Ep. 2037 Giulia Stocchetti interviews Denis Salimzianov | The Next Generation

Ben Venuti, welcome to the next generation with me, your host, Julia Stochettie. Join me as I take your a journey to discover young stars of the Italian food and wine world, PRonte andiamo. Hello. Hi, everyone. Or today, I might better say because for the first time ever, we have the pleasure to have us guest on the next generation series, a young wine professional from Kazakhstan. So as you could have understand, your host, Julia, And today, I'm happy to talk with Dennis Saliziana. And he's a twenty nine year old young man working as so many in Almatri. Almatri is a lovely dynamic and stunning big city in Kazakhstan. But before being involved in the amazing world of wine, especially Italian wines, of course, he studied as best pillar surgeon in Moscow from where he does actually come from. Denise is an Italian wine, my and soon, he will be taking the via course in Almatri taking place from November sixteenth to eighteenth to become an Italian wine ambassador. So today, our main focus will be on Denise working experience and whole line effects on health, being him both a son and a doctor. Hi, everyone. Hi, Julia. I'm Privet. How are you today? I'm fine. Thank you. It's very hot now, but I'm in a room with conditioner and it's good. Well, in Italy, you know, it's the same. The Chicadas are singing in the background, and that means it's crazy hot these days. But, yeah, we have AC. Thank god. So thank you so much for finding some time for us because really for me is that super excited to have you as guest. I can wait to start. So can you please introduce yourself? My name is, Denise. I'm twenty nine years old, like, Julie said. I'm board and study in Moscow. And two years ago, I moved to one of the best cities in Central Asia. It's Almati. You perfectly described Kazakhstan, Julia. Thank you. And I immediately invite all listeners to visit this beautiful country and try its cuisine. Here now, I walk in one of the best restaurants in the country as a summer year simultaneously studying and promoting wine culture. That's beautiful. By the way, I've been to Moscow. I did an internship in Moscow at Sodexo company, and I'm literally in love with that city and with the people from Moscow. So I'm so happy that you move from one beautiful place to another beautiful place. Is that so different compared to Moscow? You changed completely your life there. I mean, you're still happy. Right? Well, I'm so happy right here. Alma is, smaller than Moscow, of course. But it is, very cozy town. And so you're working as a so many in one of the best restaurants, you say. So what's the restaurant's name? The rest names, it's Awill. It's Translate means, village. There's a name of small settlement among nomads often consisting of one family, but this is kazakh family. It's contained one hundred people in this. Wow. So it's a big restaurant It's a big restaurant. Can you please tell us briefly about are you a restaurant? I will restaurant, located at the altitude of one thousand seventy hundred meters in the Elialata mountains. It's tenshan mountains. Chinn, it's our local Alps. The most popular ski resort is located nearby. The restaurant itself is a theater that immerse you the guests in the local culture. The restaurant itself will claim a Michelin Star in the future when it comes to Kazakhstan the kitchen concentrates on a nanometer style. The dishes are very satisfying. A lot of meat, beans, noodles, which are that we even have for our own kazakh pasta, December, lasagna. It's called, Bismarck, there are sheets of pasta with the stewed meat. Sounds delicious. It's very delicious, but very fatty. All this, goes well with Italian wines, especially light, acid decrets. There are most of them in our wine list. So, like, your Italian wine portfolio is quite wide. It's quite big. What's your favorite kind of wine among those? It's hard to choose one. Maybe in first place is, Alianico from Tarazi. Is there a sense of everything I want in a red wire, power, ten inch, good acidity, long development, and the glass perfect. In the second place, is light red Aetna volcanic wines, and, closing this, heat parade, wines from international varieties from other Aditi, I think like this. Interesting. I guess all these red wines you mentioned pair very well with your Neonomat cuisine, right, based on meat Yes. Of course. The traditional red light, wine, Italian, excellent, paired with our kitchen. Who is your customer base? I mean, who are your clients usually at the restaurant? There are many local businessmen, celebrities, Russian, and, foreign tourists. Kazakhstan is a Muslim country, and it's principle not everyone drinks alcohol. Do you have also some young people coming to the restaurants or what's the average age? That age is, thirty five, forty years old. There is that tradition that come to the restaurant with, all families in Kazakhstan from young to old. Talking about wines. What do your customers prefer? Like, do they often ask you for advice before ordering some wine or they know straight away what they want? In the summer, they prefer electric wines Sparkling wine prosaic, is a best seller. Gary is best seller in this hot summer. Many people ask for local wines and, Italian white and sparkling wines. Most often take, bottles. Our wine list has, two hundred seventy items, and ordinary guests often get lost in it. But then there's you helping them. Of course. They ask