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Fuori Di Me

09/06/2017

Fuori Magazine

22/05/2017

Icon

09/05/2017

Identità Golose

28/04/2017

Il Golosario

11/04/2017

Repubblica.it

27/03/2017

Di Testa e Di Gola

21/03/2017

Fine Dining Lovers

21/03/2017

Scatti di Gusto

06/03/2017

Identità Golose

06/03/2017

Identità Golose

27/02/2017

Corriere della Sera

21/02/2017

The Tasty Ways

14/02/2017

Adn Kronos

10/02/2017

Una donna

07/02/2017

Identità Golose

10/01/2017

Sala e Cucina

11/08/2016

Originale Italiano

09/08/2016

Dissapore

09/08/2016

Gambero Rosso

14/07/2016

Identità Golose

01/07/2016

Fine Dining Lovers

29/06/2016

Simone in Korea

24/06/2016

Giallo Zafferano

10/06/2016

Italia a Tavola

10/06/2016

Porzioni Cremona

03/05/2016

Artù

19/04/2016

Italia Oggi

11/04/2016

La Cucina Italiana

29/03/2016

Essen und Trinken

15/03/2016

Viaggiatore Gourmet

03/03/2016

Fine Dining Lovers

28/12/2015

Dissapore

21/12/2015

Departures 100

21/10/2015

D Repubblica

21/10/2015

Identità Golose

25/09/2015

Host 2015

15/06/2015

Treccani

30/04/2015

Identità di Pizza

27/04/2015

Fine Dining Lovers

27/04/2015

Gazza Golosa

24/04/2015

Identità di Pizza

24/04/2015

Grande Cucina

13/04/2015

Identità Web

18/02/2015

France Pizza

27/01/2015

Identità Golose

26/01/2015

Fine Dining Lovers

16/01/2015

Eataly Magazine

16/12/2014

Identità Golose

18/11/2014

Do Bianchi

04/11/2014

SEI Magazine

30/10/2014

Civiltà del Bere

17/10/2014

GazzaGolos

10/10/2014

Il Sole 24 Ore

10/08/2014

All'assaggio

06/09/2014

Italian Food Guide

14/07/2014

VeronaSera

03/07/2014

Cronache di Gusto

11/04/2014

Elle a Tavola

20/03/2014

Il Gazzettino

24/02/2014

Dissapore

13/02/2014

VanityFair.it

06/02/2014

Dissapore

06/02/2014

Vogue

02/01/2014

Master Pizza

19/11/2013

Identità di Pizza

12/11/2013

Vini e Sapori

30/09/2013

Excellence

30/09/2013

Star

31/07/2013

ReedGourmet.it

31/07/2013

Cuina

09/07/2013

Corriere del Veneto

13/03/2013

Rosmarino News

01/02/2013

Q.B. Italia

17/01/2013

09/06/2017

Fuori Di Me

The report of the day spent at Golosaria from the voice of Cristina Viggè, between yeasts and flours.
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22/05/2017

Fuori Magazine

From the I Tigli restaurant, traveling around Italy to spread our idea of pizza.
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22/05/2017

Il Giornale del Cibo

A tour of the best pizza restaurants from the North to the South of Italy, we are in the list!
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15/05/2017

La Gola e il Cucchiaio

Here's next gourmet appointments in which Simone will take part.
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09/05/2017

Icon

Bread, pizza and sweets starting from the sourdough: a lifestyle.
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28/04/2017

Identità Golose

The new menu of I Tigli brings Simone back to his origins.
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11/04/2017

Il Golosario

We are one of the 10 best Verona restaurants where to eat during Vinitaly 2017.
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03/04/2017

Pizza e Pasta Italiana

Pairings of pizza and beer, discover our suggestions.
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27/03/2017

Repubblica.it

15 chefs and 15 wine producers together to give value to the culinary excellences.
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21/03/2017

Di Testa e Di Gola

Our small contribution to the transformation of the role of pizza during the years.
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21/03/2017

Fine Dining Lovers

The recipe of the special panino by Simone Padoan at Identità Golose for Bread Religion.
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06/03/2017

Scatti di Gusto

Talking about Michelin stars in the world of pizza.
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06/03/2017

