In Greek “kalos” means beautiful, but also good. In the Neapolitan smorfia (a local dream dictionary) the number 50 symbolizes bread and pizza chefs. These are the origins of the name ’50 Kalò’ – good dough.

Indeed, the success of 50 Kalò, the pizzeria opened by Ciro Salvo in 2014, is based on the light dough of its creations, which Salvo studied to the finest detail: “By achieving high hydration and using low-protein flours,” he said, “we make a dough that is more digestible than the one of the traditional pizzerias.” Salvo, a third generation pizza chef, grew up in his family’s pizzeria and this allowed him to start experimenting with the basic ingredients at an early age. Now, in his own pizzeria in the Mergellina district he transforms the humble native dish into a gourmet product made with top-notch ingredients.

Neapolitans are appreciating so much Salvo’s pizzas than only one year and a half after the opening 50 Kalò was expanded to sit 190 patrons. Now the impressive pizzeria has two ovens that allow to bake up to 180 gourmet pizzas in one hour. To achieve this result 3 pizza chefs work on a central counter (over 3.5 meters long), next to 2 bakers and other two ‘finishers’ that add the final touch to the pizza after they come out of the oven.
50 Kalò has been mentioned in the 2017 Michelin Guide and it has been awarded Tre Fette in the 2017 Gambero Rosso – that is the top recognition for pizza awarded by the prestigious Italian food and wine magazine.

Ilona Catani Scarlett

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