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.