{"id":8291,"date":"2025-02-01T13:24:36","date_gmt":"2025-02-01T13:24:36","guid":{"rendered":"https:\/\/ikimisli.tr\/?p=8291"},"modified":"2025-02-01T13:24:36","modified_gmt":"2025-02-01T13:24:36","slug":"turk-isi-pizza-avrupada-madalya-pesinde","status":"publish","type":"post","link":"https:\/\/ikimisli.tr\/index.php\/2025\/02\/01\/turk-isi-pizza-avrupada-madalya-pesinde\/","title":{"rendered":"T\u00fcrk i\u015fi pizza Avrupa’da madalya pe\u015finde"},"content":{"rendered":"

Aslen K\u00fctahyal\u0131 olan Kaplan’\u0131n hamurla olan k\u0131ssas\u0131, \u00e7ocukken k\u00f6yde ta\u015f f\u0131r\u0131nda ekmek yapan annesine yard\u0131m ederek ba\u015flad\u0131.<\/p>\n

Mutfaktaki h\u00fcnerini akademik bilgiyle peki\u015ftirmek i\u00e7in \u00c7anakkale Onsekiz Mart \u00dcniversitesi G\u00f6k\u00e7eada Uygulamal\u0131 Bilimler Y\u00fcksekokulu Gastronomi ve Mutfak Sanatlar\u0131 K\u0131sm\u0131’nda e\u011fitim alan Kaplan, mezun olduktan sonra kentteki i\u015fletmelerde mutfak \u015fefli\u011fi ve mutfak dan\u0131\u015fmanl\u0131\u011f\u0131 yaparak son 10 y\u0131lda mesleksel deneyimini art\u0131rd\u0131.<\/p>\n

Zamanla kentin bilinen \u015feflerinden biri haline gelen Kaplan, 19 Ekim’de \u0130zmir’in Urla il\u00e7esinde birinci sefer d\u00fczenlenen T\u00fcrkiye Pizza \u015eampiyonas\u0131’na \u00c7anakkale’nin y\u00f6resel lezzetlerini kullanarak haz\u0131rlad\u0131\u011f\u0131 pizzayla kat\u0131larak bronz madalya kazand\u0131.<\/p>\n

\u015eeflerin, klasik \u0130talyan pizzalar\u0131yla heyet kar\u015f\u0131s\u0131na \u00e7\u0131kt\u0131\u011f\u0131 yar\u0131\u015fta Kaplan, Yenice’nin kapya biberi, Ezine peyniri, Bozcaada’n\u0131n salamura yapra\u011f\u0131, \u00c7anakkale domatesi ve zeytinya\u011f\u0131, Biga y\u00f6resinde yeti\u015ftirilen b\u00fcy\u00fckba\u015f hayvan eti ve ek\u015fi mayal\u0131 hamurdan haz\u0131rlad\u0131\u011f\u0131 pizzayla b\u00fcy\u00fck be\u011feni ald\u0131.<\/p>\n

Kaplan, yeni gayesini 18 Mart’ta Almanya’da d\u00fczenlenecek ve Avrupa’n\u0131n bir\u00e7ok \u00fclkesinden pizza ustalar\u0131n\u0131n kat\u0131laca\u011f\u0131 m\u00fcsabakada ipi g\u00f6\u011f\u00fcslemek olarak belirledi.<\/p>\n

<\/p>\n

Kaplan, \u00c7anakkale’nin y\u00f6resel lezzetleriyle haz\u0131rlad\u0131\u011f\u0131 ve T\u00fcrkiye’deki yar\u0131\u015f sonras\u0131 “Bronz Pizza” ismini verdi\u011fi pizzas\u0131yla Almanya’dan alt\u0131n madalyayla d\u00f6nmeyi ama\u00e7l\u0131yor.<\/p>\n

– “Yar\u0131\u015fmaya \u00c7anakkale’yi de g\u00f6t\u00fcrmek istedim”<\/b><\/p>\n

\u015eef Hasan Kaplan, ek\u015fi mayal\u0131 hamur yapman\u0131n inceliklerini k\u00fc\u00e7\u00fck ya\u015flarda annesine yard\u0131m ederken \u00f6\u011frendi\u011fini anlatt\u0131.<\/p>\n

