Entschleunigtes Leben und Slow Food verleihen Ismayilli in Aserbaidschan seinen einzigartigen Charme

euronews (auf Deutsch)

Entschleunigtes Leben und Slow Food verleihen Ismayilli in Aserbaidschan seinen einzigartigen Charme  Entdecken Sie, wie sich der aserbaidschanische Bezirk Ismayilli neu erfindet und neue Einwohner und Kunsthandwerker begrüßt, ohne seine authentische ländliche Identität zu gefährden.   Mit Unterstützung von Azerbaijan Tourism Board  LESEN SIE MEHR : http://de.euronews.com/2025/10/07/entschleunigtes-leben-und-slow-food-verleihen-ismayilli-in-aserbaidschan-seinen-einzigarti  Abonnieren Sie! Euronews gibt es in 12 Sprachen.

Transcript

00:00In Europe, most of us live in urban areas, where life moves fast.

00:08I came here to Ismaili to enjoy a slower pace and some of life's finer things.

00:13Good food and wine, gorgeous nature, and quiet.

00:18Join me on this weekend trip through Azerbaijan's countryside.

00:21We won't get anywhere fast, but I promise you'll enjoy the ride.

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,

01:06and the community still maintains its strong identity.

01:09But Ivanovka isn't living in the past.

01:35Its contemporary culture is very much alive.

01:37in this beautiful auditorium that hosts dance troupes and concerts,

01:41and the newly renovated Demir 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 & 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.

02:29The secret is the wide variety of fragrant plants and flowers

02:32that 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.

02:56Yeah, I really like this one.

02:57It tastes different.

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

03:05And September, harvest time, is one of the most exciting times to visit.

03:10I'm getting in on the fun at Chabillant 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, I've got my clippers, I've got my boots.

03:24Let's pick some grapes.

03:26Chabillant's grapes benefit from Chirvon Valley's unique microclimate

03:30and the volcanic nature of the soil.

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

03:38La 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

03:55per aumentare il potenziale della viticoltura.

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

04:04The 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 Chabillant's guest house.

04:16We have our own grapes, 2,050 hectares, and six varieties.

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

04:26Bayan Shara has a lot of the fruity, maracuja, citrus aromas, and vanilla.

04:32The second one is Madrasa.

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

04:39Local dishes pair perfectly, highlighting 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 in Ismaili and Ivanovka.

04:55Thank you.

05:00To be continued...

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