Decidiamo di osare. Del resto, siamo venuti per provare qualcosa di completamente diverso, tanto vale lanciarsi proprio su ingredienti assolutamente inconsueti per noi, abituati alla pizza napoletana.
Qui la pizza è generalmente servita a spicchi, e a pranzo c’è la possibilità di scegliere, oltre alla pizza intera che ne comprende otto, anche solo metà pizza (ovvero quattro spicchi) con insalata.
Per noi, dunque, pizze particolarissime: Carbonara di Capesante, finferli e maionese di corallo, e Focaccia di pan brioche con foie gras, roast d’anatra, misticanza selvaggia al balsamico, porcini grigliati, nocciole salate e chips di parmigiano.
Così come la carta dei dessert, che non ha nulla da invidiare a quelle della ristorazione d’alto livello.

“Idea di Rocher”…Chiamalo Ambrogio…: Cremoso alla nocciola, cialda di biscotto e nocciole tritate, spuma al cioccolato

“Cioccolando”… Viaggio nel mondo del Cacao Domori: tortino al cioccolato “Sur del Lago” Venezuela; cremino alla nocciola e cioccolato “Apurimac” Perù; bicchiere con biscotto, rum, gelato al caffè e spuma al cioccolato “Sambirano” Madagascar
Finanche l’ottimo caffè è indice di cura del particolare. Viene servito insieme a un cubetto di panettone della casa, che può essere acquistato qui in varie versioni (in questo periodo, panettone estivo al limone e focaccia con albicocche) insieme a pane, farina e, appunto, al caffè in polvere di una torrefazione veneta.
Un’esperienza degustativa decisamente peculiare nel suo insieme e assolutamente da provare.
Da affrontare con spirito di intraprendenza e da considerare come pasto in senso pieno, tenendo anche conto dei costi “importanti” più assimilabili a quelli di un ristorante che allo street food.
I Tigli
Via Camporosolo 11 – San Bonifacio, Verona
tel. 045/6102606
The sign is visible from the street, but the real entranceof the restaurant is a bit more inside.
I Tigli is the brainchild of Simone Padoan, the Venetianpizza chef who has been pursuing a path of “gourmet pizza”, meant as a trait d’union between a dish bornas poor andhaute cuisine, which combines a disc of leavened naturally doughwith high-quality toppings.
In this “Place where the natural leavening assumes new forms” (as stated in the menu), awarded the highest recognition by the Guide of Italian Pizzerias2014 by Gambero Rosso, there is a large open kitchen thatallows you to observe the work of the brigade, especially if you sit at the long counter with high stools positioned right in front (as we did). Two ovens, one electric and the other wood-burning. Many “bases” of “Roman dough style” are prepared in successionfrom Padoan, which stretches gently the swollen and full-of-bubbles dough balls on the worktop sprinkled with bran, irrigatesdiscs with oil and puts them in the oven,leaving them stand upside down after cooking.
We are greeted by pizzaby the slice as welcome.
We decide to dare. Moreover, we have come to try something completely different, it’s better to stand oningredients absolutely unusual for us, accustomed to the Neapolitan pizza.
Here the pizza is usually served in slices, and at lunch there is the option to choose, as well as the whole pizza that includes eight, although only half pizza (four slices) with salad.
For us, therefore, very special pizzas: ScallopCarbonara, chanterelle mushrooms and coral mayonnaise, andFocaccia brioche withfoie gras, roast duck, wild mesclun with balsamic vinegar, grilled porcini, salted nuts and chips of Parmesan cheese.
An extensive selection of wines, beers and drinks worthily integrates so valuable and sophisticated flavors.
The dessert menu has nothing to envy to those of the restoration ofa high standard.
Even the good coffee is a sign of attention to detail. It is served with a cube of home made Panettone, which can be purchased here in various versions (in this period, lemon summer Panettone and Leavened Cake with apricots) along with bread, flour and, of course, the coffee powderby a Venetian torrefaction.
Definitely, a unique andmust-try tasting experience. To dealwith a spirit of initiative and to consider as a meal inthe full sense, taking into account the “significant” costs more similar to those of a restaurant thanstreet food.