tatyana markova secret for a million today at 13:00 on ntv. i can't believe it. finally i got to the beautiful incredible. true, these are the belarusian maldives, well, you have to start somewhere. yes, friends, your friend federic ornaldi is in belarus today and believe me, you can have a much more fun and delicious rest here than on any tropical islands, so let's go, let's go to belarus. this time i came to grodno, one of the most beautiful cities in belarus. sovetskaya street is the central

main pedestrian street of the city, no, i don't specifically want to say the local arbat, this expression is already hackneyed, they say it everywhere, but i will say this from myself, the street of three, it is cozy, well-kept, peaceful, in the gruto there are many churches, monasteries and ancient castles, one of the most atmospheric, the old castle, the levsky old castle. it is located on a steep hill on the bank of the neman river, built in the 14th century. after a large-scale reconstruction, several halls have opened so far. the alabaster hall, the most luxurious, luxurious in the entire castle, and honestly, you can't argue with that at all. they recognized my roman relative, caesar? and there's also the emperor.

in addition to the old castle, there are several must sees in grodno that you can't miss. right now, my top five places in the city. the drama theater is the most futuristic building in the ussr, it's made in the form of a crown, so i don't advise standing here for a long time, otherwise you might get star fever. lyamus or just a wooden utility building, and this is the oldest wooden building in belarus, built 255 years ago, listen further. without a single nail, that's the main

symbol of the city, the cathedral of st. francis xavier, or as they say in common parish, the farny church. inside the cathedral there is a huge wooden carved altar, the height of a seven-story building, it has 50 sculptures. all this decor is made of marble, in fact, from wood they used such a special technique to imitate marble, and the technique is called stucco, now the technique from federico for checking, it is called stucco. this is

wood, many come to the cathedral to worship the miraculous icon of the congregational mother of god. and here is another miracle: a clock, the oldest in eastern europe, they were launched back in the 15th century, the path to them is not easy, you need to overcome 110 steps on a spiral staircase. everything you see here is the first initial mechanisms, everything is original, no changes whatsoever, and a day later a master comes, a special person who only does this, to start them up again, yes, here, here, here it goes, then i go to the kirche, this is the only functioning lutheran church in the country, i usually always see organs. this is an organ, not the native organ

of this church, it was brought from germany to 2014, but we have very good acoustics in the temple, you can place it anywhere in the temple. vera latysheva can play everything on the organ, from bach to jazz. 22 registers, 22 different tempos in our organ, for example, the highest sounds of the organ, you see, they are already...

amazing, amazing, i have an idea, friends, do you want to see the organs of the organ, today we have such an opportunity to eat, because the organ is here, not inside the walls, and i can go in there, yes, try it, you play jazz, and i will go show the organs of the organ, let's go, let's go.

i'm shaking all over, shaking all over, vibrations, oh, what vibrations, this is a good way to digest food, oh, mama me, but of course, the most important sight, and not only of grodno, but of all of belarus, is draniki, and i was told that in this particular establishment they are absolutely unusual, hello, can i please? with cheese, with veal, with red fish. draniki are potato pancakes with a crispy crust. the recipe is simple: grated potatoes are mixed with eggs, flour, onions, garlic, seasonings and fry in oil. thick as a whole finger. honestly, this is the first time i've seen such

giant potato pancakes. also, as i understand it, they 're so thick because there's a filling inside. oh, so, so, so, so, i saw how the cheese spread out here. and let's do it this way, as is customary, sour cream, that's customary, excellent cheese, now i want to try a more unusual filling, this is veal. there 's nothing to say here, except a real potato pancake burger, and this is the first time i've tried this, and now we move on to a more sophisticated execution of potato pancakes, this is already syumgay, so,

here is cream cheese after all - it is immediately clear from the consistency. perhaps, a winner has been found, though we have never announced battle drings, but if you choose between these three, then obviously with salmon, because it is really more refined i really like how it complements krymchit. uralsip is a bank for business, and we work on the principle of all or nothing, everything. for entrepreneurs and nothing extra, free payments and transfers for business. bankural sip, nothing extra. there are only two ways to live this life. the first - as if miracles do not exist, the second, as if

