raven clo shots up to 899 stars today at 22:10 on ntv. vilkomen, they would say in norway, but here they say, welcome, because today your friend federikov and the team will go, eat, come to the ryazan region, in ryazan it turns out there really are mushrooms with eyes, but the list of ryazan uniqueness does not end there. here you can experience

norwegian hygge, lay low almost in bruges, wander around yesenin’s favorite places to get acquainted, fuck all this, but it’s terrible, with the right bees, oh, how good, dance with the forest, take part in a fishing race, well, most importantly, here you can try an incredible amount of delicious ryazan treats. actually, now you know my plan for this weekend, so comenchamo, let's begin! what is this place called? norway in miniature, ryazan norway, a corner of scandinavia, and officially it is a fishing village. really, unrealistically similar to

the norwegian one, see for yourself, as they say, find 10 differences, this fishing village is not named by chance, because before no one got here except fishermen, but now there are fishermen, but there are also husky hunters, these houses, the lighthouse, the village is almost like the northern sea, they literally demand, take pictures, this place looks so unusual in the middle of the ryazan region, not everyone can afford to stay here, but you can walk and take pictures for free, the entrance ticket to the lighthouse is 200 rubles and it’s definitely worth forking out, this is perhaps the most picturesque lighthouse i’ve ever seen, everything here was beautifully painted, painted, very beautiful. and what kind of view

opens from the observation deck, wow, this is probably the real hucke, the word that scandinavians call the state of happiness, peace, contentment hyge - it’s not only about the inner. state, these are sounds, smells, tastes. but despite the fact that everyone calls this corner of the khrezan region norway in miniature, they came up with entertainment here that the scandinavians had never even dreamed of. norwegians are excellent biathletes and also excellent fishermen, but only in ryazan live the only fishermen in the world. this is where they came up with this one. a new sport, the essence

is the same as in biathlon, but instead rifles, fishing rods. ciao, dimitri, ciao, finally, finally, madanna, you have just a t-shirt, everything is official here, yes, yes, i thought, you know, how this is some kind of, well, local joke between friends, everything is serious, i’ve been for a week i came back from bashkartastan, we even spend time there in karelia, we went all over russia to the fishing grounds, to participate in the official championship, according to dima, i’m not ready yet. here in the training start, please, go to the start, false start, false start, to the start, attention, march, everything is simple, you run a kilometer, catch a fish, release, again you run, you catch again, three laps, two fish and that’s it, whoever is fastest is the champion, i’m now turning on italian technology, life at a measured pace, because now everyone with

shortness of breath doesn’t even understand how to use a fishing rod, but here i am so calm, harmonious, here we disconnect, everything is as if we are on the italian coast, the main thing is calm, only calm, well, let some have already caught a fish and run to the second circle, and let everyone have already caught and ran to the finish line, 74, only we are left with you. only you and i are left, i wanted to say, the judge has already i heard, i saw, throw it and run already, don’t piss me off, but they realized that you caught it, well done, bravo, bravo, in fact, i already told you, i have

a strategy, you know what, the essence of federigo, let’s go, let’s eat, it’s not about catching fish in order to eat it, chef nikolai mashinev is responsible for the gastronomic component of hyuge in the fishing village, according to connoisseurs, he copes with his mission masterfully, however, when it comes to food, i always say, trust, but verify, mother to me, what a snack. as an appetizer we have carpaccio from herring with apple chutney, the taste is incredibly refined, tender, the fish itself melts in the mouth, absolutely melts like butter, and the chatty adds

a little not only sweetness, it’s an apple after all, but also directness, wow, it turns out that this goes well together so... the fact is that the ryazan fish soup is double, it is prepared from two types of fish, in our case it is pike perch plus the head and ridge from the seter. trick number two: nikolai cooks them in chicken broth, then adds potatoes, onions,

