The story
In the Veneto countryside, i Tigli has earned global recognition: Where The Foodies Go calls it “the number two pizzeria in Italy and number five in the world,” while Habemus Fame notes it’s Michelin-recommended and ranked #4 in 50 Top Pizza Italia. Chef Simone Padoan reimagines pizza by slicing it and topping with high-end ingredients—a “stratospheric experience,” as one creator put it.
The menu reads like a tasting menu, with whole-grain flours and surprising toppings. Francesco Zini highlights the “unique, crispy Margherita pizza with a double-cooked dough and high-quality ingredients like baked tomato sauce and burrata.” Other standouts include a Sashimi di Gambero Rosso with tomato and zucchini biscuit, a Carbonara di Cappasanta, and a Millefoglie with caramelized white chocolate and pears. As Cosa mangiamo oggi? says, i Tigli offers “pizza as haute cuisine” with incredible precision.
Synthesised by AI from every creator’s review. First reviewed 2023.
What diners say
Synthesized from 20 Google reviews · tap an aspect for the detail
Diners consistently praise i Tigli as a destination for an elevated pizza experience, highlighting the exceptional quality and artistry of the dough. The creative, gourmet toppings and the option to share tasting portions are widely appreciated. While the pricing is noted as high, most guests feel the culinary journey justifies the cost.
Dough and Craftsmanship
The dough is repeatedly described as light, crispy, and masterfully crafted, with many reviewers calling it a work of art. The focus on fermentation and texture sets i Tigli apart from traditional pizzerias.
Gourmet Toppings and Creativity
Reviewers rave about the inventive and balanced combinations, such as pizza with asparagus and pork loin or pigeon and spinach. The use of high-quality, seasonal ingredients is a recurring highlight.
Tasting Experience
The four-slice format is praised as ideal for sharing and sampling multiple flavors. Many recommend the tasting menu for a full sensory journey.
Service and Atmosphere
Staff are described as attentive, knowledgeable, and welcoming. The modern, elegant ambiance is often compared to a Michelin-starred restaurant.
Value and Pricing
While many agree the quality justifies the cost, some diners find the prices high, with pizzas ranging from €22 to €36. A few feel the value could be better relative to portion size.
Most-loved dishes
AI summary of what 19 dish mentions say about the food
At i Tigli, the pizza margherita earns near-universal praise for its perfectly charred, airy crust and simple, high-quality toppings. The overall vibe is one of genuine warmth, with reviewers describing the food as comforting, honest, and deeply satisfying.
“This is a Margherita with tomato sauce cooked in the oven, burrata, oil, and basil — the classic ingredients but in different forms. I got it crunchy, which is a totally different concept from pizza, starting from the texture of the dough itself. It's a double-cooked dough, so it's really another concept of pizza. The tomato, cooked again in the oven, gives even more concentration, almost like a tomato paste, much more flavor. The fresh burrata brings lightness — the apotheosis of taste. You don't even need to use force to move the slice; the stracciatella is something that puts your thoughts in order. This fresh temperature combined with the creaminess of this rich tomato is exactly what you want when you're feeling down and looking for comfort. This is a great Margherita — a lot of stuff, a lot of stuff in terms of dough and ingredients. I'd give it an 8.5.”
What creators say
4 creators have covered i Tigli. Most active: Francesco Zini, Where The Foodies Go, Habemus Fame
Shorts 1
Videos 3
I Tigli offers a unique, crispy Margherita pizza with a double-cooked dough and high-quality ingredients like baked tomato sauce and burrata.
Dishes mentioned
- Pizza Margherita
- Where The Foodies GoLoved
I Tigli di Simone Padoan, la pizzeria n.2 d'Italia e n.5 del mondo · @ 2:37
I Tigli is the number two pizzeria in Italy and number five in the world, where Simone Padoan invented the modern concept of pizza cut into slices and topped with high-end ingredients — an absolutely stratospheric experience that's worth the detour to San Bonifacio.
Dishes mentioned
- Pizza Margherita
Sashimi di Gambero su Impasto di Mais e Semi di Girasole
This pizza has a base made with corn and sunflower seed dough, topped with pumpkin cream, kale seaweed, and raw shrimp sashimi. The aroma is incredible — pure pizza heaven. The corn dough pairs beautifully with the sweetness of the shrimp, and the shrimp bisque is very marine, while the fake kale seaweed works divinely. The crust is super crunchy outside but stays soft inside. It's stratospheric. The dough tastes like a tortilla — it has the structure of a tall pizza and the flavor of a tortilla, with unlimited crunchiness.
