[000:00:00;00] unite, disunited tribes of the slavs, lay the foundation for the russian state, so, or something like this, said prince rurik in 859, when he decided that novgorod should be here, but today federik decided to get to know better not only veliky novgorod, the whole novgorod region, well, let's go, let's eat, the glass is so delicious, like... we fry apples in olive oil, there is game, beaver, this is meat with character, pies with potatoes - this is a symbol, i can squeeze you, i've already been squeezed, hey man, take out a coin and buy it hot bagels, and a kiss to boot, well, before plunging into the gastronomic abyss of the novgorod land, i’ll delve into

the historical one. what, you thought i wouldn't get up? i am prince federururik, omnipotent, omnipresent, i can do anything. veliky novgorod is the northern heart of russia, one of the oldest cities in the country, it is even respectfully called mr. veliky novgorod. it is divided into two parts by the volkhov river, each with a huge number of attractions. but of course, the main thing is this. the novgorod kremlin is called detinets, although as you can see, it looks more like for a real brainchild. well then, why such a name? the fact is that detinitsa does not come from the word children, but from the word to do, to cover. after all, these powerful walls used to protect residents from enemies. there are many

interesting objects on the territory of the kremlin. combat course - various buildings, museums and the majestic hagia sophia. this temple was built in the image of st. sophia cathedral in constantinople and is the oldest stone orthodox church in russia. by the way, there is a legend associated with him. in 1569 he came to novgorod ivan the terrible to deal with novorodtsy, who he thought wanted him. for a whole month and a half roars of blood flowed through the streets, terrible horror was happening, and the dove on the dome, seeing all this, was petrified, and from this monumentality, i myself almost petrified, what a grandiose monument, and the weight of granite, the only one in russia, in where you can see the thousand-year history of the russian state of all the most outstanding

persons who... above this process, there are 128 of them, i don’t recognize them all, but i recognized this noble gentleman in the middle, this is peter ii. right next to the walls of the detinets there is also something to see, or rather, something to try. bonjurno, hello, so, i heard that you have some unusual drinks here, in unusual cups, we have edible cups, they can be edible, delicious. it’s hard to surprise me with coffee, how about delicious dishes? oh, i thought that now i would smell some kind of pumpkin drink, in fact, pumpkin, spices and cinnamon, they are just a little in moderation, yes, in fact , of course, you smell coffee here, and now the most

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friends, well, have a rest, then we’ll continue our journey through the novgorod land, and let the tired tourist continue to rest. an hour and a half drive from veliky novgorod is the village of starov, where they cook black cabbage soup, serve celeb tea, and welcome guests in such a way that you won’t find it small. well, thank you girls for the warm meeting, but it’s like a warm meeting, but the weather is not very good, well, now let’s warm up, let’s go and sip some crumbs and prepare some for the cabbage. kroshivo are finely chopped cabbage leaves, they are usually

fed to livestock, but in the russian north they are considered a specialty, wow, what the a tool, and this is a chop, they used to force the buds like this, crumble them, they flew 25 per family, then show me a couple of movements, then i’ll try it too, but that is, it’s like a blade, and why is it all over, because it would cut the lich at once into several parts, chop, chop , and not all, no, no, no, look, now i’m spinning like a blender, look, it gets much better, yes, yes, then, in the same way, you need to chop the carrots, along with the salted crumbs and put the dill seeds in a container and now you need to squeeze it

very hard, squeeze it, here are your fists, no, you have to give it a good sock so that he gives it a sock, and squeeze it, squeeze it thoroughly in a barrel, in a bucket or in a three-liter jar, alora, close the leaves, cover it with a leaf, so i’ll squeeze it a little, please, then i can squeeze you, no, i've already been pressed, oops! so i’m rich in this matter, i’m 37 years old, not quite yet, you have everything ahead of you, we put a heavy stone, we select it so that it ferments, ferments, it will take 3 days to paint, but in order not to wait, anastasia terentyevna

tapped crumbly in advance and ... now he will teach me cook the famous black cabbage soup, preferably the meat with a bone, yeah, lard, lard, so that it’s fattier, tastier, it’s here for 6 hours, so that the lard all falls apart and the bone falls off the meat, now we put this crumbly, i’ll help, we put it in equal parts , a kilogram of potatoes, a kilogram of meat, a kilogram of crumbs, so simply just one to one, so as not to suffer. yes, yes, we put pork in the meat, well, they cook it in different ways, but, but pork is the most delicious, just like that, in the cast iron we add a bay leaf, a few peppercorns, salt, but we have to cover everything, completely, yes, yes, and we put it in the oven for 6 hours, you know how to install ovens, yes,

i know how, it was already done, please push. uh-huh, really very satisfying, uh-huh, thick, absolutely not like the traditional cabbage soup that i see everywhere, nastenka, uh-huh, what kind of delicious buns are there, and these are skans, flatbreads with pirogue, unleavened, tsigansky taku, only the old believer version, yes, yes , oh, wait, wait, let's first add cracklings, it will be much tastier, with cracklings, yes, that's how they are traditionally served, yes, wow, shape,

maνnaria, not only. such a wave of fat has now heated me up, the garbage of wheat bread won’t make you fat, why can it be a burka, no one got fat from bread, all the strength is in bread, how is bread not history, if you work physically, then i’ll tell the nutritionist so, nastya said that no one is from bread if he doesn’t get fat, tell him to move the shovel more and no one will stick to you. you understand what kind of gyms, fitness, move the shovel more, everything will be fine, at the end of the feast, a traditional song, and a lot of grass. a green arc, and from the pocket the mouse is sharpening, and from

the pocket is being sharpened, but i don’t want to collect it, because of the baneveniki they lay, and from the cuddle, the frogs are looking, and after another at the other, and through the stove with their heads , thank you, thank you, good health, grace, nastenka, come here, let god protects you everywhere, let me also be squeezed a lot, a lot, yes, yes, and good health, and the same number of great-grandchildren for you to have , feed, calm down, calm down, feed, and i will calm down when i get to the hotel, right? where should i go, look, it says here, hotel, they are in the area, on the territory of this tourist i saw several types of estates, there are wooden houses with panoramic windows, there are apartments in the style of a russian hut, but i decided

to stay in glamping, you walk in, there is such comfort, there is a tree, there is also a canopy, i don’t know how this affects, but just like in attic rooms, i always feel that when something covers you from above, it creates a feeling as if you are somehow being protected, wrapped up and it immediately becomes more comfortable, where they sleep, it’s clear, but what will they smell here, hello, are you ready to place an order, hello, yes, here you go i really liked this cold smoked pike perch with mousse made from borodino bread with varnish chips, and also a comfit beaver pie , fish kupaty and a pie with herring. i’ll start with the appetizer, with pike perch, but here, by the way, i wouldn’t say that this is the lightest appetizer,

everything here is quite satisfying and also interesting, the mousse is made with a creamy base and borodino clemme, it adds some kind of tartness. this is the character, the mousse is made simply, cream, butter and borodino bread are beaten in a blender until smooth, it’s also very cool, these chips, they thin, but very, very crispy, making chips is also not difficult, mix the dough, flour, water, horseradish, coriander , salt and pepper, roll it out to the thickness of a paper sheet, put it in the oven for 15 minutes at a temperature of 200°, the resulting large one. .. we break the chips randomly and serve them to the table, so the start is very good, the next thing to try now is a fish-shaped pie with fish filling, there’s also a tail, it’s an eye, it

