\u0130zmir\u2019de ba\u015flayan mutfak ser\u00fcvenini \u0130stanbul, Amerika ve Kanada\u2019daki restoranlara ta\u015f\u0131yan \u015eef Erhan Ayg\u00fcl, haz\u0131r g\u0131da ve konserve a\u011f\u0131rl\u0131kl\u0131 mutfak anlay\u0131\u015f\u0131na uyum sa\u011flayamay\u0131nca kariyerini yurt d\u0131\u015f\u0131nda s\u00fcrd\u00fcrmekten vazge\u00e7ti. Mersin\u2019de kurdu\u011fu The G.O.A.T. Pizzerria ile taze \u00fcr\u00fcn, uzun fermantasyonlu ek\u015fi mayal\u0131 hamur ve yerel tedarik zincirini merkeze alan Ayg\u00fcl, Napoliten pizzay\u0131 b\u00f6lgesel lezzetlerle yeniden yorumluyor. Restoranda konserve ve dondurulmu\u015f \u00fcr\u00fcnler yerine tamamen mevsim sebze ve meyveleri kullan\u0131l\u0131rken, pizza \u00e7e\u015fitleri tar\u0131m takvimine g\u00f6re her ay de\u011fi\u015fiyor. Silifke\u2019nin ke\u00e7i peynirinden Hatay\u2019\u0131n baharatlar\u0131na, Tarsus\u2019un Sar\u0131 Ulak zeytininden Karata\u015f\u2019\u0131n botargas\u0131na kadar bir\u00e7ok yerel \u00fcr\u00fcn\u00fc \u00f6zel re\u00e7etelerle pizzalar\u0131na uyarlayan Ayg\u00fcl, hem t\u00fcketici ilgisini art\u0131r\u0131yor hem de b\u00f6lgedeki \u00fcreticiler i\u00e7in yeni bir ekonomik de\u011fer alan\u0131 olu\u015fturuyor.<\/p>\n\n\n\n
\u015eef Erhan Ayg\u00fcl, \u0130zmir\u2019de ba\u015flayan \u0130stanbul, Amerika ve Kanada\u2019n\u0131n ard\u0131ndan Mersin\u2019e uzanan mesleki yolculu\u011funu \u015f\u00f6yle anlatt\u0131:<\/strong><\/p>\n\n\n\n Mutfakla ilk olarak 2014 y\u0131l\u0131nda \u0130zmir\u2019de bir makarnac\u0131da \u00e7al\u0131\u015farak tan\u0131\u015ft\u0131m. Ard\u0131ndan \u0130stanbul\u2019da \u00e7e\u015fitli meyhanelerde g\u00f6rev ald\u0131m. Yapt\u0131\u011f\u0131m i\u015ften b\u00fcy\u00fck mutluluk duydu\u011fum i\u00e7in bu alanda profesyonel bir e\u011fitim almaya karar verdim ve \u0130stanbul Mutfak Sanatlar\u0131 Akademisi\u2019ne yaz\u0131ld\u0131m. E\u011fitim s\u00fcrecimin ard\u0131ndan Amerika\u2019ya ta\u015f\u0131nd\u0131m ve bir s\u00fcre oradaki restoranlarda \u00e7al\u0131\u015ft\u0131m. Ancak yakla\u015f\u0131k bir y\u0131l sonra bu s\u00fcreci s\u00fcrd\u00fcremeyece\u011fimi fark ettim. \u00c7ok ciddi paralar kazan\u0131yor olmama ra\u011fmen o \u00fclkenin yemek k\u00fclt\u00fcr\u00fcne adapte olamad\u0131m. Ayr\u0131ca Amerikal\u0131lar\u0131n mutfak k\u00fclt\u00fcr\u00fc, Avrupa ve bizim mutfak anlay\u0131\u015f\u0131m\u0131zdan olduk\u00e7a farkl\u0131.