This unique professional has an across-the-board profile. He opened Piano B (the name says it all), in Isola di Ortigia, in the heart of beautiful Siracusa (Via Cairoli 18, tel. +39.0931.66851).

His passion for baking was born after a past in the tourism industry. By meeting Molino Quaglia and attending Università della Pizza, he discovered the world of Petra flour.

He thus took a new journey with different, light and highly digestible dough blends, and toppings that express the best Italian excellences, with particular attention to Lazio and Sicily.

«Something is changing here on the island too, in terms of pizza: people start to understand that what you put on top is not the only important thing, but the dough supporting it is even more important. I’ve always loved Roman pizza, which is crispy and thin; today instead I prefer the thick one served in slices, which allows you to appreciate the texture and deliciousness of the base» explains Schmuck.

Every day his menu offers four types of dough: a dough made with Petra 1 and Petra 9 with poolish for the shovel; a direct dough of Petra 1 and Petra 9 for classic pizzas or round with a thick edge; a 100% whole wheat dough with Petra 9 for pizzas in slices; and finally the rolled out one with hydrolysis.

On Wednesday there’s another option too: a dough made with spelt. Clients choose their preferred dough and match it with the most suitable topping.

The favourite pizza? Nebrodi, of course, with smoked provola, stewed leek, potatoes and pork jowl from black Nebrodi pigs added after the baking.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=634

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