Kolomna — the "city of a thousand museums" and an attractive destination for domestic tourism, visited by more than 1.5 million people each year. We continue to write about the city's remarkable museums, and in this article we will tell you about one of Kolomna's museums dedicated to a traditional craft — the making of pastila. But first, let's take a brief dive into the history of this confection.
Museum shop with various types of pastila and tea
For many centuries fruit growing thrived in Kolomna: townspeople planted apple trees and harvested abundant crops. The first mention of a city orchard dates back to 1372. People quickly realized that apples could be stored for 2–3 months, and pastila essentially served as a method of preserving the product. The first pastila factory was opened by Mr. Shershavin in 1735. The traditions of making pastila were passed down from one dynasty to the next. A hundred years later his successor, the merchant Chuprikov, became an official supplier to the court of Catherine. That title was granted only to producers who had made flawless deliveries for ten consecutive years.
The "Kolomna Pastila" Museum on Posadskaya Street. A stone paving of the roadway has been recreated in front of the entrance
The main mission of the Pastila Museum is the preservation and promotion of intangible heritage. Intangible heritage includes smells, tastes, and old recipes. The museum's creators have succeeded in this task: the Kolomna pastila museum factory is steeped in the atmosphere of antiquity and the sweet aroma of apples. The museum factory is housed in the walls of the old pastila factory of the Chuprikov merchants, who since 1852 made the famous Kolomna pastila from local apples. This tradition continues to this day — the factory produces more than three hundred varieties of pastila and confectionery according to old recipes. By the way, all the packaging is also made by hand by carton makers.
Table setting in the traditions of the 19th century
The preparation of traditional Kolomna pastila is a fascinating process. All stages of production are recreated with every nuance using natural ingredients: apple purée, honey, sugar, and egg white. Apples of the Antonovka and Skryzhapel varieties are kept in a special cool storage. The fruits are then washed in a special drum, cored, baked, and while hot are mashed into purée. The purée is thoroughly mixed and whipped into pastila dough with the addition of sugar and egg white. The finished dough is placed into molds and baked in an oven.
You can experience all the nuances of pastila flavor and immerse yourself in the atmosphere of the past through theatrical performances: tea parties in the garden, dessert-concerts, and delicious proper breakfasts in the spirit of the 19th century. Tours are directed in special segments to hold the audience's attention and create a full immersion effect in the 19th-century era. Even the guides' costumes are sewn according to old tailoring books.
The museum guides wear historical costumes
For several years now Kolomna has hosted an apple-and-book festival — a unique event that brings together literature, horticulture, art, music, theater, and gastronomy. The extraordinary atmosphere of the old Russian town gives the event its special character and style. The Pastila Museum is one of the festival venues where visitors are immersed in the authentic atmosphere of producing this Russian delicacy.
