• Director(s):

    PALAZZI (Claudia), TEALDI (Stefano)

  • Producer(s):

    STEFILMS, ARTE GEIE

  • Territories:

    Worldwide (except Switzerland, Austria, Italy and Germany).

  • Production year:

    2019

  • Language(s):

    German, English, French

  • Rights:

    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.