Table of Contents
Title: Discovering 50 Kalò: The Perfect Neapolitan Pizza Experience in Naples, Italy
Naples is often regarded as the birthplace of pizza, and in this city where the art of pizza-making runs deep, one pizzeria has captured the hearts and taste buds of locals and tourists alike—50 Kalò. This renowned pizzeria, located in the heart of Naples, is a modern icon of traditional pizza craftsmanship, offering an unparalleled pizza experience that has garnered international acclaim. But how did 50 Kalò become one of the most sought-after pizzerias in the world, and what makes it so special?
In this comprehensive article, we’ll dive into the history of 50 Kalò, explore its rise to fame, highlight the key factors that make it the best, and uncover its most popular pizza options. You’ll also find out about the prices, so you’re well-prepared for your visit. By the end of this article, you’ll know exactly why 50 Kalò is a must-visit destination for pizza lovers and what to expect when you step through its doors.
How It All Started: The Vision of Ciro Salvo
The story of 50 Kalò begins with the visionary pizzaiolo, Ciro Salvo. Ciro is part of the third generation of the Salvo family, a renowned family of pizza makers from the Naples region. Ciro grew up surrounded by the rich tradition of pizza-making, absorbing the secrets and techniques of the craft from a young age. His lifelong passion for pizza would ultimately drive him to revolutionize the way Neapolitan pizza is made.
In 2014, Ciro Salvo decided to open his own pizzeria in Naples’ Mergellina district. He named it 50 Kalò, a name with deep significance in the Neapolitan dialect. “Kalò” means “good” in Greek, while “50” refers to a secret numerical code used by bakers to denote the perfect dough. By combining these elements, Ciro signaled his commitment to creating not just good, but perfect pizza dough, which lies at the heart of any great Neapolitan pizza.
From the very beginning, Ciro set out to challenge traditional notions of pizza-making by focusing on the science of dough. His belief was simple yet groundbreaking: the quality of the dough could make or break the pizza. Through years of study, experimentation, and refinement, Ciro developed a unique dough recipe that balances hydration, fermentation, and flour types, resulting in a pizza crust that is light, airy, and easily digestible—qualities that have become the signature of 50 Kalò.
Why It Is Considered the Best
50 Kalò has earned a reputation as one of the best pizzerias not only in Naples but across the globe. This level of recognition is no accident—it’s the result of Ciro Salvo’s dedication to creating pizza that honors tradition while pushing the boundaries of modern culinary techniques. Here’s why 50 Kalò is considered the best:
1. The Dough: A Masterpiece of Craftsmanship
At 50 Kalò, everything begins with the dough. Ciro Salvo is known for his meticulous approach to dough-making, using only high-quality flours with low gluten content to achieve a dough that is lighter and easier to digest than most traditional pizza crusts. The dough is highly hydrated, meaning it contains a high percentage of water, which contributes to its lightness and ensures that the crust remains tender and airy even after being baked in the oven.
The dough is allowed to ferment slowly over a period of 24 hours, a process that enhances both the flavor and the texture of the pizza. The result is a crust that is soft yet slightly chewy, with the characteristic leopard-spot char from the wood-fired oven.
2. High-Quality Ingredients
Ciro Salvo believes that great pizza can only be made with the best ingredients. That’s why 50 Kalò sources all of its toppings from local, artisanal producers. The San Marzano tomatoes used for the sauce are grown in the fertile soil near Mount Vesuvius, giving them a rich flavor and natural sweetness. The mozzarella di bufala is sourced from local farms, ensuring its freshness and creamy texture. From the extra virgin olive oil to the basil leaves, every ingredient used at 50 Kalò is selected for its quality and authenticity.
3. Innovation Meets Tradition
While 50 Kalò stays true to the traditional methods of Neapolitan pizza-making, it’s Ciro Salvo’s willingness to innovate that sets the pizzeria apart. He has introduced modern techniques and concepts into the pizza world, including a scientific approach to dough-making and the use of lesser-known ingredients for toppings. However, at its core, 50 Kalò remains a pizzeria that celebrates the simplicity and beauty of Neapolitan pizza.
4. Perfect Balance of Flavors
One of the reasons why 50 Kalò’s pizzas are so beloved is the perfect balance of flavors they offer. The crust, sauce, cheese, and toppings work in harmony to create a pizza that is both complex and satisfying. The lightness of the dough allows the freshness of the ingredients to shine through, while the subtle smokiness from the wood-fired oven adds depth to the overall flavor profile.
5. The Experience
Eating at 50 Kalò is more than just a meal—it’s an experience. The pizzeria itself is modern and inviting, with an open kitchen where diners can watch the pizza-making process unfold. The service is warm and attentive, and the overall atmosphere is relaxed yet bustling. Whether you’re a local or a tourist, you’ll feel right at home as you enjoy some of the best pizza Naples has to offer.
