From Transportation to Italian Traditions: The Journey of Camilla la Mozzarella and Giorno’s Pizzeria
A New Chapter for a Family Legacy
What happens when a family known for its roots in transportation ventures into the world of Italian cheese and cuisine? The story of Camilla la Mozzarella and Giorno’s Pizzeria is one of entrepreneurial resilience and cultural fusion, spearheaded by the visionary leadership of Dzaky Bima, the family’s third child. From humble beginnings in Indonesia’s transportation sector to pioneering authentic Italian culinary experiences, this family’s journey is nothing short of inspiring.
An Unexpected Beginning: Transportation Meets Italian Cheese
The family’s story begins in 1995 when Dzaky’s father, Tri Agung Pramono Adhi, a former Air Force officer, launched a tour and travel business in Yogyakarta. Over the years, the family expanded into ventures like Whitehorse and Panorama Tours. However, by the late 2010s, the family began to explore new opportunities as the transportation sector faced mounting challenges.
Their foray into cheese production was unexpected yet serendipitous. In 2012, Dzaky’s eldest sister married Silvano, an Italian architect with ties to Sardinia, a region famed for its cheese-making traditions. When Silvano and his wife considered moving abroad, the family proposed a different plan: starting a business in Indonesia that combined Silvano’s knowledge of Italian cheese with local production. This marked the birth of Camilla la Mozzarella in 2013.
Camilla la Mozzarella: Bridging Cultures Through Cheese
To ensure authenticity, the family brought in Sardinian experts during Camilla’s formative years. A head of production and a team of cheese makers from Sardinia helped establish the factory in Manisrenggo, near Cangkringan—a region with access to high-quality milk. This partnership ensured that Camilla’s cheeses adhered to traditional Italian techniques while being produced locally.
Initially, Camilla operated as a side business, supplementing the family’s mainstay in transportation. However, by 2019, under the leadership of Dzaky, Camilla became the family’s primary focus. Its products gained recognition for their quality, particularly in Bali, where they supplied local restaurants catering to international tourists.
The Birth of Giorno’s Pizzeria
When the pandemic hit in 2020, Camilla’s sales plummeted as Bali’s tourism industry came to a halt. To adapt, the family launched White Soul, a cafe-bistro that showcased their cheeses while diversifying revenue streams. Although it helped sustain the business, White Soul was short-lived, prompting the family to regroup and focus on a new venture.
In late 2022, Giorno’s Pizzeria opened its doors in Yogyakarta, transforming the family’s former garage into a vibrant space for authentic Italian dining. The restaurant quickly became known for its commitment to tradition, with a menu featuring pizzas and pasta crafted with Camilla’s cheeses.
Resourcefulness in the Kitchen
At the heart of Giorno’s success is its ability to innovate while maintaining authenticity. The restaurant’s head chef, a seasoned professional with years of experience under Italian mentors, exemplified this ethos. When faced with the high cost of professional dry-aging equipment, the chef ingeniously modified standard chillers to replicate the process. This not only reduced expenses but also allowed the restaurant to maintain the high quality of its offerings.
In 2023, Giorno’s Pizzeria achieved halal certification, a significant milestone that expanded its appeal to a wider audience, particularly Muslims as the majority in Indonesia. The process was intensive, involving thorough audits of all menu items, ingredients, and food preparation practices. The restaurant’s ability to maintain authenticity while meeting halal requirements highlights its commitment to inclusivity and quality. Notably, the chef played a crucial role in adapting processes like dry-aging meats to align with halal standards without compromising on flavor or authenticity.
Collaboration and Community
A significant aspect of the family’s journey is their collaboration with local producers and partners. One notable relationship is with Mazaraat, another artisan cheese producer in Yogyakarta. While Mazaraat specializes in unique cheeses inspired by local ingredients, such as blue cheese aged near Mount Merapi, Camilla focuses on traditional Italian cheeses. The two businesses maintain a supportive partnership, exchanging ideas and strengthening the local cheese-making community.
Expanding Horizons
The family’s entrepreneurial spirit shows no signs of slowing down. Plans are already underway to open a new restaurant in Tangerang under a different brand by 2025 or 2026. Additionally, they are exploring partnerships with passive investors to expand their cheese production while ensuring that the business remains true to its roots.
Leading with Vision: Dzaky Bima’s Role
At the center of these ventures is Dzaky Bima, whose leadership has been instrumental in their growth. With a background in management and international exposure, Dzaky has successfully balanced tradition with modern business practices. His resourcefulness and commitment to quality and innovation have positioned the family’s businesses as leaders in Indonesia’s F&B industry.
Conclusion: A Blend of Tradition and Innovation
The story of Camilla la Mozzarella and Giorno’s Pizzeria is a testament to the power of adaptability and cultural exchange. From Sardinian-inspired cheeses to authentic Italian dining experiences, the Tri Agung family has created a legacy that bridges continents and traditions.
As they continue to expand, the family remains rooted in the values that have guided them thus far: authenticity, collaboration, and a relentless drive to innovate. With ambitious plans for the future, their journey is one to watch—story of how passion and vision can transform challenges into opportunities.