The motto on the door says “Do not expect the usual pizza,” so you know what will not be there, but not what you will find; which is little masterpieces served on dishes. Even in the branch in Verona-città, just a few steps from the Roman Porta Leoni, Renato Bosco carries on with his study of flours, sourdough starters and different baking methods. He has perfected the Crunch and Double-Crunch with two degrees of external crunchiness (yet soft on the inside). The mozzarella di pane is steam-baked, which is an oriental influence, and the Aria di Pane is made with only natural live yeast. All of these names that he has coined have also been registered as a trademark. The classic Neapolitan pizza with its nice “cornicionata” is not missing, but is interpreted very well thanks to the choice and use of the quality products.