’s cool, the herring in the pie is somehow unusual, beaver in the pie too, i love it, i love it, there’s game here, beaver, this is meat with character, maybe not everyone will like it, but real men will definitely like it, this is a lingonberry show sauce, it’s very tasty, because it balances it out a little, yes, well, let ’s try these kupaty, fish kupaty, yes, there is a shell, obviously it’s a meat cover , it’s also cool that they saved here, apparently, two textures on purpose, i feel pieces of fish, well, just in order to feel

some kind of texture in order to understand what you are eating, but at the same time, they apparently knocked some of the fish with a blender or chopped it very subtly on... you know, one more thing i really like about these kupats, that unlike ordinary ones, they are absolutely non-greasy, so my conscience is absolutely calm, now, it doesn’t scold me , the novgorod land knows how to surprise , another surprise awaits me, there has never been such a crazy experiment in my life, right now i will become member of the jury of the bath craftsmen's competition. true, there will be only one person on the jury, it’s me, his name is federico,

three jars will steam me off. and i will choose the best. but this was a pleasant comparison, and one of you worked with me in a musical way, that is, he did not have beats, like

it was horrible, but there was a constant rhythm, that is, first there was a steam locomotive, this really appeals to me as a musician , so i will undoubtedly say that my favorite is the third jar, which one of you was it, please, me and ciao, vadim, vadim, eduard, eduard , pavel, pavel, vadim , you are a winner, you understand, vadim, you won not only in this competition, he is the people's champion of russia in bathing skills, such competitions are held annually throughout the country. what do the winners get for these competitions? a silver crown or a cash prize, such a belt, this is an incoming prize, his, it will need to be protected next year, this is heavy, damn, why was the train created a tree, i can only congratulate you. and let this train always be only you, thank you, always a light steam to you, with a light steam

too, and with lightness in my body and soul i set off further, of course to the table, friends, the new year is already approaching, and the green dragon is flying swiftly to us, they say, if you feed the green dragon well, he will not remain in debt, and just today we will cook for him what? pokeball, pokeball, pokeball, chow, link, high five, i'm a big fan pokeball, poke in translation means to cut, and when several ingredients are beautifully chopped and laid out in one plate , you get a pokeball, we start with poke, that is, by cutting tomatoes, zucchini and fish, by the way, and the skin, i didn’t warn you, it’s necessary, nothing, nothing, i’ll do it, i’ll do it, now the vegetables and fish need to be pickled, let’s pickle with what? marinate with a little salt and green butter

sauce, how will this green sauce be prepared? any herbs, any oil, salt, sugar, vinegar, garlic, all in a blender, so everything was marinated, and now what do we need to put cook rice, today we will use steamed gold rice from agralience, steaming helps... the grains contain b vitamins and useful minerals. this steamed rice always remains fluffy after cooking, making it easy and simple to cook poke, sri lankan fried rice and even spanish paella. while the rice is cooking, chop the avocado. okay, we also need to cut the cucumbers. cucumbers, but this is still with a russian accent. of course, with russian, we also have zucchini in the russian style. sliced ​​cucumbers. mix avocado with pickled zucchini and fish and tomatoes, add cilantro and

pour the sauce over the leek sprouts, i turn off the rice , because it looks like it’s ready, all we have to do is season it with rice vinegar, and what if i don’t have red vinegar at home? it’s simple, apple cider vinegar, water, salt and sugar and it evaporates everything, yes a little, wow, it’s become so stickier, let’s let it sit. 10-15 minutes, decorate and eat, golden words, golden words, i think we succeeded, the dish is very colorful, beautiful, it will look beautiful on the new year’s table, delicious, simple, quite light, by the way, so that your conscience doesn’t bother you later. january, lena, thank you very much, i will tell the dragon that everything turned out beautifully delicious, happy upcoming, happy

