Saporè

It’s possible to reinvent pizza, providing you are inventive enough, and such is the case of the unstoppable Renato Bosco: More than ten years after he emerged as one of the pizzaioli behind the groundbreaking concept of gourmet pizza, the creations Bosco has under his belt include several new pizza styles, called Crunch, Doublecrunch and Aria di pizza (“pizza air”), all which he has trademarked. This place is proof of how versatile pizza can be, while remaining absolutely delicious. Reviewers prefer the original location in San Martino Buon Albergo to the one in Verona.