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Italian pizza championship: I Tigli vs. I take it out
Italian pizza championship: I Tigli vs. I take it out

Video: Italian pizza championship: I Tigli vs. I take it out

Video: Italian pizza championship: I Tigli vs. I take it out
Video: Pizza all'orzo di Simone Padoan #Concorso #Acquadichef 2018 2024, March
Anonim

Today we leave Naples to go up to the deep north, then we go down again towards Rome for a challenge that pits one pizza against another, but I should say one thesis to another. Opposite "the mother of all tasting pizzas" created at the pizzeria I Tigli in the province of Verona by Simone Padoan, unattainable, chic, already an icon; on the other hand, a small masterpiece of Roman taste and technical expertise, the Sforno pizza wow for which Stefano Callegari was inspired by the Neapolitan tradition. What do they have in common? The only consumption in wedges. More than ever ungrateful therefore, my role as judge.

We come to the pizzas. To further complicate things, I mix styles, with Tigli I opt for a pizza that, in its own way, evokes a classic, the marinara. At Sforno I go close to the pizza-gourmet style of the opponent by choosing from the menu the heretical cacio e pepe, a symbol of the place also for the gimmick of ice crystals placed on the dough before cooking, to form a support on which the cheese grips more smoothly.

THE TIGLI

Mediterranean anchovies (tomato, anchovies, oil, basil and oregano)

- Visual aspect: in the classic style of pizza-tasting, the thickness of the disc, rather contained, is high, a kind of tasty stronghold. The cells that indicate correct leavening are distributed evenly, the spotted effect typical of Neapolitan pizza is missing on the bottom.

Cooking: perfectly done.

Dough / consistency: soft as it appears rough at first glance, it resembles a focaccia.

the oven of i tigli rome
the oven of i tigli rome

Lightness / digestibility: I would say average.

Taste: the anchovy is bursting, offset by the sweetness of the tomato. The taste can be confusing, it is very unusual for a pizza. Easier to experience similar ones in a fine dining restaurant.

- Price: Damn! I understand the high quality ingredients, but € 14 is not cheap.

simone padoan
simone padoan

I Tigli - Via Camporosolo 11, San Bonifacio - Verona - Tel 045.6102606

Judgment: with its formal perfection it corrupts the palate and affiliates new followers to the word of pizza-gourmet.

Vote: 90/100.

P. S. Attention, until the end of September the pizzeria is closed for restyling of the premises.

OUT

pizza with cacio e pepe i tigli roma
pizza with cacio e pepe i tigli roma

Cheese and pepper pizza served in wedges with pepper in the middle.

Visual aspect: it is love at first sight for the singular look and the decoration of the plate that looks like a spaceship. On the surface I notice voluptuous bubbles of taste enclosed by a well-sculpted cornice, while on the bottom there is the spotted effect of Neapolitan pizzas.

Cooking: at the right point

Dough / consistency: I imagined it wasn't a frugal pizza, but the soft and supple dough helps …

Sforno in rome
Sforno in rome

Lightness / digestibility:… In fact, it is well digestible

Taste: mercilessly, from thermonuclear fusion, I often repeat to myself that it is probably the best pizza ever eaten.

Price: € 12, 00 €. Not a few but I'm happy to spend it.

sforno pizza rome
sforno pizza rome

I take it out Via Statilio Ottato 110/116, Rome

Judgment: Something to take as an example to locate Neapolitan pizza elsewhere. An idea of good taste and great success, more romantic than even an excellent tasting pizza. Or at least, I prefer it.

Rating 92/100

Move on to the semifinals of our championship I take it out

(1) Starita a Materdei vs Di Matteo (2) Sforno vs La Fucina (3) Sorbillo ai Tribunali vs Di Napoli (4) I Tigli vs Sirani (5) F.lli Cafasso vs Gorizia (6) Tric Trac vs Ciripizza (7) Antica Donnaregina vs Umberto (8) Lazzaroni vs. Round.

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