Renato’s research starts with a top choice for the raw material. The flours must be of excellent quality and must, above all, support with their characteristics what Renato has in mind to obtain. Nowadays, Saporè proposes these dough mixes:
PizzaCrunch® is Renato’s evolution of Roman-style pizza, made with high hydration, long rising time (in mixed form: both PastaMadreViva and natural yeast-beer). Particularly for its crispness, it has been called with the onomatopoeic “crunch”, the sound of every bite of this pizza.
CLASSIC ROUND PIZZA
Renato began his journey with the most classic pizza shape. Today he interprets it with a voluminous round frame and made with PastaMadreViva and natural yeast.
PIZZA IN PALA
A 50 cm Pizza – Ideal for two people or to share with fiends. A fragrant, high dough with a strong bread flavour.
ARIA DI PANE®
A dough made only with PastaMadreViva and characterized by its volume, softness and lightness. The initial name of this pizza was REvoluzione because it was the RE-volution of the concept of Renato’s pizza; the first to taste it said: “It melts, it disappears, it’s air!” So was called: Bread Air. It is served cut into eight slices for the evening tasting, while at noon it is halved in 4 segments, thinking of a light and fast lunch.
It is a dough leavened with Pasta Madre Viva, immersed in flavoured water, then steamed and finally regenerated in an electric oven. We propose it with different flavouring according to the season, for example curry or beer, “amarone”, campari, BBQ.
PIZZA WITHOUT ADDED YEAST – HYDROLYSIS
For this Pizza starts a natural leavening, without the addition of any yeast, through a process called hydrolysis of broken grain, the main ingredient of this dough. This type of round pizza has an intense flavour of wheat and a high frame.
MOZZARELLA DI PANE®
A particularly soft sandwich made through a double cooking: first it is immersed in the steering water of the mozzarella and then steamed; then it is cut at the top and stuffed. Mix of oriental inspiration. Its shape, its colour, its intentionally rubbery consistency and its processing lead it to mozzarella.
The offer is completed with leavened cakes, Pandoro and Panettone, brioches and breakfast cakes, biscuits, bread made with Pasta Madre Viva and other types (ciabatta, rosette, bread in “cassetta” and steamed) with mixed leavening.
Renato is one of the first to promote leavened cakes (like Panettone) with Pasta Madre Viva to be enjoyed all year round: stuffed with seasonal fruit, from classic candied orange to pears and black cherries.
This is a project born from the desire to collaborate with Don Paolo Pasetto of the “Associazione Sulle Orme.” The association welcomes disadvantaged people in its homes, offering them accommodation and the opportunity to support themselves with a job. Renato wants to help the association with their next project, the opening of the trattoria “Five breads and two fish”, and he creates with the children of the host house a line of jams, called “fruit and vegetables of Bosco”, then he donates the proceeds of the sale to the Association. The next step will be giving free courses on bread and pizza to the guys who will manage the trattoria.
Renato always offers something new and stimulating to Saporè’s customers and to the students of the courses: for this reason, KIT PMV and PIZZA BAG are born. The first is a kit consisting of a jar, flour, honey and a brochure that explains how to create a Pasta Madre Viva from the beginning. The PIZZA BAG is the home-made Pizza’s recipe to signed by Renato in a packaging with flour, excellent Italian tomatoes and a small piece of pmv.