carrots, salt and pepper. and feature number three - bell pepper, thyme, tomatoes, mm, yes, after all, tomatoes, they are very, by the way, here... the soup, as always, dietary, light, i like it, sometimes i get upset when i eat soup, and it’s just like you’re drinking broth, and you see how much i live , this means that there is a lot of fish here, that’s why i feel good, in the end there is another amazing combination, carp fillet with mushrooms, this is already unusual, and even in tom yum sauce, it amuses me very much that the fish is in the sauce.. . we managed to add mushrooms, but on the other hand, this is ryazan, ryazan is famous for mushrooms, so much so that there are mushrooms in ryazan. spies, still with eyes, however, all that remains is to figure out what this means, you

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the main lottery show in the country, they win from us, every sunday at 8:20 on ntv. friends, tell me, where else will you see mushrooms with eyes? well, of course, only in razan. to be honest, when i first heard this expression, i was completely perplexed. mushrooms with eyes? how is that? it turns out that this expression is ancient, born back in the 14th century, where does it come from? well then the ryazan principality suffered greatly from the raids of the mongol tatars, and in order to... cope, the rezinians came up with such a trick, they turned mushrooms into spies, that is, they

forbade all local residents to collect them, then when they found trampled or cut mushrooms in the forest, they understood that that this is someone not local, this is an enemy, they immediately raised the alarm, pulled together forces and repelled the enemy at a run, that’s how it happened that the mushrooms became big-eyed, and now big-eyed mushrooms, or rather, searching for them through the streets of ryazan... one of my favorite pastimes tourists, but my favorite entertainment, you know, and my favorite attractions too. they’re just somewhere nearby, it’s still too early for lunch, so for now we’ll just have a light snack. by the way, the famous stroganoff-style beef was invented somewhere in the ryazan province and you won’t believe the kiev-style cutlet either, this is just because the name is what it is, and before it

was called the ryazan-style cutlet, and only in the time of krushchev it was renamed, so i’m sure that in ryazan everything is fine with street food. super. and the most popular ryazan fast food is, firstly, thin, tender pancakes loaves. secondly, brilliant sobniki pies from alena nefedova, with cheese, potatoes, raspberries, cherries. and thirdly, chicken. oh, try it. here it is, the legendary and hot chicken. this is an old ryazan dish, the only difference is that it is classical. the traditional version is larger in size without cheese, inside almost everything remains as in the original recipe, that is, there are a couple of layers of pancakes, well, typical ryazan, inside the pancakes there is chicken with mushrooms and rice, it’s kind of voluminous and filling, but honestly very tender, the dough is very thin and there are pancakes inside too, here

so many flavors, and mushrooms, and chicken, and rice, and spices and cheese, generally cool stuff, thank you, have a nice apted, have a nice day, let's go on a walk, bonjurno, said hello, very nice, if you don't like to walk alone, you need company , you know, every saturday at exactly noon free excursions begin, and if, on the contrary, you like to travel on your own, then we go to the visitor center and get maps, booklets, newspapers, here all the facts about old ryazan, about the provincial city, one more a small gift, and a postcard with

view of ryazan and we put such a corporate seal on our guests, the seal was in ryazan. i saw mushrooms with eyes, so be sure to look, i really have already seen mushrooms, so now i need to decide what’s next, there are many prepared routes, you just need to choose one of them, so we point the qr code and audugit opens, put on headphones and go for a walk. i decided to test the selfie tour, walk through the most photogenic places in ryazati to capture the legendary ryazan airborne

school and miraculously preserved ancient wooden houses. take a selfie with the most a famous ryazan resident of the past with a slightly less famous one, oh friends, you see this old house, it turns out that maximilian foktorovich lived, worked and traded here, yes, yes, the same max of the world famous cosmetics brand, you know him very well, by the way, oh, it turns out he’s not about... he sold cosmetics, he also invented, listen, a foundation, a sub -flesh shade, they haven’t done that before, and also mascara in the form of a tube with a brush, which you use every day, and if you’re very lucky, you can complete the selfie route maybe here this living landmark of ryazan has been around

