/50 Kalò, Ciro Salvo’s New Pizzeria in Naples

50 Kalò, Ciro Salvo’s New Pizzeria in Naples

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Competition among Naples’ historic pizzerias is fierce and for decades, institutions have reigned, attracting loyal admirers with their cheap pies and no frills atmosphere. But recently, the preeminence of the city’s long established pizza joints is being challenged by a new crop of pizzerias seeking to transform the humble native dish into a gourmet product crafted with top notch ingredients. I traveled to Naples for the NYT to explore the city’s new school pizzeria 50 Kalò, where tradition and inovation dwell in delicious harmony. The whole story is online and in this weekend’s paper.

2017-02-17T15:16:09+00:00 August 14th, 2014|Categories: Carbs, Food & Wine, Gastronomic Traditions, Naples & Campania, Pizza, Press & Articles, Travel|2 Comments

2 Comments

  1. thefolia August 14, 2014 at 9:00 pm - Reply

    Viva le pizzaiolo! I can eat Neapolitan style pizza for breakfast, lunch and dinner (especially with my garden in bloom) and wouldn’t get bored.

  2. Carrie Pacini August 14, 2014 at 10:21 pm - Reply

    Can’t wait to try 50 Kalò next time I am in Naples.

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