Buckwheat or “grecha” is, perhaps, the most Russian of grains. It was served at the tables of aristocrats and the most humble in the land. It’s known that Elizaveta Petrovna, the daughter of Peter the Great, “reduced her foreign chef to despondence with her frank preference of cabbage soups, kulebyaki pies and buckwheat porridge over foreign dishes.” Buckwheat has lost none of its popularity, but nevertheless, today this grain is being “discovered” anew. A dish that features in new Russian cuisine is “grechotto.” Grechoitto can be a dish in its own right as well as a wonderful garnish. The host of the Geography of Taste, Vladimir Pavlov, has decided to make grechotto with rabbit kotleti (rissoles). And although everyone knows and loves kotleti, our chef has the culinary cunning to make this everyday dish a gastronomic masterpiece. It will definitely be delicious! Kotleti also have a fascinating history that few know. In the Geography of Taste, only on Russian Travel Guide.