Malevich's secrets, red salmon yukola and amazing author's chocolate - Christmas fair at the RUSSIA EXPO

The Christmas fair at the RUSSIA EXPO will surprise even the most demanding gourmets with the year-old Malevich cheese sprinkled with cherry ash and pepper, dried and wilted red salmon yukola, magical flavors of author's chocolate.

Until January 8, producers from the Belgorod, Orenburg, Chelyabinsk, Tambov regions, Republic of Sakha (Yakutia), the Volgograd, Nizhny Novgorod, Kursk and Moscow regions are presenting their products in Pavilion No. 48.

Photo: Press Office of the RUSSIA EXPO

Delicacy fish products, red caviar, various cheeses and dairy products, smoked meat delicacies and sausages, delicious confectionery, cedar products, mushrooms and dried berries.

Malevich cheese will definitely not leave anyone indifferent! Bright, dense and sharp taste of Malevich leaves a tangy aftertaste. The presentation of the cheese is also impressive: a mixture of black pepper and cherry wood ash gives the crust a coal-black color. It's just like Malevich's famous Black Square: seemingly simple in execution, but it holds a spicy secret. The recipe is kept in the strictest secrecy.

Photo: Press Office of the RUSSIA EXPO

You can also try yukola of red salmon here. It is an incredibly delicious dried jerky. If you are a fan of smoked or dried fish, then c will definitely become your favorite. It is not only tasty, but also very healthy, as the cooking process is as gentle as possible, it retains all the vitamins.

Drying red salmon yukola is a very laborious process. Cleaned fish is separated along the spine, then it is carefully removed, as well as all the large bones. The fish is then hung on ropes in the chamber so that it is exposed to the air. Be sure to try it, it's delicious!

The fair also presents amazing chocolate based on author's recipes. The process of making such chocolate is not quick. Cocoa beans and sugar can take up to 70 hours to grind, but it is worth it - the flavor of chocolate becomes more delicate and velvety, almost silky with every minute.

The author's chocolate is created from noble cocoa - worldwide it is referred to as aromatica. These plants are quite capricious, however, their grains do not have excessive acidity and bitterness. The finished chocolate overflows with a whole range of flavors with shades of berries, flowers, honey, fruits. And each of them speaks of its homeland - distant plantations from different countries.