Ciro's flagship pizza. San Marzano tomatoes from San Marzano d'Avellino. Buffalo mozzarella is sourced from a specific producer in Campania known for creaminess and sweetness. The dough's long fermentation creates the structure. Basil is added fresh after firing. This pizza is Ciro's statement of philosophy: quality ingredients, respect for tradition, and perfect execution.
Tips from diners
This is Ciro Salvo's pizza. Order it to understand his philosophy. The buffalo mozzarella's creaminess is non-negotiable.
Before buffalo became standard, Ciro worked with fior di latte. This pizza honors that history. The dough fermentation is slightly different from the buffalo version — designed to complement the lighter, less rich cheese. This is the pizza that started 50 Kalò's success.
Tips from diners
This is the pizza that made Ciro famous. It's less rich than the buffalo version but equally precise.
Nduja from Spilinga (the original source) is paired with provola affumicata (smoked provola) from Campania. The spice is balanced by the cheese's creaminess and smoke. The combination represents Southern Italian regional pride. This is a pizza for those comfortable with heat.
Tips from diners
The nduja is bold. Ask your server to describe the current batch's heat level — batches vary.
This pizza is assembled tableside or just before serving. Parma prosciutto is aged 24 months, sliced tissue-thin. Burrata from Puglia is added fresh to avoid melting excessively. Rucola is local. Aged balsamic vinegar is drizzled last. The pizza base provides heat and structure while the toppings add freshness and finesse.
Tips from diners
Ask your server when this pizza was assembled — if just before service, the prosciutto and burrata are at their best temperature.
A white pizza without tomato. Fresh ricotta is spread on the base. Porcini mushrooms are sautéed separately and added to the pizza after firing. Garlic is minimal. White truffle oil is drizzled tableside. This seasonal dish showcases Ciro's willingness to explore beyond Neapolitan tradition.
Tips from diners
Ask about truffle oil freshness and source. Quality white truffle oil makes or breaks this pizza.
50 Kalò is Ciro Salvo's Roman outpost of his Naples pizza empire. Ciro is a three-time World Pizza Champion known for championing Neapolitan pizza tradition while experimenting with sourdough techniques and natural fermentation. The Rome location maintains this philosophy: wood-fired Neapolitan pizza with an emphasis on craft fermentation, high-quality mozzarella, and a curated wine list. The space is modern and refined without losing connection to pizza fundamentals.
50 Kalò is perfect for celebrations and special meals. Reservations are required. The atmosphere is refined without being stuffy. Expect to spend time — the meal is an experience, not a quick eat.
The wine list is curated with attention to pizza pairing. The sommelier is knowledgeable. Ask for recommendations based on your pizza choice.
Expect €50-80 per person with wine and tip. It's expensive by Roman pizza standards, but Ciro's pedigree justifies it.
Located in Flaminio, a quieter neighborhood. Easy to reach by metro or taxi from Centro. Not in the tourist core — this is where serious diners go.
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