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Sagardoa Bidegile

2015

Documentary

Documentary For four months every year, from January to April, the Basque cider houses attract thousands of diners, local and foreign alike. All hope to fulfil the tradition: to eat a menu of omelette, salt cod, bone-in rib-eye steak and cheese, and drink cider when called to the barrels with the cry of Txotx! This is a modern tradition, with deep roots, portrayed journey-like in this documentary: a geographical, cultural, technological and ... [+]

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