Luigi Marchesani Award: Rossetti Theatre Hosts a Full House for the Grand Finale
«Honoring a Legacy of Scientific Commitment and Love for the Territory»

On July 3, 2025, Vasto’s Teatro Rossetti hosted the award ceremony of the International “Luigi Marchesani – Città del Vasto” Prize, organized by the Municipality in collaboration with the Vastese Historical Society and Gabriele d’Annunzio University.

Attendees included Councillor Nicola Della Gatta (Culture and Tourism) and Prof. Carmine Catenacci (Jury Chair, University Pro-Rector), along with officials Gabriele Barisano, Lina Marchesani, Giuseppe Forte, Luigi Marcello, and Alessandro La Verghetta.

2025 Awardees:

• Category A (Non-fiction):

  

   1st Prize: Paolo Pascolo («Che strano ragazzo»).
   2nd Prize: Massimo Alfano («Matapan») & Matteo Barbato («The Ideology of Democratic Athens»).

• Category B (Scientific Papers):
   1st Prize: Andrea Sacchetti («Phenotypic Plasticity in Colon Cancer»).
   2nd Prize: Marco Santini («The Tyrants’ Cousins») & Marco Zoppi («Italian Colonial Policies in Somalia»).

• Category C (Journalism):
   Winners: Ugo De Vita («Ricordo di Antonio Pizzuto») & Stanislao Liberatore («L’isola di Giulia»).
   Special Mention: Students of “Fernando Fabbiani” School (Città Sant’Angelo) & teacher Florena Iavarone.

Mayor Francesco Menna and Councillor Della Gatta stated:
«The public’s enthusiasm and the works’ quality prove we’re on the right path. We aim to institutionalize this award to honor those who, like Marchesani, merged scholarship with civic engagement. Thanks to all contributors, especially musician Emanuele Santoro and narrator Simona Cieri.»

Prof. Gabriella Izzi Benedetti (Vastese Historical Society):
«This award celebrates a visionary who shaped Vasto’s institutions—from the Civil Hospital to the Archaeological Cabinet. We must preserve and advance his legacy.»

Prof. Catenacci added:
«Marchesani’s interdisciplinary vision remains a model for today, where science, culture, and active citizenship must collaborate for societal progress.»

Photos: Costanzo D’Angelo.

Сообщение Luigi Marchesani Award: All Winners, Rossetti Theatre Packed for the Closing Ceremony появились сначала на embassylife.ru.

Thus, the head of the Eurasian Bureau of the Media Corporation of China (CMG) received awards for the first place in the International Media nomination Wang Bin and Herman Ermin Ferras Alvarez, head of the representative office of the Latin American news agency Prensa Latina (Cuba) in Moscow. The second place was taken by the executive editor of the Daily News Egypt, Mohamed Samir Kedr.

Wang Bin, in an exclusive comment on TV BRICS, stressed that it is a great honor for CMG to be involved in the award.

“We are glad that our Russian colleagues appreciated our activities aimed at strengthening friendship between the two countries. We will continue to work in this direction and together with our partners, including TV BRICS, we will continue to achieve success,” said the head of the CMG Eurasian Bureau.

Ferras Alvarez also expressed pride that Prensa Latina is involved in such an event as the Expert of the Year Award. He noted that the main task of the agency in the era of globalization is to tell the truth about the world and, in particular, about the countries of the global South, which seek to change humanity’s views on reality.

In the International Projects nomination, the winners were Liana Beltran-Belskaya, producer of media projects of the Russian Polymetal company, and Ndivkhuho Tshikovhi, researcher at the Durban University of Technology (South Africa), TV BRICS expert. The award for the second place was presented to the director of the international documentary film festival “Golden Tree” Lee Ge.

“It’s great that our country has such an award, because there is a person behind any activity, and it seems to me very important to thank him for his professionalism. This inspires, gives the opportunity to create even more breakthrough projects,” Liana Beltran–Belskaya stressed in an interview with the media network.

She also drew attention to the fact that two international nominations were established for the awards this year.

