50 Kalò
Montanara – Casa Marrazzo Tomato Sugo, 24-month Parmigiano Reggiano DOP, Extra Virgin Olive Oil DOP
Pizza 50 Kalò – Fresh Datterini Tomatoes, Steamed Escarole, Garlic, Caiazzane Black Olives, Capers from Salvatore D’Amico Agrobiological Company, Extra Virgin Olive Oil DOP from Irpinia Hills
Pizza Finta Carbonara – Agerola Fior di Latte, Hens’ Eggs Raised Outdoors and Nourished with Natural Products, Diced Irpina Bacon, Black Pepper, 24-month Parmigiano Reggiano DOP
As a third generation Pizzaiolo, Ciro Salvo is best known for his super-hydrated dough, and at 50 Kalò an exceptionally light Crust without much char is married to exceptional ingredients for a Pizza that has not only been named Naples best, but also the best in all of Europe (outside Italy) for its London incarnation.
Originally opened in February 2014, and challenging convention at that time by attempting to transform Pizza from a humble dish into something gourmet, 50 Kalò resides in Napoli’s Mergellina district, and outside tourist-central Salvo’s skill can frequently be found without the extensive queue common at da Michele or Sorbillo.
Taking a scientific look at his Dough, low Protein, high hydration and staged fermentation creating the pronounced cornicione around a center less sloppy than “traditional” Neapolitan Pies, it is seated amidst modern confines that guests are offered a variety of choices, Beer and Natural Wines occupying a whole separate menu.
Called the World’s 3rd best by 50 Top Pizza, a meticulous approach to Ingredient sourcing detailed across Fritti and Pizza, it was after considerable debate that a Fried Pie was selected to start, 50 Kalò’s slow-cooked Sugo a beautiful balance of sweetness and acidity that is nicely complimented by a snow-like dusting of aged Parmigiano Reggiano.
Utilizing Olive Oil from Irpinia Hills, plus the same Eggs featured at Michelin 2 and 3 star Restaurants in Rome, it was once all four of the Montanara’s delicate slices were consumed that two uncut-Pizzas arrived, the eponymous 50 Kalò a Cheese-less lesson in top-quality Produce while Finta Carbonara recreated the iconic Pasta’s flavor profile atop a hint of Yeast and smoke.
www.50kalò.it/ciro_salvo.php