<\/p>\n\n\n \u201cTek bir \u00fcr\u00fcn ama en iyisini yap\u0131yoruz\u201d<\/strong><\/p>\n\n\n\n Toronto\u2019nun Whitby b\u00f6lgesindeki en iyi be\u015f restorandan birinde \u00e7al\u0131\u015f\u0131yordum. Bu restoranda \u00e7orbalar dahi haz\u0131r olarak geliyor, sadece \u0131s\u0131t\u0131l\u0131p servis ediliyordu. \u015eirinler \u00e7izgi filmindeki Gargamelin kazan\u0131nda pi\u015fen ye\u015fil \u00e7orbalar servis eden restoranlar t\u0131kl\u0131m t\u0131kl\u0131md\u0131. Burada genel olarak konserve ve haz\u0131r \u00fcr\u00fcnlerin a\u011f\u0131rl\u0131kl\u0131 olarak kullan\u0131ld\u0131\u011f\u0131 bir mutfak anlay\u0131\u015f\u0131 hakimdi. E\u011fer yeterli bir yat\u0131r\u0131m b\u00fct\u00e7em olsayd\u0131, orada sadece geleneksel lezzetlerimiz ve taze \u00fcr\u00fcnlerle milyonlar kazanacak bir marka yaratabilece\u011fime inan\u0131yordum. Ancak bu \u00fclkenin t\u00fcketici kitlesinin ihtiya\u00e7lar\u0131, benim yemek hayallerimle tamamen ters d\u00fc\u015f\u00fcyordu.<\/p>\n\n\n\n Amerika\u2019dan d\u00f6nd\u00fckten sonra bir s\u00fcre ne yapabilece\u011fimi sorgulad\u0131m. Elimde k\u00fc\u00e7\u00fck bir sermaye vard\u0131. Tek bir \u00fcr\u00fcn \u00fczerinde yo\u011funla\u015f\u0131p o \u00fcr\u00fcn\u00fc en iyi \u015fekilde yapmak i\u00e7in ara\u015ft\u0131rmalara ba\u015flad\u0131m. Mersin\u2019de Napoliten pizza alan\u0131nda ciddi bir bo\u015fluk oldu\u011funu fark ettim ve e\u015fim Ebru ile bu alanda \u00e7al\u0131\u015fmaya karar verdik. Uzun bir haz\u0131rl\u0131k s\u00fcrecinin ard\u0131ndan butik bir \u0130talyan pizza restoran\u0131 kurduk. Hen\u00fcz 6 ayd\u0131r faaliyet g\u00f6stermemize ra\u011fmen misafirlerimizden \u00e7ok iyi tepkiler al\u0131yoruz. Ald\u0131\u011f\u0131m\u0131z geri d\u00f6n\u00fc\u015fler beklentilerimizin \u00e7ok daha \u00fcst\u00fcnde.<\/p>\n\n\n\n Restoran\u0131m\u0131z\u0131n ismini The G.O.A.T. Pizzerria<\/strong> olarak belirledik. A\u00e7\u0131l\u0131m\u0131 Greatest of All Time<\/em>, yani \u201ct\u00fcm zamanlar\u0131n en iyisi\u201d anlam\u0131na geliyor. Mersin\u2019in en iyi pizzalar\u0131n\u0131 yapabilmek i\u00e7in uzun bir haz\u0131rl\u0131k d\u00f6nemi ge\u00e7irdik. B\u00f6lgesel \u00fcretime dayal\u0131 yeni bir tedarik ekosistemi yaratt\u0131k. Pizzalar\u0131m\u0131zda ve soslar\u0131m\u0131zda kulland\u0131\u011f\u0131m\u0131z \u00fcr\u00fcnlerin b\u00fcy\u00fck bir b\u00f6l\u00fcm\u00fcn\u00fc \u00c7ukurova B\u00f6lgesi\u2019nden taze olarak tedarik ediyoruz.<\/p>\n\n\n\n Ek\u015fi mayal\u0131 hamur i\u00e7in 8 ay deneme yapt\u0131k<\/strong><\/p>\n\n\n\n Restoran\u0131m\u0131z\u0131n fiziki yat\u0131r\u0131mlar\u0131n\u0131n yan\u0131 s\u0131ra \u00fcr\u00fcn re\u00e7eteleri i\u00e7in de uzun bir haz\u0131rl\u0131k s\u00fcrecimiz oldu. Sadece ek\u015fi mayal\u0131 hamurumuz i\u00e7in sekiz ay \u00e7al\u0131\u015ft\u0131k. Ek\u015fi mayal\u0131 hamur kullanmam\u0131z\u0131n temel nedeni, sindirim sistemine zarar vermemesi ve aksine fayda sa\u011flamas\u0131d\u0131r. Ek\u015fi mayal\u0131 \u00fcr\u00fcnler t\u00fcketildi\u011finde uzun s\u00fcre tokluk hissi olu\u015fur, \u015fi\u015fkinlik ve ek\u015fime hissi ya\u015fanmaz. \u00c7\u00fcnk\u00fc ek\u015fi mayal\u0131 fermantasyonda unun i\u00e7indeki gl\u00fcten oran\u0131 y\u00fczde 90\u2019a kadar azalabilmektedir. Uzun fermantasyon s\u00fcreleri uyguland\u0131k\u00e7a hamurun gl\u00fcten oran\u0131 da buna paralel olarak d\u00fc\u015fer.