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such great hypocrisy about the body positive, as stas piekha was looking for his father who had disappeared in lithuania, there were transfers they stopped dy just in another state, who offended the ex-members of the group combination, i am just a small lintik in this story, you won’t believe it, today right after the show miracle on ntv, friends. grodno, the most beautiful city in belarus, and it’s not just like that, it’s true, look, it’s all around. one beauty! to rise above grodno in a hot air balloon is a new tourist attraction. what could be romantic? to fly freely, like a bird, at dawn in a hot air balloon into the sky, in your beloved a girl, though, in my case with the cameraman, but it's okay, the emotions are still indescribable. oh, by the way, i see

romance down there too. belarus can safely say: i was in the maldives, although they would probably say, i was in the meldiyevs. this picturesque chalk quarry is a couple of hours' drive from grodno. the color of the water is amazing, absolutely turquoise. well, you say, why don't you swim then, why doesn't anyone swim here now? because it's officially prohibited. it's dangerous, the depth is great, the banks are very steep and slippery. yes, the water contains many minerals that are harmful to the skin. well, since you can't swim, all you can do is admire and capture this beauty at the same time. captured and back into the air to see even more beauty. oh, look there, that's the augustow canal. what a miracle, an engineering miracle.

the augustow canal connects. artificial waterway, on the territory of belarus there are only 22 km, but what, with ancient locks that open manually, this is of course unusual, this is not the first time i've been on kayaks, but through the locks on kayaks, i didn't even imagine that this was possible, and there's such a breeze blowing right now. well, of course, we haven't been swimming much yet, but what a sight it is here, it's very noticeable, how we're going up, quite quickly, there 's like a traffic jam on the moscow ring road, only kayaks or

kayaks, and another one. how many of them are there in general , we parked, we're waiting, now it's especially important to hold on to each other very tightly, because this is the last lock, there's a reservoir right behind it, so there's a huge amount of water much more than there was before. that's it, we're getting out, we're getting out, finally, that's it, the last of the locks, a big thank you is in order here, because they do it all by hand, friends, let's have two, big in italian, come on, this is for you, this

is for you, he would have swum. he would have flown, but it seems to me it's time to moor to take a tasty break, especially since kabida just told me, the basis of flying is food, once every 2 years grodna turns into a giant open-air restaurant, this holiday is called the festival of national cultures, it always begins with a bright carnival.

ciao e come stai tutto bene parli italiano ciao kazakstan bravo argentina armenijaaniient rio da ganero. carneval rest, that's loud, that's a holiday, as part of the festival , national courtyards are set up throughout the city, there they feed, water, entertain and tell tourists about their culture, and federica, the host of the program, let's go, go, we are so glad to see you, it's great that you reminded me, and i

forgot who i am, this is a multinational courtyard, the tables here are bursting with delicious dishes from different regions, i'll start with suvorov porridge, peas, pearl barley, millet, onions, onions, pumpkin, fried onion, everything that was... with which i do not recognize potatoes bulbochka this is what we do not have, but as a snack option in general excellent cabbage, and it looks, it looks like

scrambled eggs, madonna how delicious, now i will look into the belarusian selection, i did all this myself with my own hands and how else how delicious it is that khrushchiks are such

khrushchiks they should crunch probably yes well try it and not particularly they do not squeak no you know pillows such fried kolnachka. i'm going to visit olga gavrilik, she is the only certified one in belarus honey samele and also a third generation beekeeper. olga challenged me to a sweet battle, there are three types of honey in front of me, and i have to identify them by aroma without tasting, you

close the glass like this, warm it up, that is, warm it up like this from this side and for a couple of seconds, 1, 2, 3, then bring it up, the aromas will gather under the influence of the warmth of your hand and suddenly once like this deeply uh-huh, i'll tell you, since you come from italy, this honey is very close to you, very close, ta-da-dam, yes, i got the hint, well, okay, it's a melody, super. now we move on to this honey, here the aroma

is stronger and like ovocati, i would say it is more complex, i give you a knife, try it, you and i are going through the second stage of tasting, tasting. exactly trying, yeah, i saw this honey, felt it, yuga, tried it many times, what is lavender or something, no, lily, no, it grows in forests, in open meadows, like such large meadows of lilac flowers, yes, look, i'm just not a botanist, an expert in botany, so i don't know, i'll tell you what the secret of honey samili is, it's heather honey, heather, heather,

applesauce, or what? already shook out all the souls of the molecules, oh, but they opened up from the show like, here is the strongest, most concentrated aroma of all three, we went on the rise, that's right, try it, i'll give you a little hint now, maybe you were, you were near this field, you remember the smell of flowers, the smell of the field, i don't know where in russia you were, well, okay. okay, this is porridge, okay, for an athlete, there is iron, it contains iron, well, how is it so brown, such mm, granules so brown, how is it really, really buckwheat honey, right, super, you really walked with dignity, took a risk, brave, actually i had no benefit, it was you

