we'll go to ntv no secrets 180 days without interest forever guaranteed free service and no commissions gazprombank card choose the most transparent conditions, cool. i have a cool mood, because i'm in a cool city where life flows like a river.

grace captain alexey thanks the sailors were good along the don and now we walk around rostov in order to feel the energy of the city of its mood or, as they say now, its wipe is better than a walk, nothing was invented the embankment in rostov is

beautiful spacious with a huge number variety of places to stay and stunning views. the most beautiful old streets are called rostov broadway by the locals. surely there is a place to go here? and what to see, for example, this beautiful house belonged to the merchant, almost all the houses are merchants. it

's like a monument to a cat, but forgive a monument to a plumber. well then you too. wow . what an unusual transition, look that the nurse even has a red manicure. it is interesting that the idea to decorate the transitions in rostov came up with a simple foreman of builders a now these mosaics are a symbol of the city and cultural heritage sites, if the right bank is a large historical one, then the left is a more modern leaderdon 20 km away, and this is a continuous zone. entertainment and restaurants

of the recreation center for every taste and budget, and most importantly. love is here love is such an art object on the embankment of the highway. hello yes, yes, i'm on my way, i'll be there soon. well, i'm sorry, i'll be there soon. i promise soon. soon i know, i'm sorry, come on, write on. so friends, it's time to move on, or rather not even go, but running was dangerous because you could stay without a watch, and in our times the city is dangerous for its beauty.

the moscow central market, it's called stary bazaar. you got acquainted with its beauty, its fresh fruits and amazing sellers is another story. let's visit the rostov market. it's like going to a restaurant. only for free, because here you can try everything, let's start with appetizers and the first soaked grapes, as if they were grapes - this is a different product, gorgeous thing. okay, completely in general, uh, a palette of flavors. cool. mostly women under champagne. here like it so much. now let's try the soaked watermelon. someone jumped in and added some extra sweetness, and a mix of salinity. that's where

it became a different product. listen, try again with a plum and a plum. of course, the soaked ones are again just a plum in sight, and a palette of flavors when you try it. you feel much richer here, and cinnamon and sugar and salt all together say a long time ago. the final city no wonder since childhood, even soaked all the fruits, we set off in search of the main dish. we are waiting for the fish department and mothers what is here there are not so many, rostov is famous for its fish. we have two such longline representatives, they are fish and tasty shamayka. yes, we also have a tsimlyansky thing. it just hurts this one. and yes, yes, yes, bream, probably, this is how we are trying now, that you are now trying a sure souvenir trust. yes yes yes edible souvenir. it reminds somehow even a

shrimp, or something, that's what is there more refined somewhere from the crab some notes of a chorus. it 's kick ass delicious so much that my plan is not to waste. money failed. why do i like can be 200 rubles. this implies that it is possible and in a different way we are on the market and so here you can and should bargain, you can let me know. pieces

wow that's my parents were called aborinets called there awesome stuff. and how much is a glass of one euro for such a delicacy and it’s not a pity to give 10 times more. thank you so much. the walk was interesting, informative i would say, and generally delicious. we tried here and there, you know what i'll tell you, that i've played out some kind of guilt now in rostov and didn't try the don crayfish. and vadim kuznetsov

oh guys, hello chao friends. hello crayfish. yes, i think you are, because i was told that you make incredible recipes with crayfish. and there are a lot of them. so i came here to try. now we will feed you a lot of recipe. that's what i should like. i'm in the right place, so let's go let's go to the restaurant two floors. well, i don't see any empty space. that's a lot to say. here is our place. and we have a certain result. cool you have a really popular institution.

the most popular recipes we have are, yes, mom, miyawa, one two, three four five six types of crayfish, and this is a complete menu or there are still 26 recipes in total. only you have anything in there drool bib. we have special aprons. stunned yes, so you can come in a business suit and not be afraid to get dirty. and you know how better, so you teach me how to eat crayfish so that you don’t have to niva from such things anymore, so as not to get dirty and so on, we start with boiled crayfish cooked according to the classic don recipe with dill and bay face. so we have pincers. yes, this is the main shell

