What Happened To The Old School Of Halki

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It was Easter 2009 when Maurizio Sacchi and Cristina Wiskemann opened Il Basilico, first a wine bar then a nearby restaurant. Working tirelessly and enthusiastically for this new move, that they had spent the last 2 yrs refurbishing the dwelling they bought in Halki, a mountainous village in Naxos.
"That building was previously the existing primary school from the village", said Cristina. "It's normal that a senior citizen from Naxos enters the restaurant and, Ah! This is where I spent 5yrs being a young boy! After that, it was used like a holiday house by a local family. Finally we purchased it, so we made our apartment out of the first floor, while the first floor along with the garden were arranged as for restaurants. The restaurant's kitchen 's all new, and it has been created for maximum hygiene, and fully available to the customers' sight."
How did the theory for Il Basilico come up?
In a symptom, we'd an overall idea to open up a wine bar somewhere on a Greek island. My husband used to work in international aid programs and being a freelance journalist, plus winter months I still work being a saleswoman inside the fashion business. But for both of us life in Milan was receiving targeted plus more stressful, and we dreamt to spend an extended part from the year on your beautiful islands, where we employed to spend our summer holidays.
As for the wine bar, maybe the only real critical reason for our holidays in Greece ended up the belief that it absolutely was very difficult to find quality wine at a reasonable cost. So, we decided to offer just what we might have loved to locate in Greece after a good looking day at the beach. At the moment we have selected about 30 different wines, mainly imported from Italy, however with some selected Greek labels.
Do you cook Greek or Italian cuisine?
I prefer to answer in this way: we offer Mediterranean cuisine, that's 80 % Italian, and twenty percent Greek or inspired to Greek cuisine. Our ingredients are simply the alternative: eighty percent are fresh products in the island (vegetables, seafood, beef, pork, poultry, oil, milk, cream and cheeses), while an essential 20 % are imported products from Italy: pasta, prosciutto and salami, parmesan and mozzarella, sundry porcini mushrooms.
Our customers love our warm octopus salad, with sundry tomatoes, pine nuts, rucola and balsamic vinegar, as well as the seafood risotto with saffron. As for pasta, our line is to never provide the popular carbonara or napolitana, but less usual preparations. There the surprise factor plays a role, Friar Tucks with the fact of changing our menu daily.
What's the special thing about Naxos that made you open a restaurant here?
As I mentioned, Naxos carries a wonderful agricultural production: it is hard to discover hawaiian isle to purchase local groceries, milk products, meat and fish, with the best quality. Naxos is so green, so abundant in freshwater, that you don't must rely on supplies coming from the mainland. For a restaurant like Il Basilico, which stresses for the freshness and quality with the ingredients, it is just a basic point, and one of the causes of our choice. But these advantages can also be evident within the landscapes along with the number of different situations Naxos can offer for the visitor. It has been said often times the miles and miles of white beaches are the most useful item of Naxos. Nevertheless, many Greek and foreigners, too, consider that this inner part in the island is even better. As for me, I don't have to choose: I go to get a walk when I feel as if, and go for a swim when I want!
Any favorite spots on Naxos?
Well, what a question! It's hard to pick, but let me try: for a swim I love the southern end of Plaka, or even the beach of Parthena near Mikri Vigla, or Alyko. But I am letting out too many places, I am afraid. For a walk, you will find the magic of Demetra's Temple, or breathtaking sight from Apano Kastro, or the green valley of Halki, using its peaceful flower-ridden paths to Byzantine chapels...
We have been for five-years now, and I still seem not to know the half from the island. Well, we intend to exist for the long time anyway!