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Subscribe to ERT: http://bit.ly/ERTYT The "Local Kitchens" travel to the "pericallous lake" of Homer, the largest Greek wetland, the lagoon of Messolonghi. This is where the "gold of the lagoon" is produced, the rarest and most valuable of all Greek products, the PDO roe of Messolonghi. Messolongita lawyer Nikos Kordosis puts us in the spirit of the place and its taste. Then, Panagiotis Kappas and his family, based on their divari, introduce us to the process of making the roe from the eggs of the female baboon. The fishing in the shallow waters of the lagoon, the sorting, the course of the fish in the market, the manual process that makes the roe, the life of the fishermen and then the cooking that is shared by all together in the pelad. Christos, the son of Panagiotis, cooks us buffa reddened with paste and shows us how the pedal is made, while the fisherman Christos Moschopoulos makes us a savouro. Chef and ornithologist Nikos Noulas guides us to the 276 different birds of the Aitolikos water area and the tour continues to the largest salt pan in Greece, where most of the Greek salt and fine afrina have been produced since the 19th century. A journey to a special, ethereal and rare Greek landscape, which produces a product as unique as Caspian caviar. Texts/Narrative: Eleni Psychouli Director: Anthi Daudakis Research: Angeliki Rizou Director of Photography: Panagiotis Vassilakis Editing: Iro Vretzakis Production Director: Marina Veioglou Production Design: Areti Vardaki Production: Panos Papadopoulos / Prosenghisi Film&Video Website: www.prostv.com Broadcast Facebook: Topikes Kouzines Official Site: http://www.ert.gr/ Facebook: / ertsocial Twitter: / ertsocial Instagram: / ertsocial