. there is a tail for you. most of all we have meat, but the most delicious. oddly enough, it is located under the main shell. yes, what do we do, we take the tail and in this way opa and it is desirable to keep the cancer head down at this moment so that the juice does not flow from the inside, and what we do is we drink the juice that is inside. come on, like a cup you can drink a glass and cancer. next we take the shell like this and rotate it 90 degrees. and then there's the math turn on. now we can definitely say that eating crayfish is a whole science and everything that you

eat inside, there is a liver and organs that are really very tasty, therefore, in this way. you just take and give. i'm not as experienced as vadim. well, i coped with claws and a tail perfectly well, than as soon as you eat, you will learn to do it automatically with your eyes closed. so further where we have a request for you. vadim and i can't decide. which of the recipes

is better one came up with. i came up with one. he, that is in your firm or your own recipes, but we won't tell you which one, where you embarrass me every month. we are looking at which crayfish sold the most. and now we want your expert opinion to put an end to this. yes , it's so embarrassing, we're a beast of a set-up, a set-up, until i know how i'll get out, in order not to offend anyone, so the monadjaga and here the peppers are both, probably spicy, but time will be sharp in different ways. first, i'll try to identify the winner of the broth. so the first recipe, oh, the spiciness has gone. well moderately, by the way, and the show is the rich taste of stewed peppers. this is cool. now let's evaluate

the second one. and here is also an island, but here it is already softer. here comes the cream again. here they soften the sweetness further.

well, can i tell you friends? this is rostov and here the crayfish are simple, but well, more precisely, and in general it’s not only tasty but also very interesting, so it’s time to move on, we return to the very center of the historical merchant city. here is a brand new modern giant hotel. hello hello

wow so everything, how neatly modern about the treat. they know how to make a food show host happy . what about little friends? joke can you come with your little friends? it 's cool, in general, for the first time i see this in 3 years of transmission. so what are they showing?

and approved by federico today you have to go to bed early, otherwise in the morning. i already have plans to shoot here, stop. the motor is enough, and what plans can be in the host ? keeps the engine clean

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largest city of the russian south of the city where drinkers and ah where they eat not glasses, but beetroot hello from rostov-on-don today is a special day because i woke up early, but did it with pleasure. and that’s all, because in one tasty and cozy place, a real don breakfast is waiting for me delicious on the table. i don't even know where to start, but the main thing is to start. good morning. what am i natalia the owner of the restaurant. let me tell you how to properly eat breakfast of a real don cossack. wow, it turns out that there are some special rules here according to our family traditions - these are not swedish manufacturers. furniture. the first page is clear. until i reached the third, the furniture

is upside down and everything is simpler. i will first present you with real don pike cruz with greens and creamy pancakes. try a little caviar a little caviar from the donskoy pike. they present me with pike. it's just that sometimes russians are funny pike now a little bit so the advice of the instructors for breakfast natalia take pancakes, add plenty of caviar with greens on top and try. cheesy taste with caviar it would seem incompatible, but it's only natal let yourself be allowed but the italians have a rule one no one eats together. come on, please, with me, the basis of the cossack breakfast is fish dishes, which is not surprising, because

the house is rich in underwater inhabitants very close by. this is donskoy osetrova balyk of delicate salting and it is served with e bruschettas with cream cheese and tomatoes and don crayfish is our favorite. yes. blimey. i wonder where the cossacks found out about bruschettas, probably, friends from italy also came to them. very tasty very tasty, probably the most light, load - this is my life and crayfish fish change so many flavors of consistency once, and so i run away all the frog is lush. i like everything. so far well done cossacks.

someone would say such a bright taste is a little heavy, but with confiture with jam, everything is harmoniously balanced. and this, it turns out, was just a warm-up, then scrambled eggs appeared on the table with don pink tomatoes, then baked on homemade cream in pancakes with cottage cheese and even don sparkling wine, the cossacks knew what to say in good breakfasts. this is breakfast natalya thank you very much and it's good to have a lot and everything is so satisfying, because where i'm going now, these calories, these energies. on the hunt and i was promised that this hunt would be the most

unusual in my life. and who are you? do we have horses? hello horses hello horses ha ha ha good, actually, how stylish you are in general, we definitely have a hunt or a fashion show. well look what the weather is like pheasant hunting, also with an english labrador. it's a holiday. you look like an english lord . yes, i really like it. wow, the tie, by the way, is a green corporate flower. ntv is our man.

