The fundamental characteristic of Renato Bosco's work is curiosity, a nearly “cursed” curiosity that constantly drives him to seek something innovative in the world of pizza and leavened products.
Born in 1967, Renato Bosco entered the restaurant industry at only 15 years old; in 1985, he picked up the pizza peel for the first time almost by chance, and today he has been a pizzaiolo for thirty years.
The spirit of research is what has driven him over the years to engage with all the sectors surrounding leavened products and to deepen various topics related to bread-making and pastry by attending courses with authoritative international experts.
Over the years, his colleagues have recognized a particular sensitivity for dough; his touch has refined over the years and is now distinctly recognizable from others. He is referred to as the PIZZARICERCATORE.
His passion for this profession also sees him teaching at various culinary schools, such as Alma – the international school of Italian cuisine.
On an amateur level, at his establishment Saporè, he holds the Officina della pizza, courses where he teaches techniques and methods for making pizzas, breads, and leavened desserts at home.
Training and teaching are always an opportunity for him to engage and exchange ideas with other professionals and aspiring pizzaioli, without denying that in some cases, there is much to learn from many homemakers who come to the courses with a wealth of experience and an unparalleled desire to share.
He is invited to speak at the international culinary congress Identità Golose in the editions: 2020-2018-2017-2016-2015-2014-2013. In 2018, his pizza, along with that of Franco Pepe, is the symbolic dish of the 14th edition of the congress.
He is a member of the prestigious Richemont Club of the Chic-Charming Italian Chefs association, Euro-toques, and the Group of Master Bakers who produce only items without the use of chemical products.
