MASTERCLASSES
25 culinary masterclasses from the best chefs of Ukraine
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Vira Polonynska
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Nazar Syrovar
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Oleksandra Molochna
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Hryhorii Bryndzianyi
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumTerroir of Podillia: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
OnlineMediumTerroir of Zaporizhzhia: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
OnlineMediumTerroir of Bukovyna: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
OnlineMediumTerroir of Zakarpattia: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
OnlineMediumFood & Wine Pairing: Ukrainian Cuisine — Larysa Dehustatsiina
Why does borscht call for Riesling and a roast for Cabernet? The principles of harmony that turn dinner into an experience.
OnlineMediumFood & Wine Pairing: Ukrainian Cuisine — Dmytro Sommelier
Why does borscht call for Riesling and a roast for Cabernet? The principles of harmony that turn dinner into an experience.
