There is love and initiative in the flour of this work Mete Tamer Omar

The two go to a pizza school in Rome, Italy, with the goal of becoming pizza chefs. Aycan Gezer and Costantino Dotari, whose paths cross here, learn the intricacies of Roman pizza. These two pizza lovers fall in love with each other in the process. Italian Constantino Dotario also shared the dream of opening a pizzeria in Izmir of Icon Gezer. The pair opened Pizaria Luna Romana in 2014 with 5 stories in Izmir Urla. Aycan Gezer and Costantino Dotari are both expanding their space and opening their second branch in Karşıyaka in the process. To reduce reliance on the master, the pair, who make the base for pizza flour and other places, are on the branding agenda in this case.

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PIZZERIA Luna Romana … In fact, it is the common dream of two young entrepreneurs who are fond of pizza and each other. A reflection of the struggle of Aiken, a businessman at the age of 21, and Constantino, who opened up a place in a geography he did not know. Icon Gezer and Costantino Dotari, founders of Pizzeria Luna Roman, talk about everything from their career journey to the brand’s birth story and future plans. Izmir-born Ikan Gezer, 29, says his interest in Italian food and his passion for pizzeria began at the age of eight and continued his story as follows:

Curiosity began at a young age
“This curiosity started with my mother’s Italian wife. I also made something at home. In the process, I have often said, ‘I will open a pizzeria in Izmir’. I went to a vocational high school with my love of Italian cuisine and pizza. Since I thought I would open a pizzeria in the future, I worked in both the service and kitchen sections. But to do this professionally, I thought of going to a pizza school in Italy. I took the first step towards achieving this goal after high school, but the pizza schools I wanted to go to were teaching Italian. They did not open an English department. This is why I first took the road to Italy to learn Italian.

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There is love and initiative in the flour of this work.

They have moved to school
Solving his Italian problem, Icon Gezer finds a school to become a pizza chef. And he went one step further with his dream by starting training at A Tavola Con La Chef in Rome. Another name that came to this school for his dream is Italian Constantino Dotari. Dotari, who was born in 1987, said he was interested in the kitchen. After that my career journey in the field of security in the private sector continued. But after a while, I decided to professionalize my passion for cooking and I went to A Tavola Con La Chef to become a professional pizza chef.

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They said that this work does not work here
Icon Gezer and Constantino Dotari, who love pizza, fall in love with each other. After school, Icon Gezer shares with Constantino Dotari that his dream is to open a pizzeria in Izmir. Geyser describes the process as follows:
“Ever since I was a kid, my biggest dream has been to open my own pizzeria. Constantino’s goal was to do this. I have shared my views with Constantino. He said, ‘All right, I can come to Izmir with you.’ And we rolled up our sleeves in Urla, Izmir for our common dream. We established PLR Gıda in 2014. And with 5 tables in an area of ​​50 square meters, the pizzeria Luna Romana was born. Thus began our second school. We worked on how to make Roma pizza under Turkish conditions and in that process we ate lots of pizza around us. Of course, there were some people who said that this would not work because we chose Urla as the location. Because then Urla was not as popular as it is now. But we have worked hard and succeeded and made a name for ourselves. In 2017, we moved to a bigger place. At the end of 2019, we opened our second branch in Izmir Karsiyaka. We have come to this day by constantly improving ourselves. ”

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There is love and initiative in the flour of this work.

Also in taste
Sustainability
Noting that flour is a very important issue in pizza, Costantino Dotari said, “We are constantly working on this. Of course, places were opened and closed during the epidemic, and we were affected by it. In the process, we had the opportunity to think. Today, like many other fields, reliance on masters is an important issue in our sector. Because durability in taste is very important. During the epidemic, we focused on this area. And we’ve worked on whether we can offer pizza flour and base in different places whose philosophy suits us. Good results at the end of the day. Currently, we supply pizza flour and base in 10-15 brands in Izmir and Istanbul. We work specifically for each brand. Our goal is to be a brand in this as well, “he said.

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Branch II
Karshiyaka
Explaining that they were against the franchise issue from day one, Icon Gezer continued:
“We have created a quality. This standard is very difficult to maintain. When I think about how my assistant washed the arugula here, I can’t imagine what would happen a few miles before me. It’s like saying ‘I gave birth to this child, you raise it’. For this reason, we are far from the franchise. Instead, we decided to touch different brands for pizza flour and base. Of course, we have a lot of customers from Izmir. Sometimes there are rows. In addition to these requests, we are often faced with the question ‘When will you be in Izmir? At the end of 2019, we responded to this demand and opened our second branch in Izmir Karsiyaka. Of course, things did not turn out the way we wanted them to when the epidemic broke out a little later, but now we’re on our way to the restaurant with two branches. For now, we have no plans for a new branch. ”

Brief

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* Icon Gezer, “We were both in the kitchen first. But over time, as the business grew I began to control the front of the staff from the customer. Due to Constantino’s lack of knowledge of Turkish, he lives mostly in the kitchen, “he said.

* “I became a businessman at the age of 21. “We came to this day after a very difficult journey,” said Icon Gezer. We left with two people and today our number has reached 15. We want to grow our team together with our goals in pizza flour and base area, ”he said.

* Constantino Dotari says the perception of pizza as fast food makes him very uncomfortable as an Italian and suggests that this perception can be broken with the right products.

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