In just six months, Avenida Calò has become a hub for Roman leavened art: Francesco Calò, together with his wife Chiara Maggio, returned to Italy with clear ideas, entrepreneurial spirit, and lots of creativity. Let's discover his winning moves.
The pizzeria
After almost two decades of challenges, sacrifices, and successes—such as winning the Campionato Mondiale Pizza Doc in 2019 and coming third in the 50 Top Pizza Europa in 2024—Francesco Calò, a pizza chef from Vienna, arrived in Rome in December 2024 and openedAvenida Calò with his wife Chiara Maggio. The restaurant on Viale Pinturicchio (a stone's throw from the Olympic Stadium) is the synthesis and evolution of the pizza chef's work in Vienna at Via Toledo Enopizzeria: “The choice of Rome was strongly desired by me, but I did not expect such a warm welcome,” says Calò. After six months, I already have loyal customers, and the restaurant has been full since day one. Despite this, we love paying attention to detail and will continue to improve."
But what makes the creations of this Apulian pizza chef so irresistible? Definitely his meticulously studied blend of flours, with a high percentage of bran, made from an indirect dough with 78% hydration and a rising time of between 24 and 48 hours. “Using less refined flours adds value to the product,” explains Francesco Calò. “They enhance the flavor and intense aroma, and the pizza is easier to digest. What's more, the smell of the dough reminds me of my childhood in Puglia thanks to the use of bran.”
Calò offers this signature pizza in three different versions: traditional pizzas, double crunch pizzas (fried and then baked in the oven) and (R)evolution creations, where the pizza chef has fun daring to create unusual combinations such as the Prelibata with fiordilatte cheese, gorgonzola, larded filet, fig jam, basil and extra-virgin olive oil, ideal as a last taste before finishing with dessert. The menu also offers the option of choosing the “La Mano” tasting menu (55 euros), a 6-course journey in which you can totally trust the chef. The pizzas are served on an elegant plate supported by a hand, Calò's hand, which ideally serves his creations at the table; an idea born in the Vienna restaurant to showcase the essence of Made in Italy.
The gastronomic offering is rounded off by a selection of dishes created by Antonio Giugliano: “At Avenida Calò, we don't serve fried food, but we have Antonio, who has been working with me for several years, and we have come up with a series of dishes that are also suitable for lunch, giving customers more choice,” concludes the pizza chef.
The wine selection
What makes Avenida Calò's offering interesting and complete is its wine list, featuring a selection of 135 labels personally curated by Chiara Maggio. Francesco Calò's wife has built up a cellar with wines from all over Italy that can be paired with both the tasting menu and the à la carte menu: each pizza is accompanied by a recommendation for the glass (or bottle) that best accompanies it.
The pizzas
The absence of fried food is easily forgotten between the Sicilian cannolo filled with creamed salt cod, Jerusalem artichoke, and pork popcorn and the grilled octopus served on a cream of 'nduja, rice chips, black garlic powder, and chicory emulsion. The leavened starter is the delightful Bufalina 2.0, a double crunch version with Apulian paglione tomatoes, buffalo mozzarella mousse, pecorino cheese, and basil.
The double crunch with Fassona beef tartare, chicory emulsion, caper leaves, salted zabaglione mousse, and Piedmontese hazelnuts is a delight for the palate. Hyper crunchy. Among the (R)evolution pizzas, the Nero di marinara with red datterini filet, mountain oregano, black garlic from Voghiera, and basil has a clear flavor, while the pizza with asparagus in two textures, smoked ricotta mousse, ciauscolo, and crusco pepper perfectly interprets the spring-summer season.
Contacts
Avenida Calò
Viale Pinturicchio, 38/40/42 – Roma
Phone: 06 8923 8209