who organized everything, thank you. for this honey battle, to you, friends, thank you for watching the ad now, and in a couple of minutes we will continue our journey through the grave, you feel it too, maheev, singer tatyana markova, married her ex-husband, long time no see, long time no see, why 20 years after the divorce she said yes again? and did you give reasons? yes, he did, women hung on him, simply, how the singer struggled with her son's addiction, there were 200 dollars missing, there were 300 missing, and then it all started and the treasure, how many times she said goodbye to him forever, for 15 years it's kind of scary to talk about, but you already understand what the outcome will be, whether she was able to find solace in her daughter and grandchildren, you'll cry, you'll yell, you'll wipe your snot,

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answer to the americans: russians premiere from monday at 20:00 on ntv. from your friend

federico arnaldi. today i am in belarus, to be more precise in the city of grodno. just do not think that there are only fields, lard, potatoes, there is much more here. and we will see this together today. century, this fortress protected local residents from the crusaders, that's why the walls here are 2 m thick, and do you know how many grepches were spent on the construction of one and a half million, i wish you health, a children's castle. in 1323 , the prince of the grand duchy of lithuania gedemin built, the year of the foundation of the castle is the year of the foundation of our city of lida, all the princes were in such horse-riders, like our armenian prince. the territory of kriposti

is small, in fact, it is just a stone quadrangle, which can be walked around in 20 minutes. but in karchmi on the territory of the castle, where dishes are prepared according to ancient recipes, you can and should stay longer, now you will try the soup that was served in our village, and in our village, where i come from, this is the village of masevichi, which is located between the livsky castle and the novogrudok castle, it seems like an ordinary village, but it is divided in half by a small road, on the right hand live the orthodox, and on the left the catholics, so here's a strange thing, if you ask the orthodox how to properly cook this soup, and it is called tertyukha, then the orthodox will ... claim that it is prepared exclusively from fish, and river, and catholics will insist that it is prepared exclusively with meat, and you need to put at least three types there and cook it all in a thick broth, and

what faith are you from, fish or meat? and i serve this tertyukha every week, first in the orthodox manner with fish, and the other week in the catholic manner, i try to figure out which of them was right, but i'm not for it. i like thick creamy soup, look, the next dish is our lusta with veal tongue, this is fried borodinsky crouton, smoked veal tongue with blue chips,

pickled onions, like my grandmother used to make from my mother's garden and lightly salted cucumbers from her cellar, all this is combined with homemade mayonnaise, which... local spices are added, if you hadn't said that this is tongue, i would have thought that it was something like... whipped, something so exquisite, but not tongue, so properly prepared. the next dish is striking not only in appearance, but in its name, it is babka, babka in the stomach. so, i don't see a grandmother, but i see something similar to squarchka puree. let's assume that these are a lot of potato pancakes, which baked in the stomach. wait, where's the piece in the stomach? what, don't lie? it's edible, and how? yes, let me, like my grandmother,

who loved me very much, put some sour cream on it, so, oh, grace, it's delicious, as they say here, as you might guess, make a big giant potato pancake, and how much does it weigh, 5 kg, three, stomachs inside, and with sour cream, but that's not all, no respectable alid grandmother would let you leave the table without dessert. look, this is the quintessence of a happy soviet childhood, grandma's crouton from wheat pie, soaked in milk and 15 kopecks of ice cream. a little cherry jam, amazing.

now we can definitely say the perfect end to the perfect gastronomic journey in the perfect company sergey, thank you federico , my grandma would be. happy with you, yes, i am happy too, i visited the ancient fortress , ate deliciously, and now i'm going to go look at the palace, which was designed by my compatriot, the italian architect giuseppe saco. and now, in fact, i see it, giuseppe, ciao!

welcome to our palace in svyatsk, this palace belonged to the noble family of valovich, it was built in 1779 , it amazed with its magnificence, baroque, classicism, romanticism, and a ghost. according to legend, valovich's daughter fell in love with a groom. the father was shocked and dealt with the lovers. since then, the girl's ghost has been walking around the castle. if you are not afraid of ghosts, then you can live in the palace, and not just live, but apparently live. like a real count of the 18th century, which

