since 2013, mario has been running his own signature restaurant, which cooks dishes from traditional italian recipes and not only, but in my author's interpretation. it's called rhombaba - it's my favorite dessert. vital is called rum. christian cooked for naomi campbell mick jagger sting maradona but for him any visitor is a star. each of our friends has the right to ask their favorite dish. is it me to do it? let's add something close, because we know he loves biscuits, delicious, like at home, the basis of the kitchen. lorenzini, family recipe. christian chef in the third generation with his secrets. he willingly shares in television programs at master classes and gastronomic systems , the most important correct one in the kitchen. these are respect products. he then gives you his

results. christian loren, the son of tradition and corruption, guys. i'm in a hurry. i have to go for my friend a big adventure. anton quiet me anton quiet side kitchen welcome to the house of tastes anton trained in michelin restaurants in denmark france switzerland worked in the best restaurants in moscow nizhny novgorod vladivostok our cuisine is a mix of european traditions. first of all. this is a first-class product with a combination of color and texture, and as a result of this emotion back in vladivostok, anton became the owner of a bronze palm branch of the restaurant business in my kitchen. home love love for the product love for the guests. it's the most important. what

roast do you do anton is proud that he studied with the great chefs anatoly and adrian after such a school. he is ready for any exams. this dish is complete. displays our philosophy. now anton heads two moscow restaurants and a raptorg, and both restaurants were marked by a guide in 2022. michelin anton quiet emotions and love christian and anton are traveling along the volga last week they visited the capital of chuvashia cheboksary now they are going to ulyanovsk cheboksary i liked the people i liked the market. i liked the fact that they honor their traditions and their history, it's worth a lot. i also had very

good impressions and good. now we are moving towards ulyanovsk yes, we are going straight to ulyanovsk i have practically nothing know about this city. the only thing i know is that he is very closely associated with lenin. you know what lenin is. well, lemming . of course i know we'll find it. we are doing something interesting, how cheboksary is doing. i am sure that we will find something, come up with something, let's go, ulyanovsk is the former, simbirsk is an amazing city. many of its natives became famous people of history karamzin writer goncharov but most of all famous politicians came to simbirsk. for example, two heads of state at once, the head of the interim government kerensky and the founder of the ussr ulyanov we local river expanses promote talents. hello hello glad to see you i greet you from all the inhabitants of our

city. welcome to ulyanovsk it's very beautiful here. it's not very pleasant that you appreciated these views, because our countryman nikolai mikhailovich karamzin once wrote in a letter to his brother that simbirsk views are inferior. few in beauty in europe and i hope you agree with him, yes, and i agree not only with this, but i also like it very much this name, simbirsk why the city has such a name there are many points of view of one of the founders of the volga bulgaria, the name was khan sinbir. there is also a mongolian version . volga bulgaria will be absorbed by the state of the golden horde on the mountains, the mongols will build their temples of sima, and if in mongolian the mountain is rem, and sim is a temple, it turns out, simbirsk is a temple on the holy mountain. why did ulyanovsk happen like this? what? in 1870, on april 22 , a third child was born in simbirsk. in the family of a teacher named after nikolaevich ulyanov, son

named volodya then he will become the founder of the soviet state and a famous politician. imagine a person is born does not know who he will be. you and i ended up in a protected place, the territory is protected by the lenin motherland reserve and our reserve. it retains the appearance of a provincial provincial town of the late 19th and early 20th centuries. and people still live on this street. yes, yes, now people live here and there are a lot of museums that simbirsk pretzels were famous for having a snack at that time, and simbirsk pancakes and waffles, and from whether these recipes have been reduced, they are stored in our museum of urban life. i invite you there. thank you thank you very much. we invite you to the final to our fuku. you know, i'll be just happy, be sure to ulyanovsk quirks

