Russia (bbabo.net), - This year, a gastronomic theater of arctic cuisine will appear on the basis of restaurants in the Murmansk region. Through traditional northern dishes at affordable prices, guests of the Arctic will get acquainted with the culture and culinary traditions of the peoples of the region, said Ekaterina Shapovalova, author and head of the Gastronomic Map of Russia project.

The start of this bold cultural undertaking has already been given. In Murmansk, the first private show-shooting of the "Arctic gastronomic theater" took place, where the chefs of the leading northern restaurants showed various forms of serving Arctic cuisine. For this, dishes and decor made of ice, frozen northern berries and various natural materials were used. The show took place in an ice house on the site of the Taste of the Arctic gastronomic festival.

The future audience of the gastro-theater turned out to be very large: over six thousand people took part in the festival during these three days, including guests from Great Britain, Finland, Norway, Ireland and Turkey. Visitors were able to taste more than 12,000 servings of dishes and more than 16,000 hot drinks.

"Everything is very tasty! My child tasted venison here for the first time in his life," a young woman from Murmansk, Olga, shared her impressions. "I would never have thought that northern cuisine could be so diverse."

The hits of the festival were belyashi with crabs, fritters and burgers with venison and salmon, dirstroganoff (venison), cod in "Captain" batter, cakes with crab cream, ukha in kola. And "Moriki of the Barents Sea" - crab shell and shrimp broth with cream, seaweed, scallops and squid. As well as a strong spicy venison broth with noodles, venison dumplings with northern shrimp, bread with reindeer moss and smoked cod, trout tartare with oyster cream.

"Gastronomic performances are dance and musical performances, in the program of which an equal part is occupied by acquaintance with the gastronomic culture of the region and the country," explained Ekaterina Shapovalova. "This format is not new, it has long existed in the service market in developed tourist countries. a product that will allow us to scale up the promotion of Arctic tourism and Arctic cuisine as one of the main attractions of the Murmansk region."

According to the project manager, the main idea of ​​the festival is to provide an opportunity to get acquainted with the Arctic cuisine to the maximum number of people, especially local residents. The tourism industry in Russia is experiencing, to a certain extent, a historical moment - the stage of introducing regional cuisine into the tourism infrastructure.

Experience shows that the chefs of the leading restaurants in each region need to go "outside", work at festivals of regional cuisine, and expand the audience.

Ekaterina Shapovalova believes that one of the most important results of the festival is that many residents of the Murmansk region were able to taste local cuisine right here and at that very moment. As a rule, they eat at home, do not visit restaurants and cafes. These are women of mature age who came with their friends to "taste delicious" and buy new food for them "with them". And children are fans of fast food, who are happy to eat venison, fish soup with seaweed and seafood. All of them received a lot of impressions and significantly expanded their ideas about how interesting a region can be, which over the decades has become familiar, like house slippers.

The youth made the same discoveries for themselves. Excursions with tastings of Arctic cuisine were held daily around the festival for children-activists of the project of the Russian movement of schoolchildren "Chef at school" from the Murmansk region. They are interested in cooking, improving the quality of school meals.

Conducted tours for future chefs from colleges and universities. After that, many of them asked to practice with polar chefs. Perhaps it is they who will become the authors of new formats of gastronomic tourism and invent such dishes and ways of serving them that we cannot even imagine today.

“I really liked the cream soup with salmon and buckwheat popcorn,” shared her impressions Ekaterina Petrova, a resident of the city of Kola, an activist of the Russian Movement of Schoolchildren. “In the future, I dream of becoming an entrepreneur. Perhaps I will open my own ecological cafe.”

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