Renato Bosco mixes one fine pizza dough. You will find a perfect alchemy of taste, digestibility and fragrance. The choice of flours, seasonal ingredients, manic work and impeccable use of sourdough starters give life to a multitude of products: from traditional pizzas (with an airy crust, cooked in a wood-fired oven) to al taglio versions like the crunch and double-crunch kinds, or alla pala versions. The same goes for the gastronomic panettone, biscuits, brioche and the leavened holiday pastries, sublime tastings that complete the offer.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.
Good
Very good
Excellent