<\/p>\n\n\n\n Mersin\u2019de faaliyet g\u00f6steren di\u011fer bir\u00e7ok i\u015fletme ne yaz\u0131k ki i\u00e7erisinde \u015feker, s\u00fct ve yumurta bulunan g\u00fcnl\u00fck hamurlar kullan\u0131yor. Oysa Napoli pizzas\u0131n\u0131n hamurunda sadece un, su ve tuz bulunur; ba\u015fka hi\u00e7bir katk\u0131 maddesi yer almaz. Sadece iste\u011fe ba\u011fl\u0131 olarak ya\u011f eklenebilir. Fermantasyon s\u00fcrecinde hamurda kullan\u0131lan \u00f6zel tuzlar sayesinde pizzan\u0131n i\u00e7erisinde zengin mineral de\u011ferleri olu\u015fur ve bu da insan sa\u011fl\u0131\u011f\u0131na olumlu katk\u0131 sa\u011flar. Hamurlar\u0131m\u0131zda kulland\u0131\u011f\u0131m\u0131z mayalarla, gl\u00fcteni minimum seviyeye indirmek i\u00e7in uzun mayalanma s\u00fcreleri uyguluyoruz. Ek\u015fi mayada mayalanma s\u00fcresi son derece \u00f6nemlidir.<\/p>\n\n\n\n \u00c7ukurova\u2019n\u0131n g\u0131da lezzetlerini pizzalar\u0131na ta\u015f\u0131yor<\/strong><\/p>\n\n\n\n Kulland\u0131\u011f\u0131m\u0131z malzemelerin b\u00fcy\u00fck \u00e7o\u011funlu\u011funu kentimizdeki yerel \u00fcreticilerden tedarik ediyoruz. Sar\u0131 Ulak zeytinlerimizi Tarsus\u2019tan, ke\u00e7i peynirlerimizi Silifke\u2019den, spesifik baharatlar\u0131m\u0131z\u0131 Hatay\u2019dan temin ediyoruz. Sebze ve meyvelerimizi ise b\u00f6lgesel pazarlardan g\u00fcnl\u00fck ve taze olarak al\u0131yoruz. Son olarak men\u00fcm\u00fcze Adana\u2019n\u0131n Karata\u015f il\u00e7esinden, halk aras\u0131nda botarga olarak bilinen kefal havyar\u0131n\u0131 da ekleyece\u011fiz. \u00dcst kalitede olan ve a\u011f\u0131rl\u0131kl\u0131 olarak yurt d\u0131\u015f\u0131na ihra\u00e7 edilen botargay\u0131 \u015fubat ay\u0131nda pizzalar\u0131m\u0131za uyarlayaca\u011f\u0131z. Bu pizzam\u0131z, \u00f6zellik umami lezzet profiliyle bilin\u00e7li misafirlerimizin yo\u011fun ilgisini \u00e7ekti. Ustas\u0131n\u0131n olmamas\u0131 nedeniyle b\u00f6lgemizde botarga t\u00fcketimi olduk\u00e7a s\u0131n\u0131rl\u0131. Biz bu \u00fcr\u00fcn\u00fc deniz \u00fcr\u00fcnleri serimizdeki pizzalara ekledik. Misafirlerimiz tatt\u0131klar\u0131nda adeta \u015fa\u015fk\u0131nl\u0131k ya\u015f\u0131yor. Bu havyar\u0131n Karata\u015f b\u00f6lgesinden tedarik edildi\u011fini s\u00f6yledi\u011fimizde ise \u015fa\u015fk\u0131nl\u0131klar\u0131 daha da art\u0131yor. B\u00f6lgemizdeki bilinmeyen lezzetlerin fark\u0131ndal\u0131\u011f\u0131n\u0131n olu\u015fturulmas\u0131 noktas\u0131nda restoran\u0131m\u0131z\u0131n \u00f6nemli bir misyon \u00fcstlendi\u011fine inan\u0131yoruz. Bunu da sahip oldu\u011fumuz yerel tedarik zincirine bor\u00e7luyuz.