The concept of the Gastronomic Rows of the National Centre RUSSIA was presented at the Wild Plants Processors Forum

At the International Forum of Wild Plants Processors and Superfood Producers "Superfoods — Health and Longevity 120+" the concept of the Gastronomic Rows of the National Centre RUSSIA was presented.

The forum featured Svetlana Bokova, the brand chef of the "East" zone of the Gastronomic Rows and the founder of the Far Eastern cuisine production, as well as Danila Kozlov, the supplier of the "North" gastronomic rows and the founder of the Arctic cuisine production.

During the session on April 5, the team of the National Centre RUSSIA project "Journey Across Russia. Food" addressed issues of developing the processing and production of products and ready-made solutions based on wild plants for enterprises specializing in Russian cuisine.

The forum audience was introduced to the concept of the menu "From the Far East to the Arctic," the dishes of which are made up of 90% unique regional wild-growing berries and herbs, wild meat, wild fish, seafood, mushrooms, as well as ferns and seaweeds.

The brand chef of Far Eastern cuisine, Svetlana Bokova, spoke about how wild plants allow for a journey across the regions of Russia "within" the assortment of Russian cuisine dishes. The line of regional gastronomic souvenirs includes Kamchatka honeysuckle in chocolate with currant leaves, honeysuckle jam, a variety of sherbets and the Russian dessert kalinnik with flavors of blueberry, sea buckthorn, honeysuckle, viburnum, and sea rosehip, as well as the most popular ingredient, a strategically important Russian product — pine nuts.

Danila Kozlov, a father of many children and a successful entrepreneur, shared how, from an early age, one can develop a food culture and teach children to regularly eat unique northern fish, wild plants, and even lichen chips.

Wild plants are what give dishes from the most diverse regions of the country their unique taste, believes the curator of the project "Journey Across Russia. Food," Yekaterina Shapovalova.

"We are often asked: what is the taste of Russia like? The taste of the dishes is given by nature itself. And we have found a definition for all such products, wild plants — flavor-forming. The Arctic cuisine has the taste of lingonberries, cloudberries, blueberries, fucus, and kelp, while the Far Eastern cuisine has the taste of kiwifruit, lemongrass, Far Eastern pine nuts, and oyster leaves. It is precisely thanks to wild plants that the basic dishes of Russian cuisine acquire that unique taste as they move from region to region. Russian multinational cuisine has character, traditions, and taste. We invite you to begin your 'Journey Across Russia' with the Gastronomic Rows at the National Centre RUSSIA."

The first International Forum of Wild Plant Processors and Superfood Producers started at the National Centre RUSSIA on April 4. The forum was organized by the Union of Wild Plant Processors "National Ecoresource."