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stile: italiano

Pizza or focaccia? Contemporary pizza. That is how its maker, Renato Bosco, calls it. This Veronese pizza chef is one of the men who are writing the history of the modern pizza. Struck while on the road to the dough, he first disconnected himself from the mother ribs of the Neapolitan pizza and then from that of the Italian one – which he has not, however, completely abandoned – to carry out a long research on the flours, on the various shapes and methods of baking, on different cooking methods to arrive at extraordinary results. His pizzas (focaccias?) are the result of a revolution in the structure, in the selection of flours, in leavening. Operations from which he has extracted the best. As he himself says, his pizza is a thoughtful dish. The pizza crunch and double crunch are delicious. You mustn’t miss “The always good classic” with burrata, Parma ham cured for 30 months, basil from the series of the registered trade mark, Aria di pane. It is truly a cloud of goodness.




Euro
average price:
Da 10€ a 20€
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pizza chef:

Renato Bosco

localizzatore
Via Ponte, 55, 37036 San Martino Buon Albergo, VR, Italia
Mezzi
accessible by public transport
Orologio
Aperto a pranzo e a cena

closing day: Lunedì
Orologio
holidays:
Variabili, di solito in luglio-agosto
Telefono
telephone 045 8781791
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not to be missed: Aria di pane classica con burrata e crudo di Sant'Ilario di 30 mesi
Vino
wine list: Di pregio (da 11 a 30)
Birra
beer list Eccellente (oltre 10)
Gluten Free
gluten free pizza: prenotazione
serv_aggiuntivi
suitable for people with mobility difficulties
parking
air conditioning
free wifi

take-away pizza

pets allowed

metodi di pagamento accettati
partner