Once upon a time, my grandmother wanted to become a russian language teacher, but she lived in a village, near a city near mogelev and entered a pedagogical technical school, studied while it was. It was warm there until september october, well, when the slush began, the frosts began, she needed shoes , there was no money for shoes, she was forced to leave and go to work in kolfos, it always seemed to me that history is such a very easy, simple subject, yes, you can sit down on a chair, take a book, wrap yourself in some kind of blanket and read, read for hours, i think the most important thing in the profession of a history teacher, a historian in general, is to be able to tell stories. To captivate children, yes, no, not only to pass on knowledge, to inspire them to uh, these acquired knowledge, children always want to be heard, yes, because they have many different problems, even if from the point of view of an adult, these are not problems at all, but still for a child this is his own small, yes , such a situation that he wants to decide, they have a huge number of interests, uh, many people are interested in gadgets, right . You need to connect this, that is, if children spend a lot of time on social networks, you need to go to social networks, if children spend a lot of time there, for example, basketball, football, you need to go to a History Lesson play basketball and football and captivate them with this, and teachers probably work with the best representatives of humanity, yes, uh , such a person, he himself becomes better, and one way or another, this light that he receives at school, he then carries a secret, well, perhaps my secret is that i remember what kind of child i was, and i remember what i wanted at the age of 5, 10, 15 years old, history is, well, you can compare it with memory, with family memory, yes , that is, if a person does not know his roots, cannot determine who was his relative two or three generations ago, yes, then well, he simply loses his roots, from these roots, from the earth, yes, and cannot selfdeterminate, cannot set goals for himself successfully, he will not be able to achieve these goals later, and history is essentially the memory of the people, the generations of a whole generation who lived before him, in the end it turns out that when a person studies history, he studies not only the past and the present, but he lays the foundation for this , everything that we managed to talk about today, Pavel Lazovik and victoria senkevich, see you on the main broadcast, happily. In braslau, the lakes are blue like the early sky, which is right in the racing forest. At the beginning of the evil dawns, the washing of creatures and the world, and the fall of hell is known, the azers are woven with charms, smiling at the fallen suns, look for yourself, and never from the sea, the bottom, which is gilded pіy and pіy would be from their end, the accumulated azers, as not every year, but i still want to sustrezza, so that i dont know the mountains, the seas, and the azzera have never forgotten them, my dear. Petrus brouka. At the age of 18, he left belarus to master his profession. Pizza yoli, and when he returned to homeland, decided to open for the residents of his hometown the taste of real neapolitan pizza, how can you say that it is fast food, italian flour, uh, cheese, buffalo, san marzana tomato, grown at the foot of visulia, well, thats how you can say, fast food, no, pizza is a dish, he was one of the first to work on a pizza truck. So that after just a couple of months , as many belarusians as possible will learn about pizza, about 70 there is a 500 oven, here its 70, this must be endured, there must be such endurance, they made 300 pizzas, this is a record was here, practically crawled out, today he is the owner of his own restaurant, or as they say in italy, trataria, where the main dish, of course, pizza, steadily follows. The rules for preparing dough, he is not afraid to experiment with form and comes up with new recipes, well then yes, i dont sit on the internet looking for recipes, there has never been anything like this in my life, it just comes like i dont know, like a click, like an artist, that is, he sees his own, what he wants to put on the canvas, well, so do i, pavel maksimchik from grodno , belarusian, whose attitude towards the craft, yoli pizza, is perhaps even more reverent than that of the italian, he talks about pizza as a living product, despite the fact that he is the owner of the restaurant, along with his team, he kneads the dough, stands at the oven, takes orders and prepares pizza, he calls his business not a business, but a favorite craft and admits that the main pleasure he gets from the process of preparing real italian pizza. His mornings have started the same way for several years now at 11 00 he needs to light the wood stove so that by 12 00 the restaurant opens it was possible to make not every oven is suitable for napolitana pizza precisely because it does not hold heat, heat, and this is a special oven, that is, it is good insulation, volcanic