Gravadlax

Gravadlax sounded like the perfect recipe to come back writing on this blog. I have the great fortune to have found a wonderful fishmonger at the Saint Louis (in Alsace, France) market on saturdays morning: she has everything fished, nothing from farms, and most of the fish is from French part of sea and ocean.

Pizza dough

If I say pizza and what do you think? I hope you think of Italy, because it comes from here and more precisely Naples. No pineapple, no salami, no strange, exotic  toppings. The one I prefer is the simplest of all, a pizza margherita: tomato sauce, mozzarella and basil. Sometimes the better pleasure in life

Finnish buns

This buns are just perfect! There is nothing more to say about this velvety dough and sensational French brioche texture! The original recipe is from Falling Cloudberries: A World of Family Recipes, by Tessa Kiros: I recommend this book to anyone interested in real, down to hearth, simple and satisfying recipes! I’ve tried many and

Chocolate biscotti

Those are real bis-cotti, which in Italian means cooked twice. The inspiration comes from Cantucci, the world wide acclaimed Tuscan biscotti, made with almonds. Those are a little different, and they probably look like a heresy to Tuscan people 😉 They are part of my hamper for Menu for Hope (read about the whole hamper