The award received international status on the initiative of TV BRICS. 13 more nominations were presented in the award: “Industry”, “Finance, Investments and the IT sector”, “Construction and Development”, “Retail and Trade”, “Tourism, Service and HoReCa”, “ESG, CSR and public initiatives”, “Energy, Transport and Logistics”, “Healthcare”, “Sports and quality of life”, “Science and Innovation”, “Ecology and Territorial Development” and “Seniority and mentoring”. A total of 2,752 applications were submitted.

The Expert of the Year Award is aimed at identifying leaders who have implemented breakthrough ideas in business and public initiatives. This year, for the first time, projects from foreign countries, including Egypt, China, Cuba and South Africa, took part. The media network acts as an international information partner of the award.

Source https://tvbrics.com/news/stali-izvestny-pobediteli-premii-ekspert-goda-2024/

Сообщение The winners of the “Expert of the Year – 2024” award have become known появились сначала на embassylife.ru.

The nomination “For contribution to the preservation of family values” is timed to coincide with the Year of the Family in Russia. Applicants can become educators and projects that contribute to strengthening the institution of the family. 

Since 2023, the award has also been awarded to foreigners in the nomination “Foreign Educator of the Year” and teenagers from 12 to 17 years old in the nomination “Young Educator of the Year”.

“The activities of the nominees of last season received the widest response: 120 thousand people voted for them, 13.4 million viewers watched the award ceremony. Dozens of journalists interviewed them and invited them to television. Some of the laureates were personally thanked by the heads of cities and regions. Educators used this opportunity to draw attention to their professional field, share best practices, and rally Russians to solve common problems. We are proud of our heroes and are ready to write new names in the history of enlightenment,” said Maxim Dreval, Director General of the Russian Society Znanie. 

All applications will be evaluated in absentia by an Expert commission from among the partners of the Znanie Society. The shortlist of the award will be formed by an Expert Council, which will include statesmen, candidates and doctors of sciences, heads of companies, youth organizations and other professionals in their fields. 

100 nominees will undergo online public speaking training to prepare for a face-to-face defense of their educational activities in front of an Honorary jury. Earlier, the jury consisted of Dmitry Peskov, Head of the Presidential Administration of the Russian Federation — Press Secretary of the President of the Russian Federation, Sergey Kravtsov, Minister of Education of the Russian Federation, Valery Falkov, Minister of Science and Education of the Russian Federation, Yuri Borisov, Director General of Roscosmos State Corporation, German Gref, President, Chairman of the Management Board of Sberbank PJSC, Artistic Director-Director Moscow Art Theater named after A.P. Chekhov, People’s Artist of Russia Konstantin Khabensky, President of the National Research Center “Kurchatov Institute” Mikhail Kovalchuk and others.

The winners in the People’s Choice nomination will be determined by open voting in a mini-application on the VKontakte social network. The winner of the partner nomination of the Movement of the First “Choice of the First” will be chosen by a closed vote of the Federal Council of the First, which includes children and teenagers from all regions of the country.

The winners of nineteen nominations will be announced at the award ceremony in 2025.

In 2023, Knowledge.The award has collected over 18 thousand applications from 89 regions of Russia. Then the educational award became international: educators from 34 countries of the near and far abroad participated.

source:  https://xn--2024-u4d6b7a9f1a.xn--p1ai/Press-centr/region-news/10715

Сообщение IN THE YEAR OF THE FAMILY, THE NOMINATION IS KNOWLEDGE.THE AWARD “FOR CONTRIBUTION TO THE PRESERVATION OF FAMILY VALUES” AWAITS ITS HEROES появились сначала на embassylife.ru.

Сообщение Maya Sand was awarded the Robert Blum Prize for Democracy in Leipzig появились сначала на embassylife.ru.

There are a total of six nominations in the business award. Expert councils have been formed for each of them, which include representatives of business, public associations and authorities. They will analyze all the applications received and form shortlists of nominees. The awards ceremony will take place on the eve of the Day of Russian Entrepreneurship at the residence of the Governor of the Sverdlovsk region.