stone, the pizza is cooked at a temperature of 500 , that is, this is the peculiarity of the pizza, it is prepared 90 seconds in the oven, so it needs to be done very quickly, well, you also have to feel it so that it is baked , you need to see it, feel it, today this is a trattaria in the center of grodno, where they cook real. Napolitan pizza has become almost the hallmark of the Historical Center city, and more recently pavel had to explain to clients things that were probably clear to any italian, but not at all obvious to a belarusian. There are only two types of pizza, that is, margherita and marinaara, the first pizza was marinaara, then there was margherita, Everything Else is an improvisation of pizzaolla, in naples there is a pizzeria de miguel, and there are only two pizzas there from the 16th century and where they were filmed the movie pray, love, julie robert and there are always queues, two offensive pizzas , thats all. Pavel still has to tell clients about the traditions of italian pizza. Now this makes him smile, but at first people, seeing small black dots on his neapolitan pizza, came up with complaints, why is your pizza burnt . Pita is cooked at high temperature, and these appear. Small burnt coals, that is, this is pizza leopard, that is, in naples they say, well, pizzaleopard, pizza ate leopard, as they say in naples, everything that is not done according to their canons is no longer considered pizza, but cookies. That is, pizza was born in naples and pavel sincerely believes in this, he generally talks about pizza like a real italian. Integrity begins with the correct name of the profession. I often see in advertisements, a pizzar is required. There is no such profession. There is a profession called pizzaolli. Well, pizza maker, pizza maker, what is it anyway. Thats it, its a profession. Pavel got into this profession thanks to his older brother, who studied in naples with the very famous fourthgeneration pitz yoli master umbert salva. Then the brother left for the czech republic, and pavel, as soon as he turned 18, came to his brother and began working with him. Having thoroughly mastered the profession and gained experience, 12 years later the brothers returned to belarus and decided to try to create a piece of real italy in their native tomb. Yes, my brother suggested that i open the truck, basically, and the next day we already started looking for a car, we found the car and began to reequip it, that is, we did everything ourselves, tough stuff , we bought all this, we did everything, everything is new, we also ordered a stove from russia, in principle, this was the First Business like this, today pizza trucks are not uncommon for belarus, but then in 2018 pavel with brother were the first to simply set up a pizzeria on wheels, they managed to shove a real woodburning oven into the small space of the car, without which it is impossible to cook neapolitan pizza, the most fun , pavel recalls, was working in the summer, about 70, there are 500 ovens there, 70 here , this must be endured, there must be such endurance, they made 300 pizzas, this was a record here, 300 pizzas it was a holiday in italy. In minsk from belarus the ambassador invited us and we made a record here of 300 pizzas, we practically crawled, pavel says at first there were doubts about how the trade would go, whether there would be customers, whether there would be very few of them in the cold season, but the neapolitan recipes were to the taste of the grodno residents, and after 2 years pavel decides to scale the business, fulfill his old dream, to open a fullfledged trattario restaurant. Break the most common stereotype regarding pizza. Pizza is not fast food, thats what you imagine, thats how high quality the products are, how can you say that its fast food, italian flour, uh, cheese, buffalo, san marzaana tomato brought up from the bottom, well, thats how you can say it, fast food , no, pizza is a dish, like Everything Else, when its prepared with love, i explain to people that its right to eat. Pizza, with a fork and a knife, it doesnt cut at all not cut, well, into eight parts, into four parts, that is, they take out the ovens, immediately put them on a ceramic plate , serve them to the table and cut them with a knife with a fork , pavel is very picky about purchasing products for making real neapolitan pizza, and even when the prices are italian flour grows, he does not switch to other analogues, the belarusian restaurateur, with the knowledge of a true italian, says here we get italian flour, not only are there italian grains , russia, ukraine, and individual grains are exported from all over the world, that is, they take only the middle for exactly for pita napolitana, there is no point in switching to cheaper products, that is, why, you need to maintain the quality brand. Humanity will not survive the emergence of artificial intelligence, because the very concept of man will change forever, as we can already see a future in which such a concept as a country, community, team, family is absent, remaining