house-museum. lenin this is the first lenin museum in history and probably the most interesting in the house lived a large family, ulyanova father of the family ilya nikolaevich he was the director of the people taught in the simbirsk province, his wife maria alexandrovna and their six children. so, dear friends, we are, perhaps, in the favorite room of the ulyanovs is the dining room, where they always gathered for a cup of tea and maria alexandrovna just served jam to the table in these vases. this is our most authentic cook. maria alexandrovna studied. mostly here in simbirsk. and, of course, the cookbook helped her in everything . can i take a look, of course, the history of the cross-salad, christine look. come on, chris lettuce. this is the final touch on the dish in restaurants. greenery. this used to be a salad. well, since you showed us the book. you can

see the kitchen, of course, this is the heart of the house, dear friends. here it is, and the kitchen , it was the russian stove, that was in the ulyanov family, there were spirals here, cabbage soup was prepared, this is what a meat grinder is a grater in order to cook. puree for children from carrots from apples oh, i see a wonderful coffee grinder. yes, you know, this is exactly the ulyanovs' coffee grinder and the children take turns on duty. you never know coffee in the morning, and they liked to boil their own sugar, yes, boiled in milk. they used it as a sweet, like candy. yeah well, like, yes, homemade caramel if you want sour cream or heavy cream was poured inside and then manually by hand it still smells.

how old is this smell, well, 150. yes, and now we are in the ulyanovs' garden , this is a favorite place of the whole family , they came here to celebrate a birthday, and my father was the most favorite holiday in the family , they treated guests with fresh berries and pancakes, of course that this is some kind of special recipe, of course, we take three pounds of flour a kilogram of 350 g 12 yolks, mix with flat sugar, mix with sour milk, sour milk. yes, we knock down 12 proteins and add the dough and bake it should turn out 30, pancake. this is milk. rate pancakes great pancakes amazing. how do you like the air here? and in general, the atmosphere is such a smell from this incredible cherry and, of course, this is a presentation. it's all very cool. now

let's try the tea. forgive me, but i already tried. he is beautiful. here, i'm holding it now. porcelain and i feel, now i want another little finger you have here heaven on earth, the centuries-old smells of food awakened in the chefs an appetite for dinner. they went to a very famous hopak restaurant. here you can try real simbirsk dishes. the first is our purchase, in which we always serve our leaves with grated lard and bread, which are baked for us by a special bakery. yes, drown it and no, we just rub it with garlic spices very tasty and tasty very balancing not too much. acute disagree, in my opinion. there's too much garlic in here. but for me, for our region, it is very suitable for all the guests directly, that is, rich. yes, rich flavors, probably more. yes, too many hours bother me. a here is the perfect proportion of lard and pepper. here we have an appetizer of salted ryzhikov with melted sour cream and with chips and malt

bread. it’s our mushroom farm that pickles the mushrooms especially for us, it’s delicious to me. for me , too, this is the perfect start to dinner. this is the simbirsk cuisine. yes, we even made such a program when guests brought us their recipes and we brought them to life under our prism. this is so cool. well, sour cream. farm yes sour cream farm. we're stoking it here in the restaurant, it feels like a bit straight. yes, mustard also emphasizes gives spice. wow, what a beauty since 2013 , our fellow countryman is kolobok, once the siberian province was prepared by colleagues, and from this came the name kolobok, this is a stuffed pie stuffed with meat and cottage cheese. here we stuffed it with smoked duck, young porcini mushrooms, cheese. mousse, also from smoked sour cream to trash sour cream. add gelatin. add water there. for example, one product that caratizes your regions. what could it

be? probably mushrooms, because we we are located in a city surrounded by forests. this is probably a chicken, because we have many farms. probably these are the cheeses that we produce good pumpkin. this is the kotel to ask you, you are mushrooms. what exactly are porcini mushrooms? yes, there are also butter mushrooms. i will cook pumpkin and mushrooms. i haven't figured it out yet, but thanks for the good advice. the first time we tried with a ginger minute. for me. this is something new and i really liked it. i enjoyed it. thank you very much for serving us. thanks a lot. wish you luck. ulyanovsk stands on the shore the kuibyshev reservoir is the largest on the continent and the third in the world to see all these expanses. it is possible from the arbuga mountain, which is located in the national park, here the chefs are waiting for these stations. they are so arbuga.

