Francesco Calò is a pizza maker from Puglia, originally from Oria (Brindisi), who has gained international fame thanks to his reinterpretation of Neapolitan pizza. After leaving his family’s bakery business, Calò moved to Vienna in 2013, where he opened his pizzeria, Via Toledo Enopizzeria, in 2016. This eatery has become a landmark for Neapolitan pizza lovers in Austria.
Calò uses intense flour, which he created, rich in bran that gives the dough an amber color and an aroma similar to freshly baked bread. The result is a highly digestible pizza with a fluffy, honeycombed crust. For toppings, he selects high-quality Italian products, such as oregano from his homeland, garlic from Voghiera and Datterini tomatoes.
One of his most famous creations is his reinterpretation of the classic Marinara, called “Nero di Marinara,” which won recognition as “Europe’s Best Pizza Outside Italy” at the 50 Top Pizza Europe Awards 2024. This award solidified Via Toledo ‘s reputation as one of the best pizzerias on the continent.
Pizzeria in Rome
Calò will open a pizzeria in Rome, opening Avenida Calò on Dec. 17 on Viale Pinturicchio, near the Olympic Stadium. Initially, as he tells Gambero Rosso, he and his wife Chiara had planned to open a place in Madrid, but an opportunity in Rome prompted them to change course. After finding the ideal place, they started renovations and made the project a reality.
Avenida Calò offers about 50 covers and is open for lunch, dinner and evening aperitifs. The menu includes 26 pizzas, including the famous Nero di Marinara, as well as creative dishes such as beef tartare and stuffed artichoke.
The wine list, curated by his wife Chiara, includes Italian, French and New Zealand labels. A tasting course with wine pairing is also available at a cost of 70 euros per person. Calò’s approach gives pizza centrality, preventing fried appetizers from stealing the show.