Based in San Martino Buon Albergo (Verona), Bosco shapes a project where pizza, bread and sweet leavened goods share the same technical backbone: dough, fermentation and baking. His venues include Renato Bosco Pizzeria and Saporè Pizza Bakery; in 2025 they earn Tre Spicchi from Gambero Rosso.
The heart of the project is in San Martino Buon Albergo, a few kilometres from Verona: Renato Bosco Pizzeria sits in the main square (Piazza del Popolo 46), while Saporè Pizza Bakery remains on Via Ponte 55 as the take-away and shop-oriented hub.
On the official presentation of the pizzeria, the move from the historic Saporè site to the square is described as a shift of just 300 metres, but loaded with meaning: “a place of our own”, built “brick by brick”, and a way to invest in the town’s life—“I strongly believe in my territory,” Bosco states. The venue is also tied to local history: it opens in what is presented as the oldest building in the square, dating to 1754, with traces of its former use as an oratory.
The Bakery on Via Ponte is framed as the “general command” that expands with a shop area, a selection of Italian products, and seating for tasting: not only take-away pizza, but also bread and pastries, plus items baked directly in the in-house lab.
Recognition has followed the growth of the brand. In the Pizzerie d’Italia 2025 guide by Gambero Rosso (the institution behind the Tre Spicchi rating system), Renato Bosco Pizzeria is listed among the top performers—second place with 96 points. On the international-ranking side, Saporè appears 12th in the Top World Artisan Pizza Chains 2021 – Latteria Sorrentina Award, a ranking published by 50 Top Pizza.
