Perhaps the oldest but least well known dish of Udmurtian cuisine is “perepechi”! They’re open pies made with savoury rye dough and savoury fillings. The name comes from the way they’re cooked. Perepechi were always cooked in a stove, or “pech.” But not inside the stove on open flames - they’re cooked in front of the stove, on the hearth. Embers were usually kept there to be used to light the stove up again later. When the mistress of the house would put the main dish into the stove to cook, she’d put her beloved perepechi in front of the stove – they’d cook evenly there and she’d end up with a juicy, delicious dish. To make this national Udmurtian delicacy today, you can use a stove of the 21st century – an oven. But what you definitely can’t do without are the culinary secrets of Vladimir Pavlov. The chef and host of the Geography of Taste will be showing us his variation on this traditional dish that makes for a great meal every day or a beautiful addition to any celebration.