Best Dishes at 50 Kalò

The foundation pizza that demonstrates Ciro Salvo's revolutionary dough technique. The base is light and airy from the super-hydrated flour mix, yet the char from the wood oven is pronounced. San Marzano tomatoes, creamy mozzarella, and fresh basil let the technique shine through without distraction. One bite explains why this pizzeria earned its Michelin star.

A Neapolitan street food on pizza form. The friarielli are slightly bitter, cut through with garlic and good oil, and topped with crumbly Calabrian sausage. The spice is pronounced but not overwhelming. It's the kind of pizza that tastes like it was invented centuries ago, even though it's executed with modern precision.

A seasonal favorite that shows how 50 Kalò builds on the classics. The Caserta black pork is deeply flavorful, almost sweet. The squash blossoms wilt slightly in the oven's heat, adding delicate vegetable notes. The crust carries it all without overshadowing. This pizza exemplifies the restaurant's ingredient-forward approach.

The dough maintains its leopard-spotted char even when sweet, and the Nutella melts into the warm bread. Fresh berries add brightness and slight acidity that cuts through the chocolate's richness. It's playful without being gimmicky — a dessert that respects the pizza format.

The pizza comes out of the oven naked — just tomato and dough — and the bufala and rucola are added table-side. The cool, peppery arugula contrasts with the hot crust, and the creamy mozzarella ties it together. It's a technique that shows confidence in both the pizza's structure and the ingredient quality.