caucasus has always been famous for its cheese, it was a kind of currency, but stefan, don’t say that you make cheese in the monastery, you have a cheese factory, please, i won’t believe it. commodity may be a strong word, but we make cheese and eat cheese and treat our guests to cheese, actually in a monastery, but i have to will see, we can get there, we can, of course, we can, maybe you ever heard how parmisan is made, schinsky cheese like this cheese, that’s it, i went then, the italian heard how it was made with parmigiana, you know better than me, interesting, it seems harder , than i expected, but inside i feel that... very tender, tynka, bon appetit, but it is very reminiscent, i wouldn’t say suluguni, no, suluguni is a little different, somewhat reminiscent

of adyghe cheese, and if you compare it with italy, reminds me of primosale, the first salt, well, that is, because this is exactly the one the very first cheese that you can get weakly. another cheese aged for 7 months, and a subterzhie, drier, more salty, a tomato is already asking itself, something so fresh, nikolay, it was a very pleasant, tasty acquaintance, thank you, thank you very much, grace, i’ll take a piece with you with your permission , tasty. it’s so beautiful here, first of all , and there’s such a feeling of bliss, but at the same time everything is so alive here, many have the opinion that

the monastery is some kind of vicious circle, something creepy, black, scary, when they see that the same people live there and live fully, as if with sound thoughts. brains, then they change their minds, and in reality there is no such feeling here that there is some kind of closed space, something so strict there, there is no such strictness, there is only life here, therefore... gratsamilya, god gave life to live, we must live it , and you definitely need to eat vaseti, because there are so many delicious things here. and my next gastro stop is one of the most stylish and atmospheric restaurants in vladikavkaz. sirhat, mother, how hospitably you greet me, hospitable, i would say. the most popular dish in this restaurant is gavurma, stewed entrails. cows or sides? there is a heart,

here is the liver, lungs, kidneys, kidneys, okay, it’s good that we definitely add reporting and added that the report was soft, so they added, the reporting figure was, from this they added more softly, there are not four, six , it should be either three or five or seven, and this is also an important nuance, the number of different insides should be uneven, 3,5,5, or two, that is, we have a heart here, a liver like this once again, liver, heart, lungs, kidneys and soft pastry, oh well, i was expecting something so downright shocking, you told me the insides, in fact, the heart, liver, here i also like the set of spices , basically delicious, the next dish is corn. mousse, dessert alya panacotta, a local idea.

i don’t feel this strong creaminess of panna cotta, but i also can’t say that i feel just such a strong punch of corn. in a nutshell, how is it done? i can’t say two words, i opened a can of corn, what i’m doing next is using a blender for a very, very long time, add a little raspberry mascarpone here. so fresh asistin cheese, let’s taste it together and just put it in a mold, the whole mold, please, and a little sugar, but why is it harmful, my friend, on this sweet note then all that’s left is to say to you bushnik, thank you, thank you, now everyone will thank me girls and women who dream of getting married, in the courtyard of this restaurant there is a sculpture of a jeweler with a ring, and if you stick it in. ring finger, then soon you will definitely be led down the aisle. they say that

works no worse than juliet's breasts in verona, italy. and for men i have a travel hack. if you, like me, love extreme sports, then this is the place for you. i want to say that today you are super lucky with the weather, because thanks to the difficult weather conditions, it will be very slippery, beautiful, and dirty, so we are now. yes, everything is as you like, we are prepared, in fact, look, how do endu or cross motorcycles differ from road motorcycles that ride, ride on a flat surface, well, firstly, the landing, it differs in that the rider in this case must sit in the center, in the center of the motorcycle, but in its narrowest part, everything is correct, everything is excellent, gear shifting, clutch operation, here, in principle , is exactly the same.

