[000:00:00;00] russian society as a part of the east slavic civilization is that we are, uh, part of the civilization other parts that are russian people, russians in general, ukrainians, despite everything that is happening today on that morok for that , uh hmm, some kind of clouding, uh, individual and collective consciousness in ukraine but objectively it is part of the east slavic civilization and overcoming. these are the most severe crises that exist today, we can make our civilization e. one of the centers of world development and the republic, belarus here today, e plays a leading role, putting forward initiatives. uh, showing an example of building a socio-economic system of a cultural system, where we offer many meanings that well, the pioneer is the same historical memory, for example, uh, many ideas of social

justice. someone's human labor e brought to the state level all this is fundamentally important. and this is our understanding of how, uh, an independent civilization. this is also very important and we will proceed from this in our international activities. e in establishing partnerships with other e, party subjects, or vice versa, reluctance to enter into business relations with someone yes, because we understand that they are not constructive if this party is limited. how many people are willing to accept their ranks suggests that everyone is willing to do more? than it is better the number of e membership cards. we are not limited, therefore, cut off , if we are serious, who really shares, e, the ideology of our party, its political program, that, perhaps , e member, well, if we return to electronic company, then again, we through our observers through our representatives through our nominees. we will participate in

this election campaign and here. interaction in the parliament, the development of the laws of our country, that’s the goal of our party , it remains only to make more symbols in order to immediately distinguish each other and see it among the rest, we are also working on it. i think that we will make symbols that will reflect the meanings of our party. naturally , it will be attractive to noticeably and well distinguish our members from among others and public associations of political parties. i would like to add that there have already been questions about the symbolism of the orc committee since the start of work. and those discussions that took place within the framework of the committee show the interest of people in the sense that, in fact, that the symbol personified all these goals and objectives of our party. thank you very much for very interesting conversations. i hope that belarus will really become a support that can adequately lead in belarus if the future

thank you we do not tell dry historical facts, we plunge into the era. this red brick building, located on the eastern outskirts of the city, perfectly reminds of those times, when one of the oldest belarusian enterprises worked in dubrovno dneprovsky manufactory artifacts of secular history, a real puzzle for us, as time travelers, what is this good question little paddle my option. i'll give you a hint. these are hygiene products, ear sticks, the task of our guides

is to kindle in you the desire to touch the belarusian culture personally. if a girl touches slutsk precisely in the sura belt, then it becomes everything, but men only had the right. such belts and touch in this silver today especially pleasant weather, do not find, travel with the tv channel. belarus 24 every day. we experience millions of emotions. we can be happy, angry, surprised, sad, sometimes our emotions. we are not subject to music expresses our emotions much more strongly. this

emotional force literally takes back, and has already hit. in us. it becomes an integral part of life. view the secret of music is that it finds an inexhaustible source of expression, where music pushes instead of a thousand words

, for 18 years he left belarus to master the profession of pizzaioli, and when he returned to his homeland, he decided to open the taste of real neapolitan pizza to the inhabitants of his native city. he was one of the first who started working on a pizza truck, so that after just a couple of months, and his pizza would be known to as many belarusians as possible about 70 ° there is an oven 500 here 70 it must be endured such exposure must be. made 300 pizzas, then the record was here practically today he is the owner of his own restaurant or, as they say in italy, tratari

, where the main dishes, of course, are pizza , steadily, observing the rules for preparing dough, he is not afraid to experiment with the form and comes up with new recipes. that is, they sit on the internet, there were no other recipes like this in life. click pavel maksimchik from grodno, belarus, whose attitude to the craft of pizza yoli is perhaps even more reverent than that of an italian. he talks about pizza as a living product, despite the fact that he is the owner of the restaurant on a par with his he kneads the dough with a team, stands at the oven , takes orders and prepares pizza. he calls his business not a business, but a favorite craft and admits that he gets the main pleasure from the very process of making real

italian pizza. his morning has been starting for several years, the same way, at 11:00 you need to melt the wood-burning stove so that at 12:00 by the opening of the restaurant you can already make the first pizza. keeps the heat warm, and this is a special stove. that is, it is good insulation. uh, volcanic stone, and the pizza is cooked at 500°, i mean, it 's a peculiarity, british pizza, it takes 90 seconds to cook in the oven, so it needs to be done very quickly so that it leaks. it must be

seen and felt. today it’s a tractor in the center, grodno, where they cook real neapolitan pizza, has become almost a hallmark of the historical center of the city. and more recently, pavel had to explain things to customers that are probably understandable to any italian, but not at all obvious to a belarusian. exists only two types of pizza, that is, margarita and marinar. the first marinara pizza, then it was already margherita and everything else is already improvisation. pizza. jorzy in naples has a pizzeria. there cooks, only two pizzas, another 16th century. filmed filmed. eat pray kill julie roberts and there are always two berets in line, still having to tell customers about italian pizza traditions. now it makes him smile, but at first people, seeing small black dots on his neapolitan pizza approached with a claim. why is your pizza

burnt food is cooked at a high temperature there are such small burnt corners, that is, it is a leopard, that is , naples they say everything that is made canon. it no longer counts as pizza cookies, that is, peter was born. and paul sincerely believes this. he generally talks about pizza, like a real italian, integrity begins with the correct naming of the profession. uh, i often see it in ads. uh, an officer of such a profession is not required, there is a profession of a pizza parlor, well, an officer is a pizza maker, what is it in general, here, as if pizzaioli and all this you pavel got this profession, thanks to his older brother, he studied in naples with a very famous master.

