50 Kalo di Ciro Salvo

50 Kalo di Ciro Salvo is a pizzeria at Piazza Sannazaro 201/B near Mergellina in Naples, Campania, Italy, run by pizzaiolo Ciro Salvo, a member of a Neapolitan pizza-making family. The name refers to the 50 kilograms of flour that the kitchen aims to turn into dough in each batch, a nod to the careful, measured approach of the house. The cuisine is contemporary Neapolitan pizza, built on a high-hydration dough that is long-fermented to give an airy, soft and notably digestible crust, a style that has earned the pizzeria a place among the most respected in the city and recognition in national and international pizza guides. The margherita is the benchmark for judging the dough, while seasonal pizzas topped with Campanian ingredients, such as buffalo mozzarella, cherry tomatoes from the Vesuvius area, cured meats and local vegetables, show the kitchen's range. Prices are fair for the quality, with pizzas around EUR 7-16 (about $8-$18). The dining room is modern and bright, more polished than the traditional Naples pizzeria, with a lively but not overwhelming noise level and a mix of locals, families and international visitors; there is no dress code. The drinks list includes craft and regional beer and a selection of Campanian wines, which suit the toppings well. Reservations are recommended, especially at weekends and in the evening, and the pizzeria closes one weekday, so checking the schedule before visiting is wise. The location near Mergellina places the restaurant on the waterfront edge of the city, close to the Mergellina hydrofoil port for boats to Capri and Ischia and the Mergellina metro and rail station, making it a convenient stop before or after a coast trip. A walk along the Via Caracciolo seafront promenade can follow the meal.