Where to go, what to try

According to statistics (research by KPMG group), a quarter of the three million people employed in the British hospitality industry are foreigners from European countries, 25% of them are chefs, the people who until now have defined the characteristic eclecticism of British cuisine. Against the background of the forthcoming bureaucratic difficulties, it is expected that many of them will leave Albion (it is said that the most active part of professionals will move to Paris or Frankfurt, which will lead to a gastronomic boom in these cities). Few are enthusiastic about the upcoming Brexit ("Hurrah, the good old English cuisine will finally return, long live meat with potatoes and green peas!"), most are looking into the future with the opposite mood, expecting higher food prices and a lack of skilled workers in the industry.

The Irish? Australians? South Africans!

There is a theme in recent years in multicultural London - one of the "English-speaking" cuisines …

We asked Kamila Parkueva, co-owner of the Dagestanskaya Lavka café chain, to talk about authentic Dagestani cuisine. 10 years ago, Kamila opened the first restaurant serving mountain cuisine in Moscow. And for five years now, together with her partners, she has been popularizing Dagestani cuisine.

Dagestani cuisine is made up of the cuisines of those nationalities that live on the territory of the republic: these are the Dargins, the Laks, the Lezgins, the Avars, the Tabasarans, the Aguls, the Nagais - each nation had its own borders, different cultures and languages (some even from different language groups). Each nation was famous for something, for example, Kubachins are world famous for their handicrafts, Tabasarans for their carpets, Balkharians for their ceramics, and Laks for their jewelry. In the highland settlements where I come from, the climate is harsh, it is difficult to develop agriculture there, so the cuisine is rather ascetic: there are few seasonal g…

WHAT TO SEE?

The best way to start the day is with a visit to one of the wineries. As they say, a drink in the morning and the day is free. But seriously, it is a crime to come to Rioja and not visit a local winery. Wineries here are real sights, both in terms of architecture and entertainment program.

The Ysios winery, for example, was designed by the fashionable architect Santiago Calatrava, who also designed the international airport in Bilbao. To some, the winery building reminds one of a huge bird descending from the mountains to the vineyards. To some - giant wine barrels dug into the ground in the middle of the vines. The effect is enhanced by a pool of water in which the building is reflected and the whole structure becomes three-dimensional. Ysios is a relatively small winery - it makes about 100,000 bottles a year, and only aged Reserva wines.

But the Campo Viejo winery is the largest winery in Rioja, and perhaps the most famous winery in Spain…

Where to visit:

Rias (Galician "fjords").

The entire ocean coast of Galicia is lined with deep bays formed at the mouths of large rivers that flow into the ocean, thanks to the melting of glaciers. These bays are incredibly beautiful and are home to Galicia's main wealth of fish and seafood. You can go to the Rias Baixas region, for example, to see them from above. There you can also see how shellfish (mussels, oysters and scallops) are farmed on special offshore platforms. Excursion boats leave from the town of O Grove.

Fish Market

There is much more fresh fish and seafood here than in Mediterranean countries. Crab, lobster and lobsterfish, rays, and sharks are all worth a look. In addition, especially rare shellfish like percepes (sea ducks) and navaja (sea cuttlefish) are sold here. Wonderful fish markets are the Mercato Municipal in Pontevedra and the Mercato de Abasto in Santiago de Compostella. They are open every day from 9 to 14 (the earl…

Once upon a time (not so long ago, only about 50-60 years ago), Sicilians lived more than poorly. That is, so poor that while the whole of mainland Italy was sprinkling its pasta with parmesan, the Sicilians were frying bread crumbs in olive oil and pretending it was cheese. And they were also adept at concocting fake game - the real one could afford only the nobility, and ordinary people cooked sardines something like rolls in the shape of birds and perfectly absorbed them, pretending to eat pheasants.

Emilia-Romagna, a rich and very prosperous region, was another matter. There has always been an abundance of meat, fish, grapes, cheese, and in general, everything you want.

So, some have abundance, while others have a modest table. So we envy some and pity others? Not at all, we envy both: whether from poverty or wealth, but both regions have managed to create a unique cuisine. Sergiy Dolya was so imbued with the wonderful world of Italian cuisine that he opene…

If you come to Croatia as a tourist, you get the impression that everything is quite clear with the cuisine of this country: here they are, pleskavitsi and kebabcici, and to them a seasoning of roasted sweet peppers - ajvar. On every corner you can snack on rolls made of the thinnest unleavened dough filled with meat or cheese - burekami. On the menu of any coastal restaurant you will be offered risotto or pasta with seafood. But in all the food tourist diversity to find purely Croatian dishes is not so easy, so strong influence of neighbors. No wonder: the country's history has been too long marked by periods of dependence. From the Republic of Venice, to the Ottoman Empire, to the Austro-Hungarian Empire.

Once, in a narrow street in seaside Rovinj, an angry announcement on the door of a restaurant caught my eye: "We have no Mediterranean food!" Because Croatia is not only the endless Adriatic coast with a thousand green islands and hundreds of varieties of fish, but…