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20:20 on ntv. dad? it’s good that the advantageous insurance policy for any event includes insurance against injuries; it will travel to you, it will fly from a distance. it’s not a hindrance to see everything, just call, he’ll come in no time, try to feed him, fagot, baldai is an amazingly beautiful region, and often when they say valdai, they mean not only the city, but the whole region, the town itself is small and nice, cozy embankment, cozy houses, funny sculptures, local bagels were famous not only for their taste, but also for the way they were sold, wow, and that they really sold them like that, and of course,

they sold them just like that, and i loved buying them, i wanted to, but it didn’t work, the kiss turned out to be chaste, but i can do it, then all that remains is to see if the italian can now cook real lamb, russian, and voldaysky lamb, voldaysky, sorry, sorry, of course, federica, first of all you need, what will happen sift the flour, sift it, okay, as usual, yes, in order for the flour to be saturated with oxygen and so that there are no lumps, of course, you know everything, i already know everything, that’s right, we need 2 and a half cups of flour for making bagels it is important that the gramming is absolutely clear, here it is on the screen , what we do next is mix it, come on, dry ingredients, add sugar, salt, baking powder to the flour, mix, make a depression, pour water, eggs and melted butter into it and we continue to stir, but there is traditional valdai song that is sung

while making bagels? yes, well, come on, i’ll knead the dough in rhythm, come on, come on, the baker bagel, baker , he kneaded the dough, put it in a dark place, the dough swelled, and then, i just didn’t understand, there was a line about the dough plumps up, the dough swells, swells, we divide the dough into 12 parts, from which you need to roll balls, by the way, federica, i want to ask you this question, do you know what exactly we have in alaidaya, the avaldai women, the zimogorsk women who baked bagels, convy was invented. conveyor conveyor first we sifted the flour, it was like that, and the person was called mukosey, so the person who made the dough was called, but what was they called?

i want to ask you, what do you think, the dough mixer is not suitable, i immediately say, no, okay, then i put the dough on, no, there are other options, of course , now there will be, yeah, yes, but the dough mixer, no, they took the dough like this. .. so that’s what they did with him, the dough was tirade, the dough was tirade, close, close, i’m so stressed, it’s as if i’m filming a program, my own game, not let's go, eat, dough on, rubs, therefore , rubs or rubs, rubs, crusts 5 ml rubles, you and i just won, friends, it was our own game on ntv. but no, i was already going to go, let’s eat, yes, i’m just confused, because i’m under some kind of stress, madonna santa, and now i’m turning into a bagel maker, that’s what in the old days

they called the person who rolled buns into flagella, now we take the palm, the palm, like this around the palm, just like that, we wrap it with an overlap, it’s called an overlap, so that we can attach it and press it down, and now it’s like we take this place and roll it out so that this place of joint, junction, yes, is not visible, uh-huh, that’s exactly what i always thought, how come it’s not visible, here, here, handmade, now these bagels need to be thrown into boiled water and scalded so that a glossy crust is formed, as soon as the bagels float to the surface, we catch them with a slotted spoon, let them cool a little, we begin to bring beauty, for this we will need magician and sugar, and what to dip yes, now, yes, then i do it myself, put it on a baking sheet and bake

for 10-15 minutes at a temperature of 200-240°, oh yeah, ivan tea, delicious. oldean lamb, what could be better, lamb kiss, kiss again, thank you very much for sharing the recipe and cheerful mood. come again, we’ll be glad, but i’m not going anywhere right now, it’s true, i found you , you won’t leave everything, great, we’ll bake bagels all our lives, if it were up to me, i would do that, but i’m at work, and work , federica, work is calling, valdai is called a blue-eyed land, not because everyone in voldai has blue eyes, like me, but

because... baldai is a land of lakes in camping on the shore of the lake, i decided to stop. this glamping site offers the best view of the lake all year round, and is also surrounded by relict pine trees, an excellent place to take a short break, enjoy the beauty of nature and drink a cup of coffee. i choose coffee, ambassador, its noble rich taste. and the bright aroma invigorates and instantly improves your mood, create moments of comfort, along with coffee, ambassador, what is the air like here, grievances, walk and enjoy, but if walking alone is boring, then there will be company, by the way, meet me, this is josh, josh, say, ciao, or rather bau, josh is our champion. world in beauty, he

