Neapolis, the Beating Heart of Tramontana in Novi Sad

From Grandma’s memories to a thriving business: Dejan Parun’s story

 

“My love for pastry and cooking, in general, was inherited from my grandmother, an excellent cook. I watched her every day fascinated as she kneaded bread and prepared all kinds of sweets. That’s how I fell in love with the art of dough,” shares Dejan Parun, the behind-the-scenes director of Tramontana Pizzeria and Wine Bar in Novi Sad, a historic city in northern Serbia on the banks of the Danube.

 

During his years of study in Novi Sad, Dejan started his journey in a pizzeria, where classic pizza was the undisputed queen. “It was hard work,” he admits, “but a fantastic experience that taught me to work under pressure.” However, fate had a special encounter with Neapolitan pizza reserved for him, changing the course of his professional life.

 

“Neapolitan pizza was a revelation for me. I experimented with doughs for two long years before achieving the desired result. Even today, I don’t feel 100% satisfied, but this dissatisfaction is the driving force that motivates me to wake up early, constantly seeking improvement every day.”

 

The choice of location for Tramontana was carefully considered. “I searched long for the right place for my restaurant,” reveals Dejan. “I wanted a cellar beneath the space of my pizzeria. My philosophy on dough is based on natural leavening at room temperature, and cellars are perfect for this. They contribute immensely to the taste of the final result.”

 

The meticulous research and dedicated work are then entrusted to the heat of Neapolis oven.

 

“Neapolis is an oven that, when you see it, you buy it. Just watch it at work; it’s truly amazing.”

 

Dejan tells us that beyond aesthetics, what they love about Neapolis is its ability not to overheat the environment, a crucial aspect in the hot Serbian summers. He confides unequivocally, “Working on this oven is a real pleasure!”

 

Neapolis‘ technology manifests in its extraordinary ability to maintain a constant temperature, ensuring that each of the 350 pizzas that come out is perfect and meets expectations.

 

Tramontana immediately won the hearts of Novi Sad residents. “We started off great!” Dejan smiles. “People recognised the commitment of our team. Each member is driven by love for this work. They are my second family, and Tramontana is our second home.”

 

In 2023, official recognition came with the first place in the Neapolitan Pizza category at the ‘Internacionalni Pizza Fest’ held on November 25 and 26 in Belgrade. A triumph that confirmed the talent and dedication of the entire team.

 

For Dejan, Neapolis is not just an oven; it’s the beating heart of day-to-day production.