Renato Bosco
The contemporary pizza
Pizza, a byword for Italy, is always good: for lunch, dinner or a snack.
We at Autogrill have a long tradition of making pizza, since the ‘90s when we launched the first Spizzico. We started working with Renato Bosco because we’re committed to constantly innovating and improving through research and focusing on customers and service. Our collaboration with him led to the opening of Saporè in our Mercato Del Duomo.
Saporè
Created by Renato Bosco, the pizza-researcher who’s made pizza his mission in life, Saporè is a table-service gourmet pizzeria that turns out various of his creations, including Aria di Pane®, Mozzarella di Pane®, Pizza Crunch®, DoppioCrunch® and the classic Tonda.
A tasting menu in which Renato Bosco gives us his take on the contemporary pizza with a variety of doughs differing in terms of shape, consistency, type of proofing and cooking.
Pizza
Thanks to this collaboration with Bosco, our pizza and focaccia offering has been renewed and upgraded, with natural leavening doughs now used at our Spizzico, Autogrill Più and Ciao restaurants.
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The chef
Renato Bosco, the brilliant Saporè pizza maker, is famous for his special dough mixes, the fruit of his passion and continual focus on flavours, lightness and healthiness, as in the DoppioCrunch® or Mozzarella di Pane®.
