In 2009, next to the take-away point, opened Saporè: initially it was a restaurant dedicated to gastronomy both to be tasted on site and to take it away. Soon, Saporè was transformed into a real space dedicated to the tasting of a new idea of pizza, where now you can start a journey between softness and crispness, through various types of dough, leavening and cooking: Le Forme della Pizza are born in this way. There are also some simple and seasonal courses from the kitchen for lunch, interpreted with the philosophy of Saporè. The daily offers are completed by leavened
desserts, Pandoro and Panettone, brioches and breakfast cakes, biscuits and bread made with Pasta Madre Viva. The research on the dough mixes, the quality of the selected ingredients, always
fresh and seasonal, and the attention to the production, have allowed Saporè to be cited as one of the best pizzerias in Italy, awarded with the highest score by the Gambero Rosso guidebook and marked in the most important gastronomic guides.
In the summer of 2018, the historical Saporè headquarters expanded with the Renato Bosco contemporary pizzeria room in the town square.
The pizzeria moves into the oldest building of Piazza del Popolo, built in 1754 and used as an oratory where the confraternity of San Francesco worked. Proof of this is an effigy placed on the external façade of the room and are witnessed by some steps of stone still present and brought to light, leading to the new Saporè winery where you can start a tasting tour sipping a glass of wine, maybe one of those in the Veronese hills.