Renato Bosco, born in Verona in 1967, entered the hospitality world at a very young age: by 14 he was already waitering and at 18 he started working in the pizza world, discovering a great interest in yeasts, flours and doughs. This then became a very real, powerful passion, one that has never left him, leading to bread and pizza, the huge discovery of sourdough in 1996, and an ongoing desire to learn, master and experiment, including pastry making.
He opened his first pizzeria in 2006, a takeaway at San Martino Buon Albergo; three years later Renato acquired an adjacent space and started up Saporè, which moved to the town square under the name Renato Bosco Pizzeria in 2018. He has also entered into numerous partnerships that have seen his pizza make inroads into other cities in the Veneto, Tuscany and Lombardy.
Renato doesn’t study pizza in the round, first he explores the doughmaking and proving side, before considering how to garnish his superb discs. An exercise that has earned him the sobriquet “pizzaresearcher.”