Pizzeria Francesco e Salvatore Salvo
Arancini – Arborio Rice, Mountain Butter, San Marzano Tomato Sauce DOP, Bufala Mozzarella Cheese, Baked Ham, Pepper / Fried Baccala – Rice Flour, Salt Cod
Pizza Margherita Del Vesuvio – Fior di Latte Cheese from Agerola, Canned tomatoes ”Pomodorini del Piennolo Bagnolese”, Extra Virgin Olive Oil from Frantoio Monzo, Basil
Pizza ‘Nduja e Verzin – Fior di Latte Cheese from Agerola, ‘Nduja from Calabria, Cow’s Milk Blue Cheese “Verzin”, Extra Virgin Olive Oil from Frantoio Monzo, Basil
Owned by brothers Francesco and Salvatore Salvo, the eponymous Pizzeria on Riviera di Chiaia takes a slightly different look at Neapolitan Pizza than that of sibling Ciro at 50 Kalò, but with all three men trained by father Giuseppe guests can expect pliable Dough and excellent Toppings, plus a lot more Cheese than the average Pie found in Italy.
Called the World’s 6th best by 50 Top Pizza, and feeding the Largo Arso area since 2005, it is more recently that the brothers opened up shop near the coast of Chiaia, one of the most historic districts of the city and one benefitted by a substantial amount of foot traffic.
VPN certified since 2014, adherence to the organization’s standards immediately differentiating Pizzeria Francesco e Salvatore Salvo from 50 Kalò’s ultra-hydrated cornicione, it is from a menu decorated by artisan purveyors that guests are invited to make choices, arrival late during lunch service seeing two Fritti arrive quick with Arancini rich but delicate while Fried Fish was fairly simple but flaky and crisp.
Built on values including passion and technique, Crust flecked with char atop tiny bubbles supporting good Ingredients, Salvo’s most popular Pizza is their Margherita made with canned Piennolo Tomatoes, their brisk acidity balanced by plenty of Fior di Latte while “Pizza ‘Nduja e Verzin” weighs in even heavier thanks to spicy Calabrian Sausage and Blue Cheese for added umami.
www.salvopizzaioli.it