julia's pizza in the fourth generation of umberto saova, then his brother left for the czech republic and pavel, as soon as he was 18 years old, came to his brother and began working with him, having thoroughly mastered the profession and gained experience 12 years later, the brothers returned to belarus and decided to try to create a piece of real italy at home. grodno, my brother suggested that i open a store, and everything, in principle, was already started the next day to look for a car and began to re-equip, that is, everything was done by the tin of russia themselves. in principle, this was the first business of this kind. today, pizza trucks are not uncommon for belarus, but then in 2018, pavel and his brother were the first who not only set up a pizzeria on wheels, they managed to cram a real wood-burning oven into the small space of the car, without which it is impossible to cook neapolitan

pizza, pavel recalls most cheerfully work. in summer, about 70 °, there is a stove 500 here 70. it is necessary to withstand such an exposure must be. they made 300 pizzas, then a record . here there were 350. it was a holiday in italy. and in minsk we have an ambassador and we made americans, here 350 are practically. whether there will be customers, whether there will be very few of them in the cold season, but the neapolitan recipes were to the taste of the grozny residents and two years later pavel decides to scale up the business to fulfill his old dream of opening a full-fledged tractor restaurant and breaking the most common stereotype regarding pizza. can you imagine the quality of

the products? how can you say? grown the foot of vesuvius, well, how can you say port no, pizza is a dish, like everything else, when it’s not with love that people are preparing to take off that it’s right to eat pizza and a fork with a knife. it doesn't cut at all . well, probably 8 parts by four parts, that is, a stove. i take it out immediately, put it on a ceramic plate and serve it to the table and cut it. ke products for cooking real neapolitan pizza pavel is very picky and even when the prices for italian flour are rising, he does not switch to other analogues, belarusian restaurateurs with the knowledge of a true italian, say that the reputation above all is obtained by flour, italian, not only italian grains there. this is from all over the world, russia, ukraine, south africa, and here are separate lakes, that is, it runs, only

the middle. there is no point in switching to cheaper products. that is why it is necessary to keep the brand quality. pavel admits one of the difficult psychological moments. for him , it happened when he had to find a compromise by himself. pavel the restaurateur fought with pavel , a professional in his field for the first important profit in business, and for the second , strict adherence to the rules for making pizza. pizza lives 15 minutes, that is, delivery. it's already like. well, people wanted to, i explained to them that there would be no more pizza, it was delicious, as it is hot, that is,

it takes 15 minutes to eat pizza. for the majority of belarusians who know that pizza can be bought in any residential area , eat it somewhere on the go or in the car, for whom it is quite an option to heat up a frozen semi-finished product at home in the microwave, such an attitude towards pizza is still now a novelty, but pavel treats his business very fundamentally for him , cooking pizza is a whole ritual that begins with special types of sourdough is different. that is, it is one to one, that is, flour, water and dry yeast

are infused for a day in the refrigerator. and in order for the dough to come up, pavel has his own secrets, borrowed from his grandmother. he still remembers how she cooked pies to make them tasty and juicy. she talked to the test. pavel does the same, but this is a live product for his dough - this is a living product. after when i even do this bullet, as i said. he just breathes. that's it. come on, that's how i talk to the test. how to say? well, i'm just saying that the best dough is the best dough. well, it couldn't be better. paul remembers him with reciprocity in his time. he mastered the secrets of cooking pizza in a fairly short time in just a week from young guys, whom he now hires himself, and he teaches it to cyril for months before he got to this pizzeria, he managed to work in catering, but

says only here you can learn the secret of real pizza. lyoli well , somehow i don’t know. hello more attitude is something different every day to live. but i don’t know, but i didn’t bend down to find out anywhere, probably there is literally the temperature there, there is dough or something else. well, that is very interesting. but pavel does not take girls for such work to get 15 kg of dough from the dough mixer, carry armfuls of firewood and heat the stove - this is not for the weaker sex. although the restaurant in the girl’s kitchen is still italian, which means, in addition to the traditional pizzas are another must. here the pasta is, of course, handmade, the most popular version of fasting is allio, garlic, chili

peppers and olive oil. yoli once pavel thought. and why pizza must be necessarily round . and he came up with a pizza in the shape of a table tennis racket, and, in addition to the usual filling from the top inside the handle, he puts it in cream, ordering one pizza, you try two different tastes on the internet. there and another recipe, there was no such thing in life. it just has to be like don't know how to click like an artist. that is, he sees what he wants to put on the canvas. well, i also well, there are a lot of options. that is, you can’t even put them in the menu. well, that is a lot of things. paul confesses. if he does not work with the dough for several days, there is

a feeling that he is missing something. at the same time, he is the boss who solves all administrative issues, and then stands next to his own colleagues and works out the whole shift on an equal basis with them. i worked hard. they have seen me work and they do the same thing i do. i'm wrong too. that eat, basically in a restaurant and just learned to leave. well, further, they are also the owners of restaurants. pavel maksimchik from grodno is a real belarusian pizza master who treats his profession with the integrity of a true italian. he says my business story is not about money, but it is about devotion to the craft, even when he talks about success, he quotes one famous italian master, he claimed. if you make pizza, all the good things

in your life. you have to work yourself. can't even imagine without work so i can do. at sea, so