Identità Golose

Pizza and Champagne. The report of the masterclass of Simone at Identità Golose 2017.
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27/02/2017

Identità Golose

Preview from Identità Golose 2017: our pizza with squab.
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21/02/2017

Corriere della Sera

21 Italian pizza restaurants to try in 2017 and our idea of pizza.
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14/02/2017

The Tasty Ways

The new idea of pizza is the gourmet one: we are in the top 10.
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10/02/2017

Adn Kronos

We are in the The Guardian's top 10 of the world's best pizza restaurants.
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07/02/2017

Una donna

The trend of pizza gourmet comes from Simone Padoan
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10/01/2017

Identità Golose

Paolo Marchi goes through the most important steps of 2016: Simone Padoan is on the list.
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11/08/2016

Sala e Cucina

On the magazine Sala&Cucina the recipe of our "Pan brioche flat bread with beef tartare and cod".
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09/08/2016

Originale Italiano

Read the interview of Simone Padoan for the magazine "Originale Italiano".
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09/08/2016

Dissapore

I Tigli in the chart of the magazine "Dissapore".
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14/07/2016

Gambero Rosso

Simone Padoan is among the 10 pizza chefs included in the book "La Buona Pizza". Here the article of Gambero Rosso.
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01/07/2016

Identità Golose

Simone and our pizzeria i Tigli on the newsletter of Identità Golose.
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29/06/2016

Fine Dining Lovers

I Tigli among the 13 best Italian gourmet pizzerias for the magazine Fine Dining Lovers.
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24/06/2016

Simone in Korea

An article about Simone's consultation in Korea for the prestigious bakery "Paris Croissant".
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10/06/2016

Giallo Zafferano

The classification of the best pizzerias of the world on the magazine "Giallo Zafferano". We are among the top 10.
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10/06/2016

Italia a Tavola

Italia a Tavola speaks about the recent Simone's experience in Korea and his upcoming events.
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03/05/2016

Porzioni Cremona

Our pizza and our evolution for "Porzioni Cremona" on the magazine Witaly.
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19/04/2016

Artù

The pairing of wines with the great cuisine. "Artù" magazine speaks about Simone's choices for the pizzeria i Tigli.
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11/04/2016

Italia Oggi

The magazine "Italia Oggi" talks about the Venetian eno-gastronomy. Among the excellences, there's our Simone.
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29/03/2016

La Cucina Italiana

Our “Margherita all’albicocca” (apricot daisy) among the best sweets for the Easter 2016.
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15/03/2016

Essen und Trinken

An interview to Simone Padoan on the German magazine "Essen&Trinken" about the evolution of Italian pizza.
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03/03/2016

Viaggiatore Gourmet

"Viaggiatore Gourmet” dedicates an article to the tasting menu created for its members by Simone
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28/12/2015

Fine Dining Lovers

Fine Dining Lovers published Simone's idea to reuse the Panettone in a new and simple recipe.
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21/12/2015

Dissapore

The Italian online food magazine Dissapore dedicated an article to our Panettone, with Simone's recipe to try to make it at home. Click here


27/10/2015

Guida 2016 - Identità Golose

i Tigli on the 2016 Guide of Identità Golose. Click here.


21/10/2015

Departures 100

The international magazine Departures 100 dedicated an article to our pizza "Grilled Pork Fillet".
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21/10/2015

D Repubblica

The important web magazine "D-Repubblica" dedicated an article to Simone Padoan and our pizzas.
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25/09/2015

Identità Golose

Digestibility is all that matters. Simone Padoan: the choice of serving one pizza at a time, and in slices, is for healthier eating. Click here to read the articole on Identità Golose.
31/08/2015

Süddeutsche Zeitung

I Tigli and Simone Padoan have a leading role in the Italian Pizza Revolution, an article published by the german magazine Süddeutsche Zeitung.
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15/06/2015

Host 2015

On Host Milano an article about the italian art of pizza.
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12/06/2015

La Madia Travel Food

The Italian magazine "La Madia Travel Food" dedicated an article to Simone Padoan and our pizzas.
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12/05/2015

