2019
Saporè DownTown
pizzeria
Eccellente
stile:
Degustazione
Se sulla porta il motto è "Non aspettarti la solita pizza", sai già cosa non ci sarà, ma non cosa troverai: cioè piccole meraviglie nei piatti. Anche nella sede di Verona-città, a pochi passi dalla romana Porta Leoni, Renato Bosco prosegue lo studio su farine, lieviti di pasta madre e cotture, e perfeziona le sue Crunch e Doppio-Crunch in due gradi di croccantezza esterna (e però interna morbidezza); la Mozzarella di Pane cotta al vapore, di ascendenza estremorientale; e l'Aria di Pane, di sola pasta madre viva. Tutti nomi-marchio registrati, questi suoi. La pizza napoletana classica, ben "cornicionata" non manca, ma viene interpretata alla grande grazie a scelta e uso dei prodotti di base.
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.
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.
Da 13 a 18 euro
Saporè Downtown, Via Amanti, Verona, VR, Italia
distanza:
durata:
durata:
giorno di chiusura: Mai
GLI ORARI POTREBBERO SUBIRE VARIAZIONI A CAUSA DELL'EMERGENZA CORONAVIRUS
Solo nei giorni di Natale, Capodanno e Pasqua
045 803 2221
Di pregio (da 11 a 30)
Eccellente (oltre 10)
si
aria climatizzata
animali ammessi
metodi di pagamento accettati:
