In Verona, Pizza That Is All About the Crust
Saporè DownTown is an intriguingly experimental contemporary pizzeria that is easy to miss — but make sure you don’t.
'On a raw, rainy afternoon in Verona, Italy, this past November, a polyglot gaggle of photo-snapping tourists unfazed by the weather jammed the courtyard of Verona’s 14th-century Casa di Giuletta, supposedly the home of the real-life inspiration for Shakespeare’s Juliet.
Down a side street just three blocks away, was a far superior attraction that most presumably missed: Saporè DownTown, an intriguingly experimental contemporary pizzeria that hours later was so packed with locals there was a one-hour wait. And that despite the fact the place had not even appeared yet on Google Maps.
I almost missed it too — spotting an online mention minutes before hopping a bus from Verona to San Martino Buon Albergo, the small town nearby where 51 year-old chef Renato Bosco opened the original Saporè in 2006. It has since appeared on several best-pizza-in-Italy lists and made him a nationally recognized chef.
"Saporè” is an amalgam of the Italian word for flavor and Mr. Bosco’s nickname, Rè. But it’s a bit of a misnomer: he is more obsessed with crunch and pliability, lightness and heft. In other words, he is a crust man, whose years of experimentation have rendered a wild range of results, including some that are definitely pizza and others that are rather out-there interpretations.'>>>
https://www.nytimes.com/2018/04/07/travel/sapore-downtown-restaurant-review-verona-italy.html?
