Nel menu serale c’è anche la pizza in pala, impasto fragrante da 50 centimetri servito direttamente sulla pala.
Del resto, il panettone è una grandissima eccellenza italiana: perché limitarsi alla sua produzione solo a Natale? Ben vengano le manifestazioni e la vendita tutto l’anno!
Panettone di Renato Bosco
Non potevamo di certo tornare a Napoli a mani vuote, e così ci siamo portati a casa una colomba con cioccolato al latte e amarene e un vasetto di marmellata di fichi (dalla lista degli ingredienti cortissima: fichi, zucchero di canna, limone).
Continueremo sicuramente a seguire il grande lavoro di ricerca e sperimentazione di Renato Bosco, nella speranza di assaggiare quanto prima altre sue creazioni.
Via Ponte 55/a – San Martino Buon Albergo, Verona
To open for the first time the menu of Renato Bosco can be quite unsettling, especially for Neapolitans accustomed toonly-single-immutable Neapolitan pizza.
Soft pizza. Crisp pizza. Crumbly pizza. Traditional pizza. What are they???
Do not panic. You have to clear your mind, do not make comparisons between different products and prepare to face a new taste experience.
It is in this spirit that we have livedour lunch at Saporè: letting us go to flavors and textures to discover.
We already knew the work of Renato, having met him insome food events. But it is only going to the house of this pizzaResearcher(and maybe more than once!) that you can better appreciate his work.
The adjacent Saporè Pizza e Cucina andSaporè Pizza Takeaway, both awarded the highest recognition by the Guide of Italian Pizzerias2014 by Gambero Rosso, are located in San Martino Buon Albergo, a short distance from Verona, at numbers 55and 53 Via Ponte.
The ambience of the room for the tasting is very far from that of classic pizzerias: an alternation of modern tables and mismatchedold wooden desks, chairs of various shapes and sizes, cupboards, chandeliers with bare exposed structure.
On the big central bankthere are leavenedbread-like cakes and homemade jams,and a lot of quality products (flour, honey, coffee, soft drinks), all for sale.
Let’s talk about the pizzas. In an effort to experience as much as possible, we took three different types.
Crunch: Pizza “Roman dough” style, or baked crispy pizza served by the slice; we have chosen topping with potato and smoked ricotta (but that day there was also with fresh figs and burrata), accompanied by potato chips; a balanced mix of softnessand crispness to chewing.
Double crunch: the same dough of the previous, double layer filled with mortadella, salad and Veronese Straccon, served with carrot chips.
Bread air: high and soft pizza made with only Sourdough, and seasonings put on the surface out of the oven (burrata from Puglia and Parma ham), served with black rice waffles.
In the evening menu there is also a fragrant dough 50 cm size servedon the peel.
It’s important to highlight the attention of Renato Bosco in the choice of flour, in the many types of dough (also with hydrolysis) andthe use of exclusiveor combined yeastand sourdough, which reveal his attitude and his mastery for theleavened of every kind, pizza, bread, pastry. In fact, even the chapter on leavened cakes is successful: Panettone and Colomba under the trademark “Sons of Sordough” are works of great elegance, well-alveolated andperfectly balanced on the nose and palate. So much so that Renato participates with equal success to events related to both the pizza (it is also the protagonist of the format “Pan per focaccia” on AliceTv) thatthe leavened pastry.
Moreover, the panettone is a great Italian excellence: why limit its production only at Christmas? The events and sales throughout the year are desirable!
We couldn’t certainly go back empty-handed to Napoli, and so we brought home a Colomba with milk chocolate and cherries and a jar of fig jam (with the very shortlist of ingredients: figs, brown sugar, lemon).
We will certainly continue to follow the great work of research and testing ofRenato Bosco, hoping to taste as soon as possible his other creations.