If you want to eat at Saporè you will give in to the shifts because of the few seats in this place. The celebrity of both the pizza and the pizza chef , whose name is Renato Bosco , deserve the sacrifice. To eat is not the right verb. It’s more about tasting here. Pizza and Pizza chef are two terms that have to be tightened. The specific list: crunch, double crunch, air of Bread, Mozzarella of bread, bagel pizza, pizza without added yeasts. He, Renato Bosco, has to be called “pizza-ricercatore – Pizza’s researcher “. We choose the Spicy and a tasting of “air”: Pod and classical Margherita with buffalo mozzarella from Campania , which is always good with Apulian burrata cheese and Parma aged for 30 months. “Air” with clappings.