, well, they probably also had air conditioners then, of course, well, that's not for sure, here what was definitely there was foam on the territory of the complex there is a restaurant with a brewery, what an interesting place you wanted to show me, here they brew craft beer according to unique recipes, only four varieties, let's start: yes, it gives freshness, but at the same time does not distract from a conversation with a good company, you communicate quietly without noticing, even like this , a sip, you refresh yourself, you feel a pleasant feeling from the bubbles. local beer is brewed from only four ingredients: malt, water. hops and yeast, here is the palette note

expands, as you know, here is a pond, next to it there are many newborn, small, cozy, cute frogs. well, let's move on to the third, this is our, yes, the third grade, semi-dark, the beer of maestro giuseppe is named after our architect. giuseppe, you even have a beer with your name, my honor, your honor, and where is the beer federigo? this will be our fifth grade. well, here you will completely stop the conversation, because here these chocolate notes begin, and i even felt berry ones and... caffeine so at the end, what do you offer to your italian friend, this is our strongest beer, it's called faithful ox, this is a beer for men, here because of the degree, not that it's a conversation, yes we were talking about a conversation, here it's as if these

four ingredients plus heels started talking, then they started laughing, it turned into fun, already... they sing, raise their glasses, and you yourself while you drink, you are already charging these began to appear, yes you are already charging , if here the foam is the head of everything, then here the head of everything is bread, i am at the bread factory, where maestro evgeny goravsky works, he became a star of the grotn after he molded from puff pastry. local theater and a hundred-kilogram loaf, another smaller loaf, met the president of belarus alexander lukashenko, he appreciated the work of evgeny and his colleagues, and today i will appreciate it too, together with zhinnya we will make decorations for the loaf, braids and roses, well, tell me

in general, how did you come to this art, to this bread art, when i was little, my mother brought me to the factory, well here... even helped pack the buns, well, i ate them at the same time, even like that, well, i liked it since childhood somehow, then it turned out that mom brought me here to work, today i'm just decorating, and how much time does it take to make one good, beautiful , spectacular loaf, well, if the loaf is custom-made and it really needs so many decorations, then it can take me a shift and half-shifts, depending on what kind of bed, what size, after sticky decorations need to be greased with egg white for a glossy shine. and that is for shine and for glue and for glue and then it will bake and stick. well, what do we have ready, i think? you rest a little, and i'll go do a little magic there, finish it there's a surprise i want to cook for you, then i'll put the caroval in the oven for 5 minutes at 200°, they'll call you to the table. come on, sounds like a plan, a surprise,

you say, right? yes, a surprise! what a surprise! yes, wow! let's go, let's eat, and now i feel sorry to cut it, what's there to look at now, no one met me, let's say, let's go, eat, well, this is my very first you, i think this is a record, another record for you, allora, look, i can't cut this, so here are the tools, i don't even want to look at it, salute. you said the dough is sweet, but it is in every sense, really sweet, you can eat it, endlessly, forever i will remember you and this historical moment, when zhenya met me for the first time with such a loaf, for which i will say a big thank you, you see the face of my colleagues,

yes, you know what it means that they are jealous, so i went to feed them. okay, ciao, dear, gra, friends, let's swoop in, throw cameras, come on, come on, come on, come on, what is there in grodno, i understand, and where to stay, one of the most luxurious hotels in the city, kronon park, it has only 15 rooms, once upon a time, the owners of this same hotel, a husband and wife , found themselves during... a vacation in france under a severe thunderstorm, they urgently needed to find a place to spend the night, but there was not a single hotel nearby, except for one beautiful french chateau of the 16th century, just like this place, then they were so inspired that they promised

each other that when everything worked out for them in the future, they would put all their strength and resources into... building the same inspiring beautiful chateau in their native the city of grotno, here the hotel is located in a pine forest, in this forest you can not only walk, but also relax in a transparent dome igloo, steam in a siberian vat, oh, it's warm, or have a snack in a luxurious restaurant, what do you think, noble... lunch of a stately man, can it really begin with just an appetizer? i like, as they say since childhood, not an appetizer, but an am's bush, entertainment for the mouth. here it is my entertainment for the mouth: dry-cured duck fillet, which envelops, which embraces, fits marinated

cherry tomatoes, here the nobility of the duck freshness spices of marinated cherry tomatoes, i don’t know about entertainment for the mouth, but definitely entertainment or even awakening for the appetite, i’m now ready to try further, the next dish is asparagus with quinoa with basil pesto, dusted eggs with parmesan sauce. i immediately like how all the ingredients in the plate are arranged neatly, but slightly asymmetrically. yes, the main thing in this dish is the presentation. pestu sauce is applied to the bottom of the plate with wide masks. blanched quinoa and three pieces of blanched asparagus on top, then three quail eggs. then you can replace the quinoa popcorn with croutons. it's not the taste that's important here, but the rustic in the grand finale, parmesan sauce or just grated parmesan and green dill oil.