How It Became Popular: The Rise to International Fame
From the moment 50 Kalò opened its doors in 2014, it was clear that Ciro Salvo had created something special. Word of mouth quickly spread throughout Naples, and it wasn’t long before food critics and pizza enthusiasts from around the world began to take notice.
One of the key factors in 50 Kalò’s rise to international fame was its inclusion on numerous “best pizza” lists. Publications such as Gambero Rosso and Michelin Guide have consistently praised 50 Kalò for its exceptional pizza, with many critics describing it as the best Neapolitan pizza they’ve ever had. In 2019, 50 Kalò was named the top pizzeria in Europe by 50 Top Pizza, solidifying its status as a global pizza destination.
Ciro Salvo’s personal reputation also contributed to the pizzeria’s success. As a third-generation pizzaiolo, Salvo brought a level of expertise and passion to his craft that resonated with both pizza lovers and fellow chefs. His innovative approach to dough-making earned him widespread acclaim, and he became a sought-after speaker and teacher in the world of pizza.
Social media also played a role in 50 Kalò’s popularity. Photos of the beautifully charred pizzas, glowing reviews from food bloggers, and Instagram posts from tourists visiting the pizzeria helped to spread its fame far and wide. Today, 50 Kalò attracts pizza enthusiasts from all corners of the globe, eager to taste the pizza that has been hailed as one of the best in the world.
The Story Behind the Success: Ciro Salvo’s Dedication to Dough
At the heart of 50 Kalò’s success is Ciro Salvo’s unwavering dedication to the craft of dough-making. For Salvo, pizza begins and ends with the dough, and he has spent years perfecting his recipe and technique. His scientific approach to hydration and fermentation has redefined what a Neapolitan pizza crust can be, elevating it to a level of lightness and digestibility that few can match.
Salvo’s attention to detail is evident in every aspect of 50 Kalò. From the way the dough is handled to the precise timing of the bake, every step is carefully executed to ensure that the final product is nothing short of perfection. This level of dedication is rare in the world of pizza, and it’s what sets 50 Kalò apart from other pizzerias.
But beyond the technical aspects, it’s Salvo’s passion for pizza that truly shines through. He is a pizzaiolo who loves what he does, and that love is reflected in every pizza that comes out of the oven at 50 Kalò.
The Best Pizza to Try at 50 Kalò
While every pizza at 50 Kalò is exceptional, there are a few standout options that you simply must try during your visit:
1. Margherita: The classic Margherita is a must-try at 50 Kalò. Made with San Marzano tomatoes, mozzarella di bufala, extra virgin olive oil, and fresh basil, this pizza is a perfect balance of flavors. The lightness of the crust allows the sweetness of the tomatoes and the creaminess of the mozzarella to shine, while the basil adds a touch of freshness.
2. Marinara: For a more traditional option, the Marinara is a simple yet flavorful pizza made with San Marzano tomatoes, garlic, oregano, and extra virgin olive oil. It’s a great choice if you’re looking for a pizza without cheese that still delivers on taste.
3. Diavola: If you’re in the mood for something with a bit of heat, the Diavola is a fantastic option. Topped with spicy salami, mozzarella, and San Marzano tomatoes, this pizza packs a punch without overpowering the delicate crust.
4. Fiori di Zucca e Alici: One of the more unique offerings at 50 Kalò is the Fiori di Zucca e Alici pizza, which features zucchini flowers, anchovies, and mozzarella.The combination of the delicate zucchini flowers and the salty anchovies creates a flavor profile that’s both surprising and delicious.
What Are the Prices?
At 50 Kalò, the prices are reasonable given the quality of the ingredients and the craftsmanship that goes into each pizza. Here’s a general idea of what you can expect to pay:
- Margherita: Around €8-10
- Marinara: Around €6-8
- Specialty Pizzas (such as Diavola or Fiori di Zucca e Alici): Around €12-14
- Beverages: Soft drinks and water are typically priced around €2-3, while a selection of wines and local beers are available for €4-6.
While 50 Kalò isn’t the cheapest pizzeria in Naples, the prices are more than fair for the level of quality you’ll receive. Given that it’s widely regarded as one of the best pizzerias in the world, most visitors find the prices to be a bargain for the experience.
Plan Your Visit to 50 Kalò
If you’re planning a trip to Naples, 50 Kalò should be at the top of your list of places to visit. Whether you’re a pizza connoisseur or simply looking to enjoy an authentic Neapolitan pizza, 50 Kalò offers an experience that is truly one-of-a-kind. With its perfect dough, high-quality ingredients, and welcoming atmosphere, it’s no wonder that this pizzeria has become a global sensation.
So what are you waiting for? Head to 50 Kalò and discover the magic of Neapolitan pizza at its finest!
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