i Tigli In San bonifacio

Excellent pizza, truly special, I recommend trying it, prices slightly higher than normal, justified by excellent ingredients.

Raw materials and ingredients are highly sought after. Except that the price still seems high to me: the margherita costs €30 (large, 8 segments), the other pizzas more. I took the one with culatello and tried the one with scallops, both very good. The dessert was good but not great. Good wine (€30 per bottle, the cheapest). In the end €50 each, a great deal for a pizza (small, 4 wedges), a glass of wine and a tiramisu (mediocre) with coffee (I forgot the cup of radicchio and cheese offered as a starter). For the rest, everything OK: excellent and fast service, nice and comfortable room, large car park 50m away

For the 40th birthday!! All good, good service, beautiful environment, only from Abruzzo can we give quality to the north... thank you

Our favorite pizza restaurant so far in Italy. It’s a 20 minutes drive from Verona. Ranked 4th best pizzeria in Italy. The pizza dough is light and crusty. The restaurant is spacious with a full view of its open kitchen. We had their special creation escargot pizza and pigeon pizza. Both we delightfully made 😋😘 Will definitely recommend this to anyone looking for a unique pizza experience.

2 of us took 4 small version pizzas: marinara, pigeon, sweetbreads and eel. The marinara is the most classic and the best, the others are more particular but balanced. The rose cake was also excellently done.

The girl who served us deserves more than five stars. Wonderful food, even more wonderful service. We definitely recommend this place.

AN EXPERIENCE… Premise: If you choose this pizzeria you must understand not to make comparisons with the pizza Made in the historic center of Naples. They are two different realities, never compare them! Nice and modern environment with open kitchen. Different doughs made impeccably. The pizzas can be small (4 segments) or large (8 segments therefore double) Lots of choice of flavors with fish and land and fewer choices and simplicity in the classics such as Margherita or Marinara. Very light pizza, the more adventurous can even eat 2 large ones I tried 3, Liguria, Margherita Croccante and the one with pigeon breast. The wine list is also excellent with the possibility of choosing some by the glass. Even the dessert menu deserves a space to finish the experience. Personal negative note (but which does not detract from the full marks): Few choices on classic pizzas (choice however consistent with the experience they want to give)

Let's start with the environment. The minimalism of the design matches the philosophy of the menu: few things, very good. The wood of the furnishings goes well with the square elegance of the glass that opens onto the open kitchen and with the essentiality of the ceramics and glasses. Getting to the real reason for our "journey", pizza is an "excuse" to allow Simone Padoan to give vent to his artistic flair in the kitchen. In a society where gourmet pizza is nothing more than a focaccia stuffed with cold cuts, cheeses and sauces, at I Tigli you can instead find the original concept: a pizza that accompanies real dishes from the kitchen! Padoan offers - in addition to the classic daisies and "red" ones - two approaches: land and water. From the first we tasted, based on the barley dough, the fassona steak, served with spinach and fiordilatte. An excellent combination, enhanced even more by the sweetness of some slices of bacon. On the "water" front, however, we let ourselves be tempted by the squid, presented on a bed of potatoes seasoned with parsley and caper sauce. The goodness of the dish here was enhanced by the corn and sunflower seed dough. Space. The margherita is supreme in its crunchy version: four tall slices seasoned only with oven-cooked tomato, stracciatella and oil with basil extraction. As for the desserts, we are truly on another planet and the prices bear witness to this, not far from those of the pizzas, just to underline how the chef's research does not end only with the oven, the flours and the cooking. Here the pastry shop has equal dignity, from the trilogy of Domori chocolate desserts (Venezuela, Peru and Madagascar) through the very flaky rose cake and ending with the balsamic red fruit soup accompanied by the tonic granita. It would be absurd to give a vote. So I'll just say that it is an experience that is truly worth the trip!

Imbarazzo della scelta nel menu: La Margherita, Classici solo con pomodoro, golosissime contemporanee Pizze Gourmet "Dal Mare" e "Dalla Terra". Opzione tra due tagli di pizza: da quattro pezzi (classica misura, perfetta per singola porzione) oppure da otto fette ciascuna; qualunqe sia la scelta, è sempre un piacere gustare diversi gusti di una pizza che è totalmente leggera, sempre gustosa e digeribilissima. In accompagnamento Birra chiara alla spina e Brut bianco frizzante piemontese Rifermentato: eccellenti entrambi. Prenotazione rispettata, servizio veloce, personale attento e piacevolmente cortese.

Il top !Mai mangiata una varietà di pizza così …dalla Margherita , alla Liguria , tantissime pizze presentate in un modo molto caratteristico … dolci ottimi …una vera prelibatezza ! Consigliatissimo