Renato’s experience, as a pizza maker, began in 1985 when he baked round pizzas using a traditional style in one of the first pizzerias in northern Italy. In a short time, his proposal evolved through products, techniques and cooking. Experiments in dough and leavening are continuous: doses, ingredients and mixtures change; times and temperatures are modified, also considering the environmental conditions. Renato is always looking for new consistencies, new structures; his mission is bringing innovation to the world of Pizza. Up to 7 different types of dough can be tasted today inside its restaurants: a tasting experience that had never existed before in the world of Pizza. So, a new formula was born and called: LA PIZZA E LE SUE FORME (literally: Pizza and its shapes). Renato Bosco’s research into dough, has a meticulous attention to raw materials, which are not only chosen between D.O.P, I.G.P and Slow Food excellences, but always follow the seasonality, to give consumers the opportunity to feed themselves according to the rhythms of nature.
After the management of various restaurants, in 2006 PizzadaRè was born in San Martino Buon Albergo (VR): a small take away pizzeria managed together with Renato’s friend Samantha. PizzadaRè wants to be an ambitious name connected to something royal, and it wants to be above all a way to tell the real story of its creator Re-nato. Here you can find traditional pizza and classic round pizza. Three years later, in 2009, he opened Saporè: initially it was a restaurant dedicated to gastronomy both to be tasted on site and to take away. Here, too, the brand combines the name RE-nato with a genuine and tasty concept of culinary proposals. After a few years, the first awards came from the most prestigious guides, such as Gambero Rosso: Saporè turns into a real tasting room of pizza, restricting the offer of the kitchen to some courses for lunch. The name PizzadaRè begins to be included in Saporè, which stands out in “Take Away” at number 53 and “Sala Degustazione”(literally: tasting room) at number 55. In 2015, the opening of the tasting room is planned early in the morning, to offer a sweet or salty breakfast, with fresh products made in the laboratory. In 2017, Saporè concept landed in the city centre of Verona with two restaurants: one designed in the heart of the streets most visited by locals and tourists, where you can taste a Pizza Stand UP, to eat while walking between the Tower of Lamberti and Piazza delle Erbe. The second place is Saporè DownTown, a tasting room where Renato offers the same wide range of Pizza of Saporè in San Martino.
Born in 1967, Renato Bosco took the blade for the first time when was only 17 years old – by chance – without leaving it anymore. The spirit of research and his great
curiosity, have led him over the years to face all the sectors that focus on leavened products and to deepen the multiple thematic related to bakery and pastry, following courses with important exponents of international level. His sensibility for dough, his refined touch and his passion for this profession, bring him to be a teacher in several cooking schools such as CASTAlimenti, Metro Academy and Università della Pizza. Over the years, Renato’s work has been recognized thanks to his participation in various events and to the presence in important situations related to the world of pizza: in 2013, AliceTV offers him a personal TV programme, PanPerFocaccia, which he leads together with the actress Valeria Monetti. Renato was the speaker of the international cooking conference Identità Golose in its editions: 2013 -2014 – 2015 -2016 – 2017. He is member of the prestigious Richemont Club and Chic Charming Italian Chefs and Top Italian Chef. Since 2015, Renato Bosco is also one of the 50 Italian Chefs chosen by the Ministry of Agriculture, the Ministry of Education and the Ministry of Foreign Affairs, to represent Italian cuisine in the world.