Simone Padoan, a revolutionary chef and pizza maker, is known for being among the first to define the concept of gourmet pizza with his restaurant I Tigli in San Bonifacio, Verona.
Biography
Simone Padoan was born and raised in San Bonifacio, in the province of Verona, where in 1999 he decided to make a pivotal shift in his culinary career. Dissatisfied with his achievements up to that point, Simone redefined his focus by diving deep into the art of fermentation and high-quality ingredients, with a particular emphasis on sourdough. This change marked the beginning of his revolution in the pizza world.
Padoan is considered one of the pioneers of gourmet pizza, thanks to his innovative idea of combining the traditional pizza base with haute cuisine preparations. Each slice of his pizzas is topped with select ingredients and refined culinary preparations, ensuring a perfect balance of flavors in every bite. This attention to detail and quality has allowed his restaurant, I Tigli, to become a landmark for quality pizza lovers.
Simone's philosophy is reflected in his culinary creations, such as "Corn Focaccia with shrimp ceviche, watercress, burrata, and tomatoes," or "Bread and Parmesan" with tomato carpaccio, balsamic vinegar, and Culatello di Zibello, where the crispiness of the dough and the freshness of the ingredients create an extraordinary sensory experience.
The restaurant I Tigli, located in San Bonifacio, has been recognized among the best pizzerias in Italy, consistently ranking at the top in industry guides like "50 Top Pizza." The lightness of the doughs, the variety of flours used, and innovative cooking techniques are key elements of the success of his pizzas, which are appreciated for their digestibility and rich flavor.
Beyond his kitchen work, Simone Padoan is committed to training the new generation of pizza makers and promoting Italian culinary culture. His approach, based on constant research and attention to detail, continues to inspire chefs and pizza makers worldwide.
