Excessive in everything, but what a thing! Lots of fat (three packs of butter), lots of protein (walnuts and almonds) and a rich, viscous sweetness (sugar-honey-lemon syrup). This baklava will save you after a light lunch, so that no one leaves the table hungry.

Vegetable stew is also prepared in Sicily, of course. Here it is called caponata, and olives and capers are added. Our recipe also includes celery and pine nuts. There are versions with sweet peppers, cucumbers or almonds. Capona has a sweet and sour taste, which is obtained thanks to wine vinegar and sugar. There is a version that the name comes from the Italian capone - mackerel: perhaps, caponata was originally prepared with it. According to another theory, the dish was invented in taverns - they are called caupona in Italian .

The simplest and most natural recipe for the main summer drink is lemon juice, sugar, sparkling water and ice, nothing extra. It is easy to prepare, and you can change it endlessly. Mix lemon with orange and sugar syrup ( such a drink will already be called aranciata), throw mint or tarragon into the decanter, or even dilute the lemonade not with water, but with sparkling wine.

A French classic. It's not so much about the steak as the sauce it's served with. One of the most famous and versatile additions to meat, it's based on pepper, cream and cognac.

This is not the Russian solyanka that is soup. This is a simplified Soviet version of stewed cabbage and meat. There is almost no work required here - the cabbage, pork and bacon will do everything themselves. The main thing is to load them together in a large cauldron, put it on the fire and leave it alone for a while.