e69c59f4c8f64735927cb1b70f285876.jpg

"Once the raw material is selected, I continue to look ..."

Simone Padoan grew in a family who is well acquainted with dough and flour. He made his first experience in the pizzeria of one of his brothers and then opened on his own the Tigli in 1994 in San Bonifacio. After five years of studies, research and attempts, in 1999, he changed his menu by inserting a natural leavening base cut to pieces and matched to balanced and selected stuffings. This is what so many today call gourmet pizza or sampler. Today, twenty years after the opening, Tigli are increasingly focussed on natural yeast, even in the production of pastry cheeses of the local tradition.