50 Kaló, Neapolitan pizzeria in Piazza Sannazzaro, Naples, Italy.
50 Kaló is a pizzeria in Naples that makes traditional pizzas using high-quality regional ingredients. The kitchen works with certified products and sources seasonal vegetables from trusted local suppliers.
The restaurant was founded by Chef Ciro Salvo with a focus on keeping Neapolitan cooking methods alive. Its approach to traditional techniques and regional products represents a modern take on how the city's food culture has developed.
The name blends Neapolitan and Greek language, reflecting how the kitchen draws from regional traditions. Pizzas are made using protected local products that are deeply rooted in how people in this area cook and eat.
The establishment operates with lunch and dinner service on most days. During busy periods there may be waiting times, so it helps to have flexible plans.
The kitchen sources rare ingredients from small Slow Food producers, including regional vegetables and meat products that are hard to find elsewhere. These partnerships with small suppliers make it possible to serve dishes that are both locally rooted and distinctive in flavor.
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