even visited milan at an international competition, such walks with a four-legged friend can last from one hour to four, it all depends on your desire and physical fitness. and by the way, the fact that we are now taking a walk here is not for nothing, valdai is famous for the great valdai trail, the longest scenic eco-trail in the north-west of russia, everything is pedestrian, 59 kilometers long, there are all sorts of stations equipment for spending the night, in order to light a fire, in general, enjoy yourself, but you can enjoy here not only nature, but also historical sights. iversky monastery, also called the heart of valdai, why? well, because this is the main symbol of these places, if you come here to valdai, you can’t miss it. and the monastery

began to be built in 1653 in the image of the monasteries on mount athos. according to legend, the site for the future monastery appeared to the then patriarch in a vision. federico, our monastery founded by patriarch nikon and dedicated to the iveron icon of the mother of god. yeah. and this story is drawn on, written on our gates, that is, as soon as you arrive, you will immediately see the history of the creation of this place. over the course of 3 and a half centuries, the monastery has experienced both dawn, deep desolation, and repeated revival. now about 20,000 palovniks come here every year to worship the main shrine of the novgorod region. indeed, there is a history,

there was a cholera epidemic in the city of valdai in 1840, eight years ago, and a cholera epidemic, yeah, which miraculously stopped after the procession of the cross, which was carried out with this icon of the iva mother of god around the entire city to the ringing of bells from all churches. have there been other cases of miracles since then? there is a tradition when believers receive what they ask from the icon, not so that on this... they donate in gratitude to the icon some gold and silver jewelry ; so much was donated to our iberian icon of the mother of god that a highly artistic frame made of silver with gold, which is now on this icon. the story of father venyamin, who used to work as a librarian, is also amazing: at the age of 32, he faced a choice between love for

a woman and love for god; for 10 years now he has been a monk in this temple; he believes that the iveron monastery is one of the most beautiful, unique places of worship in russia. what a stunning view. by the way, from here you can see another main feature of the monastery, that it occupies the entire island, we are surrounded. nowadays you don’t see this very often, there is a hotel on the territory of the monastery, a night costs a thousand rub, pray, contemplate the meal. and what are we trying here now , monastery soup, rassolnik, that is, there is pearl barley, chavel and potatoes, i see the rassolnik is very tasty

, so light, dietary enough, so the pies are so appetizing, let’s open, well... czechs with potatoes - this this is a symbol in russia, this is such a classic, a timeless classic , father penyaminov, thank you very much for taking the trouble to immerse me in the history of the monastery and even its history, thank you very much, all the best and god’s help, god bless you, i already i realized that novgorodians were and remain great lovers of food, just like your friend federico, and they say that there are such people. local dishes that you won’t find throughout russia, novgorod land, the cradle of russia, the source of the food of civilization, what true words, but i would add the cradle of delicious recipes. anton, do you agree with me? of course, 100%, hello,

dear, anton larin has been in the restaurant business for 21 years, loves russian cuisine and believes in local products. should resemble a work of art, we we will prepare novgorod food, we will take ilmen pike perch, which is found in lake ilmen, novgorodians also love cabbage very much, so that means cabbage and fish together, yes, we will marry their two ingredients together, we will wrap them, and bake them accordingly , i have a program like let's go, let's eat, and not... let's go, get married, well, let's still marry the pike perch from the cabbage, remove the moisture from the pike perch fillet with a paper towel, make several cuts on the fish so that everything

is evenly fried, in a frying pan add thyme and garlic, as soon as the garlic browns a little, take it out and start frying the pike perch, what a beautiful golden color, but this is due to the fact that you fry everything over very high heat, but... well, the fish is usually very delicate, it doesn’t seem like that is this being done, or is this an idea on purpose? a special idea in order to give a crust, in the future we will bake it, add butter, after a few minutes we take out the pike perch and wrap it in pre-boiled cabbage leaves, this is it we'll remove the central part, because it's hard and won't let us wrap it, now what's left is this leaf, but it's flexible, then... next we lay out the pike perch, but give me one and i'll take one for myself, the point is simple, so that all the pike perch ends up in the cabbage

