The place is the lovechild of two of Pizzeria Riva’s former chefs, who decided to go their own way on the quest to serve Vienna the best possible version of Vera Pizza Napoletana.
They’ve released some of their secrets about how they’re doing this, eg. baking it at a temperature of 485°C in a wood-fired oven for 60–90 seconds. Francesco Calò and Donato Santoro spent the last half a year tweaking their recipe to perfection before opening the doors to their restaurant, named after the famous street for pizza in Naples, Via Toledo.
There’s only pizza on the menu, along with a few antipasto options, but the thin base and chunky crusted pizza is what you come here for. They stay true to tradition here, but also stray with a few of their own creations, like the ‘Bomba di via Toledo’, which sports a ricotta-filled crust, and is topped with bacon, a divine Provola, basil, and a high-grade olive oil. You can even order it in various pizza doughs (just be sure to ask when you order).
They’ve also introduced a dessert pizza with gold flakes sprinkled over the top… just in case you’ve ever wondered what gold tastes like.
