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"Mentre in altri Stati si pensa a come crescere, in Grecia si pensa a come sopravvivere. E in questo periodo difficile abbiamo tutti il dovere di sostenere il nostro Paese". Lo chef Alexandros Narlis, 30 anni, era ancora in Inghilterra quando in Grecia è iniziata la crisi economica. Invece di tenersi stretto il lavoro sicuro all'estero, ha deciso di tornare a Sifnos, l'isola delle Cicladi occidentali dove è nato.
Oggi è il titolare della taverna di famiglia, passata dalle mani dello zio a quelle di suo padre, e infine a lui. Alexandros ha trasformato "Acqua e sale" in un ristorante che propone solo piatti biologici legati alla tradizione, dove Lef Dakalakis ha raccolto la sua testimonianza.
Nonostante la crisi, Alexandros non si pente della scelta: tornare ai colori e ai profumi della sua isola, dove ha deciso di puntare sulla qualità, ignorando il turismo mordi e fuggi.
ALEXANDROS NARLIS, LO CHEF - DI LEF DAKALAKIS
RSI Info 11.09.2015, 17:55
Red. MM
Il nostro dossier: Grecia, tra accordo e risalita
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