Secrets of Northern cuisine unveiled at the National Centre RUSSIA
On 15 October 2025, the National Centre RUSSIA hosted a gastronomic expedition dedicated to the culture and culinary traditions of the North. Guests were invited to discover the philosophy behind northern gastronomy — purity, simplicity, and respect for the gifts of the tundra.
As part of the "Tundra" expedition, a workshop and tasting session were held, featuring dishes made with local ingredients. The key ingridient was venison — an important part of northern cuisine. Chef Tatyana Bobretsova showed how to prepare blood doughnuts, as well as venison tongue and heart served with honeysuckle marmalade. These dishes reflect the cultural and everyday importance of the reindeer for the Nenets people.
Guests also learned the art of quick-salted northern fish — "skorosol" from chir, which turns into a delicate appetiser in just 15 minutes while preserving the clean taste and natural benefits of northern rivers. The chefs shared another secret of local cuisine: pustozersk chinegi and cloudberry kissel.
The event concluded with a tasting of all the dishes, open discussion with experts and a Q&A session. The finale included a prize draw with exclusive gastronomic souvenirs from the regional brand "Made in the Nenets Autonomous Area".
The gastronomic expedition gave guests a chance to experience Arctic flavours blending Nenets and Russian culinary traditions. At the end of the workshops, visitors to the Gastronomic Rows were treated to blueberry kissel and chinegi made from cottage cheese with cloudberries and blueberries — a dessert inspired by Pustozersk, the first Russian town beyond the Arctic Circle.
Event photobank
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