Separate and successive handpicking of the grapes in 20 kg cages early in the morning.Grapes directly pressed. Fermentation with indigenous yeasts. The wine matures ''sur lies ‘' for two months.
· 180 gr. squid well prepared
· 80 gr. Tinos chickpeas soaked in water for 12 hours
· 2-3 gr. saffron
· 1⁄2 carrot chopped in pieces
· Dry onion chopped
· 1 bay leaf
· 1⁄2 bunch of parsley
· Olive oil
· Lemon juice
Boil the chickpeas with the onion, carrot and bay leaf. Shortly before they are ready, add the saffron.
Place in the blender the parsley with the mustard, garlic, olive oil, lemon, salt and pepper.
Grill the squid and place it in a plate garnished with the chickpeas and the parsley sauce.
Restaurant: Itan ena mikro Karavi