generally super, amazing, it was so cool and in general you are cool, your neighbor is huge, wet, but happy, very happy, well friends, the happy italian continues to ride around the lights, return the motorcycle. when i was driving around on my motorcycle, i saw

many destroyed buildings in the mountains, these were family towers, of many only piles of stones remained, but there is an enthusiast in north ossetia who has restored his ancestral tower. for some reason i decided to do it, but others didn’t. in fact, all the surnames want to be restored, some are already closer to this matter, some, some are just starting, here’s an interesting detail: since ancient times , exactly one year was given for the construction of such a tower, the surname of which... is not managed to build a tower this year, it was considered that she was not worthy of having this tower to stand on a par with those who had it, so did we, when we restored it, according to according to the ancient tradition, they set themselves a deadline of 1 year ; they fit into these towers, the entrance was made from the second floor, so that they would be as difficult as possible to conquer, they were not lived in, they were used in wartime, so wait, why is it as difficult as possible to conquer, i came as a conqueror and i just went up the stairs, well, imagine, there are 10 thousand conquerors here, all of them won’t fit into

this door, and the people who can defend themselves here on six floors, okay, oh that’s it, there’s nowhere else to go, only the sky, wow, what views, wow, you have a balcony here, towers were done in such a way that the entire gorge could be seen from the tower, well, federico, let's go down, today we have a surprise for you. this ensemble has existed for 9 years and performs ancient setin songs. many members are over 70, so the choir is often called the choir of elders.

any ceremonial meal in north ossetia begins with prayer, and the first toast is certainly to the almighty.

he is sinless, oh well, oh well, look at him, he has a hinjel there, probably what he did with this hinjel, who knows, later i i’ll see what he can do with it, there are always three asvetin pies with cheese on the table, they are placed in a stack on top of each other, they have

a sacred meaning, they symbolize the three worlds: the upper one - higher powers, the middle one - earthly life, and the lower underground one, i like it, i mean, you look at these pies, they’re so big, you think, mommy, now i’ve got one piece, i won’t be able to eat anything else, but they’re so fluffy, airy, so soft, tender, incredible, there’s also cheese inside, that’s what mommy is like to me. spreads like this, and of course, what a feast in north ossetia without meat, usually it’s boiled beef or lamb, i see here... how to serve meat to you with your hands, as is customary, i look after him, and the elder one, now my soul demands spectacles, just the youngest one came, not alone, with knives, aya, aya, ah,

oh, but, not yet, yet, where else, but where else? where else from the girls, oh, neat, here i am, oops, head, but, but, don’t do that, don’t, it hurts, just look, well, where, well, where, why there, it hurts, don’t, mom , to me, that was a brave number, wow, this, probably the power of pies, yes, the power of pies, the power of nature, the power of mountains, the power of our water, water, this is water flowing from the tap, flowing from the tap, i mean from which tap? any tap in any city, you go into vladikavkaz , you go in the tap, you open it, you pour it , and that’s how it stops, well, this is water and it’s refreshing

, as if the power of the mountains is pouring into you wow federico, i understand that the austins, like all caucasians, want to embellish their feast there , that’s all, well osin is the most skeptic. feast, but the fact is that everything that is on the table is stin’s, it is, as our toastmaster said, it has a sacred character, but every dish, it is absolutely energy-intensive, of course, of course, when everyone went on a hike somewhere, this particular dish was prepared, i want it from the hands of our toastmaster , you took this dish, which is called zak, in the morning, if you eat, you will be full all day. dzeka, in fact, is a thick porridge that is made in an elementary way. pour the cream into the pan

, stir until it boils, add salt, add asetin cheese flour, cook until the oil will not thicken and the oil will not flake off. locals say that the secret to good dzyka is complete silence during the preparation process. thoughts should be positive. then dzka will also turn out to be healing, and not just tasty. it feels as if i just took the freshest pie from the oven, opened it, raked out all the filling, and here it is, for sure, very tasty, that is, it accumulates everything that is there - the best. this is the case when you can boldly and proudly say, achin, achin, achin, achin, delicious, amerçao.

