Saporè | Destination Gusto Shop Online

Where we are Veneto

What we do Desserts

Saporè

Pizza and leavened products, heaps of passion!

The fundamental characteristic of Renato Bosco’s work is curiosity, an almost “damned” curiosity that relentlessly drives him in search of something innovative in the world of pizza and leavened goodies.
Class of 1967, Renato Bosco, was only 15 years old when he first entered the catering industry. In 1985, he picked up a pizza paddle for the first time, almost by chance, and today, even after a good thirty years, he is still a passionate Pizzaiolo.
His spirit of research is what has led him over the years to contend with all the sectors that involve leavened bread and to delve into the many themes related to baking and confectionery, by taking courses with world-class leaders.
Over the years the same colleagues have recognised his unique sensitivity to dough, his touch has refined over the years and today it is clearly distinguishable from others. He is often referred to as the PIZZA RESEARCHER.
His passion for his work also led him to teach in several cooking schools, for example Alma - the international school of Italian cooking.
On an amateur level, at the Saporè premises, he runs pizza workshops and courses where he teaches techniques and methods for making home-made pizzas, breads and desserts.
Renato was one of the first to promote cakes (Panettone style) leavened with fresh sourdough starter, to enjoy all year round, filled with seasonal fruit, from classic candied orange to pears and sour cherries.
Renato’s research starts when he selects the quality of the raw material: the flour must be of excellent quality and, above all, its characteristics must embody what Renato seeks to accomplish.
His passion and appetite for a challenge have also moved into the world of confectionery, with leavened cakes. In fact, since 2006, the Renato workshop has also been producing the first Panettone cakes, available all year round with different fillings according to the season, and Colomba Easter cakes including the Classic with candied orange and the Triple Chocolate.

Products currently out of stock, but they will soon be available online!

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