Now on air
10:30
THE GEOGRAPHY OF TASTE. HOMEMADE PRESERVES
Homemade preserves are part of the cultural fabric of many nations. In every country with short, warm summers and long, cold winters, there are unique traditions for preserving vegetables, fruits and spices. Most traditions are passed down from generation to generation without any changes. Chef Vladimir Pavlov deeply values and upholds family culinary traditions. That’s why he suggests, as they say, keeping the “foundation” unchanged, but expanding it with interesting recipes that will appeal even to the most discerning connoisseurs of gastronomic heritage. Our host will prepare a fancy compote from garden-fresh apples and pears. He’ll marinate cherry tomatoes in an unexpected way and even make jam from… beets! With walnuts, chocolate and balsamic vinegar! In “The Geography of Taste”. Only on Russian Travel Guide.
USSR automotive legends. Sports cars
The biographies of sports automobiles are packed with adventures and danger. They've seen roads of every kind. At a frenzied pace, they've hurtled through counries and across continents. These auto-athletes have mastered thousands of kilometers. At the museum of retro automobiles on Rogozhsky Val in Moscow, you can see the most famous sports crs of the 20th century, learn the histories of their triumphs, and discover some fascinating facts.
Now on air
11:15
USSR automotive legends. Sports cars
The Geography of Taste. Rye Shortcake
Perhaps the oldest but least well known dish of Udmurtian cuisine is “perepechi”! They’re open pies made with savoury rye dough and savoury fillings. The name comes from the way they’re cooked. Perepechi were always cooked in a stove, or “pech.” But not inside the stove on open flames - they’re cooked in front of the stove, on the hearth. Embers were usually kept there to be used to light the stove up again later. When the mistress of the house would put the main dish into the stove to cook, she’d put her beloved perepechi in front of the stove – they’d cook evenly there and she’d end up with a juicy, delicious dish. To make this national Udmurtian delicacy today, you can use a stove of the 21st century – an oven. But what you definitely can’t do without are the culinary secrets of Vladimir Pavlov. The chef and host of the Geography of Taste will be showing us his variation on this tradi...
Now on air
10:45