the taste of the dish is very impressive, but perhaps even more impressive to me is the idea of ​​the selection of ingredients. when each ingredient is so noble, the dish itself becomes absolutely special, okay, you have to hold it in your hands, after all, especially... now we have another such special dish, here is one highlight associated with this dish, yes, the dish french cuisine, but the highlight is directly related to me, or rather to my homeland, because this dish is alla rossini or also tournadoni, legend has it that it was gioachino rossini who inspired one french chef to prepare such... the dish takes its name from the word, that is, to turn one's back, because

they say that during the preparation of this dish, the chef at a certain moment turns his back to hide from the guests how he adds the secret ingredient. beef tenderloin. in itself, this is quite a noble part of the setush, here is the bar the nobility became even higher due to the flagra, the flagra simply melts, just like in gioachina rossini, at the end of each concert in the big theaters everyone shouted, bravo, i want to shout the same to the chef who fed me so deliciously. bravo, bravo, to you, friends, bravo, for watching the commercial for a couple of minutes and then returning to your friend

federico, bravo, hephaestus, inspiration, a matter of technique, what to eat so as not to get fat, soup, salad, cake, naturally, for this we need pineapple, here i have nuts, i love thyme, now... cabbage, the stalk flew into the trash, the dough will be crispy, the filling will be juicy, the oven temperature is 180°, it smells simply fantastic, how delicious it is, oh, how elegant it is, the most delicious and the most elegant, the effect, wow, recipes from yulia vysotskaya in the program ediyem doma, today at 9:20, on ntv. russian premiere. from monday at 20:00 on ntv. style,

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new season, tomorrow at 2 i certainly don't know about vodka, but bread and lard are definitely our thing, you see, we have something in common with the residents of belarus, the residents of grodno, and i'm sure that we'll find more. i'm in

an agrotourism complex in the village. the korobchitsy greeted me here not only with bread and salt, people come here for the belarusian flavor, but also to take a break from the noise of the city, the territory is huge, 54 hectares, so we won't walk along it, but rather take a ride, arboretum park, fun photo zones, an equestrian club, folk craftsmen's workshops, remember, these... fantastic cities or worlds from fairy tales, it seems to me that i've now found myself in one of them. in the very heart of the park there is a forest, where fallow deer, goats, roe deer and stags roam freely. oh, bambi, ciao, how beautiful, and who is this, chauslik, he too.

say hi, and now i'll go and say hi to the chef of the local restaurant. look, i was kind of shocked when i first saw herring under a fur coat, i thought that it

it's cold in russia, apparently they wrapped it up, herring and meat in one dish, this shocks me even more, to be honest, but it's very tasty, where do you start, we start with making the dough, i open it the classic way or with a spoon, as you know how, here... and we mix the egg, flour, salt and milk, but where exactly does the name sorcerers come from, i just imagine, you know, how baba yaga casts a spell there, there's a sorcerer, a sorcerer, come on, come to me, well, something like that, you know, in this situation, we prepare sorcerers with dough on flour, in many other regions in belarus, we cook kolduny from potatoes, these are our so-called draniki stuffed with meat, and why kolduny, well, i don’t know, probably, it was my grandmother who conjured a lot, after all, someone conjured, that yes,

we send the finished dough to rest in the refrigerator for half an hour and proceed to the filling, we take herring in a ratio of about 10-15 percent of the main product, we don’t need a rich , full taste of herring, in this dish it is important for us the aftertaste, we add. finely chopped dill, pepper, a little salt and cold water for the juiciness of the minced meat, it's ready, and the dough has already rested, look how relaxed it is, to relax, we're working here, and what are you doing, resting, come on , wake up, wake up, he said, like this, yes, yes, like a man, like this, so, we'll pinch it off now, so to speak, roll it out from a piece of dough,

yes, yes, i've never tried it, imagine, well , spices are heated in a frying pan so that they open up, and the same goes for bay leaves, you can heat it in a frying pan, well, you said to set it on fire, set it on fire, that is, just like that, yes, scorch it well, like this, more, more, yes, yes, like this, simmer and throw, really, wow, this is definitely a new culinary tip, enough. we cook the sorcerers for 8-10 minutes, while our sorcerers conjure in this broth, what can we do? now we will conjure up some more,

so to speak, a side dish, a sauce, you can call it anything, for this we will need onions.