sheet, we have some kind of pike perch cabbage roll, here we have a pike perch cabbage roll, a fish envelope, we need to fix it somehow or just wrap it, whatever happens, put it in the oven preheated to 180° for 10 minutes . allora, while the fish is in the oven, what we can do get busy, and we can prepare either side dishes or sauce, let’s do it at your discretion, i don’t know, but let’s start with the sauce, peel and core the apples, the recipe calls for juggling apples, juggling apples, no, but why not, do you even know how, yes, that’s true, yes, come on. show me, almost, oh, wow, he really knows how, but we’re not having a talent show here, but a show of talented chefs, so i start peeling the apples, and anton is doing the side dish, crushed boiled potatoes are seasoned

with onions fried in a lot of oil, butter and a little fresh sample are added there, look, my apples are ready, uh, what do we do with them, we start frying for 3 seconds, everything has formed a shine and a golden crust, the smells are so crazy, i agree, crazy, we now put them in a blender, yeah and from they make such a cool creamy sauce, puree is so fierce ok, applesauce we have ready , yeah and we are preparing the next sauce, we will have a second sauce, yes, there will be a second sauce, it will be plum, as easy as shelling pears, come on, show me, pour the wine into the sotinik and and he said, let's prepare the sauce,

here melt to the ceiling, anton, you are dangerous, dangerous, add all the remaining ingredients, garlic, rosemary, onion, we will have crazy aromas, yes, cilantro, cilantro, also, this is unexpected, now we need to add the main ingredient, or fresh plum , or plum jam. then i suggest using makheev plum jam , it is 100% natural, made from white fruits, has a bright taste with a characteristic sourness, this jam is perfect for our spicy sauce, and now we are blonding it all together, come on, so, the second sauce is also ready, wow, everything is so fast, tsak-tsak-tsak-tsak. this is the second sauce, let's move on to the third, pour red wine into

the stew pan, bring to a boil, set it on fire so that the alcohol evaporates, add sugar and frozen lingonberries. so, the third sauce is ready, i propose to start decorating and trying it, i have long wanted to suggest, come on, a smear of applesauce, potatoes on top , then pike perch in cabbage, pour a palette of sauces around, decorate with microgreens, mom, mia, masterpiece, so, i know, as soon as i make it, a piece of fish, then a little sauce, more another sauce, and a little third sauce, and even potatoes, here oh, i’ll do everything together , i’ll have a full-fledged picture, the whole palette of colors, the pike perch remained very juicy, this is definitely the merit of the cabbage, it preserved its juiciness

during baking, but you see, the chest turns out to have a very neutral taste, and now i understand why three sauces , potatoes, cabbage, thereby enriching the fish, in my opinion , the dish was a complete success, i also think so, the dish was a success, it was fun, interesting, then thank you, thank you, grace, anton, grace, rinastop helps fight and eucalyptus helps shorten the duration of a runny nose, rnostop is different for everyone. in winter , you especially want warmth and bright emotions. we have cars, houses, studios and cash prizes in the drawing, there are more of them than snowflakes in winter, even if it’s cold outside, it’s warm in the soul, because they win with us, every sunday at 8:20 on ntv, superstar. new season, today

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we also have 1,500 branches, more than 7 million clients, and financial solutions that suit everyone. rosselkhozbank is bigger than you think. veliky novgorod, baldai, orenburg, tva, odege, khabarovsk, dagestan. this year i i’ve visited more than twenty different regions and republics of russia, i travel every week, i still can’t comprehend the incredibleness, but it turns out there is a way to deceive time and space, to make a large-scale gastronomic journey. you can try all the top treats from different russian delicacies at one time in one place at vdnkh at the russia territory of taste festival. the festival takes place as part of the international exhibition of the russia forum. the new pavilion houses russian cuisine.

