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dear charles,many thanks for your letter and the formal invitation you enclose. it is very nice of you to offer to meet our expenses while we are in britain. i gratefully accept it on the assumption that we shall have the pleasure of receiving you here as the return part of the exchange visit.we can discuss all the points with you personally or by letter should you wish to come over before we go. i suppose this would be a very good idea as the dates of our visits are still vague. anyhow, i want you to understand that we shall be delighted to have you here with us any time you choose to come.once again many thanks and best wishes from my wife and myself.yours sincerely,nikolayдорогая лорна! ты знаешь, как я расстроилась из-за того, что в конце концов не смогла посещать занятия по языку в летней школе. твое письмо с приглашением утешило меня. я с нетерпением жду поездку, но она ни в коем случае не должна помешать твоим планам на отпуск. я была бы рада, если бы ты предложила наиболее удобные сроки моего приезда.большое и всем.любящая тебяdear lorna,you know how disappointed i was that i could not attend the english language summer school after all. your letter of invitation is a compensation. i am anticipating my visit with great pleasure but you must not let me interfere with your own plans for the holidays. i would be very glad if you could

He's filled with the gifts of the warm sea, fragrance of herbs and roughness of the fruit ripened on the sun open spaces. when it comes to cooking, culinary wizards peninsula peninsula based on centuries-old experience of their predecessors. cooking in italy was elevated to the rank of art in the renaissance. bartolomeo sacchi (platin), librarian of the vatican, was difficult cookbook titled "about the true pleasure and well-being" (de honesta valuptate ac valetudine); for three decades, the book has stood six editions. florentine merchants spent large sums, basing school of culinary art. when ekaterina medici, large gourmet married the french king henry ii, she took with her italian chef. before that french food did not exist. even gastronomic encyclopedia (larousse gastronomique) calls italy is home to the national cuisine. italy is famous for its cheeses: mozzarella, belle paese, brielle, gorgonzola and, of course, parmesan. aromatic, grated or chopped into small pieces, it is an integral part of italian food that connects all components and gives it a special flavour. i love the italians and tomato sauce " salsa di pomodoro. some recipes cook it for a very long time on weak fire, so salsa barely simmering