for over 30 years. grigorievich weighs the residents and guests of the city, and for each client he has his own system of weighting, his own jokes and jokes, so stand up straight, just relax, don’t tense up, think about something pleasant, good, so you’re no longer a cadet, you’re his let's go, just a minute, a minute, please explain, cadet - this is like most of the preparation of the sweetest ryazan specialty, chao dima, alora, what do i see? kolinka, kolinka, on table, we will cook with you for me kolinnik, kolinnik, kolinnik according to a modern recipe, which. we brought it from a village in the berezovsky district and it looked like this, but we changed it a little, made it more modern, interesting, and soon you will see what it

will be like. dmitry kirillin is the main enthusiast of local gastrolife, together with his team, he constantly comes up with new ways to delight gourmets, and the fact that guests from neighboring regions and even from moscow come to dinner at his restaurant now does not surprise anyone. smoked duck tartare. bread from the birds and buckwheat mushrooms are worth it, so here we beat the butter and sugar, this will be the basis for the dough, i just don’t understand yet, this is a wheat dough, in our modern version, how it will be, in our modern version, wheat flour has been added to the dough, and a little bird cherry flour, bird cherry flour gives the kolinnik brutality, and as soon as the butter and sugar have turned into a homogeneous mass, we begin to add flour. corn, wheat and say again, bird cherry flour, bird cherry, slowly, for foreigners, bird cherry, oh, flour, cherry, bird cherry, bird cherry flour,

beat and the dough is ready, then we make the filling, take kolina, sugar, bring to a boil, and then we will rub through a sieve, and if suddenly i don’t have kolina on hand, because i can’t say, what will i see... right everywhere, and i travel all over russia, no problem, that is, if there is no kolina, you can take any other berry or even ready-made jam, then i suggest making our rizan dessert with raspberry jam from makheyev, it is 100% natural, made from ripe raspberries, taste which are carefully preserved, so we can easily replace fresh berries in our dessert with this jam, or even better , we’ll prepare two: dima with kalina, and i with raspberry jam and... for this we take baking molds using a pastry bag and fill them dough, now we put the filling in our kolinnik

, cover it with dough, send the kolinniks to bake in the oven at 180° for half an hour, and then let it cool. and take it out of the molds, so, this is my raspberry, yes, and let’s give you your viburnum, and my viburnum, and kolin’s, kolin’s, now we need to dress them, and we will dress them in glaze, the classic version with kolinnik will be covered with white chocolate glaze, and my raspberry kolinnik with kolinnik glaze, mom , what a beauty, all that’s left is to make a skirt out of nuts, you can sprinkle with nuts or gently fan in they are knee and basta, and to bring the treat to perfection, we decorate it with coins from the ice cream, we had

simply beauty, and now rich beauty, we are finally trying it, how do you like it, which is moderately sweet? but he is much like that, i would said, you know, the word is important, yes, that is, not one of those that you can even pass by and not notice, an important dessert, it draws your attention, it clings, so it tells you: so, wait a second, sit down, enjoy me, perhaps, like since that bird cherry brutality that we talked about at the beginning, now you know how to cook, and you can do it at least every day with a different amount of jam, with a different amount of flour, yes, i can do it like... dim, thank you, now let’s speed up, there’s still so much i want to do today, but first i have to

decide on an overnight stay. fortunately, in ryazan there are accommodation options for every budget, hostels, apartments, hotels, including very decent hotels, at quite reasonable prices. this hotel is located very close to the center, but at the same time there is an atmosphere of country life, due to the huge amount of greenery and silence, and in addition to the classic rooms, cozy and comfortable, there are apartments, oh, is that all for me, or something like this kitchen in general it’s much heavier than at my house, and the refrigerator is much larger than at my house, that’s an advantage for you apartment numbers, if you are a gourmet or like to gourmand like me, please know, i also like this long corridor,

you know, you can... work out, prepare for the next fishing race, in theory, if i wasn’t here for work, at least a day two , i wouldn’t leave the hotel territory at all, because there is a bathhouse, a swimming pool, and most importantly, what makes a gourmet’s heart beat faster is a pastry shop, an italian restaurant and a steakhouse, where meat and sausage guru alexander lazukov works his magic. and together with alessandra we will cook fillet today pike perch with celery puree and rosehip sauce, sounds cool, but that’s a little later, while daylight allows, we moved on, don’t be bored, see you soon.

