Avenida Calò launches “Aura”: spring becomes pizza, amid light, technique, and memory
There is a moment, between the end of winter and the beginning of spring, when everything changes without a sound. That is where “Aura,” Avenida Calò’s new menu, comes in: not a break, but a precise, conscious, almost natural transformation.
Just over a year and a half after opening on Viale Pinturicchio, Francesco Calò ’s pizzeria has established itself as one of the most interesting projects on the contemporary Roman scene. Not only for the quality of its execution, but for a clear vision: to bring pizza into an evolved gastronomic language, without ever losing its connection to its origins.
A dough that is not just technique, but identity
Here, everything starts with the dough. Not as a base, but as a concept.
The process is indirect, with proofing times ranging from 24 to 48 hours, and hydration reaching 78%. These numbers reflect a journey of exploration, but they only make sense in the final result: a light, melt-in-your-mouth texture capable of supporting toppings without overpowering them.
Defining the profile is the “Farina Intensa,” developed by Calò himself, which yields a lively, recognizable dough, crafted to interact with complex toppings while always maintaining balance.
“In Fermento”: when a classic ceases to be predictable
There is one pizza on the new menu that, more than any other, embodies this evolution. It’s called In Fermento: My Provola and Pepper—and the name itself is a statement.
The starting point is familiar, almost reassuring. But it’s only the beginning.
The double-baked crust creates a surprising texture: light, yet with a distinct presence. On top, the fermented San Marzano tomato develops depth and aromatic tension, while the roasted copper-colored tomato brings a warmer, rounder sweetness.
The provola fondue envelops, with a precise smoky note that is never overpowering. The basil emulsion lightens the dish, and the crisp tomato petals break up the linearity.
And then the pepper—Tellicherry, Kampot, Sarawak—which is no longer just an accent, but a journey: warm, spicy, vibrant.
To finish, Apulian extra virgin olive oil, which binds without overpowering.
The result is not a reinterpretation, but a rewriting. A pizza that preserves the memory of the classic, but changes its language.
A menu that breathes the season
A menu has been crafted around this creation, one that has chosen to be lighter without losing depth.
Spring, here, is not a theme: it is a structure.
Aura Marina focuses on delicacy and precision, featuring zucchini cream, raw red shrimp, and caper powder.
Asparagus Whisper explores the vegetable side, enriching it with black truffle and bottarga in a subtle balance.
Among the Foliage, Licorice, and Pepper introduces a more intense dimension, with Nebrodi black pig ragù lightened by aromatic notes.
SeaBloom plays on contrast: fennel and potatoes meet ’nduja and Cantabrian anchovies, in a bite that changes with every taste.
Fifth Essence of Tomato is perhaps the most technical: five textures, a single ingredient, held together by a buffalo mozzarella foam that brings everything back into harmony.
A new dish dedicated to rabbit is also on the way, a further sign of a menu in constant evolution.
The now-iconic “doppio crunch” remains: first fried, then finished in the oven, they are one of the project’s most recognizable features.
Beyond pizza: an evolving vision
The appetizers follow the same trajectory. Dishes such as Carezza corallina, purple shrimp carpaccio, and seared sea bass have been added to the menu, in a direction that increasingly leans toward gourmet cuisine.
In this context, the decision to almost completely eliminate fried foods is striking. It is a deliberate choice that shifts the focus to the oven, the ingredients, and their transformation.
“Thin and Crispy”: A Return to Our Roots
At the same time, Avenida Calò is introducing a new weekly series: “Thin and Crispy: Stay True to Your Roots”, running from April 14 to May 26.
Every Tuesday, the pizza takes on a new form. The crust becomes thin and crispy, inspired by Calò’s Apulian roots, and the menu opens up to reinterpretations, off-menu items, and collaborations with producers.
It’s not just an event: it’s a workshop. A way to bring together exploration and memory, modernity and the local area.
Aura: Subtract to See Better
“Aura” isn’t simply a new menu. It’s a shift in language.
Less excess, more clarity. Less weight, more precision.
A process of subtraction that puts what truly matters at the center: ingredients, technique, and identity.
And, above all, the increasingly rare ability to evolve pizza without letting it lose itself.
