Tula gingerbread and Vologda butter: what are different Russian cities famous for?

Still, it is a good thing that gastronomy tourism is gaining momentum. We now know that it is better to go North for fresh seafood and Siberia for game. But we also know where to try the best gingerbread, butter and even cucumber. This selection includes the most secret gastronomic attractions of different cities of Russia and it is worth planning a trip for it.

Suzdal cucumber

People learned that Suzdal was famous for the best cucumbers in the country only in 2001, when the festival dedicated to Cucumber Day was held there for the first time. Now this holiday is celebrated in the city every year – every third Saturday of July. In general, Suzdal is truly the real cucumber capital of Russia. It turned out that in the post-war years there were farms where vegetables were grown. Hence this holiday and with it the festival. Therefore, in the best traditions, it is customary to bring from Suzdal everything from jam to magnets with cucumbers.

Ryazan mushrooms

The phrase “We have mushrooms with eyes in Ryazan” has surely been heard by everyone who is at least a little interested in Russian folklore. There are many versions of where this saying comes from, and not all of them are true. But the fact that the location of mushrooms is now associated only with Ryazan is undeniable. For example, their monuments even appeared in the city (yes, they have eyes too). So do not be surprised anymore why mushrooms and everything connected with them are brought mainly from this city.

Kamchatka crab

As you might guess, one of the main attractions of Kamchatka is the crabs. True, there is still a fact that does not fit our minds. It turns out that the king crab is actually a crayfish. The only thing they have in common with crabs is their similar body shape. But even this part of the biography does not diminish its value in any way. Kamchatka crab has always been considered a delicacy, and Soviet authorities saw it as an export product that could generate serious income. However, the first attempts to transplant it were unsuccessful. It was only in the late 60s that it became possible to transport some of the Kamchatka crabs to the north of Russia, to the Barents Sea. Therefore, do not be surprised if you see it in other parts of Russia.

Tula gingerbread

In general, Tula gingerbread is a historical phenomenon. It was first mentioned in a scribe’s book in 1685. He said that all local Tula residents buy and sell this “honey bread”. And the name “gingerbread” appeared after the appearance in Russia of spices from eastern countries. Masters prepared gingerbread with filling on special wooden boards, which were cut from birch, linden or pear and dried for up to twenty years, and made patterns on them. Using boards, gingerbread cookies were pressed from the dough and sent to the oven. And in the 19th century, whole “gingerbread” dynasties arose, known not only in Russia but also abroad. Even in Europe at this time they knew about Tula gingerbread. At the World’s Exhibition in Paris in 1899, a pavilion dedicated to this dish was built partly from gingerbread. This is what we understand; branding.

Vologda oil

In general, Vologda butter became “special” thanks to Nikolai Vereshchagin, who changed the method of preparing the product and thus made a real revolution in its production worldwide. Its original name was “Parisian” because it began to taste like the butter he had tasted in Paris. Later Europeans called it “St. Petersburg” because it came as an export from the Northern capital. A hundred years after Vereshchagin’s birth, it became “Vologda”. It was then decided to elevate the area where the production facility was located.