“This year, the Number One Prize will be awarded for the ninth time. It has already become a big anticipated event for the business community of the Sverdlovsk region. Its holders are proud of the award, they strive to receive it, because it is a symbol of the company’s achievements and importance for the economy of the region,” said Vadim Tretyakov, Minister of Investment and Development of the Sverdlovsk Region.

The award is organized by the Sverdlovsk Regional Union of Industrialists and Entrepreneurs (SSPP) and the Ural Chamber of Commerce and Industry (UTPP) with the support of the Government of the Sverdlovsk region. The co-organizer is the Sverdlovsk Regional Entrepreneurship Support Fund (SOFPP, on the basis of which the My Business Center was created).

“Awarding the best enterprises in the region on the eve of Russian Entrepreneurship Day is of great importance for our businessmen. When entrepreneurs know that their efforts will be appreciated, and by other companies and representatives of the business environment, it motivates. Ultimately, healthy competition and recognition of the company as the best contributes to the growth of the economy of the region and the country,” said Alexander Porodnov, First Vice President of the SSPP.

SOFPP, as a co-organizer of the Award, supports the nomination of the Family Business “Number One”.

“In total, about 20 applications were received in the Family Business nomination. These are unique Sverdlovsk companies, the oldest of which has been operating on the market for more than 30 years. They show successful family tandems in business: spouses, children and parents, and even entire dynasties that include several generations. It’s nice to witness such bright projects. I am sure that it will be very difficult to choose a winner among them,” said Valery Pilichev, Director of SOFPP.

source:  https://xn--2024-u4d6b7a9f1a.xn--p1ai/Press-centr/region-news/9892

Сообщение THE NOMINEES OF THE “NUMBER ONE” AWARD WERE 20 FAMILY ENTERPRISES OF THE URALS появились сначала на embassylife.ru.

“We congratulate the winners and tell interesting facts about the winners in the traditional nominations “Museum of the Year”, “Exhibition of the Year”, “Book of the Year”, “Restoration of the Year”, “Personal Contribution”, as well as about the special prize, without which we could not do this year,” the magazine writes.

The Nizhny Novgorod State Art Museum, which is one of the oldest in Russia, became the Museum of the Year. The restoration project, which received the highest marks from the organizers, was the restoration of the painting “Ivan the Terrible and his son Ivan on November 16, 1581” by Ilya Repin. Recall that the painting suffered greatly at the hands of a vandal in 2018, and restoration work was carried out for several years. The book and exhibition of the year, respectively, became a work studying the work of the architect – “Melnikov” (approx. – MUAR named after A.V. Shchusev) and the project “Settings-3. The Society of Private Musical Performances” (“HES-2”).

The winner in the nomination was Marianna Sardarova, founder of the Ruarts Foundation for the Promotion of Contemporary Art and the Ruarts Gallery. A special prize was awarded to an exhibition project dedicated to collectors S. Shchukin and I. Morozov. This exhibition was prepared with the support of the State Tretyakov Gallery, the Pushkin Museum, the Hermitage and the Louis Vuitton Foundation.

“The Pushkin Museum, together with the Tretyakov Gallery, the Hermitage and the Louis Vuitton Foundation, received a special prize for an international exhibition project dedicated to S. Shchukin and I. Morozov. The prize was awarded “for the brilliant implementation of an unprecedented international project”! […]Stormy applause to all participants of the project! Hurrah!”, the press service of the Pushkin State Museum of Fine Arts noted.

*The Art Newspaper Russia is a domestic edition of an international newspaper covering events from the world of art.

The material was collected and processed by Sofia Chernopyatova.

Сообщение The Art Newspaper Russia announced the winners of its XI Annual Award появились сначала на embassylife.ru.

The jury members of the literary prize noted that the list of writers included Serbian writers of various degrees of fame. Therefore, Slobodan Tishman, Bora Chosic and Goran Petrovich became winners in 2011, 1969 and 2000, respectively. At the same time, seven authors were nominated for the award by their first novel.

The NIN Magazine Award (or otherwise Ninova Award) is the most prestigious literary award in Serbia, founded back in 1954. It is awarded annually; the results are summed up after the jury vote. The 69th winner of the literary prize will be announced on January 23.

