Top World Artisan Pizza Chains 2021 - Latteria Sorrentina Award

12° - Saporè


Renato Bosco started his pizza revolution in San Martino Buon Albergo, a little town near Verona.  Here began a deep reflection on pizza starting with the dough-making techniques and the quality of the flours and continuing on to the leavening techniques.  It is a new perspective on pizza, similar to that of his neighbor Simone Padoan, who designed the concept of the Italian piazza substantially  as a round pizza presented in slices and with a different structure than the Neapolitan type.  Renato Bosco distinguishes himself for the lightness of his pizza, for his research that is forever centered on the “crunch effect,” for the capacity of knowing how to bake a pizza with excellent ingredients produced by skilled artisans that are well-balanced.  In all of the Saporè pizzerias, the service is at a high standard; courteous and professional.  The choice of artisan beers completes the offer which is paired to the bakery.  A new trend that nears the pizza sector is that of bread making which is currently enjoying great success in Italy.




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