cover it up a bit like an italian perfectionist nerd it's time to add the gorgeous sun dried tomatoesmbination than volga pike perch and french parmesan let's call it french parmesan, but in italy parmesan looks a little different. excuse me, i will intervene on this italian cossack humor. i like it. well, in principle, that's all, look, cover to languish. yes, let it languish and come on, arrange it already hungry, if you are hungry while we were cooking, then it’s easy. you can repeat these dishes you need. pike perch fresh crackers, breadcrumbs are best mustard, but you can use any vegetable, and for gresoksu, fish onions, broth, drunken tomatoes, hard cheese, and, of course, buckwheat with pike perch look how beautiful it is. well, i'm not the biggest fan of buckwheat, but due to the cooking method and sun- dried tomatoes, it turned out a completely different buckwheat mediterranean, and the courts are generally beyond praise. andrew, you really surprised me. thank you very much. well, come again, we will look for ways to surprise you every time. what i knew about volgograd before