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From chance to profession/ Artan Larti's path in Korça cuisine

2025-12-12 11:10:00, Qyteti im CNA

CNA TV brings to viewers a special report dedicated to one of the most famous chefs in Korça, Artan Larti, a name that has left its mark on the local gastronomy and beyond for three decades. His professional history did not start in a planned way, but has developed step by step, thanks to coincidences, hard work and a passion born over time.

His path to the kitchen began in the 1990s, at the age of 19, when he was working as a waiter in one of the first bars of that time in Korça. At that time, still without a clear professional direction, he was initially involved in service and only later approached cooking.

The first contacts with people working for diplomatic corps opened a new opportunity for him, introducing him to the professional kitchen environment, where special standards and dedication were required.

"The beginning of this profession was quite accidental. I started in 1994, at the age of 19. At that time, I was taking guitar lessons and by chance, with a friend of mine who had one of the first bars of that time, helping him with supplies, he asked me what I would do next. He gave me the idea to work with him; I accepted even though I had no idea. There I took my first steps as a waiter and I liked it as a job. Then, getting to know that job, by chance some people who were in restaurants came and needed someone to prepare it themselves since they mostly served diplomatic corps. They offered me the opportunity and helped me and introduced me to the culinary field."

To specialize, Artani attended a professional course in Tirana, before heading to Pristina during the conflict years of 1999–2001. The war period was a school in itself for him, difficult, burdened with responsibility and filled with strong emotions, but at the same time crucial for his professional and human growth. Cooking for people in high positions required great seriousness, but the simplicity and correctness of those he served helped him create confidence in his profession.

"I took a course in Tirana and from there I went to Pristina during the war. It was the Kosovo-Serbia war in 1999-2001. This is where my culinary career began. As an experience it is very beautiful, but also very difficult and with a lot of responsibility. My age also affected me, because I was very young, but the difficult part also has a beautiful part behind it. When you have difficulties, you grow professionally but also in terms of humanity. The fact that I cooked for people of high level had responsibility, but their simplicity, despite their high positions, helped me in my work."

Over the years, Artani specialized in Italian cuisine, which remained the foundation of his culinary training. The teachers and chefs who influenced him nurtured the feeling that cuisine is not only a technique, but primarily a character, discipline and food culture. Throughout his experience in various workplaces, he has also absorbed elements from French cuisine and the traditions of the countries where he has worked.

"All the dishes are beautiful, I can't say that I like one more or the other less. I personally am more prepared in Italian cuisine. The professor who taught me (Ilir Fama) graduated in Italy and was very dear. He was also very influential on me because of his character, because cuisine requires character and profession. I focused on Italian cuisine also because of that time, because this cuisine is the most beloved in the world. I cook seafood and meat in many of his recipes. During my work, working in many countries, I also took from other cuisines, such as French."

However, despite the diversity of world cuisines, Artani remains closely connected to the Korça tradition, which he considers the foundation of his taste and gastronomic identity. Raised on his grandmother's recipes, he sees the cuisine of his city as something irreplaceable. For him, traditional Korça dishes, with their authentic flavors, remain the basis of any good food experience.

"I don't have a favorite dish, because they are all good. The most important thing is that I cook everything with love. Traditional dishes are part of my soul, because my grandmother raised me. Korça cuisine has many recipes and for me it is the soul, despite the fact that work forces us to switch to world cuisines, but there is nothing like Korça. For those of us who drink a glass of raki, Korça's pâçja is the best in the world."

Over the years of his work, Artani has been appreciated by a large number of clients, who have not only appreciated the taste of his dishes, but also the dedication with which he practices his profession. He emphasizes that every dish that comes out of his hands is prepared with care and love, even in cases where it may have unintentionally failed to meet expectations.

"I take this opportunity to thank all the customers and, if I have unintentionally not achieved the taste for anyone, I am telling them today that I cooked it with a lot of love, but I apologize for unintentionally making a mistake. Their impressions have generally been good, they love the idea very much. It is the customers who give me the strength to continue in this profession even longer."

As Albanian gastronomy continues to develop, and Korça is becoming one of the most popular destinations for culinary tourism, Artani has a clear message for young people. He encourages them to enter the world of cooking, to learn, to dedicate themselves and to see this profession as a real opportunity to grow. According to him, the kitchen is an academy in itself, a place where the artist, the worker and the researcher come together in the same space.

"I would tell young people to embrace cooking, especially for our city of Korça, which is being visited by many tourists. I tell you that it is a very good and beloved profession. I tell you with great desire to dedicate yourself, because Korça needs a new generation. This profession will grow even more, because cooking is an academy in itself and a great love. Korça is known for its culinary arts and is one of the most preferred cities for cooking."

In this story, Artan Larti reminds us that behind every good dish we taste, there is a story of work, sacrifice and passion. Korça, with its rich traditions, continues to be not only his birthplace, but also the source of continuous inspiration that has accompanied him throughout his career./ CNA