Contemporary Pizza
Renato Bosco
Nuovo paragrafo
"Curiosity increases the passion that takes shape in one
unique and unmistakable vision of my pizza.
To tradition and culture, I add innovation and research."
.”
Renato Bosco
Nuovo paragrafo
Renato Bosco
The history of Saporè
In 2006, Renato Bosco's restaurant, PizzadaRè, was born, an ambitious name in thinking of the regal aspect, but above all it wants to be a way to put a face on it by telling the story of its creator RE-born, PizzadaRè is a small take away pizzeria. Here he offers soft-sliced pizza, Roman-style pizza in a pan, pizza on the shovel and classic round pizza. As regards the sweet line, he offers tarts and shortbread biscuits and, despite calling himself a "pizza chef", he begins to churn out the first courses. Panettone.
These are the years in which the world of pizza sees exponential growth and innovation in terms of proposal and research on dough and Renato seems to ride this wave well: he is often called upon to express his vision and his participation in various events related to pizza lead him to be recognized as a worthy representative of the evolution of the world of pizza.
In 2013 AliceTV offered him his own program PanPerFocaccia,
popularity increases as does recognition from the most prestigious guides such as Gambero Rosso, Saporè transforms into a real pizza tasting room. The offer is completed with leavened desserts, pandoro and panettone, brioches and breakfast cakes, biscuits and bread made with PastaMadreViva.
Renato is the first pizza chef to promote desserts leavened with Pasta Madre Viva to be enjoyed all year round.
Renato comes up with 8 types of pizza, different in shape, consistency, type of leavening and cooking. Pizza and its shapes is the title that stands out on the Saporè menu.
It is impossible to pigeonhole Renato Bosco's pizza into just one definition: he himself speaks of Contemporary Pizza, meaning a concept of making pizza that continues to renew itself and look to the future.
The contemporary nature of Renato's pizza style lies in the continuous research on the dough disc which first and foremost must be genuine, digestible, tasty and must not give up attention to the nutritional and balance aspects of the dish, the choice lies in tasty products and above all healthy. In Aria di Pane®, Pizza Crunch® and Pizza DoppioCrunch®, Mozzarella di Pane® and all the other pizzas, there is attention to seasonality and dedication in the choice of ingredients.
Contemporary pizza
From the selection of the material:
flours and ingredients to creativity in the world of leavened products.
The art of creating forms of Italian Pizza.
The fundamental characteristic of Renato Bosco's work is curiosity, an almost "damned" curiosity that constantly pushes him to search for something innovative in the world of pizza and leavened products.
Born in 1967, Renato Bosco entered the restaurant business at just 15 years old, in 1985 he picked up the shovel for the first time almost by chance and today he has been a pizza chef for thirty years.
The spirit of research is what over the years has pushed him to deal with all the sectors that revolve around leavened products and to delve deeper into the many issues relating to bread-making and pastry-making by following courses with authoritative exponents of an international level.
Over the years the same colleagues have recognized in him a particular sensitivity for dough, his touch has refined over the years and today it is easily distinguishable from others. He is defined as the PIZZARERCATORE.
His passion for this profession also sees him teaching in various cooking schools, for example Alma - the international school of Italian cuisine.
At an amateur level at his restaurant Saporè he holds the Pizza Workshop, courses in which he teaches techniques and methods for making pizzas, breads and leavened desserts at home.
Training and teaching are always an opportunity for him to compare and exchange with other professionals and aspiring pizza chefs, without denying that in some cases there is also something to learn from many housewives who come to the courses with a wealth of experience and desire. of unparalleled sharing.
He is called to speak as a speaker at the international cooking congress Identità Golose in the editions: 2020-2018-2017-2016-2015-2014-2013. In 2018 his pizza, together with that of Franco Pepe, is the symbolic dish of the 14th edition of the congress.
He is a member of the prestigious Richemont Club of the Chic-Charming Italian Chefs association, of Euro-toques and of the Mother Yeast Masters Group which brings together pastry chefs who only produce products without the use of chemical products..
Contemporary Pizza
with Renato Bosco
to listen the podcast in ITA
on Spotify here
AMBASSADOR OF TASTE
Renato Bosco is one of the 50 Italian Chefs chosen to represent Italian cuisine in the world. He was awarded this title by the Minister of Agricultural Policies Maurizio Martina in 2015 in conjunction with the Expo celebrations.
Participates as an advisor in the project for the promotion, training and diffusion of Italian cuisine in the world, the result of the Food Act memorandum of understanding signed at the Farnesina on 15/03/16 by the Ministry of Agricultural Policies, the Ministry of Education and the Ministry of Foreign Affairs. The project aims to enhance quality Italian cuisine and Made in Italy agri-food in the world. Info on the mission: www.ambasciatoridelgusto.it-