<\/p>\n\n\n\n Pizzada en iyi malzemeyi kullanmaya \u00f6zen g\u00f6steriyoruz. \u00dcr\u00fcnlerimizin taze olmas\u0131 bizim i\u00e7in olmazsa olmaz. Bu y\u00fczden mutfa\u011f\u0131m\u0131zda dondurucu bulunmuyor. Sadece 4 derecelik bir dolab\u0131m\u0131z var. \u00dcr\u00fcnlerimizi burada tazelik s\u00fcresi boyunca muhafaza ediyor ve bu s\u00fcre i\u00e7erisinde kullan\u0131yoruz. Pizzalar\u0131m\u0131zda konserve \u00fcr\u00fcnler kullanm\u0131yoruz. Elbette bunu yaparak k\u00e2r marj\u0131m\u0131z\u0131 art\u0131rabiliriz. K\u00f6z patl\u0131can, biber ya da domates konservesi kullanabiliriz. Ancak bu durumda lezzetten ve kaliteden \u00f6d\u00fcn vermi\u015f oluruz. Misafirlerimize tur\u015fu gibi ek\u015fi pizzalar sunmu\u015f oluruz. \u00c7\u00fcnk\u00fc konserve \u00fcr\u00fcnlerde sitrik asit olu\u015fur ve bu da ek\u015fi bir tat yarat\u0131r. Biz pizzalar\u0131m\u0131zda tamamen taze ve mevsimlik \u00fcr\u00fcnler kullan\u0131yoruz. Patl\u0131canlar\u0131, biberleri ve domatesleri kendimiz k\u00f6zl\u00fcyor, taze taze kullan\u0131yoruz. K\u00f6zleme s\u0131ras\u0131nda sebzelerin i\u00e7indeki do\u011fal \u015fekerler ortaya \u00e7\u0131k\u0131yor ve bu da pizzalar\u0131m\u0131z\u0131n lezzetini ciddi \u015fekilde art\u0131r\u0131yor.<\/p>\n\n\n\n Tar\u0131m takvimine g\u00f6re men\u00fcler g\u00fcncelleniyor<\/strong><\/p>\n\n\n\n Pizza \u00e7e\u015fitlerimiz tar\u0131msal mevsim takvimine g\u00f6re ayl\u0131k olarak de\u011fi\u015fiyor. Restoran\u0131 ilk a\u00e7t\u0131\u011f\u0131m\u0131zda yaz sezonundayd\u0131k. Dikenli incirli, \u015feftalili ve mor incirli pizzalar yapt\u0131k. \u015eeker pancar\u0131 ve bal kaba\u011f\u0131 i\u00e7eren pizzalar\u0131m\u0131z da oldu. \u0130\u00e7inde bulundu\u011fumuz sezonda ise en \u00e7ok hasad\u0131 yap\u0131lan \u00fcr\u00fcnlerden biri ayva oldu\u011fu i\u00e7in ayval\u0131 pizza sunuyoruz. Tar\u0131m sezonlar\u0131na g\u00f6re her ay pizzalar\u0131m\u0131z de\u011fi\u015fiyor. Restoran\u0131m\u0131za gelen misafirlerimiz her ay farkl\u0131 bir pizza \u00e7e\u015fidiyle kar\u015f\u0131la\u015f\u0131yor. Sabit men\u00fclerle \u00e7al\u0131\u015fm\u0131yoruz.<\/p>\n\n\n\n Butik kalmaya devam edece\u011fiz<\/strong><\/p>\n\n\n\n A\u015f\u0131r\u0131 b\u00fcy\u00fcme gibi bir hedefimiz yok. Hem pizzalar\u0131m\u0131z\u0131n hem de soslar\u0131m\u0131z\u0131n yap\u0131m\u0131nda taze malzemeler kulland\u0131\u011f\u0131m\u0131z i\u00e7in zaman y\u00f6netimimiz \u00e7ok \u00f6nemli. Kaliteyi ve lezzeti her zaman en \u00f6nde tutma anlay\u0131\u015f\u0131m\u0131zdan \u00f6d\u00fcn vermeyece\u011fiz. G\u00fcnl\u00fck kapasitemiz 60 pizza. Bu kapasiteyi korumaya devam edece\u011fiz. Ancak fiziki mek\u00e2n de\u011fi\u015fikli\u011fi konusunda baz\u0131 hedeflerimiz var. Misafirlerimize pizzalar\u0131n\u0131n yan\u0131nda \u015farap gibi geleneksel alkoll\u00fc i\u00e7ecekler de sunabilece\u011fimiz, yakla\u015f\u0131k 30 masa kapasiteli bir mek\u00e2na ge\u00e7mek istiyoruz. Bu y\u00f6nde ara\u015ft\u0131rmalar\u0131m\u0131z ve haz\u0131rl\u0131klar\u0131m\u0131z devam ediyor.