Tasting Kitchen - Hong Kong

Our Pizza is the star of a reportage on the Hong Kong Magazine "Tasting Kitchen". Ten pages that describe i Tigli and Simone Padoan.
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07/05/2015

Fashion wine and Myself

On the blog "Fashion Wine and Myself" an article about Simone Padoan and the pizzeria I Tigli.
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30/04/2015

Treccani

On the magazine Treccani an article about today's pizza with a long introduction who speaks about Simone Padoan and "I Tigli" pizzeria.
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27/04/2015

Identità di Pizza

The magazine "Identità di Pizza" talks about the new spring menu of our pizzeria I Tigli.
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27/04/2015

Fine Dining Lovers

The magazine "Fine Dining Lovers" talks about Simone Padoan and the 20years of its pizzeria "I Tigli".
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24/04/2015

Gazza Golosa

An article on the magazine "Gazza Golosa" dedicated to the pizza chefs of Veneto, and among them also Simone Padoan.
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24/04/2015

Identità di Pizza

On "Identità di Pizza”, the four days of Simone Padoan teaching at Università della Pizza.
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13/04/2015

Grande Cucina

Grande Cucina describes our special dinner "The Botta e Risposta": pizzas and cocktails with the Frizzante Lab.
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18/02/2015

Identità Web

A short summary of Simone's speech at Identità Golose 2015.
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27/01/2015

France Pizza

The French magazine "France Pizza" dedicated an article to Simone and i Tigli, describing the importance of doughs, ingredients and the way you work with them.
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26/01/2015

Identità Golose

Our anniversary is announced by Identità Golose with an article dedicated to Simone and the "20 years that changed the "pizza"
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16/01/2015

Fine Dining Lovers

Fine Dining Lovers describes i Tigli as one of the best pizza places where you can eat the "Contemporary Italian Pizza".
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07/01/2015

Identità Golose: 150 ideas for the new year.

Identità Golose has published the 150 dishes for the new year, created by 150 great Italian chefs. Simone Padoan chooses the Pizza with the Turnips. Four kind of turnips cooked in four different ways. Click here to read the article.


16/12/2014

Eataly Magazine

"Panettone is becoming more and more eclectic", thanks to the interpretation of chefs like Simone Padoan. Click here to read the article.
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18/11/2014

Identità Golose

Identità Golose narrates the story of Cioccolato Sabadì, describing also our pizzas that includes it between the ingredients.
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04/11/2014

Do Bianchi

Jeremy Parzen, wine and food writer and wine historian, describes his tasting experience at i Tigli on his blog "Do Bianchi".
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30/10/2014

SEI Magazine

SEI Magazine writes about "pizza gourmet" and i Tigli, "the empire of natural yeast", a place where you can taste not only pizzas, but also Panettone and Pan-brioches.
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17/10/2014

Civiltà del Bere

Simone talks about himself in a very special and intimate interview published on the italian magazine Civiltà del Bere.
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10/10/2014

L'espresso, Ristoranti d'Italia 2015

i Tigli are on the 2015 guidebook "Ristoranti d'Italia" by L'Espresso, which describes us as the place "where it's been drawn a new course for a quality pizza”.
10/10/2014

GazzaGolos

Lacquered Anguilla and spicy vegetables. Simone reveals the birth of our pizza to GazzaGolosa (La Gazzetta dello Sport).
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01/10/2014

Dove - Il Sole 24 Ore

The art of pizza ceased to be an exclusive of south Italy.
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10/08/2014

Il Sole 24 Ore

The panettone of the pizzeria "I Tigli" mentioned by the "gastronauta" Davide Paolini on the newspaper "Il Sole 24 Ore".
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06/09/2014

All'assaggio

The pizzeria of Simone Padoan "I Tigli", "trait d'union between a poor dish and great cuisine".
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14/07/2014

Italian Food Guide

i Tigli are one of the Ten Best Gourmet Pizzerias in Italy, according to the Italian Food Guide, which describes us as a place "worth the experience, at least once!"
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03/07/2014

VeronaSera

VeronaSera celebrates i Tigli, awarded the "Tre Spicchi" by the 2015 Guidebook to the best pizza places in Italy by Gambero Rosso.
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11/04/2014

