Art pizzas await you at Linate

The dough cooks to super crunchy (hence the name ). But why double? Because it’s cut and filled, and gets double-crunchy in the final cooking phase!

Revisited by Renato Bosco in a contemporary key, this pizza is made with live sourdough and has a puffed up rim that says bite me. Discover a unique taste in continuous evolution.

This is a gorgeously soft roll that undergoes double cooking: first in mozzarella water and then steamed before being filled. Try it!

Not only leavened products! Try all the Saporè Pizza specialities, each one a unique experience, and there’s always a new Renato Bosco creation on the way.

Try all the dishes on chef Renato Bosco’s fixed price tasting menu, a journey through the flavours of autumn with prestige raw materials and surprising textures. Ask for the restaurant’s tasting menu and discover all the dishes.