Mama mia! – chocolate pizza?! Vienna pizzerias serving up divine dessert pizzas

Back in the day, Via Toldeo was the main strip in the buzzing city of Naples. It was the place where people would meet, gossip, where grocers would sell their goods and you would always hear a bunch of men shouting, “Allucand, allucand! (translation: ‘A pizza, a pizza!’)

We must admit, no one is shouting when the pizza is ready at the beloved pizzeria bordering Vienna’s 8th and 9th districts, Via Toledo. They simply ring a bell.

Now we’re not sure what the people of the old day Via Toledo in Naples would think of the dessert pizza served up here, but all we can simply say is – (imagine us in a blissful silence kissing our fingers and muttering ‘Bellisimo’).

Via Toledo’s dessert pizza is an original and truly stands out – both in flavour and as something to look at. Plus, it’s the only pizza we tried on this list that only uses Italian ingredients – from the Crema di Nocciola, the chopped pistachios and almond brittle to the gold flakes on top. Yes, you read that right. There’s gold flakes on top. Fancy, right? Well, it’s so fancy it’s not even in the menu yet. But it will be in the coming months. Until then, just ask for it and tell them we sent you.

We recommend…trying the Bruschetta Piazza Plebiscito as a starter. It’s made with a Fiarelli creme and topping. For a main, ask the friendly staff for a recommendation. We went for a pizza with pistachio creme and mortadella, called Mortazza.

There’s no need to catch a flight to Naples to get that real authentic Italian feeling. You can find it right on the crossroads of Währinger Straße and Thurngasse. Angolo is the Italian word for corner, while 22…you might have guessed, is the street number where this pizzerias is located. You’ll be welcomed at Angolo 22 with exclusively Italian staff and that signature warm Italian hospitality.

Angolo’s pizzas are one-of-a-kind. The products all come from Italy and are carefully selected. The pizza dough is a secret of the Neapolitan chef, and is kind of different to what you’d normally expect of Neopolitan pizza dough – it is dough, but thick like bread that has been slowly baked in a wood oven.

As for the dessert calzone, there are two different varieties on the menu. The Focaccia Nutella (oven baked bread filled with Nutella) and the ‘Dolce Vita,’ which is a Calzone filled with Nutella and Mascarpone. There’s no skimping on the filling. And this generosity makes the sweet pizza extra moist. Plus, It must contain more calories than we normally consume in a week.

We recommend…trying some of the antipasti. The Antipasto Angolo 22 is a meat plate with a fine selection of parma ham, spicy salami, mozzarella di bufala, pimiento and onions pickled in a sauce sweeter than your sweetheart.

L’autentico claims to have the best pizza in town and well, what can we say, after trying so many great pizzas along our dessert pizza journey, we can’t agree or disagree. What we can tell you is that since our visit, we’ve been dreaming of L’autentico’s dough.  They tell us that it’s made with some secret recipe that has been brought from Naples and developed by the chef, Luigi Tesoro, and the owners.

Their sweet calzone is an extravagant treat for when you’re in the mood to treat yo’ self. There’s the typical filling of mascarpone and Nutella, while the crusty and fluffy dough exterior is adorned with berries, nuts and a shower of icing sugar.

The menu suggests sharing the dessert calzone, and seriously, while our greedy and eager eyes had us flying solo with one, we agree with the sharing suggestion.

The whole ambiance of L’autentico its a mix of casual and classy. You’ll find a whole range of different people there, all being treated true to the philosophy – ‘the guest is king.’

We recommend…that you try a Pizza Bianchi first and have the Dolce Calzone as a shared dessert, afterwards.

The motto of Riva is “i nostri amici” (Translation: our friends). Their credo hits the nail right on the head. It’s exactly the place you would take your friends for some feasting on fun food. Plus, you’ll certainly want to make a (close and intimate) friendship with their dessert calzone.

The doughy crusted Neapolitan pizza is their game, and they’re good at it.  This combined with piles of nutella and mascorpone makes for the delightful treat of a sweet calzone they’ve called, Dolcezza.

The secret of the Neapolitan dough is leaving it to rest for over 36 hours after making it. The sweet dream encased by the – crusty on the outside, fluffy on the inside – dough bursts out when you dive in, knife and fork, for the first bite. Nutella is running everywhere, and we’re in heaven.

You can easily share the dessert Calzone between two, assuming that you’ll actually want to share it, of course (which is highly unlikely).