The story
I Tigli, at via Camporosolo 11 in San Bonifacio near Verona, is a pizza restaurant that earned a Michelin Recommended listing in 2026. The kitchen builds its pizza on sourdough, or lievito madre, and the team also runs a bakery lab that produces bread and sweet and savoury baked goods.
The dough rests for as long as it needs in the house's proofing and maturing cells. Each pizza goes into the oven at its best point of maturity, then is chilled quickly to stop the cooking. The second bake, done at service, crisps the outside and keeps the inside soft.
The bar is clad in yellow Vicenza stone, a nod to the crust of bread, and the floor is porphyry. The kitchen is open and visible from the entrance and the dining room. Ash tables and the central counter suit sharing a tasting between guests.
Recognition
Ambience
Details
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