eugene how many friends have we got here? hello good. they're already ready already set up already ready. they are all here, when they start, when to start, in principle, i am also ready to arm ourselves with a photo gun and usually pheasants hide in tall grass for business. you need to be on the lookout, because it will take off. they can at any second have a special device on the dog, it shows when the dog is standing.

in russia one more two h2 let's see. here, as they say, i entered the market, i want to take pictures, still

too fast. understand nothing. is there a photo of everything? yes, there is. let's go cook the pheasants. i

just released him. i knew your italian heart couldn't take it so i made sure of it in advance come with me to the kitchen. and this is how i foresaw everything. this. yes. hunters have a golden rule to feed their loyal helpers first, and only then feed themselves. bon appetit horses, and eugene and i cook dinner right after the fruit commercial, it helps to make my dishes really gourmet, and after that i didn't know. learned to walk, talk and love. i wonder how

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19:00 on ntv try to feed. pheasant hunting in rostov, it is really very unusually beautiful and i am fascinatingly sure that cooking with eugene will please me no less. tell us what and how we will cook, today we will cook chakhokhbili dishes and we are a georgian dish. well, not everyone knows that every beat is prepared only from pheasant. everyone says it 's chicken. well, in georgian, a hobby is pheasant. i have a friend who grew up an armenian, tbilisi sergey grigoryevich dzhan, my dear. he told me this recipe. and this dish is translated from georgian in a pheasant, so we will just now see the chicken there for a start. we cut the onion and

warm up the vegetable bridge. whole pheasants say pheasant in this dish, it reveals all its taste to creamy. when the butter is melted, fry the meat on both sides to seal this juice inside, then remove the meat and start frying the onions, in the meantime, what can we do. we need to mash the tomatoes. oh wait knead right cut. they are not needed. why? why because, as the true representatives of this recipe say, they need to be kneaded with their hands, they must be different pieces, then they absorb into themselves, when you do it with your hands, you do it with love. a whole philosophy. there is also how not to slaughter pita bread. it needs to be torn here, my italian roots were more useful than ever. and how many

times have i watched the film the taming of the shrew with adrian celentano will do. oops, the juice is coming out. yes, it's time to add the tomatoes. come on come on. all this barrel all over there. excellent, mix, add more oil, salt, sugar, and let our chakras beat to stew for 30 minutes, and at the end, do not forget about the garlic and greens. if the camera conveyed the smell, too, here just unbelievable, and now we cover the most difficult thing

with a lid, turn off the fire and just wait another half hour. you know, i want to say to your friend, who then shared the recipe with him, thank you very much. you know a dish that turns on fantasy. now i see a huge place of birds, each bird is the taste of one ingredient in our dish, and then immediately pum basil and bevel you fly cilantro. and tomatoes surround you, such a stream of continuous change of taste and aromas is created that on this stream i seem to be inspired myself and can fly high, in short, not a dish, and the ice just fly away . so friends. i tried it, rostov tastes good. and

now it's time to go to a place where not only delicious, but beautiful in the spirit hours from rostov on the banks of the don father is the most beautiful farm in russia, starozolotovsky. and welcome guests. it's beautiful here too. the cossacks will tell everyone on earth. we love these things so much. especially here. this is the cossack land for them only so accepted, big legs, anya can be

bitten right away? you have such beautiful brand new houses, the new zolotovsky would be more suitable, and not the old-zolotovsky inside, the houses are no less beautiful. and you can touch everything with your hands. can you touch or not? touch nothing.

