The "Cuisine of the Ryazan Region" festival is being held from May 1 to 31 at the venues of the city's leading restaurants, which offer their own menu options based on regional products.
"Festival sets costing from 1,500 to 2,500 rubles are gastronomic concepts of Ryazan chefs based on local products and reinterpreted local recipes. And the presentation of dishes helps to take a fresh look at the history and culture of the Ryazan Region," the Ryazan Region Tourist Information Center said on its website.
The festival was first held in May 2018. As the organizers note, the idea of creating a gastronomic brand of Ryazan received active support from the townspeople, and the event aroused genuine interest.
The festival sets this year will include such dishes as, for example, chicken breast with blackened onion cream, éclair with smoked catfish, ice cream from baked onions with pearl onion jam and rye caramel, cold beef with cream from pike perch, pickled apples, hard cheese and white mushroom butter, green cabbage soup with quail, pike perch cutlets with mashed potatoes with crayfish necks sauce and pike caviar, chamomile jelly.
According to Ekaterina Shapovalova, author-methodologist of the "Gastronomic Map of Russia" project, Russian regional cuisine has become an equivalent tourist attraction in the places where annual gastronomic festivals are held.
"Ryazan was a discovery for me from a gastronomic point of view. The guys-cooks are deeply and responsibly engaged in adapting Russian cuisine in their restaurants. Over the past five years, a real creative class of chefs has grown up, they are worth learning from," Shapovalova's words are quoted on the website of the festival organizers.
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