Neapolitan pizza is a traditional specialty guaranteed by the European Union and the art of Neapolitan pizzaiuolo has even become Cultural Heritage of Humanity for UNESCO. But not for this it is the only one.
Neapolitan pizza is round, with a diameter of about 30-35cm, has the cornice, is cooked in a wood oven for up to 90 seconds until it becomes soft and elastic. Although it is the best known, it is very different from 90% of the pizzas in circulation (also in Italy): there are pizza to the shovel, to the pan, to the slice, those simply badly made, and last arrived, the so-called gourmet pizza .
On what the real pizza is in progress a debate of form and substance, and after the battle of Naples came the Roman pizza manifesto and will not be the only initiatives to codify, protect, normare … The words define the world, sang Giorgio Gaber, and that's how Renato Bosco subverted the problem, inventing new products that have nothing traditional, nor the name.

A new pizza vocabulary
Veronese, a pizzeria since a young boy, is one of the most famous faces of the contemporary pizza scene, unanimously awarded by the industry guides. Renato Bosco, with its six local Saporè and the bread line and leavened for catering, is a successful entrepreneur.
Renato Bosco invented the PizzaCrunch®, the evolution of pizza in a pan in the Roman style, but crunchy. It is made with high hydration, with a long leavening thanks to both mother yeast and beer, it is her signature dish whose name she wanted to register. In Italy the recipes are not patentable, needless to try to protect their creations by legal means (we have already tried many, not least Gualtiero Marchesi) but this is not the intent. The idea is to give a name to a product that did not exist, that cooks in the electric oven and that can be replicable. Which is very good, for the record, and that you should forget any vocabulary.
The girl was born after her Double Crunch® Pizza , padded for a doubled crunchiness, Aria of Pane®, round, voluminous, light, served cut into eight segments and the Bread Mozzarella, a sandwich made through a double cooking, first immersed in the water of the mozzarella and then steamed, cut and then stuffed. It looks like an Asian bao, has a deliberately chewy consistency.

Without yeast and bagels
In the menu of its premises, however, we also serve the round pizza, but with a voluminous and very "panoso" cornice, made without yeast and cooked in an electric oven for 6 minutes. Equal in form, very different in substance from traditional pizzas. But from Saporè there is also the Bagel Pizza, a mixture that is immersed in aromatized water, then steamed and finally regenerated in an electric oven. In the last menu is also curry, in honor of three collaborators from India and Sri Lanka who work with Renato. Heresy? The pizza is as Italian as a Lebanese pita, a Turkish lahmacun or a Mexican tortilla. It's flour, water, condiment and as much as we can squabble over what the real pizza is, and what's not, Giorgio Gaber was right. In Right-Left, he sang "Words, define the world, but if there were no words, we could not speak, anything. But the world is spinning, and the words are still, the words wear out, grow old, lose meaning, and we all continue to use them, without realizing we are talking about anything. "
Talking about pizza is like singing about dancing or painting music. The pizza should be eaten and nothing else.

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