The golden and sparkling thread of Prosecco DOC can unite distant places. And it is the fresh, immediate, and aromatic trait d\u2019union to bring together in a universe of ?lavor ?ive types of pizzas, ?ive ways of understanding the leavened disc of dough that can make you happy at all latitudes of the world, ?ive interpretations that are united by the idea of a gourmet pizza. But not in the snobbish sense of the term, but to underline the research, the peculiarity, the people who made them.<\/p>\n
Involuntary founder\u00a0Renato Bosco in San Martino Buonalbergo (Verona)\u00a0<\/strong>began with Sapore\u0301 , which later became\u00a0Renato Bosco Pizzeria<\/strong>, and was able to build his wonderful empire on the evolution of pizza. “I always start with tradition, because without tradition there is no innovation,” he says, and it’s hard to argue with him. Prosecco is a quintessential example of how robust tradition has been polished to a perpetual and common elegance, similar to the continuous and deep research on pizza: together they represent the most authentic, genuine, and brilliant Italian excellence.<\/p>\n “Gourmet pizza means that a restaurant has put pizza at the center of the culinary experience,” stresses\u00a0Davide Iannacco<\/strong>\u00a0of\u00a0Taverna Gourmet, in Milan<\/strong>, who is keen to highlight how the recipes are a fundamental part of his idea of pizza. The topping garnishes and enhances the richness of the research on the pizza bases, cooked in a wood-ired oven, and that Prosecco DOC comes to accompany with sweetness and freshness.<\/p>\n\n\t\t