It is normal to think about Pizza al taglio (or sliced pizza) as a simple food to go, but things are changing and sliced pizza is becoming a gourmet food in Italy. Mr Renato Bosco is a great protagonist of high quality sliced pizza. He is a "pizza researcher" because he continually studies doughs and makes a lot of experiments in order to achieve a perfect product.

Mr Bosco opened up a takeaway restaurant (Pizzadarè) close to Verona eight years ago. Initially only a takeaway place, the restaurant soon gave birth to two other places. The uniqueness of Bosco's pizzas are the ingredients: only mother yeast and high-quality products on top. Mr Bosco has also experimented several varieties, such as the crunchy pizza, the one without yeast and the vegan one.

Read more

Fonte: This is Italy