Capasanta su Impasto Semiintegrale
This pizza has a semi-whole wheat base, topped with a huge Atlantic scallop, grilled guanciale, savory zabaglione, and grilled green beans. The dough is very crumbly. The savory zabaglione is nicely peppery and together with the guanciale it's like a carbonara. Then there's this beautiful iodized, marine, and slightly sweet fondo from the scallop, plus the charred vegetable flavor of the green beans. The semi-whole wheat dough is another different base — Simone Padoan pairs a different dough with each topping, which is unique.
Petto di Piccione su Impasto all'Orzo Tostato
This pizza has a toasted barley dough base, topped with wood-fired pigeon breast, fior di latte, wild spinach, sour cherry chutney, and pigeon cooking juices. The pigeon is cooked exceptionally well — the skin is crispy, which is hard to achieve on a pizza because the moisture from the toppings usually makes it soggy. The wild spinach gives a nice vegetal cleanse, and the sour cherry chutney adds both acidity and sweetness. The barley dough gives malty, toasted notes that pair perfectly with the meat. There are 12 slices of pigeon breast and a whole leg — incredible value for the price.
Anguilla su Impasto ai Cereali
This pizza has a cereal dough base, topped with eel, fior di latte, fermented lemon cream, and soy-glazed eel. The eel is soft and perfectly cooked. The soy glaze gives a nice balance of fishiness and earthiness from the eel, plus the lemon and the vegetal note from the wild greens. It's a unique and delicious bite.
Simone Padoan's I Tigli is a must-visit for anyone who wants to experience pizza as haute cuisine, with innovative doughs and toppings that reflect the Veneto region, all executed with incredible passion and precision.
Dishes mentioned
Margherita Croccante Doppia Cottura
This is the double-cooked crispy Margherita. At the base there's an oven-cooked tomato, burrata, and basil oil. The dough is crunchy and vitrified on the outside but very soft and melting in the heart. Even though it looks compact and heavy, it's actually very light. The first sensation you notice when you pick it up is the lightness — both in weight and in the mouth. And it's crunchy, in case it wasn't clear.
Polenta e Baccalà
This pizza has corn in the polenta in the dough. At the base there's creamed cod, late radicchio grilled and marinated with red turnip juice. I'm not a fan of creamed cod but I really like this pizza. The corn flour on top gives it crunch and it's super interesting to bite into. This corn dough is sensational, guys. And yes, I am a lover of creamed cod.
Anguilla Laccata alla Soia
This pizza has eel lacquered in soy at the base, fiordilatte, salicornia (sea asparagus), and fermented lemon cream. The dough is semi-wholemeal. The eel is wonderfully sour and sweet. Then there's the glasswort underneath, a lemon gel... Very good. Eel on pizza? I thought the same thing the first time I came here. Simone is the only one who convinced me to eat pizza with certain toppings that are not generally associated with pizza. The eel is lacquered with a very cool teriyaki sauce. Super tender eel, this lacquering gives it an incredible, sweet and sour flavor. The dough is crazy, like all Simone's doughs.
Tigli Burger
This is a brioche bread enriched with seeds. Inside we have a hamburger, beef fassone, spinach, bacon, crispy bacon, and a mustard mayonnaise, Monte Veronese flakes, in the center we have a matching pink sauce. Please eat it with your hands. It's the only pizza that you can't have in the smaller version. It's something that can't leave you indifferent. First of all, something you wouldn't expect because it seems like heavy stuff: It's very light, but very light in weight. And something else you would expect, which is amazing: it's amazing. It's the classic example of something I would never get in a pizzeria but why haven't you tried Simone's.
Cipolla Caramellata e Radicchio
This is thought of as an onion soup. At the base we have caramelized and stewed blonde onion, high altitude cheese from the Foradori company (Bruna Alpina di Malga cheese), oven-braised radicchio, a dried onion powder that strengthens the onion flavor like an umami, and the balsamic part given by the oregano. The base is a toasted barley dough. The doughs are each more spectacular than the other. But what noises come from these bites? How good. Sweet onions caramelized with cheese and this barley flavored dough. The radicchio in turn has an onion powder on top. Aesthetically it might seem the least appealing but it might be my favourite. The bitterness of the radicchio, the sweetness of the onions, the fatness of the cheese and the crunchiness of the dough. I burned all the adjectives I knew into one description.
