Like the name inherited from his dad from South Tyrol, the accent that comes from his childhood in Rome, and the curious and farming soul of his Sicilian mum, Friedi first met Petra Molino Quaglia and attended the Università della Pizza, then joined Simenza, an association dedicated to cultivating and honouring ancient varieties of wheat and finally found himself in the middle of a happy combination of projects shared by these two realities, so that he became an ambassador of this, in Sicily and beyond.

So while until a couple of years ago tourists never walked past his pizzeria, which is right outside the history centre of Ortigia, they now take a detour not to miss this destination and see – and taste – the ease with which this young master of bakery moves from classic pizzas to pizzas on the peel, from spontaneously fermented pizza to one with a soft dough made with organic Sicilian flour, which he now grows himself in one of the hectares “adopted” among the fields of Simenza. Don't miss the simpler Margherita saporita, with San Marzano, mozzarella of Iblean milk and Parmigiano 18 months, and the very Sicilian Nebrodi with jowl bacon.


Concetta Bonini
source: https://www.identitagolose.it/ermes/newsletter/?id=496

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