Where to eat the best pizza in London: 50 Kalò

Their names probably don't need reactions: Ciro Salvo and 50 kalò . The pizza ambassador from July 2018 is also in London. Near Trafalgar Square to be precise at 7 Northumberland Ave, Westminster . (At the end of the article you will find the map). And if I had to recommend where to eat pizza in London for sure 50 Kalo would be one of the choices.
The reasons are different and linked to many factors. From the quality of the products used to the lightness of the mixture without neglecting the hospitality of the staff. We will dwell on this shortly because first I want to explain to you why the name 50 kalò.

50 Kalò: Good dough

Perhaps few people know the origins of the name 50 Kalò. But I'm also here to explain this to you because Ciro left nothing to chance. You must know that in the city of Naples there is a "Neapolitan grimace". A sort of vocabulary where something is associated with each number (from 1 to 90) (things, people or actions). The number 50 corresponds to the "bread" . Kalò, however, in the ancient jargon of pizza makers means "good" and derives from the Greek Kalos. 50 Kalò, therefore, is simply a way of saying "Good dough"

A name that has made space since 2014 (opening in Naples) and which today represents a certainty. Security for those who want to make an experience . Because from 50 Kalò you can test not just a simple pizza but an idea. The idea of a boy who stood out for his vision. Not only of the product itself but also of the concept of "hospitality"

Trafalgar Square: 50 Kalò conquers London and Europe

One thing you can imagine: exporting the brand for Ciro will have been incredible. Imagine for a second that you have gathered years and years of efforts after creating something that people love. Imagine being mentioned by any type of guide and / or magazine (from any corner of the globe). By now I think I have lost count: Michelin Guide, Gambero Rosso, New York Times etc.

And then, after so many years, give the opportunity to have your experience tested elsewhere. In London, one of the fastest traveling cities in the world. It is full of tourists ready to see, discover or taste something different. And it is thanks to all these sacrifices, honors and merits that in the July 2018 50 Kalò comes to life in London.

Here too the results are not long in coming. And it is only after a year that 50 Kalò of London reaches the top of the best 50 top pizzerias across Europe.

A dream that becomes reality and that brings Ciro Salvo to the roof of Europe. But as I said at the beginning of the article always with the same "low" profile . So much so that Ciro can always be found in one of his pizzerias to help colleagues. Whether it is to roll out dough or to stuff a pizza. And it is precisely this that makes us understand that he loves what he does.

Because maybe, let's face it, he could just hang out at home. But there is probably no room for idleness in his DNA which pushes him to always be on the field. As do the leader , the real ones.

The secret of his pizza: take into account every variable

It looks like a math or statistics lesson. Although we are actually preparing a pizza and this is precisely the point on which I will focus. Guys, today (thankfully), the "food world" is expanding at an exponential speed. What makes it special are the insiders. Those who wake up every day to create something new. Test new proposals for its loyal customers.

In recent years figures as chefs, pizza makers, bartenders have become increasingly appreciate . Because times have changed and together with them the way to express your personal vision. Everyone wants to have their say, maybe it's even better to tell it. It is no coincidence that each menu, in general, begins by telling you its story and the peculiarities of its product.

Ciro's pizza is a mix of balances

Selected flours, lots of water and a long levitation. Water, in particular, plays an important role . High hydration will create a very soft, and well-blended pizza. But you have to have a lot of experience at the same time, because there are pros and cons for this. So much so that for this type of dough we also need a expert hand . That of the pizza maker who will go to work it and also of a good cooking.

This too should not be underestimated. The reason is because the higher the water content, the longer the cooking time should be. This is done so as not to churn out a pizza with a "sticky" crumb. That may not be digestible despite long rising times.

In addition to all this, let's not forget that Ciro prefers the choice of quality ingredients . And that's why he has collaborated with high-end suppliers.
Last but not least, the fact that Ciro focuses on human resources. The staff plays a very important role in making the experience complete.

50 Kalò proposal

Also here in London, in his menu , he offers on the one hand old classics and on the other revisited pizzas . The latter are linked to traditional recipes from southern Italy! The famous fried appetizers are inevitable and must be tried before pizza.

You cannot leave 50 Kalo if you have not tasted one of the 3 before. Potato croquettes, frittatina di bucatini (eggless pasta omelette) or rice supplì (made with rice, tomato, and smoked provola cheese) .

Ciro Salvo: the long road for 50 Kalò

Before opening 50 Kalò the "Maestro" made his way the , and also a lot. Ciro Salvo was born on December 8, 1977 and was born into a family of pizza chefs. The choices made certainly marked his success.

Ciro is part of the third generation of a family of pizza makers. In Naples, especially in the old days, it was good to follow in his father's footsteps! And it is in fact thanks to his father Giuseppe that Ciro starts to get passionate. The historic Pizzeria, located in Portici, and opened by his grandmother, however, was then closed.

In 2005 Ciro, together with his brothers, decided to move his father's pizzeria. They will do it in San Giorgio a Cremano (Na), and Ciro was just 28 year old. An experience that however lasts until 2010 because Ciro decides to continue for his way . With his vision, his ideas, many hopes and dreams in the drawer.
Initially he will work from Massè to Torre Annunziata where he starts to be appreciated.

Then, finally, his project 50 Kalò comes to life!

The rest is history. Appreciation came first from customers, then from the media and new projects.

Yes, because Ciro Salvo is not only the creator of 50 Kalò , also of 50 Panino and 50 Suite . Both are located in via Antonio Gramsci. It is the road that leads to the renowned Piazza Sannazaro where the 50 Kalò pizzeria resides. A few steps from one of the most beautiful waterfront , that of Mergellina .

Who knows if Ciro had bet some money on himself at the time. Probably if I had to describe Ciro I would use this phrase. A humble person who loves his job. How was the saying? Choose a job you love, and you won't have to work even one day in your life. Perhaps it is precisely for this reason that it manages to give that magic touch to everything it does, because it is done with 3 things. Passion, love and a lot of heart!

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