{"id":4075,"date":"2025-08-27T11:39:25","date_gmt":"2025-08-27T08:39:25","guid":{"rendered":"https:\/\/usa.camegone.com\/?post_type=shops&p=4075"},"modified":"2025-08-27T11:39:25","modified_gmt":"2025-08-27T08:39:25","slug":"kolomenskaya-pastila-2","status":"publish","type":"shops","link":"https:\/\/usa.camegone.com\/en\/shops\/kolomenskaya-pastila-2\/","title":{"rendered":"Kolomenskaya pastila"},"content":{"rendered":"

Pastila Museum Address:<\/strong> Kolomna, Posadskaya St., 13a
\nPhone: +7(495) 664-65-98
\nWorking Hours:
\nOrder acceptance:
\nby phone on weekdays from 10:00 to 20:00
\nonline daily<\/p>\n

Orders are sent on weekdays<\/p>\n

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Shop<\/h1>\n

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Kolomenskaya loose pastila is a natural healthy sweet made from freshly baked local apple varieties with a sour taste with the addition of egg white, sugar, honey, berries or nuts. We make pastila according to old recipes without adding dyes, preservatives or thickeners. Our pastila does not contain fats, and therefore is considered a dietary sweet.<\/p>\n

We produce three types of Russian pastila: loose protein, loose protein-free and dense pastila. Loose pastila is obtained by whipping apple puree with sugar and (or) proteins and drying the pastila dough in special forms. Dense pastila is not whipped, but boiled with sugar in a water bath, after which the dough is dried in the same way.<\/p>\n

To give apple pastille a variety of flavors, strawberry, raspberry, blueberry, cranberry, lingonberry, orange puree are added, as well as almond or pine nuts, vanilla, cinnamon and natural damask rose oil. During the season of plum, apricot and pumpkin ripening, pastila is made from plum, apricot and pumpkin puree. This is how the collection of Kolomenskaya pastila flavours is created.<\/p>\n<\/div>\n

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About Pastila<\/h3>\n

History of Kolomna Pastila<\/h3>\n

Pastila is an old Russian delicacy made from sour apples, honey and molasses. Pastila was made in Russia during the reign of Ivan the Terrible. It was a kind of medieval preserve, a sure way to preserve the harvest. Apples were stewed in the oven, mashed, spread on boards and dried in the sun. Thin brown strips were rolled into scrolls and eaten as a delicacy until the new harvest.<\/p>\n

In Kolomna, which has long been famous for its royal and bishops’ apple orchards, they came up with their own special pastila. They used to say, “Kolomna pastila, white-foamed, loose, three fingers thick, worthy of all kinds of surprise.” And foreign travelers made up legends that in Kolomna only monks in the settlement knew the secret of Kolomna pastila and only they knew how to turn an apple into a cloud.<\/p>\n

The technology of preservation \u2013 baking-whipping-drying \u2013 was developed over centuries, and was lost in an instant \u2013 during the years of the revolution, the factory in Kolomna closed. Over time, production also ceased in Belev and Rzhev \u2013 other centers of pastila production. It turned out to be impossible to make an exquisite delicacy in the conditions of the upheavals of the 20th century. For this, in addition to knowing the secrets of craftsmanship, you also need peace. Today’s revival of the lost tastes of Kolomenskaya pastila can be regarded as a simple promise of peace.<\/p>\n

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Features of Kolomna pastila:<\/span><\/strong><\/p>\n