what kind of ceramics all the same semikarakorsk ceramics, by the way, those who wish can decorate their home with it, a touching museum. it’s cool, yes, where

everything can be touched at last, and not that it’s always an exception, even with us it’s feather down. so you always ask, you don’t need to make them with pens or other parts, she checks the softness. well , because they are very hard to beat. what do you want do not know directly, basically, your money. maybe in the clouds. so what do we order? blimey! so expensive to lie on the bed. no one has offered me yet, especially one. row, that one works, that i can't afford to lie on a feather bed. turn on the counter and you languish right in the feather bed, how nice, okay, enough

to lie, let's go further, especially to walk. it's still free. oh what a beautiful russian stove. it 's like a fairy tale about it seems, she cut through the land like that, and made a wish. and i, too, want by pike command, i will catch desire. i want to

nastya stepan slavson i'm going. yes, i'm your stepana herobrine tears will drip, don't scare xenia don't scare me, i don't respect your business with the girls. let them wipe you out. she changes, look at the ice cream, i will look. well, look. that's how my wish came true, because everyone can feel like a movie star in staro-zolotovsky and dream in episodes of the legendary film quiet don, poor thing. well, they played well. yes, i, as federik xin, remember the song, of course, an interesting experience and i hope my partner on the set also liked it.

more than 40 km per day, it turns out that my tour to rostov will take about 4 days. oh no, you know, i changed my mind. so i like it a lot more as quickly and comfortably as possible. and by the way, you don’t have to think about how and where to feed your iron horse, everything has already been thought out. hello, be sure to

pulsar from the rosneft company contains a unique detergent component, thanks to which it ensures the cleanliness of the fuel system and extends the life of the car, releasing the internal power of the engine reveals its potential. please, your coffee. bon appetit, come. now you can go anywhere. although rostov is immediately loved by specific people, so anywhere, let's go to a specific place.

in the center of rostov, next to pushkinskaya street , there is a bistro with french notes of bulldogs and a huge wine room five, that is, such a maximum is extremely rare. i already like it here.

we are two experienced ingredients, the presenter knows that the sooner we start cooking, the sooner we will taste delicious. so let's gear up and move on. look, i trust you. this is a samurai knife, and what is his name? uh, this is the chef's knife, the chef's knife, let's dedicate. say oh boss, samurai yes to samurai yes, that's it, keep it. especially for me hosting. the samurai already has everything, please hold it. so , first of all, we cut the cheese, halloumi, into large triangles and fry the pine nuts. it is located and now they will unfold and the taste is very important.

we turn on the stove and proceed to cutting, figs. that's just what to cut, sweet purple or mini-sweet green, it turns out for the right balance is needed for both in childhood in italy, as soon as we saw a big tree, a fig, we immediately ran there, ran, ran to break off. we have figs. it just grows like this, it’s just larger in size, that is, purple and more green, by the way, it also grows with memories. i went to italy well, it's time to go back to russia, waiting for me here. pavel is now preparing our cool dressing. we will add honey. so let's add honey, and soy sauce, soy sauce, wow, it would be

great to add that grainy mustard from mahi the value of turmeric is ideal in its composition; its taste is much softer than that of russian mustard, but for dressing this is what you need. also, for the sauce you will need finely chopped, onion and red pepper, it is important to remove all the seeds from it so that it doesn’t turn out too monster further, that we add gelding mirin mirin, that this japanese rice wine at home, mirin is easily replaced with ordinary wine vinegar, in which you can add a little honey. now i ’ll tell you a very important point, that when you do refueling, you need to pour in the oil in a thin stream and beat in. then i hit. and you? intensive sauce i'll turn it on for you

now with italy, lush cool and add a little lemon zest and lemon juice, and at the very end.

i use it very often and you can also use peach, it turns out very tasty too. there is, finally, the long-awaited moment, i am sure, now all our work will pay off with interest. i'm glad it

worked out that i'd say call it just a salad. this is a sin here in our plate and the beauty of the seasonality of the ingredients is a game of textures that you chew and not stop being surprised by new sensations. this is the best compliment when a person gets high, leans back and enjoys saying such words. you don't know what the best compliment would be when i drive my friends crazy with this salad, and then i tell them to shout, in unison, thank you. pavel thank you very much. you will not believe philip kirkorov again raged, one of the singers is no longer roles, nor hedor. well, calm down and the second crazy. this is shukshina for which the king and the stage took up arms against the stars of theater and cinema

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