Yeti\u015ftirdikleri bu\u011fdaylar\u0131 de\u011firmende \u00f6\u011f\u00fctt\u00fckten sonra ekmek yapt\u0131klar\u0131n\u0131 aktaran Kaplan, “Ta\u015f f\u0131r\u0131nda me\u015fe odunu kullan\u0131ld\u0131\u011f\u0131 i\u00e7in \u00e7ok s\u0131cak olurdu. O nedenle \u00f6ncelikle hamurdan artan k\u00fc\u00e7\u00fck kesimlerle pide yapard\u0131k. \u015eu an yapt\u0131\u011f\u0131m pizza asl\u0131nda Napoli pizza stilinde. O da \u00e7ocuklu\u011fumda yapt\u0131\u011f\u0131m\u0131z pidelere \u00e7ok benziyor. Onun da kenarlar\u0131na ya\u011f d\u00f6kerdik. Yeniden bu \u015fekil pizzalar\u0131n kenarlar\u0131na da zeytinya\u011f\u0131 d\u00f6k\u00fcyoruz. O taraftan \u00e7ok benzerli\u011fi var, beni \u00e7ocuklu\u011fuma g\u00f6t\u00fcr\u00fcyor.” dedi.<\/p>\n

Kaplan, m\u00fcsabakaya kat\u0131l\u0131rken kendilerine pizza imalinde belli bir \u00f6zellik belirtilmedi\u011fini, yar\u0131\u015fmac\u0131lar\u0131n ekseriyetle \u0130talyan stili pizza yapt\u0131\u011f\u0131n\u0131 tabir ederek, \u00c7anakkale’nin y\u00f6resel lezzetlerini kullanarak haz\u0131rlad\u0131\u011f\u0131 pizzay\u0131 \u015f\u00f6yle anlatt\u0131:<\/p>\n

“Ben yar\u0131\u015fa giderken \u00c7anakkale’yi de g\u00f6t\u00fcrmek istedim asl\u0131nda. Olabildi\u011fince \u00c7anakkale’nin me\u015fhur ve co\u011frafik i\u015faretli eserlerini kullanmay\u0131 ama\u00e7lad\u0131m. Tabanl\u0131k sos olarak Yenice kapyalar\u0131ndan haz\u0131rlad\u0131\u011f\u0131m\u0131z romesco sos var. Ola\u011fanda bir \u0130spanyol sosu romesco. Birazc\u0131k f\u00fczyon mutfak yapm\u0131\u015f olduk orada. Onun \u00fczerinde de taze mozzarella kulland\u0131k. Biga b\u00f6lgesindeki b\u00fcy\u00fckba\u015f hayvanlar\u0131n tran\u00e7lar\u0131n\u0131, 7-8 saat boyunca \u00e7ok a\u011f\u0131r ate\u015fte taze baharatlarla pi\u015firdik. Bu bi\u00e7imde etimizi elde ettik. Ek\u015fi mayal\u0131 hamurumuz f\u0131r\u0131ndan \u00e7\u0131kt\u0131ktan sonra kestik. Ezine peynirinden haz\u0131rlad\u0131\u011f\u0131m\u0131z bir k\u00f6p\u00fc\u011f\u00fc kulland\u0131k. Burada biraz molek\u00fcler gastronomi yapm\u0131\u015f olduk. Bozcaada’n\u0131n salamura yapraklar\u0131ndan ve \u00c7anakkale domateslerinden iki farkl\u0131 jel yapt\u0131k. \u0130\u015fletmemizin bah\u00e7esindeki zeytinlerden elde edilen zeytinya\u011f\u0131 ile pizzam\u0131z\u0131 lezzetlendirdik.”<\/p>\n

<\/p>\n

– “\u0130lk evvel sardalya kullanmay\u0131 d\u00fc\u015f\u00fcnd\u00fcm”<\/b><\/p>\n

Yapt\u0131\u011f\u0131 pizzan\u0131n \u0130zmir’deki m\u00fcsabakada b\u00fcy\u00fck be\u011feni ald\u0131\u011f\u0131n\u0131 lisana getiren Kaplan, kelamlar\u0131na \u015f\u00f6yle devam etti:<\/p>\n

