In the documentary, a chef sets out in search of people who keep alive ancient techniques to obtain products such as canned pork, purse seine fishes, fish brine and raw brown sugar. This knowledge, passed down from generation to generation, inspires Mifano to reflect on what is essential in his cuisine and connects him with what he loves most: the sea, the countryside, nature.

In his travels along the coast of São Paulo and the countryside of Minas Gerais, he closely follows these processes and, alongside the local people, learns the stories behind each product and ingredient, bringing these lessons and experiences to his restaurant’s kitchen. “Besides learning more about this ancient knowledge that is passed down from generation to generation and which is disappearing, the most rewarding part of all this was getting to know these people, their families, their stories and seeing how connected they are to their surroundings, to their habitat; how they make use of what they have at their disposal,” says the chef.