1/13Photo: Mikhail BorisovPhoto:Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovPhoto: Mikhail BorisovAnna Senatova and all the organizers of the Kaluga art festival "Tsiolkovsky" were rooting for PyotrPhoto: Mikhail BorisovPhoto: Mikhail BorisovPyotr Alekperov, ceramic artistCulinary preferences– My family's favorite dish is sweetbreads – I cooked it at the first "Golden Chapelnik" competition in 2014. It is the basis for the Caucasian festive pilaf, which I also love to cook. On ordinary days, I have oatmeal with cheese for breakfast, and on holidays I head to the kitchen to cook mixed Central Asian pilaf. I love a wonderful Abkhazian dish: boiled unsalted beef stewed over low heat with onions and mayonnaise. Sometimes I allow myself to eat raw meat: I cut off a transparent piece, salt it, add herbs and eat it with pleasure! The story of the competition dish (written the morning before the final) - Pork strudel - an old French dish, originally from the heart of Europe. In the spring in those parts, the wild boar is especially tender, because walnuts are ripe. The wild boars gorge themselves on nuts and are unable to move from the spot, resting in the cool groves. Here, practical local farmers gather them, after which they bake the whole boars together with the nuts. "Pork strudel" Ingredients: Pork loin - 200 g, walnuts - 70 g, lard - 50 g, one small firm apple, fresh lingonberries, dried barberries or black currants, dry white wine - 100 g, cinnamon, salt, pepper. Method of preparation: Beat one medallion of pork loin, the size of a palm and 3 cm thick, into the thinnest possible layer. You should get an oval the size of a large plate. For the filling, grind walnuts and lard, mix with an apple grated on a coarse grater. Add 30 g of wine, a few lingonberries, ground barberries or dried black currants, cinnamon, salt, pepper, mix everything. Form a “sausage” from the filling, place it on the chop and roll it up, tucking it in at the ends. Secure with wooden skewers. Now quickly fry on both sides until lightly browned. Simmer for 15–20 minutes under the lid with a quarter cup of water and the remaining wine. Serve on a plate decorated with herbs and vegetables.

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