“Pizzay\u0131 tasarlarken birinci evvel sardalya kullanmay\u0131 d\u00fc\u015f\u00fcn\u00fcyordum. \u00c7anakkale’yi daha \u00e7ok yans\u0131taca\u011f\u0131n\u0131 d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcm sardalya bal\u0131\u011f\u0131ndan bir gravlaks haz\u0131rlad\u0131m. Ancak maalesef gravlaks ba\u015fka eserlerle istedi\u011fim lezzet kombinasyonunu yakalayamad\u0131. Ezine peyniri olsun romesco sosu olsun onlarla hakikat kombinasyon oldu\u011funu d\u00fc\u015f\u00fcnmedi\u011fim i\u00e7in tifti\u011fe ge\u00e7i\u015f yapt\u0131m. Kuzu kula\u011f\u0131 \u00c7anakkale b\u00f6lgesine has bir eser de\u011fil lakin \u00c7anakkale b\u00f6lgesinde \u00e7ok t\u00fcketilen bir eser. Onu da kullanma sebebimiz \u015fuydu, romesco, tiftik, Ezine peyniri k\u00f6p\u00fc\u011f\u00fc bunlar daima a\u011f\u0131r eserler. Heyet \u00fcyelerinin biraz a\u011fz\u0131n\u0131 temizleyebilmesi ve ferahlatabilmesi i\u00e7in asl\u0131nda kuzu kula\u011f\u0131 suyunu havyara \u00e7evirdik. Bu da molek\u00fcler gastronomiyle ilgili bir durum. Onu, Ezine peyniri k\u00f6p\u00fc\u011f\u00fcn\u00fcn \u00fczerine ekledik. O da g\u00fcya bir a\u011f\u0131z temizleyici olarak eserin i\u00e7inde yerini buldu.”<\/p>\n

Yar\u0131\u015fmada yapt\u0131\u011f\u0131 pizzay\u0131 heyet \u00fcyelerine anlat\u0131rken “Ben size yaln\u0131zca pizza yapmad\u0131m. Mutfakta bir \u015fef taraf\u0131ndan \u00fcretilmi\u015f bir tabak getirdim.” dedi\u011fini aktaran Kaplan, farkl\u0131 teknikleri kullanabilmesinin, hamur konusundaki bilgisinin ve bu kombinasyonlar\u0131 bir ortaya getirebilmesinin heyetin be\u011fenisini toplad\u0131\u011f\u0131n\u0131 s\u00f6yledi.<\/p>\n

Kaplan, memleketi K\u00fctahya’da yapt\u0131klar\u0131 pide \u015fekli eserleri d\u00fcnya \u00e7ap\u0131nda tan\u0131tmay\u0131 \u00e7ok istedi\u011fini lisana getirerek, “Ek\u015fi mayal\u0131 olarak haz\u0131rlamak isterim. Yeniden Napoli \u015fekli ho\u015f kenarlar\u0131 olsun isterim. Nas\u0131l ki pizza margarita dedi\u011fimiz eser, \u0130talya’n\u0131n mozzarella peyniri, domates sosu ve fesle\u011fenin bir ortaya getirilmesiyle \u0130talyan bayra\u011f\u0131n\u0131 temsil eder, biz de kendi co\u011frafik i\u015faretli eserlerimizi pizza i\u00e7erisinde kullan\u0131p d\u00fcnyaya tan\u0131tabiliriz.” dedi.<\/p>\n

T\u00fcrkiye Pizza Yar\u0131\u015f\u0131’n\u0131n birincisi Ramazan Baca ve ikincisi Utku \u015eent\u00fcrk ile grup olarak 18 Mart’ta Almanya’da d\u00fczenlenecek m\u00fcsabakaya ferd\u00ee olarak yapacaklar\u0131 eserlerle kat\u0131lacaklar\u0131n\u0131 aktaran Kaplan, bu yar\u0131\u015fta derece almalar\u0131 halinde ileriki bir tarihte \u0130talya’da ger\u00e7ekle\u015ftirilecek pizza m\u00fcsabakas\u0131na gideceklerini kelamlar\u0131na ekledi.<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c7anakkale’nin y\u00f6resel lezzetleriyle kat\u0131ld\u0131\u011f\u0131 T\u00fcrkiye Pizza \u015eampiyonas\u0131’nda bronz madalya alan \u015fef Hasan Kaplan, g\u00f6z\u00fcn\u00fc bu sefer \u015fampiyonluk i\u00e7in Almanya’da 18 Mart’ta d\u00fczenlenecek yar\u0131\u015fa dikti.<\/p>\n","protected":false},"author":1,"featured_media":8292,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[2026,2027,2025,75,2028],"class_list":["post-8291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gundem","tag-canakkale","tag-kaplan","tag-pizza","tag-urun","tag-yarisma"],"_links":{"self":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/8291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/comments?post=8291"}],"version-history":[{"count":1,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/8291\/revisions"}],"predecessor-version":[{"id":8295,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/posts\/8291\/revisions\/8295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/media\/8292"}],"wp:attachment":[{"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/media?parent=8291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/categories?post=8291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ikimisli.tr\/index.php\/wp-json\/wp\/v2\/tags?post=8291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}