<\/p>\n\n\n\n Sa\u011fl\u0131kl\u0131 ve bilin\u00e7li t\u00fcketimin giderek \u00f6nem kazand\u0131\u011f\u0131 g\u00fcn\u00fcm\u00fczde, The G.O.A.T. Pizzeria<\/strong> yaln\u0131zca bir restoran de\u011fil, ayn\u0131 zamanda alternatif bir g\u0131da anlay\u0131\u015f\u0131n\u0131 temsil ediyor. Uzun fermantasyonlu ek\u015fi mayal\u0131 hamur, taze ve mevsiminde \u00fcr\u00fcn kullan\u0131m\u0131 ile sindirimi kolay ve besin de\u011feri y\u00fcksek pizzalar sunan i\u015fletmemiz, haz\u0131r ve end\u00fcstriyel g\u0131daya dayal\u0131 t\u00fcketim al\u0131\u015fkanl\u0131klar\u0131na kar\u015f\u0131 yerel ve s\u00fcrd\u00fcr\u00fclebilir bir model ortaya koyuyor. K\u00fc\u00e7\u00fck tar\u0131m \u00fcreticilerinden do\u011frudan tedarik edilen \u00fcr\u00fcnler sayesinde hem b\u00f6lgesel ekonomiye katk\u0131 sa\u011fl\u0131yoruz hem de \u00fcretici ile t\u00fcketici aras\u0131ndaki ba\u011f g\u00fc\u00e7lendiriyoruz. Bu yakla\u015f\u0131m, gastronomide lezzetin yan\u0131 s\u0131ra sa\u011fl\u0131\u011f\u0131, eme\u011fi ve yereli \u00f6nceleyen yeni bir t\u00fcketim k\u00fclt\u00fcr\u00fcn\u00fcn m\u00fcmk\u00fcn oldu\u011funu g\u00f6steriyor.<\/p>\n\n\n\n Haz\u0131r g\u0131da k\u00fclt\u00fcr\u00fcne uyum sa\u011flayamayan \u015eef Erhan Ayg\u00fcl, Amerika\u2019daki kariyerini geride b\u0131rakarak Mersin\u2019de ek\u015fi mayal\u0131 hamur ve yerel \u00fcr\u00fcnlere dayal\u0131 butik bir Napoliten pizza markas\u0131 kurdu. The G.O.A.T. Pizzerria, k\u0131sa s\u00fcrede t\u00fcketicilerin dikkatini \u00e7ekerken, kurdu\u011fu … <\/p>\n","protected":false},"author":1,"featured_media":421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"googlesitekit_rrm_CAowlN-2DA:productID":"","footnotes":""},"categories":[182,191,2],"tags":[285,281,286,284,287,282,283,289,288],"class_list":["post-417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomi","category-girisimcilik","category-tarim","tag-eksimaya","tag-erhanaygul","tag-gastronomi","tag-italyan","tag-mersin","tag-napolipizza","tag-pizzerria","tag-thegoatpizzerria","tag-yenisehir"],"_links":{"self":[{"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=417"}],"version-history":[{"count":4,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/417\/revisions"}],"predecessor-version":[{"id":464,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/417\/revisions\/464"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=\/wp\/v2\/media\/421"}],"wp:attachment":[{"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesunmezopotamia.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/thesunmezopotamia.com.tr\/wp-content\/uploads\/2026\/01\/ERHAN-AYGUL-2-768x1024.jpg\")
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