The author of the article is Sofia Chernopyatova

Сообщение The shortlist of the annual literary award of the NIN magazine has been announced появились сначала на embassylife.ru.

I have always loved cooking, but I never thought that I would become a pastry chef and devote my life to this profession. Initially, I imagined that a pastry chef was a purely female profession, even I was embarrassed to tell my friends, I was afraid they would laugh.

Confectioners are not particularly praised by the media, and they often remain in the shadow of star chefs. The more valuable are the cases when cakes and sorbet have a face. In our case, this is Alexey Grebenshchikov, the winner of the CHEF OF THE YEAR award in 2022 with the title of Pastry Chef of the Year. His surname may seem familiar to our readers for a reason, because together with his brother – Artem Grebenshchikov, who won the same award in the nomination “Chef of St. Petersburg” – he conquers new heights in the culinary art in their joint project – “Bourgeois Bohemians” or BoBo. The Grebenshchikovs work in tandem: Artem is in charge in the kitchen, and Alexey is in the confectionery shop.

Like his brother, Alexey is self–taught, whose talent still picked up after changing a dozen different occupations and getting an education as a customs officer. When the cargo and duties did not grow together, fate threw Grebenshchikov into production in the confectionery “Garson”. There, egg yolks were whipped for sabayon, chocolate was tempered, caramel was cooked – and Alexey caught fire. He received some of the “sweet” knowledge there, and mastered some himself, including at the Australian online school “Savour”.

That’s how Grebenshchikov Jr. remembers that time:

I immediately liked the confectionery art: the accuracy of the programming, the temperature. Any deviations are critical. On jewelry scales, we weigh the ingredients up to the tenth decimal place. Plus a huge amount of knowledge: from self-study to master classes of famous confectioners. I have loved sweets since childhood: I adored margarine roses on cakes, I could eat a jar of boiled condensed milk — yes, everything sweet in the house, so they hid sweets from me. He could eat two or three kilograms of sweets.

There are five or six positions in the dessert menu, which change frequently. For example, since November, raspberries and beets can be found there with a sorbet of coconut and luck (a Japanese hybrid of mandarin, lime and grapefruit). This is a “pearl” made of beetroot with raspberries, plus baked beetroot in sugar syrup, beet juice chips, raspberry gel, coconut and sudachi sorbet and fresh raspberries. This dessert is both vegan and lactose-free, and therefore perfect for those who care about the figure.

We call beet drops “beet pearls”. We take beets, bake them, make mashed potatoes and add raspberries. It turns out a natural sweet taste. We punch all this in a mixer and then freeze the resulting puree in special silicone molds-balls.
Chips are also made elementary. Beet juice is taken, a little corn starch is added, all this is tightened, then distributed in a thin layer over a silicone sheet and dried in a dehydrator. Then we remove the plates from the silicone.

Healthy eating is slowly but surely entering the lives of more and more people. In VoVo, Grebenshchikov creates all conditions so that guests receive not only incredible pleasure from gastronomic discoveries, but also a useful product without added sugars.

Previously, when I took dessert after eating, I felt heavy, many guests do not order sweets because of this – they do not want to overeat, and I understand them well. So I came to the conclusion that a sweet dish should be easy. The kind that you want to order the second portion right away.

In this regard, it is worth mentioning another healthy lifestyle-dessert from the sweet card “SWEET 5 menu à la carte” in the presentation of Alexey – Nerd 2.0 – which, as can be understood from the name, is the reincarnation of its first version, which we already mentioned in the article about Artem Grebenshchikov. Unlike the first version of this position, which consists in a combination of basil and sorrel, the second version consists of sorrel granite, pear-aloe gel, anise meringue, two varieties of pears and yogurt ice cream – freshness and lightness in each spoon.

Among the January novelties in the same menu is Cuban chocolate with guava sorbet and caramelized pecans.

Also, “SWEET 5” includes both a hit from the opening of the restaurant and a favorite of Grebenshchikov Jr. himself – a dessert including pomelo with caramel sauce, meringue with nutmeg, white chocolate ganache with yuzu, yuzu sorbet and tarragon leaves.

