i Tigli — Restaurant in San Bonifacio

I had an outstanding experience at this restaurant. As a pizza enthusiast, I truly appreciate a well-crafted pizza, with the Neapolitan style being my favorite (though I can also enjoy a good New York slice). Naturally, I started with the small Bufala pizza to set a benchmark. It was unlike any pizza I've had before. The crust was partly wholegrain, maintaining the same thickness throughout, yet it was light and airy. The tomato sauce was intensely flavorful, with a perfect balance of acidity and sweetness, and the mozzarella di bufala was of excellent quality, its distinctive buffalo milk taste clearly discernible.

Next, I tried the polenta and codfish pizza, which surprised me with its presentation. The codfish and polenta had been processed into a creamy paste, which paired remarkably well with the sesame crust. While this pizza wasn’t my personal favorite due to the strong fishy taste, this is more a matter of personal preference than a reflection of the dish's quality.

The highlight of the meal was the horse tartare pizza. Having never tried horse meat before, I was eager to experience it, and it did not disappoint. The horse tartare was tender, juicy, and slightly reminiscent of beef tartare, but with a subtle sweetness. Texturally, this pizza was the most intriguing of the three, with the crispy and airy wholegrain crust harmonizing beautifully with the tender horse tartare.

One aspect that stood out was the meticulous attention to temperature. The pizzas never arrived piping hot but were served at the perfect temperature, ready to eat immediately without any waiting. This careful control of temperature extended to the dessert as well—the sorbet was served in a cooled ceramic bowl, which helped maintain its consistency over a longer period of time.

If you’re looking for a typical pizza that adheres to traditional norms, this place might surprise you. However, if you’re open to a well-thought-out, pizza-inspired fine dining experience, this is a must-visit if you're...

This is Pizza for the connoisseur. I went here to meet a really good friend who works there. Ciao Nico. We booked 2 weeks in advance and brought a puppy with us. She was also made welcome. On entering the restaurant you notice the clean, bright, modern decor. The staff were attentive, friendly, helpful and spoke English very well. The food…. Let’s start with the pizza bases. Usually it’s either thin or thick and like bread… Not here! In I tigli the pizza bases all have their own character and substance. Using seeds, grains and flour combinations, each one is more amazing and lighter than the next. The toppings were imaginative and mouthwatering and left you wanting to explore more. Each finished pizza looked like a ‘work of art’. Neither my friend nor I eat fish on pizza but we were curious about the pizza with scallops. See pictures. It was absolutely fabulous. We both loved it. The next pizza we tried was called Liguria. This too was amazing in presentation and taste. We delved in so quickly we forgot to take a photo. Oops As a self-confessed savoury eater I usually skip dessert as it’s heavy and sweet. For dessert I felt compelled to have tiramisu. When in Italy… all things Italian must be enjoyed. Well all I can say is wow! This was like air. It was light and fluffy with the taste of very good coffee and chocolate. Fantastic. I highly recommend this Pizzeria. It’s very special from the moment you are greeted until you leave. The attention to detail is everywhere from the service, decor and most importantly the star attraction…. The food. By pizza standards it’s not cheap, but you can eat cheap anywhere. Somethings are worth paying for and this is my Number 1 pizza in the world. And I’m coming back. Maybe I’ll...

Stepping into ‘i Tigli’ if you didn’t know before you came, you quickly become aware, it is not just any pizzeria; this place consistently ranks as one of the top pizzas in the world.

Friends told us it had recently won a place as one of the top fifty pizza places in the world, so we had to check it out. A small starter salad dropped as we ordered wines, I was already impressed!

The day we went they had an eel special, a tuna special and a creamy snail special - so we went with the snail one, but all the pizzas are special.

The extraordinary quality and innovation led by Simone Padoan and the team is in equal parts a celebration of pizza and a redefinition of it at the same time.

The dough at ‘i Tigli’ is exquisite in flavour and its ingenuity. It is a feature of the each pizza, not a simple canvas for the toppings. Padoan experiments with different flours and fermentation techniques, resulting bases both of amazing simplicity and innovative depth.

Each pizza comes with a deliberate serve of additional topping in the middle, which I thought was more evidence of genius. The pizzas are not the only stars; the teamwork behind the counter is a sight to behold. Like a well-oiled machine, the chefs move with focus, crafting their part of the pizza construction with meticulous care. As I waited to pay, I was both grateful to eat there, and wanted to work there - studying with the masters.

‘i Tigli’ isn’t just a place to eat; it’s a destination worth the effort of finding and enjoying. For those seeking a pizza experience that transcends the ordinary, it is a must-visit. The boundaries of pizza open into endless possibilities, and as a person who loves pizza as much as I do, I feel blessed to...