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"I admire Renato Bosco's technical command and breadth at Saporè: pizzas such as Mortadella, Misticanza and Pistacchi (stracchino, mozzarella, mortadella, mesclun, pistachios) demonstrate his ability to interpret many styles with extraordinary technique, offering one of the widest ranges of high-quality doughs and consistently excellent results." - Food & Wine Editors