russian cuisine home concept is enough simple. russia is a huge multinational country. collected here. from the corners, each of which personifies one of the regions of our beautiful country, and accordingly treats guests with the cuisine that is typical for this region, it turns out to be a huge food court, but not with different cuisines, from different parts of the world, namely from different parts of russia , yes, and this is just an example of the personification of our beautiful country, this is a sweet corner, which is sweet little lamb, which has collected all the sweets that are in our country, lay out the chairs, chuck-chuck. from tatarstan, cloudberries from karelia, nice jam, but how would you use it? it is best used in two ways, first, you can simply accompany any ice cream with it, it is ideal, but if you add a little lemon and salt here, it will be an ideal sauce for meat, and this is also a place where you definitely need to take souvenirs with you, i want to give you a piece of kamchatka so that you can take with you

a piece of kamchatka, oh and also... of course, cedar gold from siberia, this is from tomsk, candies with pine nuts, thank you, that’s what i i went for a walk, at the same time i’ll try something else, see you, ciao, ciao garelia, hello, hello, so, i immediately remember, kalitkiydo, and you have something else interesting, that’s right, you just listed our national dish. and today i want to offer you lomod, lomod, lomod, yes, but unusual, with corilian trout, lightly salted farel mixed with cream, sour cream and dill , laid out on a piece of borodino bread , decorated with soaked lingonberries, well, it turns out

karelian brusque, well, something like that , there are a lot of people who want to try something new and tasty, so there’s a queue here, but of course, the kamchatka region is just right, if you don’t want to go that far, you can come here and try kamchatka cuisine, that’s the name. so tempting, i'll take a cheburrek with squid, a body of fish and sockeye salmon, i just have to find a table, wow, a free place, i'll start with the chebureks, they made minced squid, it's much more convenient, otherwise i thought i'll bite it now and there will be some rubber piece of squid, how will it taste, here look, the minced meat is here, and it’s very juicy, nothing more, then sockeye salmon, which is called... the red gold of kamchatka, it’s just here , lightly smoked in oil, also with pickled

onions, delicious, and these flatbreads, and now the tender ones, are a cutlet with minced fish with filling inside, it's puree, isn't it? well, yes, it’s like a fish cage. with mashed potatoes inside, like a surprise, well, well, well, what other surprises await me in this territory of taste? rostov or what? rostov on dana, of course, i knew from the image, you know, the russian capital of rap, which means it’s here with you, you need to order food in a special way, right? i'm federico, you're getting confused around the country, looking for the most delicious food, so rostov, tell me, who is the most delicious here? and you can eat, the most delicious kurnik in the world, kurnik - a russian closed pie, dome-shaped, consisting of several

layers of dough and different fillings, this is what i want to try, putin’s kurnik, this is definitely a must try, a little correction, not poutine, poutine, we are cossacks, don, and putina, putina, that is, putina is what, putina is spawning, when there is a lot of fish and fishermen go out to hunting for... we cook from pancakes, inside there are pancakes with fillings, they are assembled into a pyramid, pancake, filling, pancake, the filling is covered with airy puff pastry, it’s cool that you bite into the puff pastry, it crunches, and then you get to the pancakes, and everything is soft there , mm, very tasty, in the children's sets the children are offered a surprise, toys of heroes, tsars and other russian characters, we do this so that they do not forget the history of russia, this is important to us. teams of chefs, restaurateurs, farmers and producers from 63 regions work at the festival. they

they not only offer to try local dishes, but teach them how to cook them. every day the house of russian cuisine hosts regional days. today i attended a master class from chefs from the far east. okay, this is an edible lid, wow, look. guys, look at the sauce inside, wow, the russia territory of taste festival will last until april 12, and the house of russian cuisine itself will continue to operate on the territory of budenkha and beyond. i love the theme of food courts so much, the process itself is so fascinating, wandering around, looking for inspiration, always discover something new. it’s like coming to a restaurant where the menu is updated every day, today i tried this, this, this, and tomorrow something new, especially since our country is so gigantic,

huge, when you travel all over it, i myself even i couldn’t do it, it’s very