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ntv. it’s high time to change provider, three times deputies tele 2, include home internet in the tariff, there is no payment for it for 3 months, it easy to connect, and you don’t even need to go anywhere, connect your home internet tele2, friends, bongiorno, your friend federico ornaldi is in north ossetia today, as you can see, this is a very hospitable, hospitable country, of course i can’t lose happiness, but i can become happy i can right now, because now i will merge with nature 100%. what is needed for this? stay at this hotel. yes, i like this, it turns out to be asetya 2.0, everything is so modern, stylish, but at the same time everything is in nature, from this side

you can see the mountains, and if suddenly you... forgot where you are? here’s another reference to the mountainous area, stones, well, although it’s both, you can’t tell from afar it’s beautiful, it’s not only beautiful here, but delicious, nadik, bello, glad to see you, how are you, i’m glad to see you too, because that i know that where you are, always delicious meat, natik akhundov, stackmaster from... the caucasus, he loves experiments, constantly coming up with new interpretations for traditional caucasian meat dishes over an open fire. and vice versa, rethinking the dish of other countries in a local manner. now nadig and i will prepare the latin-american dish siege with an assetian accent. let's get started, i'll show you how to properly cook meat. oh, that is, today

there will be another master class on cutting meat, let’s do it with you. let's go to the front ribs, we're taking it now, cleaning it like this, stuck it in, then you take it, you're touching it like that, okay, a little bit, here's where the bone is, yes, we lightly thread the knife between the bones, and that's right, like that , pull up, twist from above like this, my secrets are not for anyone take risks, okay, this is between us, my friend, that’s it, i understand, that’s all, now the other side, everything that you do better than me, don’t, don’t, don’t say that, don’t say that, don’t say that, i know. that this is not true, yeah, that's it, that's it, the meat is sliced, next is the marinade, mustard, how much, one spoon, then adjika, do it like this, like this, everything is correct, what can you add, and mayonnaise, as i understand it , it will be like a base, yes, a base, you can just add more of it,

add more. so now i’m mixing everything up and go ahead, yeah, we used the products brand makheev, adjika added a spicy aroma of fragrant herbs and spices. mustard added spiciness, and mayonnaise saturated and enriched the taste. mahave makes food taste better. but before you marinate the meat, you need to fry it. i can’t believe that despite the fact that it seems like a warm season here in the mountains, firstly , it gets dark very quickly, and secondly, well , it’s cool, even now, that is, we are now. is the meat ready or just sealed? we fry it so that the seal has a taste in the wood, uh, coals, a little bit, what a aroma absorbed into the meat, then we will simmer, it

will be tastier with this aroma, and will it be even more tender? yes, yes, of course, soft, tender, why didn’t we simmer it first, and then put it in at the end, heat it up, we would have done the opposite, it didn’t work out for us, we wouldn’t have the same aroma as we will have this aroma now ? and that is, when raw meat permeates better with the aroma of the campfire, of course the aroma, okay, it’s amazing, i just thought that it doesn’t matter, these are my secrets, i’m telling you this is only between us, yes, this is only between us by us and several million friends who watch we have everything for you while the meat is fried , make a salad, cut the tomatoes, onions and rukalo , season with olive oil and pomegranate sauce, a little oregano, salt, pepper, garlic.

it will be just gorgeous, you have additional education as a massage therapist, yes with meat, yes, i know how to work, do massage, that is, courses specifically for meat massage. yes, yes, yes, we’ll pack it in parchment and foil, here’s an envelope, that’s right, now in that direction, so in principle i’m very happy about it to the gift, thank you, thank you, it’s true that the bow is missing, but in principle i’m happy, so you’re welcome, chow, it’s not okay, it’s real , if you really gave me one like that, i’d be very happy, so what’s next, we ’ll send it languish from 6 to 9 hours, real life, but we have magicians on television, so the will, look how we have prepared it, then we do this to you, yes,

feel like a prize-winner, this is first place, winner, yes , this is cooler than any cube, now take my knife, we cut it like this, like this, you can do it like that, you can do it like that, yes, like that you want it the way you like it. oh, look, a layer of fat, ah, ah, ah, what a layer of fat, madonna, i don’t even put in any effort , everything is just fine, but if you want, i ’ll show you another trick, come on, look, you take the meat like this, look carefully, you understand, look, yes, look, yes, yes, i did it, wow, now i’ll try the second round, how’s it going with you? when the meat just melts, it's fantastic, it's already turned into butter, yes.