The Guide to Fine Dining Restaurants in Italy and around the world with awards to the young stars

Veneto

I Tigli

Soon, someday, time will be honorable enough to attest a historical fact: here, more than 20 years ago, the first pizza which dared to challenge orthodoxy came into this world. We will call it «Padoan school». After all, if we have the rounded Romana or Chicago’s deep dish, why shouldn’t we acknowledge that this man created a style? A method that, besides, sped up the progress of the world leavened doughs and toppings everywhere. Simone Padoan conducts his mission with great integrity: he fruitfully blends flawless raw materials, state-of-the-art cooking techniques, the use of whole wheat or half-whole wheat flours and sourdough.

 Brambilla-Serrani

Chef

Simone Padoan

Vai alla scheda dello chef

Sous-chef

Silvia Bizzocchi

Pastry-chef

Aki Noine

Maître

Eva Gallo

Sommelier

Eva Gallo

Contacts

+39 045 6102606

via Camporosolo, 11
37047 - San Bonifacio (Verona)
pizzeriaitigli.it
info@pizzeriaitigli.it
TAKE ME THERE
Closed
martedì sera e l'intero mercoledì
Holidays
variabili
Credit cards
no American Express e Diners
Average price (wine excluded)
30 euro

Ricette dello chef

Simone Padoan

For the pizza dough

Simone Padoan

Bufala Campana

Simone Padoan

Sweet pizza