Miglior Servizio di Sala
Premio De Nigris 1889 Pizza con Aceto Balsamico dell’anno:
Premio Olitalia Pizzaiolo dell’anno:
I Tigli was one of the pizzerias that marked a turning point on the Italian pizza scene, drawing a distinct line between what went before and what came after, especially with regard to the so-called “gourmet” pizza. No ordinary pizzeria but an authentic format rotating around pizza. Pizza dough of various kinds produced in different ways, all of which are well made and highly digestible. Simone Padoan really comes into his own when “cooking” on a disc of beautifully leavened pizza dough. The interior is refined and a lot of thought has gone into making customers feel good; an exhaustive wine and beer list with mark-ups that are more than reasonable. Not to be missed: Simone’s version of the pizza margherita, which can be done “crisp”, “soft”, “with buffalo mozzarella”, or traditionally plated up. Under Eva’s expert management, we rate the table service as being the best of 2017.