Cronache di Gusto

Simone describes the fundamental role of the naural yeast and the philosophy that inspire his everyday work at I Tigli. Have a look at  the video.
20/03/2014

Elle a Tavola

Elle a Tavola dedicate a piece to Simone Padoan and I Tigli on its last issue.
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24/02/2014

Il Gazzettino

Il Gazzettino describes the "pizza movement" in Veneto. Among the mentioned locals, there is also I Tigli.
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13/02/2014

Dissapore

Dissapore published the 15 best "Pizzeria Gourmet" in Italy, including I Tigli
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06/02/2014

VanityFair.it

Vanity Fair dedicates an article to “the comeback of the pizza”, publishing the pizzerias that “are worth a journey”, among them there’s also I Tigli.
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06/02/2014

Dissapore

Handmade dough or kneader? Here is Simone Padoan’s opinion on Dissapore.
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02/01/2014

Vogue

Vogue dedicates an article to “The tasting pizzas signed by the chef Simone Padoan”, published on the “L’Uomo Vogue” of December.
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19/11/2013

Master Pizza

November 2013 edition of Donna Moderna publishes a recipe of I Tigli, inside an article with an in-depth analysis of the contemporary pizza.
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12/11/2013

Identità di Pizza

In the “Identità di Pizza” newsletter we can find news, researches, good colleagues and ourselves as well.
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11/11/2013

Memoria, lumache e lievito madre

Cristina Viggè in her rubric for Identità di Pizza (Identità Golose) talks about the pizza proposed by Simone at Host 2013, born as a childhood memory…
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01/10/2013

Fine Dining Lovers

Fine Dining Lovers inserts I Tigli in the section “addresses not to lose”, dedicating us an article with the title “Unpublished combinations for an author’s pizza”.
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30/09/2013

Vini e Sapori

The site “VinieSapori.net” talks about the appointment organized to celebrate our first year after the reopening.
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30/09/2013

Excellence

Excellence, magazine for the HoReCa sector, dedicates a space to “1 year among I Tigli”, a party organized for the first year since the opening of our restaurant.
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31/07/2013

Star

The site “Star.it” dedicates a nice interview to Simone, in which he talks about the born of the idea of I Tigli.
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31/07/2013

ReedGourmet.it

ReedGourment dedicates to “I Tigli” and Simone an article which talks about everything: from the philosophy that guides “I Tigli” to the staff’s members, from the doughs to the different gastronomic proposals…
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09/07/2013

Cuina

Cuina, the Spanish “gastronomic news” magazine, dedicates a space to “I Tigli” and to Simone Padoan’s pizza.
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09/07/2013

Il Giornale di Vicenza

Three pizzerias for a “record Veneto” in Italy. Three restaurants has been recommended by Gambero Rosso for the best gourmet pizza. Among them, Simoan Padoan’s I Tigli in San Bonifacio.
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13/03/2013

Corriere del Veneto

The esteem of a plate that in the past was considered “poor”. Simone Padoan (“I Tigli” restaurant in San Bonifacio) talked about it at “Identità Golose”, the international high cooking convention that took place in Milan.
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08/02/2013

Sandra Longinotti Blog

When Simone Padoan decided to make an “outstanding” pizza it seemed too strange to some people, and they criticized him; others remained “shocked”. Now his pizzeria “I Tigli” is completely renewed and the chef wanted to give us the recipe of his pizza’s dough.
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01/02/2013

Rosmarino News

For the third year in a row Simone Padoan will be one of the next protagonists of Identità Golose, the international cooking convention that will take place in Milan, from next 10th to 12th February.
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20/01/2013

Ristorazione&Catering

“One afternoon two English people introduced themselves, saying me they have read about I Tigli and my pizzas on the net and they told me they have taken a low cost flight from London to come and taste my pizza.” Let’s say: worth the travel!
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17/01/2013

Q.B. Italia

Here is the recipe revealed by I Tigli’s chef Simone Padoan to the editors of Q.B. Italia: Piglet with grilled porcini, onion fondue, yogurt and mustard sauce.
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Via Camporosolo 11 - 37047 - San Bonifacio - Verona - Chiuso martedì sera e il mercoledì
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P.I 04296740238 - Credits - Privacy & Cookies