Born in 1977 in Naples, Ciro Salvo is a third-generation pizzaiolo and owner of the renowned 50 Kalò pizzerias in Naples, London, and Rome. Known for his focus on the lightness and digestibility of the dough, Salvo is recognized as one of the best pizza makers in the world, thanks to his innovative research on dough hydration and the use of high-quality ingredients.
The Biography
Ciro Salvo began working in the pizza industry at the age of 13, following in his family's footsteps. In 2014, he opened his first pizzeria, 50 Kalò, in Naples, choosing a name that combines "50," which in Neapolitan cabala represents bread, and "Kalò," an ancient term used by pizzaioli to denote something good. Salvo's philosophy is based on highly hydrated dough, achieved through careful selection of flours and long fermentation, which gives his pizzas a unique lightness and digestibility.
Ciro Salvo is featured in the Michelin Guide and has received numerous international awards; among them, the "Masters of Dough" by Gambero Rosso, the title of "King of Dough" from L'Espresso's Restaurant Guide, and being named "One of the Best Pizzas in Italy" by the New York Times in 2014.
50 Kalò quickly gained international fame, opening a branch in London in 2018 and in Rome in 2022. The London pizzeria was awarded the best Italian pizzeria in London by the Gambero Rosso Top Italian Restaurants guide 2019 and the best pizzeria in Europe in 2019 according to 50 TopPizza Europe.
Salvo uses only the highest quality ingredients, such as San Marzano DOP tomatoes, Agerola's fior di latte, and Campanian extra virgin olive oil, which are added at the end of cooking to enhance their flavor.
Among his most appreciated creations are the Fried Pizza stuffed with buffalo ricotta, Agerola provola and cicoli, the Pizza with pasta and potatoes, the recent Ricotta, zucchini flowers and salami, and the delightful frittatina di bucatini.
His pizza is a perfect example of how tradition can be reinterpreted through innovation and constant research.
