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.
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