Another one of the most popular items on the menu is “Anna Pavlova”. For visitors, he is the most familiar, because Pavlova has the longest PR in the world confectionery history.

In modern restaurant Russia, desserts are still in the background. In an interview, Alexey repeatedly noted that he would like to see the demand for a dessert card on a par with the main kitchen. So that dessert is an indispensable attribute of lunch or dinner, and so that after it there is no feeling of oversaturation – a weightless touch, a light cherry on the cake. Grebenshchikov does not set himself the task of finding rare ingredients, rather he likes to cook from simple products.
The more textures and techniques in the dessert, the more interesting, but the main thing here is not to overdo it,” he explains, “the guest is waiting for dessert, and you don’t have time in time, so you can’t. That’s the balance I’m trying to achieve – complexity, lightness and simplicity.

Apple with feijoa sorbet and avocado and coconut cream

Despite the general fascination with proper nutrition, many still like sweeter. If it is not sweet at all, then, in Alexey’s understanding, it is no longer a dessert. In their dessert card, the Grebenshchikovs offer desserts with a different balance of sweetness so that the guest has a choice. At the same time, the pastry chef still tries to lighten them, use a minimum of added sugar and animal fat, making desserts different in density.

In the confectionery art, there is now a trend for lightening desserts, a trend for fusion. I myself now like something fresher, berry, with a minimum amount of added sugar.

Pear with truffle caramel, macadamia and caramelized chocolate ice cream

Dessert of Kupuasu beans

Pear with black cardamom and truffle

As for the fusion cuisine and how desserts are invented, then everything lies in experience and “having seen enough”.

The more tastes you try, the more ideas come to you about what to combine with what. When I first started, in 2011, I had completely different tastes. It’s been ten years, I’ve tried a lot of things, so now all the combinations of flavors are already being born in my head. It has become much easier.

The newest dessert set BoBo “Bobo’s Signature 9.0” was marked by the main position in the form of a modern interpretation of the well–known classics – baked apple in caramel with caramelized walnuts, almond crumble, sauerkraut caramel and baked apple sorbet decorated with celery and cabbage chips.

Grebenshchikov also paid tribute to his love for “green” variations, one of which is a fresh and bright pre–dessert of feijoa, kiwi and green shiso.

In the last course, it is also worth noting a more evening dessert, for those “who like sweeter” – a candy made of dark chocolate with caramel with porcini mushrooms.

Alexey Grebenshchikov is a true example of experimental taste and the fact that you should never be ashamed of your profession, especially if you really have a soul for this business.

Author of the article: Varvara Kartushina

Сообщение “Pastry Chef of the Year”: Alexey Grebenshchikov появились сначала на embassylife.ru.

Rostov nugget Maxim explores the products and nature of the south, inspired by the diversity of territories and cultures from Rostov to Armenia and Georgia. Thus, the chef rethinks the tastes of the region, discovering new uses for local products and trying on not always obvious culinary techniques. Offering guests not a “sprawling Rostov cranberry”, but a neat, subtle and sensual representation of the local gastronomic individuality.

Maxim popularizes the gastronomy of his native land in every possible way: on tour from Moscow to Krasnoyarsk, camps and master classes at Novikov School, professional festivals. But he also does not forget to track the seasonality and change the menu every 3-4 weeks. For 5 years of Leo’s work, Max has developed more than half a thousand dishes.

Here ‘s how Lyubimov ‘s colleagues speak about his ingenuity:
I can’t imagine how he does it, I think it’s an exhausting process. But he is such a fan of taste and creativity that he finds motivation inside himself all the time.

During its work, the Rostov institution managed to become the best regional restaurant in Russia twice in 2019 and 2020 according to GQ magazine “Restaurant Rating”, twice to lead the rating of WHERETOEAT SOUTH (in 2021 and 2022) and get into the rating of WHERETOEAT RUSSIA (#13 in 2021), as well as in the TOP-1OOO of the best restaurants in the world 2020 and 2021 according to the French LA LISTE rating.

