50 Kalò

Editor’s choice. Once you have tasted these pizzas, you will have a clearer understanding of Ciro Salvo's talent: a digestible and well-cooked dough in a wood-fired oven, which is light and which is fully balanced with the toppings. Another strong point of the brand is precisely the balanced and wise use of ingredients that top the pies, in turn preceded by a careful and scrupulous selection. Between classics and more innovative options diners are spoiled for choice, from clear references to Neapolitan cuisine, such as tomatoless Pizza and Potatoes with bufala, Irpinia ham and extra virgin olive oil. And then there are the crazy good fried appetizers, the Ripieni, typical Neapolitan filled snacks like frittatina and crocchè. In the glass a valid offer among craft beers, wines and Champagne. The long wait in line has never been so well rewarded. The second branch is in London, of equal level.