To prepare Zapikanka they were taking considerable clay pot, where they putdried pears, apples, cherries, plums and raisins. Then they poured them with not very strong gorilka with 30 percent alcohol. They added a little of lime honey and cayenne pepper. Pot supposed to be covered with a lid and tightly sticked up with buckwheat dough. Then they put the pot for 12 hours to the hot stove. Then it needs to be taken out and rest. When the pot with zapikanka completely cooled, theydisclosed it and poured fragnant liquid to the shtof (glass tankard pitcher) or barylo (barrel). In such a way it was served to the table.