Simone Padoan: the Veronese pioneer who redefined gourmet pizza
By Donatella Dal Maso
Watching Simone Padoan at work is rather like observing a Zen master. As he prepares his pizzas, there is an unmistakable sense of calm: unhurried, composed and seemingly untouched by the pressures of a busy professional kitchen.
Born in Verona in 1971, Padoan has been at the helm of I Tigli, in San Bonifacio, since opening its doors in 1994. Over the past three decades he has established himself as one of Italy’s most influential pizzaioli, widely regarded as a pioneer of the country’s gourmet pizza movement. Describing himself simply as “a man of the kitchen”, he has helped transform the very idea of pizza through relentless experimentation, technical precision and an uncompromising commitment to quality.
Long before artisan pizza became fashionable, Padoan developed doughs that prioritised flavour, lightness and digestibility. The toppings, meanwhile, became an integral part of the experience rather than a mere finishing touch.
His range of doughs—from the classic recipe to wholegrain blends enriched with barley, or focaccia made with maize and sunflower seeds—offers remarkable fragrance and crispness. Fresh meat and seafood are paired with imaginative seasonal vegetables, producing a menu that balances traditional combinations with inventive contemporary creations.
Pizzas are served in four or eight slices, encouraging diners to share and explore several flavours during a meal. The wine list reflects the same philosophy, with a strong emphasis on organically produced bottles.
Among the signature creations are Bufala, featuring mozzarella from Paestum; Scallop Carbonara; and Glazed Sweetbreads, all emblematic of Padoan’s distinctive approach.
The 2026 edition of the Gambero Rosso guide crowned I Tigli the Best Pizzeria in Italy, awarding it an outstanding 97 points.
An Interview with Chef Simone Padoan
When did I Tigli begin?
“We opened in 1994, so we’ve now been here for 32 years. My family came from the Naples area and had strong rural roots. I opened the pizzeria when I was just 23. Around 1999 I began developing a different vision of what Italian pizza could become, focusing on fermentation and the quality of flour. I eliminated industrially processed ingredients entirely and embraced seasonality, choosing only the finest produce available throughout the year.”
Your doughs feature cereals such as spelt, oats and barley. Why?
“In 2012 I wanted to introduce grains like barley, oats, rye and maize, which on their own are difficult—or impossible—to use for breadmaking. By combining them with soft wheat flour, I could create doughs with distinctive aromas and characteristics that give each bread and pizza its own personality.”
Why do you describe your pizzas as a ‘tasting’ experience?
“I wanted to move away from the traditional labels associated with pizza. Instead, I turned to the Latin word gustus: tasting as a conscious sensory experience. It’s about much more than simply eating. It asks people to slow down, pay attention and appreciate every element of what they’re tasting.”
Which is your most famous pizza?
“We don’t actually give our pizzas names beyond describing their ingredients. We prefer a clear, uncomplicated menu. Through the QR code, guests can explore each pizza in detail and understand exactly what goes into every creation.”
Which pizzas are your customers’ favourites?
“Our guests enjoy discovering different flavours each time they visit. Many begin with the Bufala di Paestum or one of our classic pizzas. From the sea, favourites include Ceviche of Dentex, Prawn Sashimi, Squid, and Scallop Carbonara. Our vegetable creations include L’Orto and Liguria, while meat lovers often choose Burrata with Culatello di Zibello, Horse Tartare, Fassona Beef Tagliata, Pork Coppa, Glazed Sweetbreads, or Roast Pigeon.”
Desserts are created by the talented Japanese pastry chef Aki Noina. Which are the most popular?
“Our guests especially love the traditional Torta delle Rose and Journey into the World of Domori Cocoa.”
You have written a book entitled Contemporary Pizza. What is it about?
“It’s my second book. It tells the story of I Tigli—how it came into being and why we founded it over thirty years ago. It also explains our approach to dough-making, aimed both at professional chefs and enthusiastic home cooks, and includes a collection of our pizza recipes.”
What can customers buy from your shop, ‘La Bottega’?
“Our one-kilogram country loaf, which stays fresh for up to a week; Torta delle Rose for four people; rusks; breadsticks; and biscuits.”
What is your greatest flaw?
“I’m obsessed with what I do. That obsession can be a strength, but it’s also my biggest weakness. Sometimes I believe I can do things better than my team, and that makes me stubborn. I risk limiting their freedom instead of allowing them to grow.”
And your greatest strength?
“I can often see where the pizzeria is heading before anyone else does. I’m always thinking about our guests and imagining what they’ll want in the future. The greatest satisfaction comes from watching people enjoy a truly exceptional pizza and leave happier than when they arrived.”
