50 Top Pizza has awarded the best establishments in Europe (excluding Italy), naming Francesco Calò’s Marinara the best pizza outside of the Peninsula.
The Award
Do you want to try the best pizza in Europe outside of Italy? Then you must go to Vienna! Here, the restaurant that won the award for the best pizza on the continent is located: on May 21, 2024, Francesco Calò, owner and pizzaiolo of "Via Toledo Enopizzeria" in Vienna’s 1080 district, saw his round pizza receive the prestigious recognition during the "50 Top Pizza Europe Awards" in Madrid. He outshone the competition with a creative take on the classic Marinara. His surprising "Nero di Marinara" was named "Pizza of the Year", placing the Austrian restaurant third among the best pizzerias in Europe.
As mentioned, Italian pizzerias are not included in the ranking: the aim is to explore the potential of different countries across the continent beyond the "homeland of pizza". The first place on the "general" list goes to "Napoli on the Road" in London, run by Michele Pascarella, who had already won the "Pizza Maker of the Year in the World" award in 2023. The second place goes to Rafa Panatieri and Jorge Sastre's restaurant "Sartoria Panatieri" in Barcelona, which had won the title last year.
Francesco Calò expressed his particular happiness for his success: "Knowing that I created the best pizza in Europe is truly an indescribable emotion. I am overwhelmed and happy at the same time because it is a highly prestigious award!", he said according to Rolling Pin. For the Marinara, he uses oregano from his homeland, high-quality Voghiera garlic, and Datterino tomato fillets, which are sautéed in a pan before being placed on the pizza. This combination of tradition and modernity has made the topping extraordinarily popular with customers.
Calò spent his childhood among flour sacks, as his parents were bakers, and after completing his training as a chef and pizzaiolo, he immediately dedicated himself to the creative interpretation of Neapolitan pizza. He arrived in Vienna by chance in 2013, instead of London as initially planned, and decided to open his pizzeria in November 2016. "Via Toledo Enopizzeria" stands out for its use of a mix of self-produced flours for the base and the use of high-quality products—in pleasantly extravagant combinations—for the toppings.