come on, i again have the feeling that we suddenly took it from russia and were again transported somewhere to europe, only this time to medieval europe, what handsome people, mother, so beautiful, bello, handsome, yet stately, noble. it was for his family that this church of peter and paul, this stud farm, was built. previously, there were stables, arenas, forges, dairies , a barnyard, and today the beautiful medieval castle remains. it was

here that a new breed, the russian saddlebred, was bred; it is believed that these horses are ideal for dressage, graceful, obedient and with an excellent sense of rhythm. do you know, by the way, how they are called aristocratic horses? however, these aristocrats seem to be untrained in manners, please don’t eat my clothes. so i just called you an aristocrat, and you eat my shoes, we eat with neat, elegant movements, they are like that, we are aristocrats, we are not cattle, okay, we’ll still work on etiquette with them, but it’s time for me to remember the etiquette myself, because i scheduled a very important meeting in the most romantic place of ryazan with naruto.

in ryazan we have a chance to hug, take pictures, sing and chat, mushrooms with eyes. what do you think is delicious, mushroom, oh, it’s the one with the eyes, and federico lives here, it’s very important that you are here, it’s very touching, friends, we’ll interrupt the concerts for a short while to watch a little

advertising, and then... for well, see you in ryazaniya to look for mushrooms with eyes, soon see you, friends, don’t miss it, central television, the first information show, events and people of the week, time is buzzing again , bam, why, when the union about the highway collapsed, its builders were hastened to forget, we, the envoys of the komsomol organizations, carry out the most important assignment, the parties are ready, how the last of the great construction projects of socialism becomes the new project of the century already in new russia, trains are already running here, it is necessary to complete the improvement work there, and is it true that the main construction project from our past will become the present

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amazing city, in every sense, colorful, tasty, incredibly photogenic and unusual, where else have you seen to technical cabinets, or what is it called? this thing looked so cool, i even want to take a photo, the series is called windows of ryazan and the pictures are real. platbands and cityscapes, familiar handwriting, i recognize pavel shugurov, i just recently i walked all over vladivostok and looked for his works in all sorts of courtyards and gateways, and today there is a new quest, already in ryazan and again all the drawings are not in tourist places, again depicted on them... bright characters in the history of the city. soltykov shchedrin, it turns out, was the local

governor, and one of the soldiers who stole the barrel of sildi also actually existed. joseph, ciao, are you here? well, do you know how? one selfie is good, two are even better. in short, ryazan is an ideal city for fans of street art quests. if you want, look for mushrooms with eyes, if you want - from graphics. or you can just walk like that, not look for anything, you’ll definitely stumble upon something unusual anyway. well, i told you, you see, in ryazan you can even get into a fairy tale and live in it, this park is called in a certain kingdom, in this kingdom there is everything that. needed for a family holiday: painted houses and a rustic

tower, ladya with greasy sails, a bathhouse, a mini-zoo, a rope park, it is not surprising that newlyweds, romantics and story fans love to arrange photo sessions here. i can already imagine the picture: you come here with children go crazy, but this is an immersion in the wonderful worlds of russian fairy tales, you can imagine in the eyes of a child how all these buildings, these details, how it all looks, as if he lives, i don’t know, in a dream, and to be honest, although i 37 years old, still in such a fabulous environment in such a luxurious...

