The characteristic of Renato Bosco's work is curiosity, an almost "damned" curiosity that constantly pushes him to search for something innovative in the world of pizza and leavened products.

Born in 1967, Renato Bosco entered the restaurant business at just 15 years old. In 1985 he picked up the shovel for the first time almost by chance and today he has been a pizza chef for forty years.

His spirit of research is what over the years has pushed him to deal with all the sectors that revolve around leavened products and to delve deeper into the many topics relating to bread-making and pastry-making by following courses with authoritative exponents of an international level.


Over the years the same colleagues recognize in him a particular sensitivity for dough, his touch has refined over the years and today it is easily distinguishable from others. He is called the PIZZARICERCATORE.

His passion for this profession also sees him teaching in various cooking schools.
At an amateur level at his local Saporè he holds the Pizza Workshop, courses in which he teaches techniques and methods for making pizzas, breads and leavened desserts at home.
Training and teaching are always an opportunity for him to compare and exchange with other professionals and aspiring pizza chefs, without denying that in some cases there is also something to learn from many housewives who come to the courses with a wealth of experience and desire. of sharing without comparison.

He is called to speak as a speaker at the international cooking congress Identità Golose in the editions: 2020-2018-2017-2016-2015-2014-2013. In 2018 his pizza, together with that of Franco Pepe, is the symbolic dish of the 14th edition of the congress.
He is a member of the prestigious Richemont Club, of Euro-toques and of the Consortium for the protection of Refreshing Mother Yeast which brings together pastry chefs who only produce products without the use of chemical products.