my help or my head summary, Julia, and most of them, as I said, drink local high quality wines it's Arbor wine translated like, golden car or Italian wines. Gave and prosaic, are the most popular items, in this hot summer. It's hot out at night about, forty degrees So it's super hot there too, not just in Italy. I feel relieved about that. We're not the one suffering this warm warm summer. Taking into consideration your wine list and your restaurants cuisine. What's your favorite food and wine pairing if you have to pick one? Again, it's hard to choose just one. I will be simple. This is, prossekwa with, Boursaks. Boursaks, it's, like, small round donuts without feelings. This is better appetizer of all time. Well, for sure, we want to try some after your description. So we should all visit Almaty and Awill to meet you and to try this special appetizer with prosecco. In fact, central Asian cuisine is very colorful with a lot of spices, and, we did, bench pairing. Maybe you can try the laugh with the Vermentino or gavi, overall, Beachaparach, our Kazakh pastor with Chardonay from Alta Archie, OC Chile, Rillo, or Muscatz Zibbo, Santa like this. No way. I can't believe you have Zibbo in Kazakhstan. Wow. It's quite popular. Yes. From Sichile, from Market Bartoli, Solivento, one of the best wine of our wine list in Italian and white. Nice. I'm happy to hear that. Before working at Are you a restaurant? What were you doing? It's a long story. Just in a nutshell. Before the restaurant, I devoted ten years of my life to medicine. As I've already said, I was a practicing vascular surgeon in Moscow. I worked in emergency hospital for four years. And, after moving to Kazakhstan, it's turned out that, legally, I could not confirm my medicine education here, unfortunately. To earn money, I got a job by the way to, the official restaurant with the rule. It's a part of their ABR group of restaurants. At the end of the winter of two thousand twenty three, I practically worked as a wine waiter since I was familiar with leading several projects. And, in February two thousand twenty four, I decided to go study become Assembly. Funding history is, when I applied for a job as Assemblyel in February. The employer found out, that I was a doctor, they asked me, are you an idiot? Ten years in medicine. Left has turned up side down. And, in fact, the wide vault in its breath and amount of knowledge is almost as big as medicine. A train mind, memory, and perseverance allow me to achieve result in a short time. And now after four months on intensive training, I have already become, Italian one Maestro. And now, as you see, I am preparing for the ambassador level, which, Vineetler organizes in Almatin, November of this year. That's beautiful. That's amazing. You have, such a great story to tell in lightning too, I would say. So you enjoyed being a doctor, but now you love being a somme and digging deeper into the wine world. So That's amazing. You know, life changes. We just ride it. Right? Whatever it takes us, we just go and follow the flow. That's what we do. When passion, become a profession. Yeah. You're right. Because you're a doctor, Denise, more precisely a vascular surgeon, why don't you share with us your opinion about the effect of wine on the health? Of course, it brings happiness. Of course, we're all happy to share a glass of wine. Of course, it's a joy of life. But, you know I'm giving, master class on this topic about, wine and health, the school using me, like, a doctor. And so that, our listeners do not fall asleep from the lecture. I will be also brief. Many doctors and scientists are always afraid to say this phrase Alcogol is good for health. It's small doses. According to the World Health Organization and United States National Institutes, the measure most commonly used in research is a standard drink, which is, defined as the amount of alcohol, an average adult can consume in one hour. Numbers vary in different countries. In Italy, Australian, France, and Spain, the sun drink is ten gram of pure ethanol. It's something like, steiner glass of wine. This is approximately one glass of wine, a pint of beer or glass of vodka. Per hour. Only per hour. Whether we can control our sales like, that's in a bar questionable. Based on the results of many randomized studies, over the past, thirty years, the normal has been established seven drinks, seven glass wine per week for men, and, for for woman. This is a certain, six season in all of this. But it's more interesting with wine. My drinks, it's a beer or alcohol, strong alcohol with wine. The most striking articles from the Institute of Nutrition in Rome and, the Institute of cardiology in Ponte, where randomized studies can think of the hypothesis that understands and polyphenols, especially resveratrol, a salon binithine in red wines reduce oxidative stress, our lovely antioxidants. As a result, it, reduced the risk of cardiovascular disease, thrombosis, diabetes, diabetes, and the risk of cancer. But when combined with regular physical activity and a Mediterranean diet, which also contain many polyphenols. We're moving to Italy now for all of these recommendations. Exactly. But I was thinking, like, four glasses of wine a week, two things. I'm gonna die soon for too much alcohol consumption or I'm gonna live forever. So these are the two options because for glasses of wine are like nothing. It is impossible for us. But, you know, we are healthy. We practice sport, eat Mediterranean