Later, the Leo team launched a new project – Vinoteca Leo, the opening of which turned the location around the small and bright star of the Rostov gastro scene into a real cluster – a wine bar and restaurant of seasonal cuisine of the south of Russia with a capacious and concise menu, which is updated once a month. More than 200 positions in the wine list, where the focus is on rare author’s wines.

And to the huge variety and variety of Lyubimov’s dishes, there will always be an ideal pair in the form of a glass from the local wine library!

Here are some notable combinations:

Spicy kebab and lamb saddle with baked tomatoes, stewed kale and salted asparagus + Gamme

Tartlets with mullet, aioli, corn cream and pickled shallots + Styrian Sauvignon

Fried green tomatoes with strachatella and arugula pesto + Riesling/Sauvignon Blanc/Gewurztraminer/Pink Prosecco

Baked Jerusalem artichoke with pickled chanterelles under creamy mushroom mousse + Chenin Blanc/Fino

Grilled beef fillet with eggplant in honey glaze with salted elderberry and etiva cheese mousse + Riesling “Philipp Kuhn”

Tartare with morels, potato mousse and crispy chips + Petnat “821”

Leo is especially fond of the “green” period from March to April, since it is already summer in the south of the country, and all vegetables, fruits and herbs on the menu are local.

The restaurant team comments on this time as follows:
Well, in the south, the season is generally summer. And the time of the most frequent menu updates. Young peas have appeared, they will be delicious for 2-3 weeks. Young beans, which are baked in pods, will also not last long. Asparagus – within a month.

Maxim Lyubimov’s cuisine is curious because in his dishes he often uses edible plants that are rarely used in gastronomy.

You don’t have to get hung up on romano salad, arugula and basil, there’s still a bunch of everything!

For example, the addition of blanched wild cherry to the combination of glazed potatoes with radish, seasoned with radish pesto, reveals the taste of beef fillet in a new way.

Cale with parmesan perfectly complements the chicken soup with tortellini.

Simple tortillas turn into a real work of art with the help of salted elderberry with lardo from mangalica cheeks or spicy eggplant phali with herbs.

Pickled rhubarb in sweet and sour gherkin chicken glaze perfectly reveals the taste of the bird.

Maxim is also experimenting with local spring herbs in the dessert menu. Interesting berry combinations:

Cherry with pollen and acacia

Strawberries with yogurt and tarragon

But Lyubimov can also embody familiar products in a variety of variations. So, they were presented with an interesting trio, including different forms of onions:

Shallot ceviche with mullet tartare

Stewed leek in pasta with gruyere

Baked onion with lamb fillet

Thus, Maxim Lyubimov’s experimental author’s cuisine appears to be an innovative combination of modern techniques and fresh ingredients of the local terroir.

Author of the article: Varvara Kartushina

Сообщение “Chef of Rostov-on-Don”: Maxim Lyubimov появились сначала на embassylife.ru.

But a special embodiment of these products was given by Anton Rubtsov, who this year became the winner of the CHEF OF THE YEAR award with the title of Chef of the Central Federal District region.

Rubtsov is the chef of Kostroma restaurants of Russian and author cuisine – “Groza” and “Cheese maker”. He works with traditional dishes using the entire arsenal of modern cooking techniques and technologies, and also searches for local recipes in remote villages around Kostroma and promotes local products.

The chef tells about himself like this:
Oddly enough, the answer to the most popular question in childhood: “Who do you want to be when you grow up?” was not a “cook” at all. But the circumstances turned out that way. Since the age of 17, I have been practicing culinary art in different regions of Russia. I am in constant search of a new taste, crazy combinations of products available to everyone. In the last few years, I have been giving preference to local products. They give dishes such shades that will surely be remembered for a long time.

Anton prefers Russian cuisine, but notes that he learned to cook himself by reading various sources and rummaging through archives. This emphasizes the attraction of his author’s style to ethnic local traditions.

So, the concept of the cheese factory restaurant “Cheese Maker” specializes in the author’s cuisine based on dishes from local homemade cheeses.