it’s a joke, let alone snoring, i can’t sleep here, i can’t even lie down, because this is an apidomik, do you hear, thousands of bees are buzzing under me, you feel me not about the buzzing, but about my stress, actually the main task here is supposedly to relax, to be honest, i can’t really relax, it’s already here... madonana santa. scientists say that the sound of hives,

or more precisely, the vibrations that bees create in their buzzing, influence the cellular fluid. this will trigger the start of the process of healing and rejuvenation. only i can’t get the thrill of this procedure yet. my colleagues claim it's because i'm a bee. i hope that the acquaintance with the bee family

will be just as pleasant, we blow a couple of puffs of smoke, and it turns out to disorient them, it disorients them a little, it will calm them down, we let steam into the eyes of the bees and a little of ourselves, so that for sure, well, that’s it, i’m ready, hello, working rings, ciao, bongiorno, and in order to make friends with everyone at once, according to ira, their queen will like them enough, but only her queens. you still need to find it somewhere, look, this is honey, this is all honey, that’s neat, there are a lot of bees there, it’s okay, i understand, the main thing is not to be afraid, oh, you can do it, oh, so good, so good, amazing , i don’t believe i did

this, she also has such a fur coat, a fur coat, she’s so cute, fluffy, that’s it, it seems to me that i’m stuck meeting the queen, here she is, you see, with a mark on her head with the royal retinue, the retinue is those bees, look, you see, the bees are licking her now, they are collecting the uterine substance from her body, this is a special pheromone that she secretes in order to the bees recognized each other, wow, all these approximately 10,000 bees, these are the queen’s children, worker bees, they collect honey and raise babies, they look after the queen, then, and where is the male, absent, he flies right and left with others queens or, where he finds it, right to left with others

he doesn’t fly like a queen, he died, but wow, poor wow, that’s normal, because when a drone... fertilizes the queen, he dies, he dies or she dies, no, no, he dies himself, the drone catches up with the queen, fertilizes her then he falls down with pleasure, wow, what a thrill they have, madonna, what passions, i’m still amazed why we’ve been standing here for a long time and no one has bitten us, because we don’t provoke them to sting us, yes, but i i hear.

so that they don’t get sick, we put them on our sore spots, they say that for pain in joints of the back, the bee sting is just that, sits calmly, and this one is already bright, yes, come on, we will sting, me, you, yes, we will, no, not yet, but not yet, look, wait, i saw, i saw, she’s sung -well, we need her to sting this, oh my god, you feel sorry for her, this thing is stuck there, what a horror, no, no,

i have to fly on, we’re launching the drone, they say the lake is perfect round, now we’ll check, look, that’s how it is, as if someone took a compass, drew a circle and filled it in. water. marvelous. that's why it is not surprising that there are many legends about this lake. once upon a time there was an island in the middle of the lake, and in the middle of the island stood the church of peter and paul. about 100 years ago the temple went under water. they said: this is the will of god. and since then

the lake has been considered holy. every year on july 12th on the day of peter and paul. priests hold a maleben here, and orthodox christians plunge into these waters, but federico is ready to walk on water. well, friends, let’s reveal the riddle, of course, i’m sure many have already understood, but for everyone else, look, it’s a stool and it’s cool, by the way, uh, so, we need to put it. paburitochka in such a way that it’s not visible, then turn on the tightrope walker’s ability to stand on a stool, and now you just need to create a feeling of movement, as if i’m walking, look, and take a photo, you can even, by the way,

create the feeling like this like this i ’m standing on the water and still touching the water, as if it were the floor, the surface is solid, that’s all, now you, if you want, can walk on the water, and now let’s go dance. well, that's it, let's come, let's dance, this dancing forest. another mysterious place in the shelovsky district of the ryazan region, they say that once a battle between two witches took place here, and

