By 1985, he was already dedicated to the art of pizza-making, a passion that would define his career. Known as the “Pizzaricercatore” (Pizza Researcher), Bosco is renowned for his relentless experimentation with dough, fermentation, and baking techniques.

In 2006, he opened PizzadaRè in San Martino Buon Albergo, showcasing a bold vision for modern pizza. He continued innovating with the launch of Saporè in 2009, a space that evolved from takeaway bakery to full tasting experience.

Renato Bosco’s creations—such as Pizza Crunch, DoppioCrunch, and Mozzarella di Pane—are distinguished by their attention to texture and flavour, combining tradition with avant-garde technique. Today, Saporè has multiple locations in Verona, Prato, Vicolungo, and Milan. Bosco is also an educator at top culinary schools and frequently appears at international food events.

His work has earned numerous accolades, including recognition from the prestigious „The Best Pizza” ranking, further cementing his role as a visionary in contemporary pizza-making. Bosco continues to redefine what pizza can be through curiosity, precision, and passion.