The published text was supported by funds from the Fund for the Promotion of Media Pluralism and Diversity, allocated by the Ministry of Culture and Media.
In the era when pizza increasingly leaves the fast-food framework and becomes a serious gastronomic form, young masters of this craft bring new energy, knowledge and authentic approach, just like our pizzaiolo and Highland Canyon brand ambassador, Ivan Kostić.
CM: How did your story commence and what attracted you to this craft?
My story begins back in my secondary school days, when at the age of only 15 I made the first steps in professional kitchens. At that time already I felt special attraction to pizzerias, that combination of simplicity and creativity won me over immediately. “Nonna”, the first Neapolitan pizzeria in Montenegro, contributed most to my development, allowing me to fully explorer and master the craft. In there, I was able to make my first Neapolitan pizzas, playing with details, choosing the best ingredients and perfecting my every step. Real magic started right there – I understood that something unique can be created out of several basic ingredients, and this experience has made me stay in this craft and motivated me to make constant progress.
CM: Do you remember your first pizza?
- Of course, it was a Margherita. Already at my first attempts, I felt I had a knack for it. Dough, ingredients, oven, everything came somehow natural to me and I realized I had it in me.
CM: What is, according to your opinion, the most important thing for a good pizza - dough, ingredients of technique?
- There is no dilemma – high quality ingredients are crucial for every top-quality pizza. In the “Nonna”, where that gastronomic magic is created, special attention is paid to the choice of ingredients. We use carefully selected top-quality products – from Molini Pizzuti flour and Nolano peeled tomatoes, to Lučka olive oil. Nevertheless, I would particularly stress the mozzarella which is produced locally – Highland Canyon. It is exactly such local products that provide the authenticity and added value to every bite. When you have high-quality ingredients, pizza ceases being just a meal – every bite starts telling its own story.
CM: How important education and training are for the development of a pizzaiolo? What was the benefit of the training sessions you attended?
- Education is extremely important. Practice is necessary, but education accelerates the progress and helps you understand the processes which stand behind every step. Training helped raise the quality of my work and perceive the craft from a broader perspective. In the forthcoming period we plan to organize workshops where we will have the opportunity to transfer our knowledge to young people who wish to develop and improve their skills further. With the support of the companies from Italy and Horeca Support from Podgorica, we will have a possibility to learn from the world’s best pizzaiolos but also from those from Montenegro and the region. It is particularly important that such events get organized in this country more and more frequently. Recently, Vicenzo Abbate, one of the world’s best known pizzaiolo, has held the first master class in Podgorica in cooperation with the Horeca Support. I had the opportunity to be a part of that experience, which I deemed exceptionally valuable learning opportunity. This is a clear indicator that the scene is developing and that there is serious interest in improving and raising the standards in this craft.
CM: You cooperate with many restaurants in Montenegro, how good are they in keeping up with contemporary trends when it comes to making pizza?
- I notice that more and more people understand that pizza is not “fast food”, but a serious product. It is noticeable that the awareness of the quality of pizza in Montenegro has been raising significantly in recent times. More and more restaurants keep up with contemporary trends and invest in the knowledge and technique. Although there is always room for improvement, the direction is definitely a positive one.
CM: What would be your advice to someone wishes to become a pizzaiolo today?
- Patience and tenacity. This is a craft which knows no shortcuts – you have to work, make mistakes and learn. And what is most important – you should love the process, and not only the result. If you enjoy making dough, if you enjoy fermentation and every detail – you are sure to succeed.
Margherita – the essence of pizza
Margherita is my favourite pizza. Exactly because it is the simplest you can feel every ingredient and notice every mistake. It is the essence of pizza and a reason why it has been loved for such a long time all over the world.
AUTHENTICITY AS GUIDING LIGHT
Ivan says that in his work he has always chosen stories which make sense and which he can present in a sincere way. For that very reason, the role of Highland Canyon brand ambassador means a lot to him because he does not look at it as an ordinary cooperation, but as something that truly lives. He is proud that through this arrangement he is able to represent Montenegro in an authentic way, through products that are created locally – from the very grain to the final supreme quality product – fresh mozzarella which rounds up the whole story. He stresses that it is a great honour for him to be the first brand ambassador in Montenegro for Molini Pizzuti, leading flour in the industry. For him, it is not just a title, but a responsibility to transmit quality, tradition and love for his job. He emphasizes that everything comes down to authenticity – because people always recognize a sincere approach, which he strives to achieve in everything he does.