this small river flows in the opposite direction, in which our great volga river flows. the earth rotates around its axis, a so-called force arises, cryolis, along which all moving objects in the northern hemisphere deviate to the right, therefore, if a watermelon flows there, she washes. this is the coast, and the volga is this side, respectively, this is the cape, the remainder of what the volga and the watermelon did not complete. it is very beautiful here in the thirteenth century , right here, where it was the bugagar city. it was dry and wooden, so when the tatar-mongols came here, they burned it and ruined it. after that, it was no longer revived as the volga bulgaria as a state also ceased to exist. the only thing indicated in old books is that in this field, in the 18th-19th centuries, peasants found

various metal objects, when they plowed the earth, well, now nothing is heard. it is seen. uh, everything, items. yes, all the items were found, everything was dug up, therefore, this earth contains such historical facts, well, the russians came here only in the 16th century, and they founded one of the first settlements, the village of ushki, the territory of the national park stretches along the volga for more than 25 km. and in one day, of course, it will be very difficult for you to see everything and get tired, so if you use it. here is such an old mode of transport. what kind of horse will you do? it's much easier. listen, i would like to ride all day, it’s so good and

comfortable for me and it’s amazing in this form, if they didn’t give us horses, we would walk here for a very long time. yes, now i am resting, and my soul and body are super. you really don't understand what 's going on here? i will remind you of the dual -use substances and apparently the reactions decided to use them this time not for the production of a medicine for the production of some kind of biological weapon, you are sure we will do everything in our power. in the apartment catastrophe. doesn't that outweigh breaking some rules?

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here, in the sengileevsky district, among the forests and lakes in the village of smorodino, there is a sheep farm on the farm, they make delicious cheeses, the chefs could not pass by. hello this specially popcorn for sheep. yes, it’s quite corn barley m. you have a huge territory. here. and how many stocks do you have 1,500 head 400 is a dairy herd that gives us sheep's milk last year. we squeezed 30 words of milk and made a rash out of it right like this, spread your palm, and they will fall asleep. she says, what have you not given me yet, girls, guys.

bon appetit. have a good day. they are here divided by breed or how they are divided by life cycle stages. someone is milking someone su-yagna waiting for the lamb, it grows later she gives birth with colostrum feeds and gets up for milking. and here are the young ones. they eat too. it's true. this is their first complementary food oh, this is all lamb from this year, if they are not intensively exploited up to 7-8 years, well, up to 5-6 effective lactations in order to get milk, lactation has peaks, there are recessions from different periods of lactation , different cheeses are cooked. it's great. it's like, look at her you who play and run. this is your cheese region. as you know,

that's why i love here i see a lot of different species. this is a classic camber on on the basis of it, we make, uh, four types of author's cheese - this is a refined grape leaf with a pear soaked by distillation. so why do we have two different teams? this is a calendar , which is also not a châtel. it's based on a classic french cheese, a sniffer, just a small tick, and he's also very young. hmm . yes guys, look. what an interesting cheese we make. e from pure sheep whey ricotta and salads is called we have such small 100 g balls turn after 3 months 38 g. try. yes, it's cheese spice. it's salad cheese. this is a very tasty tour, because i love when you see the concept of bright tastes with

bright places. these products are generally cool, yes, here, this is my favorite, it's very tasty you make me white mold on the outside, but such a consistency inside ella thank you very much for your work and for the soul that you put into your work. i will probably take this board with me, because here, probably, you will use your dishes. well , it's time to go back to the city. there is more here what to see, because the whole district of ulyanovsk is reserved historical quarters in the museum of urban life of the capital's guests are met by simbirsk provincial young ladies. we are on the estate of the priest ivan andreevich on co-curators. manor. they were founded here in the middle of the 19th century. and how do you see it still works? hello lovely ladies. hello, i called my friend for a reason. we have prepared a small gift for you. we will play the games we played.