scientists explain the curvature of the trunks by the influence of geomatic emissions from the earth, eddies, temperature changes, but the exact causes of the anomalies are impossible to determine, in a word , just like in the situation with the lake, no answer to the question of how this unusual forest came into being. either dancing, or drunk, or bewitched, i, of course, immediately remember the kursk spit, kaliningrad, there is also a dancing forest there, but the difference is obvious, on kurskagas every tree lives its own life, someone dances like this, someone dances like this, it’s as if everyone has agreed, the guys are all bending and standing like this, naturally, fans of mysticism say that the magnetic compass needle works here... somehow it’s not right, and the clock is speeding up, i don’t even understand who came up with these stories about the clock speeding up, so we planned

to be here for half an hour to take pictures of everything, why seryoga, an hour and a half has passed, but how come? damn, in general we need to speed up, if anything happens, wow, we still have filming, it’s already waiting for me... guru ryazan cuisine: alexander lazukov, or as he calls himself, sanya from ryazan. alessandro, ciao, bello, hi, hi, hi, you know why i dance like that, no, i don’t know, let’s guess where i came to you, you have such a forest, i danced in the forest, a dancing forest, although you know, i i’ve heard that some people locally call it the drunken forest, and you too, yes, that’s why. we don’t understand each other, but the main thing is that we both understand perfectly well what exactly we are going to cook now: pike perch, with

pear puree and celery with rosehip sauce, that is, a haute cuisine dish from the simplest products, i prepared silley, it needs to be cut arbitrarily, i ’ll prepare a pear, silder root, this is not the first time i’ve seen this, you know that product from grandmothers’ household kitchen, which... we’ll add milk later, however, it’s better to soften everything , will give an interesting taste, we also do it in order, cut the celery and pears, add olive oil to the saucepan and send the celery to their company, look at the smell, the oil has dissolved, now we’re adding it.

i cooked pies with milk, that’s all the story with milk, not with sour cream, with milk, i used milk directly in the marinade, i’ve had it since childhood, so... milk goes everywhere, first, because it’s a healthy product, second, because it’s an affordable product, well, in my opinion , this is interesting, no, well, interesting in general, but i want to understand

milk in combination with fish. there are lactic acid bacteria in milk, which both loosen the meat when you are directly curing and fermenting, and accordingly, loosen the texture a little, highlight the river aroma and directly from the fish and thus it will be dense and therefore very tasty, but we will fry it with you, you will see, plus , due to these milk sugars , there will be a beautiful crust, well, when we fry it, an excellent life hack, okay, tomatoes, salt, milk, marinade , ready, the puree is almost ready, add a little more milk and salt, now make rosehip sauce, and for this we heat the saucepan and pour the berries into it without oil, without water, wow, it has its own aroma, and accordingly, when it is dry, that is this the aroma will intensify, we need to release it, accordingly, we fry like spices, when you fry like seeds, it’s clear

when the rosehip heats up, adding. boil the sugar and water by half, and in the meantime , quickly finish the puree, put the celery and pears into a blender bowl, add the milk, beat it, soft, airy due to the fact that what you see, we added butter, but that’s not all, you can already feel it , you know, these aromas of pear together with celery, the most difficult and most interesting thing, we still have to rub it so that it is more airy and more tasty, okay, wipe and that’s it, the puree is ready, all that’s left is to fry the fish and plate the dish. alesandro, when you said pike perch, silterea, rose hips, i honestly didn’t expect such beauty, i think we’re great, i think so too, i just have to try. i love it when simple recipes,

simple products, a dish turns out so noble, worthy, the fish has the perfect juiciness of the chicken, the berry sauce somehow complements it, enriches it, but here i have one thing, for the first time, finally, when i eat something from the root crop. and i feel some kind of vivid impression, usually, as i said, love it, due to the pear, due to the sweetness, sugar, caramelization, it turned out to be such a very tasty, delicate, balanced puree, i want to tell you that it absolutely does not deserve the status of a side dish, this is a separate dish, delighted, well, alessandro, it was

nice, graceful, that he opened something for me.

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