PALAZZI (Claudia), TEALDI (Stefano)
STEFILMS, ARTE GEIE
Worldwide (except Switzerland, Austria, Italy and Germany).
German, English, French
TV, DVD, NON-THEATRICAL, INTERNET, VOD
Salting and drying mullet fish roe is common practice around the Mediterranean. Petros Paragyios is a ‘Botargo’ maker – that’s how it’s called – who took over the family tradition in Aitoliko, Greece. Here Botargo is best grated on pasta with shrimps and tomato.
He travels to Japan to meat Messaya Takano, also from a family of Botargo makers. Here Karasumi – that’s what it’s called in Japanese - sells at 700€ a kg, three or four times the price in Greece. Working together they discover how these two ancient traditions can be processed differently making subtle but significant differences.