Born in 1977 in Naples, Ciro Salvo is a third-generation pizzaiolo and the founder of the well-known 50 Kalò pizzerias located in Naples, London, and Rome. He has earned a reputation as one of the world’s top pizza makers due to his dedication to creating doughs that are exceptionally light and easy to digest.
Piazza Sannazaro 201/B – 80123 Naples, Italy
His work focuses on innovative techniques involving high hydration doughs and the use of premium ingredients.
Salvo began his journey in the pizza world at the age of 13, continuing the family tradition. In 2014, he launched his first pizzeria, 50 Kalò, in Naples. The name reflects a blend of local culture—“50” refers to bread in Neapolitan numerology, while “Kalò” is an old term used by pizzaioli to indicate something excellent. His approach emphasizes long fermentation and carefully selected flours, resulting in pizzas that are both airy and highly digestible.
Following the success of the Naples location, 50 Kalò expanded internationally, opening branches in London in 2018 and Rome in 2022. The London location quickly gained acclaim and was recognized as one of the top Italian pizzerias in the city.
Salvo insists on using only top-quality ingredients, such as San Marzano DOP tomatoes, fior di latte from Agerola, and Campanian extra virgin olive oil, which he adds after baking to preserve their fresh flavors.
Among his standout dishes are the fried pizza filled with buffalo ricotta, Agerola provola, and cicoli; the pizza topped with pasta and potatoes; the ricotta, zucchini flower, and salami pizza; and the popular frittatina di bucatini.
His pizza exemplifies how traditional methods can be reimagined through innovation and ongoing experimentation.