food. It's all good. It's all balanced. Let's say. Well, but thank you so much. It's really, really interesting to know that. So it means that in the right amount, wine is really good for health. But, of course, we must control ourselves, practice some sport, and eat healthy, possibly Mediterranean food. Yes. And I have, some more recommendations. Yes, please. We do want. The first, as I said, follow conceptions terms. If it possible. In this, your searches with wine, it is one to three glasses per day for women and up to five for men. It's more than previously standards. Combine alcohol with food intake, vegetarian diet, strength, it over a longer period. Stay hydrated. Water is our best friend in all parties. Taking Serbots before during and after drinking alcohol. The next is my own recommendation. Taking acetylsalicy acid like aspirin, seventy five, or one hundred milligram reduces the side effects of ethanol. In particular, it's the blood side, platelet membranes, reduce the risk of thrombosis, and oxidative stress. Drink thirty minutes before party. Prashing you teeth. Not earlier than half an hour after drinking. For allergy sufferers, avoid a simultaneous consumption of foods high in histamine. It's like fish, cheese, hard sausages, pickled cabbage, something like this. Nice. Thank you so much for this precious advice. I'm sure that people will love them and will follow them just to live a healthier life without saying no to one and alcohol. Thank you so much, Denise. It's been really, really interesting and enlightening. You know, we are on the next generation series. So I was wondering, how do young people perceive wine? Are they interested in wines? Do they drink sometimes wine? Or what's their attitude? In Kazakhstan, interest in wine is increasing also in Italian wine. The next generation, very well drink a strong alcohol, like, vodka, like whiskey, Rome, most often, this wine, especially Italian, beer, and cocktails, low alcohol drinks. And there is growing interesting in particularly or completely non alcoholic wines because there are many people leading a healthy lifestyle. And I need to say that Italy is, include in our genetic code. I think Italian wine architecture, music, cuisine, all of this. Because that Italian wines, after local wines is on the top, are most preferred. Oh, that's beautiful. So I was wondering, have you ever been to Italy? Not yet. I also six months in profession, and I wanted to travel in Italy start from, south, from Sichilia, Campania, and after go to the north. That's beautiful. You would love it for sure. All Italy is beautiful. Every single town has its own specialties. Has its own wine, its own typical food. So, yeah, it's gonna be a continuous discovery. So please come to visit. Thank you, Avil. Okay. So you said that at the restaurant, you have lots of families as customers. Are there also people that are around thirty years old who come or basically young people prefer to go to different kind of places? I think, yes, alcohol in Kazakhstan is allowed only from twenty one years of age. Young people prefer some funky wine bars, wine shops, and we have, more people thirty five, forty years, old, but a lot of young tourists come to us. We are located in a big point of education is key resort, and we are all drawn into the world of wine. Talking about Italian wines. What do you think could be the future of them in your country. The local people have a great love for Italy in all its manifestations. In recent years, italian have, been breaking in the Kazakhstan. They're drinking more and more plus this year when Italy began conducting courses for Samilier in Almaty. Recently, the united wine tour took a place, with Camberos, in Almaty in this, spring. We use, social networks, like, Instagram, for wine lovers, festivals to attract people in wine culture, and we love, life connection with guests because every puddle of wine hides the world history and, destinations of people. It's a great pleasure to tell these stories to guests. And Italy, it's very different, very different stories. It's, the great book of destinies. Sounds like you're really passionate about Italian wines and about your job. Yes. It is. Italian courses was my first, special course. Beautiful. Denise, I think we've covered almost like everything, even if there are still, like, bunch of questions. I'd love to ask you, but maybe in the future when we will meet in front of a glass of wine. So for now, is there anything else you'd like to add before we wrap up the episode? For our listeners, I want to set drink delicious Italian wine first. Followed the recommendation of surgeon and some lee in one people. Please, sports, love, make new contacts. And thank you so much for this podcast. It was very pleasure. And now I'm going to the gym because the evening, a bottle of Merlo from Marima, is waiting for me. Oh, wow. Thank you so much, Denise. It was a big pleasure. I wish you a great day, and I hope you enjoyed as much as I did, because it was really, really an amazing moment for me, an amazing interview. Thanks again, Denise. I wish you all the best in your life and especially on your next step for becoming an Italian one ambassador in November. All the best. Good day. Goodbye. And don't forget our brand new episode next Sunday, still on the next generation on the Italian win podcast, wherever you get your pods. Gracie for being with me today and listening to the next generation on the Italian wine podcast.