i Tigli 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 in the area.

I haven't eaten flours and cereals for 10 years, except on very rare occasions and this is one. In summary: fantastic pizza, the proposals are each more intriguing than the other. Different doughs for each type of pizza. I tried the pigeon one... amazing! Cereal dough: the use of sourdough and high quality ingredients did not lead me to have any negative effects, an indicator of quality. The service is quick, informal but attentive. The girl who served us added a bit of a personal touch to the service: I underline this because I have read negative comments about the service which were not reflected in my experience. The pizzas are offered in two sizes: small and large. The 4 of us opted for 4 small pizzas, we struggled to get to the bottom. Price more than adequate for the quality of what we ate. We will definitely be back!!!

I completely understand why i Tigli s.r.l. is celebrated as one of the best pizza spots in Italy. This hidden gem is not just a restaurant; it’s an experience that pushes the boundaries of what pizza can be. i Tigli s.r.l. redefines pizza with its innovative approach, from the light, airy dough to the unique and perfectly balanced toppings. Each bite reveals a symphony of flavors that showcase the freshness and quality of the ingredients, all of which reflect the passion and craftsmanship behind every dish. Every single pizza on the menu is great—so much so that I couldn’t possibly recommend just one. The attention to detail in every aspect of the preparation, from the crisp yet airy crust to the thoughtfully sourced toppings, is truly remarkable. Having first visited in 2022 and returning in 2024, I can confidently say that i Tigli s.r.l. consistently delivers some of the greatest pizzas I’ve ever had.

More than pizza, it gives me the idea of ​​a focaccia. The toppings seem to me to be placed on top (like bread with cold cuts). The ingredients are of excellent quality but I wouldn't call it a pizzeria!

I book a table for five people in this temple of "contemporary pizza" for the first shift at 7.30pm. The pizzeria is "well hidden" but easily accessible, you enter and are greeted by a long corridor that takes you to the main room, an open kitchen on the left which is "protected" by a glass window to prevent external contamination. We sit at our table, whose dimensions are quite large and the distance from each other is greater than normal, this is to ensure that the plate is placed in the center of the table and to ensure that everyone can take one slice of pizza. The menu is given via QR code. The waitress warns us of three off-menu items, but we have already identified the three choices for our dinner. The pizzas are: - La Bufala datterino tomato sauce with basil, buffalo mozzarella from Paestum and oregano (made up of 8 and 4 segments) - Carpaccio of snapper, marinated tomato and katsuobushi (consisting of 8 segments) - TarTar di Cavallo fior di latte, salicornia, roasted pepper and paprika mayonnaise (made up of 8 segments). The pizzas arrive with great timing but for each of them we immediately notice that the waitresses simply say the nomenclature of the ingredients of which the pizza is made. It would have been more impactful if there had been greater interaction with the customer, especially in a place of this caliber. Continuing the tasting, "La bufala" is the simplest and most direct, a very distinct mix of flavors arrives, the one that stands out the most is that of the mozzarella, incredible. The “Carpaccio di Dentex” was, incredibly, a great disappointment. We expected a lot from this pizza and what we all felt was predominantly acidic, perhaps due to the lemon not mentioned in the menu, the fish had a very balanced and soft flavor but did not convey anything sensational, the dough used was the real positive note. The “Horse TarTar”, we can summarize it in one sentence, nothing new. It is not the samphire that makes the difference but it only adds crunchiness to the softness of the tartare. However, a much better pizza than the previous one. A delicate and more refined flavor but which unfortunately falls into something already felt and makes you wonder “Is what is actually being asked for really worth it?”. During the last phase of the evening the waitresses came several times to ask us if we wanted anything else, such insistence that it was annoying, because only afterwards did we understand the reason, that is, the time, because the "second shift" began at 9.30pm and they were almost 9pm, so in all likelihood they urgently needed to clear the table. We decide to get a fourth pizza in the form of four wedges to end the evening. We ask a waitress for advice and fall into temptation over two pizzas, but in the end we choose - Glazed fior di latte sweetbreads, teriyaki sweetbreads, green cabbage salad with vinegar. The latter, among the various experiments tasted, was the most convincing. Despite the very present flavor of the teriyaki sauce which sometimes overshadows the very tender sweetbreads, the pizza was really good. The dough is the winning key of every pizza tasted. But, all that glitters is not gold, I ask for the bill, but I immediately focus on something that doesn't convince me. I call the waitress and point out an error in the price of the "Snapper". An oversight, it happens, the receipt is brought back to me but, even in this case, I notice an error that was already present in the first receipt but to which I had not paid attention. This time the error is in the service charge which is €2.50 instead of €2. Immediately after my report it was corrected. Errors of this kind in a place of this caliber are unacceptable. In conclusion, the price of the Hoax is changed to make ends meet. The use of the mask in the kitchen was very welcome and saved the service. The quality of the ingredients does not justify the price of the pizzas offered.

A very pleasant experience for those who love pizza dough made with skill and heart

We stopped at this restaurant which we had recommended. We shared several pizzas as a family as recommended by the waitress. They were all absolutely delicious with different pastas.

Pizzas with excellent raw materials. Fantastic desserts. Sophisticated environment and very kind collaborators. A tasty treat! Compliments!

sarò forse io troppo critico oppure non ho mai capito nulla di cosa sia una pizza .... ma quello che ho mangiato è stata una ottima focaccia, super lievitata, con prodotti eccezionali ma ... ma sempre focaccia.

Posto speciale! Serietà, gentilezza, prodotti di qualità e innovazione, sono i punti cardini di questo ristornate fuori dal comune. Sempre un passo avanti!