The food industry has many competitive restauranteurs and chefs with ultra-unique skills and recipes. These individuals carry a deep love for creating delicious food and a commitment to excellence. One of these food industry professionals is Francesco Calò, a renowned pizza connoisseur who has offered otherworldly experiences with his outstanding menu.
Chef Francesco Calo is a master pizza chef and creator of the company Via Toledo, a specialist in Neapolitan-style pizza. He provides both traditional and enhanced versions topped with sophisticated ingredients like Beluga Caviar and the Alba White Truffle. Over the years, the master chef has become one of Italy’s greatest pride, mainly because of the success of Via Toledo in the foreign market.
Via Toledo is a revolution in the pizza-making industry, and Chef Francesco Calo is changing how diners enjoy the Italian staple. Through its well-crafted menu, Via Toledo has created a paradise for pizza fans everywhere by serving exceptional food, pairing it with the best wine, and providing guests with an unmatched dining experience.
Chef Francesco Calo was born in 1986 in Puglia, Apulia, in Southern Italy, to a family of bakers. Despite wanting to enlist in the police force after completing his studies, he continued working in the family bakery. He further realized his passion for food when he enlisted in the Coast Guard and left to serve in the Rimini Harbour Office. Deciding to pursue his dream, he left the Coast Guard and studied the culinary arts to develop a unique interpretation of Neapolitan pizza. On his way to realizing his vision, Francesco graduated with a Master’s Degree and obtained certification as an instructor of Neapolitan pizza. Upon the advice of his friends, Francesco moved to Vienna to export his remarkable business idea, leading him to build the award-winning brand of Via Toledo Enopizzeria in the heart of the largest city in Austria. Not long after that, the pizzeria gained recognition from several Austrian national food guides, including the highly coveted “Golden Fork” and “Best of Austria.”
Francesco has a lifelong passion for pizza and the catering industry and enjoys learning about the food’s chemical processes. Through various kneading procedures, he has personally developed his own blend of flours, “Intensa,” which carries a trademark to ensure clients receive a natural, nutritious, flavorful, and distinctive pizza experience with every bite. His exclusive proprietary and semi-whole grain mix makes a light and easily-digestible pizza with a powerful flavor beyond the final filling.
Apart from his inventive work in food, Francesco also participated in various contests. In fact, he took part in the Nocera Inferiore National Pizza Doc Championship in 2019 and won the highly coveted title of “Best Italian Pizzaiolo in the World” after over two days of competition, with more than 350 participants and a secret jury.
Upon his return to Vienna, he was greeted with an outpouring of praise for the idea. Subsequently, he received the titles “Best Pizzeria in Austria 2020,” “Second-Best Pizzeria in Europe,” “Best Performance of the Year,” and “Best Wine List.” He then repeated this success in 2021 by being named “Best Pizzeria in Austria 2021,” “Second-Best Pizzeria in the Whole Europe,” and other recognitions and awards.
In the coming years, the chef and owner of Via Toledo envisions to further cementing his name in the industry. Furthermore, he looks forward to growing his network as well as his craft in quality, aiming to open new branches in other European countries, particularly the United Kingdom and Spain.
