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Renato Bosco has spent years classifying pizza the way a scientist classifies species, and the menu reflects it: named doughs, named leavening styles, named formats, each doing something slightly different from the last. This is a pizza restaurant where tasting menus are genuinely how you're meant to eat, moving through pan, focaccia, and airy eight-slice rounds before landing on a round Tonda with a proper cornicione.
The awards strongest first
- 50 Top Pizza 50 Top Pizza Italy Excellent Pizzerias
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Crunch in pan
“the result of years of experience (Crunch in pan, Double Crunch on focaccia, Bread Air in four or eight slices)”
50 Top Pizza -
Double crunch on focaccia
“the result of years of experience (Crunch in pan, Double Crunch on focaccia, Bread Air in four or eight slices)”
50 Top Pizza -
Bread air
“the result of years of experience (Crunch in pan, Double Crunch on focaccia, Bread Air in four or eight slices)”
50 Top Pizza -
Milk bread mozzarella
“preceded by the most recent Milk Bread Mozzarella, cooked with steam”
50 Top Pizza
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