in their pseudocivilized world, at the moment, they are closing the border from everything traditional, from all those values that we are now positioning from the countries of the east. Making things worse only for yourself, in order for you to understand the present, you must understand the past, read it, and accordingly, the mistakes of the past, learn how to avoid the mistakes of the future, you cannot give three things in life mother, you cannot betray god, and one cannot betray the earth, markovs project is nothing personal, only the truth, which is always more interesting than speculation, watch on the belarus 24 tv channel. We talk about the Manufacturing Enterprises of our country. The most important quality of our products is that they are made from natural raw materials. Large assortment, condensed milk with sugar, with all sorts of fillers, coffee, chicory, purposeful people, united by one common goal, they are capable of much, we share their history of development and achievements, everything that is produced today by our enterprise, the estimate is very large, the maximum monthly Production Volume can reach up to 25 million cans per month, we want some additional. Introduce capsule lines so that we can attract more buyers, and our products, as a rule, they say only the best, watch the Quality Mark Program on our tv channel. Pavel admits that one of the difficult psychological moments for him happened when he had to find a compromise on his own. Pavel the restaurateur fought with pavel a professional in his field. For the first , profit in business is important, and for the second , strict adherence to the rules for making pizza. Pizza lasts 15 minutes, that is, delivery is already like, well, people want it, i explain to them that the pizza will no longer be as tasty as it is. Its hot, that is, the pizza takes 15 minutes to burn, you have to eat it right away, when its already driving through the whole city in traffic jams, its already soaked in this cardboard, it wont be there anymore, so the pizza wont be delivered, for the majority of belarusians who know, what you can buy pizza in any residential area, snack on it somewhere on the go or in the car, for whom it is quite an option to heat up frozen semifari at home in the microwave, this attitude towards pizza is still new, but pavel is very principled about his work, for him, making pizza is a whole ritual that begins with special types of sourdough, there is poolish, there is biga, poolish is different , that is, it is one to one, that is, flourwater and yeast, and live yeast, and biga is made one to two. And dry yeast, infused for 24 hours refrigerator, then the main flour is poured in and the dough is made, if the dough does not rise, that is, the pizza will already be burning in the oven, so you need to feel the dough when it comes, and for the dough to rise, pavel has his own secrets, borrowed from his grandmother, he still remembers how she prepared the pies so that they turned out tasty and juicy, she talked with the dough, pavel does the same, well, this is a living product, this dough is a living product, its just when i make it, even this poolish, as i said, hes just breathing, well, that is, well, i i talk to the dough like this, how can i say it, i just say that the best dough, great dough, well, it cant be better, and the dough reciprocates him, pavel recalls, at one time he mastered the secrets of making pizza in a fairly short time. In just a week. For the young guys, whom he now hires and trains himself, this takes months. Kiril, before getting to this pizzeria, managed to work in catering, but he says only here you can learn the secrets of the craft of a real pizza yoli. Well here somehow, i dont know, there is more passion, the attitude is somehow different, but here every day you learn something new, the secrets of dough preparation, these are some, well. Well, details that, well, i dont know , but you cant find out for sure anywhere, probably literally, the temperature, theres dough or something else, that is, its very interesting, pavel doesnt hire girls for this kind of work, getting 15 kg of dough out of the dough mixer, carrying armfuls of firewood and heating the oven this is not for the weaker sex, although girls work in the kitchen, the restaurant is still italian, which means, in addition to the traditional more pizza. Another musthave dish here is pasta, of course, handmade, the most popular option is aliolleo pasta , garlic, chili pepper, olive oil, there are many recipes, you can always come up with something of your own, there must be improvisation, improvisation is needed in the craft of pizza yoli, one day pavel thought about why pizza must be round and. He came up with a pizza in the shape of a table tennis racket, and, in addition to the usual filling on top, he puts cream cheese inside the handle, ordering one pizza, you try two different ones taste. That is, i i dont sit on the internet looking for recipes, ive never had anything like this in my life, it just comes like i dont know, like a click