Zafiris Trikalinos, Trikalinos leaders stamp

It has been more than a century and a half since Trikalinos Family started making their own Bottarga. Specifically, Zafiris, Nikos and George dived in the waters  of Aitolikos and created the first Bottarga with their signature.

Ever since they made a deal to always use the highest quality roe, no other than the grey mullet roes, and aim towards a unique gastronomic experience for anyone who tastes their product.

Based on these values the heirs of Trikalinos bottarga kept up the family tradition but evolved even further into making it one of the most wanted delicacies of our time.

Trikalinos Bottarga has been repeatedly awarded in global gastronomic events and is proudly included in the suggestions as well as the books of some of the most famous chefs around the world, such as the Spanish Ferrian Adria and Roca Brothers, as a delicacy that combines balanced taste, high quality and benefits for our health.

Video Transcript

It was my great grandfather George that started this business. That was the first generation. Then my grandfather Zafiris followed the craft, whose name I take after. The third generation was my father, and the fourth generation is myself.

Until I took over, the Bottarga was a dry, salted type of food. Always preserved in wax. We started researching why it has to be salted, why it has to be dry, what these methods have to offer. We made good use of our scientists, the greek universities, and we made extensive research.

The product that we create is like no other in Greece or the whole world. Its salinity is minimum, because we keep the actual sea salt. Αnd on the inside it is soft, moist, not dry or salted. Following published research and have been presented in medical conferences we have established the health benefits of our product. Which means that for anyone who uses this product it is good for their eyesight, their brain and heart functions, and also for the diabetes mellitus.

Right as we speak 30% of our turnover comes from our exports. I believe that in the next period, I predict about a year and a half, this turnover will reach 50% and soon our exports will surpass
the local market turnover.

The most rewarding moment for me was when the biggest chef of the world, Ferran Adria included our product in his book as one of the 30 best foods of the planet. Some of the most famous chefs and restaurants that score the top ten are using our product, for example the Roca brothers who are number one. I want to stress the fact that in Greece we also have amazing chefs, especially the young generation is very creative.

This particular product should be our priority. We must establish traveling, food and our culture. So that we can help our country grow.

Credits

  • Direction & Post Production: Alexis Skoulidis
  • Camera: Panayotis Kravvaris
  • Interview: Paris Kormaris
  • Make-up: Roula Lymperopoulou
  • Texts & subtitles: Elena Priovolou
  • Project Managers: Agapi Tsakpinoglou, Kyriaki Kostolidou
  • Project Director: Vassilios Bartzokas