Simone Padoan – a revolutionary in dough leavening and first master for all gourmet pizza chefs working today with unusual flours, sourdough starter and imagination – continues to refine the very high quality of his proposals. He remains rigorously faithful to San Bonifacio, without being tempted to become a stranger elsewhere, to his secluded and luminous establishment, to the dimension of craftsman-artist which he has chosen. Upon delivery he personally cuts the wedges and wonderfully crowns each golden disc removed from the trays that are cooked differently according to the diverse usage. The standards on the menu are the variants of the classic Margherita (crispy, soft, with buffalo mozzarella, red garlic, capers or anchovies), but the best arrives with the creative options: foie gras, goose and celery from Verona, burrata and raw red prawns, shrimps and fiolaro broccoli from Vicenza, creamed Venetian cod and corn flour in the dough. Extreme quality in the products and are also in executing the dessert pastries, which are envied by important restaurants. To Simone Padoan and to I Tigli go the prizes for the best pizza chef and the best pizza with Balsamic Vinegar for the year 2018.