Table of contents:
Video: Italian pizza championship: I Tigli vs. I take it out
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
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.
– 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.
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
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 …
– 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.
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.
Recommended:
Saporè vs I Tigli: 2017 Pizza Championship
Today's challenge of the 2017 Pizza Championship contrasts two temples of gourmet pizza, namely Saporè, by Renato Bosco and I Tiglia by Simone Padoan, both pizzerias in the province of Verona
I Tigli vs. Pizzeria P: 2017 Pizza Championship
Here we are at the final of the 2017 Dissapore pizza championship in the part reserved for the Rest of Italy ". The lime trees of San Bonifacio, province of Verona, pizza chef Simone Padoan, compete against Pizzeria P of Lissone, province of Milan, pizza chef Daniele Ferrara
1st Italian Pizza Championship: Pizzeria I Tigli vs Sirani
Exclusive Dissapore: in the fourth challenge of the 1st Italian Pizza Championship a Venetian and a Lombard pizzeria collide: I Tigli vs Sirani. The two pizzerias that compete today offer tasting pizzas, different from the traditional Neapolitan ones, served one at a time in sequence, cut into wedges to be divided among the diners. Service […]
Italian pizza championship: Tric Trac vs. I take it out
It happened on April 16, 2012, that the vacuous world of the pen-makers of Dissapore started talking about pizza. The 1st Italian Pizza Championship was born, emphasis on pizza. With today's challenge, Milan vs. Rome, Tric Trac (pizza chef Bruno De rosa) vs. The cat mangiona Sforno (pizza chef Stefano Callegari) we are […]
Coldiretti-Censis: 1 out of 4 Italians fear that the food will run out, 1 out of 3 is still afraid of the restaurant
This is what emerges from the first Coldiretti / Censis Report on the eating habits of Italians in the post Covid