For dinner, we ended up at Angiolino’s brother-in-law Simone Padoan’s super hip pizzeria I Tigli in San Bonifacio (Verona), where the new wave of Italian pizza finds one of its epicenters.
The pizzas (which don’t resemble Neapolitan pizza) are served family-style in wedges. This was the most “classic”: mozzarella and tomato sauce.
Raw bream with puntarelle (Roman chicory) and pomegranate seeds.
Raw shrimp with artichoke and blood orange.
Battuta (steak tartare).
We drank this wonderful skin-contact Don Chisciotte 2007 Fiano, a wine I had read a lot about but had never had the chance to taste.
We’re headed out know to a busy day of tasting in Valpolicella and then dinner with Italy’s top wine blogger Mr. Franco Ziliani. Stay tuned… Gotta run!
Do Bianchi 
Andrea Pieropan took me here two years ago and it’s certainly a different take on humble pizza. Not my favourite style, but the quality of the ingredients was sensational and it’s good fun. You’ve certainly been eating and drinking well this trip.
Love these pizzas, would love to try them. How was the crust? The toppings look out of this world, but wondering if the rest was to your liking?
Hi Geronimo, grazie mille per averci messo nel tuo blog.
Grazie per essere venuto a trovarci ed aver apprezzato il nostro modo di lavorare.
See you soon!!!
Simone