Cheeses under the brands “Kostroma” and “Susaninsky” are included in the “100 best goods of Russia”. Moreover, the variety “Kostroma” has become so popular in the country that Kostroma is often called the cheese capital of Russia.
Cheese business in Kostroma is very popular, its dawn came at a time after the abolition of serfdom in 1861. One of the first Kostroma cheese makers was the merchant Vladimir Nikolaevich Blandov, and the first cheese factory opened in 1878. This date can be considered as the beginning of the history of Kostroma cheese. Gradually, cheese production became so popular that specialized agricultural schools began to open in the region.
So today you can taste the fruits of real cheese mastery in the “Cheese Maker”, which won prizes in several nominations at the “Cheese Festival” held in Kostroma.

The cheeses here are so fresh that they barely have time to show a light shade of a creamy bouquet with elegant touches of citrus. Almost immediately after cooking, they get into the kitchen of the restaurant.

Their variability and excellent presentation will amaze any raw food eater:

“Primevally suspended” cachocavallo is a semi–hard and low-fat Italian cheese made from local cow’s milk – with fenugreek or pistachio. It has a smooth texture and a slightly sweet taste.

Burrata is a young Italian cheese in the form of a “bag” of mozzarella with a delicate strachatella inside.

The most delicate Romanian cheese.

As well as Georgian salty-spicy Imeretian cheese.

The menu of the restaurant under the leadership of Rubtsov is filled with a whole kaleidoscope of authentic combinations of positions with cheese in its most diverse forms.

Among them are:

Fried halloumi cheese with glazed plum and mustard seeds

Cheese soup with pork rinds and fried onions

Stewed veal cheeks with onion sauce and cheese puree

Lamb in chapati tortilla with plum, cream cheese, nut dressing and glazed teriyaki sauce with truffle

Among the summer options , strachatella with fresh berries can be distinguished

The next Kostroma restaurant “Groza”, whose menu is also run by Anton, received the silver “Palm Branch of the restaurant business” – one of the most prestigious professional awards of the culinary industry, and also entered the Top 10 best restaurants in central Russia according to the WHERETOEAT award.

The institution gained particular popularity thanks to the dish of Kologriv goose with turnips presented by Rubtsov at the seventh festival of restaurant concepts “PalmaFest” in 2020, which brought the Silver Palm Branch to the “Thunderstorm”.

Kologriv goose baked in a currant shell, with sauerkraut with sea buckthorn, soaked apples with cranberries and a sauce of stewed goose liver was an excellent move to promote the culture of the region at the awards.

Rubtsov himself comments on it like this:
It’s a great story with tens of thousands of geese that come to our Kologriv every spring.

From the history of the concept of the dish, the chef says that he found an old recipe when the goose was gutted, stuffed with various urinations, sewn up, smeared with clay and buried in a fire. After a few hours, the clay was split, and the goose baked in clay melted in the mouth. In its improved version, the clay was replaced with an edible shell of unsweetened caramel. And the decision to take turnips instead of potatoes to the bird was justified by returning to the roots of the native Russian cuisine, when turnips could be found on every table until potatoes displaced it. Turnips are also fermented – according to the old recipe – but with the addition of sea buckthorn.

Among other significant traditional dishes in the “Thunderstorm” it is impossible not to highlight the famous Kostroma cabbage soup.

Green cabbage soup has been the main dish on the table of every Russian house since time immemorial. The main ingredient of this dish is “schanitsa” – a blank that was made in the fall for the winter.
The lowest cabbage leaves, which were unsuitable for eating, were cut, finely chopped, put in a container (more often in a tub), onions, carrots were added, sprinkled with salt and put under pressure for pickling.
Real cabbage soup should not just be cooked, but languish and infuse for a long time so that they acquire their rich and unique taste.

Only a few central regions of Russia keep the original recipe of this dish.
Here, too, in the “Thunderstorm”, Rubtsov adheres to the traditional method of cooking: in autumn, he cuts cabbage leaves with a real iron chopper in a wooden trough and after adding vegetables with salt leaves to ferment until winter.

If you happen to visit Kostroma, then be sure to take advantage of the unique opportunity to taste authentic Kostroma cuisine from under the hand of Anton Rubtsov!

Author of the article: Varvara Kartushina

Сообщение “Chef of Kostroma”: Anton Rubtsov появились сначала на embassylife.ru.