Tag: Duomo

Renato Bosco's contemporary pizza arrives in Piazza Duomo in Milan – Italian Cuisine


From the collaboration between the famous “pizzaricercatore” and the Autogrill Group, Saporé Milano is born, the new address of the highest quality pizza set in the Duomo Market in the Galleria Vittorio Emanuele II

The expressions "Crunch", "DoppioCrunch", "Mozzarella di Pane" and "PastaMadreViva" are preparing to echo again and again in the deepest and most prestigious heart of Milan. The Mercato del Duomo, the Milanese flagship store of Autogrill Group set in the sumptuous setting of the Galleria Vittorio Emanuele II, it is officially ready to give its personal welcome to Flavor, The catering concept devised by the chef and "pizza maker" from Verona Renato Bosco. Where the pizza – the good one, the digestible one, the most exquisitely contemporary one – will be the absolute protagonist.

That's right. The creations of Bosco, which started in 2017 a fruitful collaboration with Autogrill based on its immense experience in the sector, are preparing to conquer the central area of ​​Piazza Duomo, in Milan, with a very precise password chosen as the yummy cry of battle: "innovation". A goal that the famous Veronese pizza maker has been pursuing for years through a rich process of experimentation on doughs and leavened products, alongside research on PastaMadreViva to that of the best cooking and flour. And completing it all with a meticulous selection of ingredients for the filling, often combined together in a completely unpredictable way.

The revolutionary proposals born within the walls of the first restaurant inaugurated by Renato Bosco, the Saporè – precisely – of San Martino Buon Albergo in the province of Verona, therefore also arrive on the second floor of the Duomo Market of Autogrill. All this, with a decisive remark on the fundamental characteristics of the concept: passion for food, customer focus and maximum care for the design of the room. The Milanese opening is configured as a first, fundamental step in view of future openings planned for 2020 in various Italian locations.

Yeah, but concretely what can you taste in this new Saporé space in the shade – is it really the case to say it – of the Madonnina? Pizza, obviously. But not just any pizza. The peculiarities of Bosco's proposal remain first and foremost healthiness and taste, starting from a mixture low in fats and salt that is at the same time greedy, genuine and digestible.

For the rest, Saporè Milano will offer its customers all the most famous creations of the Veronese pizzaricercatore: la Crunch and the DoppioCrunch, characterized by a proverbial crunchiness; there Bread mozzarella, an extremely soft dough, where the encounter with the East led to deeper steam cooking; and the Classic Round Pizza, with a voluminous cornice, made with PastaMadreViva and less refined flours. To complete the offer, the Pane – also in this case made with PastaMadreViva – and a series of dishes designed specifically for the lunch break. To be sublimated with desserts, leavened desserts, brioches or biscuits, all rigorously prepared to perfection.

Risotto with cheese and pepper, between the Duomo and the Colosseum – Italian Cuisine

Risotto with cheese and pepper, between the Duomo and the Colosseum


Inspired by the flavors of two great Italian cities, a creamy and fun dish that conquers everyone at the first taste

TO Milan the risotto it is a serious matter and a Rome, when it comes to cheese and pepper, don't mess around. But you eat. With closed eyes, to savor the cream, the balance between savory and spicy and also to feel at home. Given the importance of these two recipes, we thought of a possible marriage: the risttotto caccio e pepe. We guarantee that it will give you a tasty taste of Italy, surprise you with its creaminess and pamper you with the taste of authentic things. Preparing it is easy, here are the ingredients and the procedure.

The recipe of the cheese and pepper risotto

Ingredients for 4 people: meat or vegetable broth, 250 g Carnaroli rice, 50 g butter, 30 g onion, 150 g young pecorino romano, dry white wine, olive oil, salt

Procedure: Peel and finely chop the onion, then put it to dry in a saucepan together with two tablespoons of oil. Add the rice and toast it over a high heat then sprinkle it with half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, adding more broth from time to time, until it is used up. Season with salt and stir in butter and grated pecorino. Grind plenty of black pepper and serve hot.

The extra idea

If you want to prepare it in a gourmet version, proceed with the recipe until creamy and create a sauce with pecorino and broth separately, imitating the classic technoca of the cheese and pepper. Place the risotto in the dishes and place the spiral cheese sauce on the risotto with a teaspoon, after having enriched it with plenty of ground black pepper.

If you love crunchy

This preparation is very creamy and lends itself to a crunchy note. One of the best ingredients to do this is the classic bacon to be chosen cut very thin that we will heat in the pan before serving the risotto and we will place it on top of the plate like a wafer.

In the gallery above, 7 recipes cheese and pepper not to be missed

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