In every city or village in the vast Russia there is its own special kitchen, which has evolved over the centuries. The Tver region can serve as an example. Its cuisine is not separable from the Russian, known all over the world for its recipes. Unfortunately, Tver cuisine began to go away in the past and is replaced by other dishes, however, there are still cooks who cook according to old recipes. “Bread is the head for everything”. It is the main one on any Russian table. In Tver, there is a kind of national bread – “zhben” – a thick rye cake for churning and yogurt. Of course, Tver cuisine could not do without fish dishes. Tver is located on the longest river in Russia – the Volga. In the Tver kitchen there is a dish with a special name – chorig Tver. Sometimes this fish dish is called “chyryg Tver in the village” or “chorig fishy Tver”. In the Tver cuisine, as in the Russian, there are liquid hot dishes. These include “Tver soup” and soup Tver. Diversified and baked on the Tver land: Cockerels Tver, mnevye pies, napreki, gingerbread, which were three varieties: the highest – light brown in pink oil and with almonds, and with candied fruits, medium grade – white almond and lower grades, the so-called “Figures”. Particular attention was attracted to the “Gingerbread Generals”. They were rather amusing, than formidable, preserved on ancient wooden gingerbread forms, and made in Tver in the XIX century printed gingerbread in eight plants. They were famous for their special white glaze, mint flavor. Currently, there is a revival of the production of gingerbread generals. One can not help recalling the “vigil” to which Peter the Great was treated. He drank it from his silver ladle with eagles, and then presented it as a souvenir to merchant Alexei Arefiev, who stole the tsar. Today Tver cuisine goes into ages. However, there are still places where cooking is preserved according to old recipes.