villa giselle ****

This fabulous villa is situated in a peaceful location at the edge of village Crklada, only 10 km from the Porec. Its traditional style and reclaimed stone and oak beams used for the construction give it a very special atmosphere, a mixture of tradition, comfort and luxury. A large landscaped garden with lawn and Mediterranean plants surrounds the vila, and is framed with a stone wall. There is a 9,5m x 3,5 m swimming pool in the front of the villa and BBQ area.

• Minimum stay - 7 days
• From Days - any
• Seaside Distance to the beach – 14 km
• Distance to airport – 50 km
• Built - 1905
• Renovated - 2006
• Sleeps in bedroom - 2
• Max occupancy - 8
• Pool private to the property
• Garden
• Parking

• Price includes : VAT and tourist tax.
• Security deposit: € 400
• Pets: Not Allowed
• July and August stay is 7 nights, arrivals on Saturday
• Villa Giselle has got ECO LABEL for 2010

Villa features
• Bedrooms : Twin bedroom - 1, Double bedroom - 3
• Bathrooms: Shower - 1, Bathtub - 3,Toilet only - 1
• Staff on site: Caretaker, Cook, Gardener, Maid

Rooms and app.

Lounge, Living room, Dining room, Kitchen, Kitchen table, Terrace, Balcony with sea-view, Furniture in terrace, Safe Fireplace, Air con, Jacuzzi, Cot available, Sea view
Min. persons 1
Max. Persons - 8
Surface - 270 sq m

Appliances

Stove, Oven, Refrigerator, Freezer, Toaster, Microwave, Dishwasher, Washing machine, BBQ, TV, Satellite, Stereo, DVD, Fax
Accommodation Ground floor : living area with open fire, spacious dinning room, kitchen, double bedroom with bathroom en suite, utility room.
First floor: two double bedrooms with en suite bathrooms, jacuzzi, twin bedroom with en suite bathroom.
Outside:Swimming pool 10x4 m, BBQ, parking

Villa - then and now

A villa was originally an ancient Roman upper-class country house. Since its origins in the Roman villa, the idea and function of a villa have evolved considerably.

In modern parlance 'villa' can refer to a various types and sizes of residences, ranging from the suburban "semi-detached" double villa to residences in the wildland-urban interface.

Today the term "villa" is often applied to vacation rental properties. In the United Kingdom the term is used of high quality detached homes in warm destinations, particularly Florida and the Mediterranean. The term is also used in Pakistan and in some of the Caribbean Islands such as Saint Barthélemy, Saint Martin, Guadeloupe, Martinique, the United States Virgin Islands, British Virgin Islands, and others. It is similar for the coastal resort areas of Baja California Sur and mainland Mexico, and for hospitality industry destination resort "luxury bungalows" in various worldwide locations.

Something About . . . Istrian gastronomy

The word gastronomy is derived from Ancient Greek gastros "stomach", and nomos "knowledge" or "law". It is the study of relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking (the so called Culinary Art), but this is only a small part of this discipline: it cannot always be said that a cook is also a gourmet (taken from Wikipedia.org).

Photos by courtesy of Goran Šebelić, Đani Celija & istria-gourmet.com

The istrian gastronomy faithfully reflects all of the historical, geographical and climatic characteristics of this area. The tumultuous past times considerably impacted the gastronomy as well. Various traditions are interlaced in the traditional cuisine, which founds its fundaments in the nature (self-propagating plants, aromatic condiments, seasonal vegetables, sea fruits…), and influences of Franc and German feudal authorities as well as the Roman food and that of the Slavic populations which arrival started in the 7th century, were imported. Certainly the greatest impact on istrian gastronomy was done by the Venetian gastronomy, which authority lasted in these areas almost for five centuries – until the year 1797.

The Venetian cuisine was extremely creative and various, also due to the fact that condiments coming from all over the world were used. Nothing unusual for a rich State with a powerful fleet and intense worldwide commercial relations: from the Northern Europe until the Far East. Thanks to such articulated commercial relations, the stockfish from the Baltic countries and rare condiments coming from Asia were normally found on Venetian tables. There were fresh vegetables from the surrounding mouths, game from the inner lands, olive oil and wine from Istria and the scampi coming from the Kvarner bay as well. Of course, the same was in reverse. The western istrian coastal cities of that period (Koper and Poreč), by means of Venice came in touch with many new fares, the stockfish included, but they also learned to adopt the new condiments: the popper, the cinnamon, the nutmeg, the cloves and others.