He’s a hive of ideas and projects, never still, optimistic and concrete; even the temperature of magma and of an angry (a very rare case) Renato could be close” says Matteo Maria Carminucci ironically, in the preface to Pizza, the monograph written by Bosco and published by Italian Gourmet directed by Carla Icardi, the sixth volume after those dedicated to pasta, rice, soups, cookies and fish and signed respectively by Enrico Bartolini, Enrico and Roberto Cerea, Marco Sacco, Omar Busi and Claudio Sadler.

“In this book you’ll find recipes, techniques that are perhaps rather conventional for those who’ve been in this profession for a long time as me, or perhaps stimulating for beginners” writes Bosco.

Concepts that were confirmed during the presentation of the book, organised at Identità Expo within Identità di Pizza.

So, to get an idea: Pizza includes a bit of the history of Bosco, an excursus of his career, because the man from Saporé in San Martino Buon Albergo and in nearby Verona refers to the next book for a necessary deep analysis on his favourite subject, namely mother yeast.

During the cooking demonstration at Expo he gave an extraordinary example of his skill, illustrating (and making us taste) his “crunch”, a pizza with double cooking with a totally delicious topping: a base of burrata from Andria, then caramelised onion from Tropea, dehydrated pancetta, curry and gialét beans from Valbelluna, a rare delicacy – as well as a Slow Food presidium – from his Veneto, with a very thin peel and an incredible sweetness, «I basically used its entire production last year», laughed the sparkling Renato, and thus closed: «I feel lucky to have now a rich technical knowledge of the world of pizza. And to be able to share it, making it available to everyone, with this and the next books». Bravo!

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=518

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