District d'Ismayilli, Azerbaïdjan : où la cuisine de la ferme à la table est un mode de vie normal

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District d'Ismayilli, Azerbaïdjan : où la cuisine de la ferme à la table est un mode de vie normal

Découvrez comment le district d'Ismayilli, en Azerbaïdjan, se réinvente en accueillant de nouveaux habitants et artisans sans compromettre son identité rurale authentique.

En partenariat avec Azerbaijan Tourism Board

LIRE L’ARTICLE : http://fr.euronews.com/2025/10/07/district-dismayilli-azerbaidjan-ou-la-cuisine-de-la-ferme-a-la-table-est-un-mode-de-vie-no

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00:00Sous-titrage Société Radio-Canada

00:30Welcome to Ivanovka, home to what was once the last kolkos in the Caucasus.

00:36Now labeled as an agro-park, Ivanovka remains a collective farm,

00:40where farmers share their crops and earnings.

00:42This village has a fascinating history,

00:45and a good place to learn about it is the Molokin Cultural Center.

00:54This remarkable collection of personal memorabilia tells the story of the Molokins,

00:59a Russian-Christian minority whose religious views got them banished to the Caucasus.

01:04They founded Ivanovka in 1847, and the community still maintains its strong identity.

01:09In our museum, there are more than 2,000 exposures,

01:13but it's still more and more.

01:16Every time it was surrounded by our old exposures,

01:21which gives us a look at how our ancestors lived, how they worked,

01:28and in this case, to leave a memory of the history of the village Ivanovka.

01:33But Ivanovka isn't living in the past.

01:35Its contemporary culture is very much alive,

01:38in this beautiful auditorium that hosts dance troupes and concerts,

01:42and the newly renovated Dimir Art House,

01:44where young artists from Baku come to create in an idyllic setting.

01:51New residents are settling in,

01:54opening guest houses and cafes for tourists,

01:57like the Ohio Inn and Cafe run by Hassan.

01:59So this is getting popular, this village getting popular.

02:04People come here, they love the quietness of this place.

02:09Nice food, organic foods.

02:12I've heard a lot about the quality of the local products in this region,

02:16so I'm off to meet a farmer to taste some of Ivanovka's famous honey.

02:22Andrei Antifev is a third-generation beekeeper in Ivanovka.

02:25His honey has won awards at international competitions.

02:28The secret is the wide variety of fragrant plants and flowers that his bees pollinate,

02:33made accessible by these giant portable beehives.

02:37He organizes tours and tastings for visitors.

02:39Here are two types of honey.

02:43This is May's honey and the beginning of the summer.

02:47They have different flavors, the smell is different, and the color is different.

02:50Let's do a test.

02:52Yeah, I really like this one.

02:57It tastes different.

03:03Agro-tourism is thriving in the East Miley region.

03:06In September, harvest time, is one of the most exciting times to visit.

03:10I'm getting in on the fun at Shabiyant Winery,

03:12which invites visitors to help with the grape picking and stomping.

03:15It's a convivial moment that brings consumers and producers together.

03:20Now it's my turn.

03:21I've got my basket.

03:22I've got my clippers.

03:23I've got my boots.

03:24Let's pick some grapes.

03:26Shabiyant's grapes benefit from Shirvan Valley's unique microclimate

03:30and the volcanic nature of the soil.

03:32Italian winemaker Marco Cattellani is the mastermind behind Shabiyant's unique philosophy.

03:37La nostra filosofia è quella di portare le nostre conoscenze

03:43e adottarle nel mondo a zero.

03:47Mondo a zero vuol dire tradizioni, vuol dire paesaggi, scoprire persone

03:52che ci possono dare tutti gli spunti possibili per aumentare il potenziale della viticoltura.

04:01Marco gave me a peek at the production process.

04:03The grapes mature in stainless steel tanks and oak barrels,

04:07which give the wines a complex aroma and taste.

04:11I couldn't leave before enjoying the fruits of my labor,

04:14poolside at Shabiyant's guest house.

04:17We have our own grapes, 2,050 hectares and six varieties.

04:22And we want to take off the local varieties such as Bayanshara and Madrasa.

04:26Bayanshara has a lot of the fruity, maracuja, citrus aromas,

04:31and vanilla.

04:31The second one is Madrasa.

04:33This wine is a deep intensity color, deep like a garden, deep ruby.

04:39Local dishes pair perfectly,

04:41highlighting delicious late summer produce from this mountainous region.

04:45There was even cheese made in Ivanovka.

04:47It feels like farm to table is just standard living out here.

04:50And it's been a delicious journey learning how to enjoy the slow life

04:53in Ismaili and Ivanovka.

04:55I made it, I made it, I made it.

04:56I did cream of more事,

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