In 1999, came the first turning point. Simone decided to question his work in search of a new identity. He wanted to deepen his knowledge, explore, and learn — discovering top-quality raw ingredients, the best cooking techniques, and sourdough baking.

After several years of research, he found a meeting point between his two great passions: traditional pizza and fine dining. The Italian gastronomic scene took notice, and Simone became a featured guest at Identità Golose and was included in major industry guides.

In the summer of 2012, I Tigli underwent a complete renovation, aimed at realising Simone’s dream: to express, through the restaurant itself, his strong bond with nature, tradition, and the value and transparency of manual work.

Shortly after, in 2013, the central role of natural leavening led Simone to go beyond the boundary between sweet and savoury, offering guests at I Tigli a full experience of the world of baked goods.

Thus were born the Panettone, Focaccia Veneta, Pandolce, and Pan brioche — sweet creations that reflect the evolution of a constantly developing artisan.