You'll find the pizzeria where Renato Bosco offers the best of his repertoire in the center of San Martino Buon Albergo, a few kilometers from the Verona Est exit. In a clean and minimal atmosphere that combines modern and ancient elements (such as the original 18th-century brick wall) you can taste various types of dough: from his steamed "bread mozzarella" to the crispy, high-hydration "pizza crunch", to a version that's crunchy on the outside and soft on the inside, to the round pie with a puffy outer crust (made with sourdough starter). You really are spoiled for choice, so our advice is to opt for the tasting menu that allows you to try different types (4 or 6). Each dough has its own specific toppings, and the ingredients are absolutely fresh and delicious. An example? The "Terra e Mare", a crunchy crust made with Artemide rice dough that's been topped with goat cream, ultrasound cooked trout, crispy speck and chives. There's a nice selection of craft beers as well as a wine list that's growing in terms of natural wineries. Punctual and courteous service.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.