50 Kalò di Ciro Salvo

50 Kalò di Ciro Salvo Extra care about the dough, always chasing what is deeply good - 50 Kalò di Ciro Salvo "One of the best pizza in Italy" The New York Times, 2014.
(897)

Ciro Salvo is the third generation of master pizzamakers from a renowned family. His research on extremely hydrated dough, where very large percentage of water are added to the flour, has resulted in awards and recognition from the most regarded national and international food critics , with particular emphasis to the lightness and easy digestibility of the dough. Gambero Rosso's Master of Dough 2016. "The King of Dough" for L'Espresso's Restaurant Guide 2016. Is among The 100 chefs that have changed Italian cuisine for Identitá Golose. Ciro Salvo is also worldwide Ambassador of Pizza Napoletana for Slow Food. His pizzeria, 50 Kaló in Naples, is one of only six pizzerie to have been included in Italy's Michelin Guide.

Quattro Formaggi, layered properly.  Fior di Latte, aged goat’s cheese, cow’s cheese aged in straw, Parmesan crisps, Sel...
10/10/2026

Quattro Formaggi, layered properly.  

Fior di Latte, aged goat’s cheese, cow’s cheese aged in straw, Parmesan crisps, Selva Blue cheese fondue and confit cherry tomatoes.  

Rich, balanced and made for a slower kind of slice.  

Margherita, the 50 Kalò way. San Marzano DOP tomatoes, Fior di Latte, basil and extra virgin olive oil on our soft, blis...
07/10/2026

Margherita, the 50 Kalò way. San Marzano DOP tomatoes, Fior di Latte, basil and extra virgin olive oil on our soft, blistered dough. Simple ingredients, handled properly.

Every pizza starts with the hands behind it.Ciro Salvo’s approach is rooted in Neapolitan tradition, years of practice a...
03/10/2026

Every pizza starts with the hands behind it.

Ciro Salvo’s approach is rooted in Neapolitan tradition, years of practice and a deep respect for the dough.

From the first stretch to the final drizzle, every detail matters.

50 Kalò London, recently named No.23 in the world by 50 Top Pizza World 2026.

Officially named the best fried food in the world.From our crocchè to our montanara, our fritti are made the Neapolitan ...
30/09/2026

Officially named the best fried food in the world.

From our crocchè to our montanara, our fritti are made the Neapolitan way: crisp, golden and full of flavour.

Swipe through some of the fried dishes on our menu.

Grazie to everyone who continues to support 50 Kalò London.



Frittatina al Ragù
Crisp pasta fritter with bucatini, béchamel, smoked Provola, beef ragù and green peas.

Crocchè di Patate
Potato croquette with smoked Provola and Pecorino cheese.

Supplì Rosso
Arborio rice with tomato sauce, smoked Provola and Pecorino, fried until golden.

Ripieno Fritto Classico
Filled fried pizza with ricotta, smoked Provola, cured pork cicoli and black pepper.

28/09/2026

Quattro Formaggi, from prep to plate.

Fior di Latte, aged goat’s cheese, cow’s cheese aged in straw, Parmesan crisps, Selva Blue cheese fondue and confit cherry tomatoes.

Rich, balanced and made with serious attention to flavour.

A table made for sharing.Two pizzas, cold drinks and that first slice feeling.Simple, proper and exactly how 50 Kalò sho...
26/09/2026

A table made for sharing.

Two pizzas, cold drinks and that first slice feeling.

Simple, proper and exactly how 50 Kalò should be enjoyed.

Address

7 Northumberland Avenue, Westminster
London
WC2N5BY

Opening Hours

Monday 12pm - 11pm
Tuesday 12pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 11pm

Website

Alerts

Be the first to know and let us send you an email when 50 Kalò di Ciro Salvo posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to 50 Kalò di Ciro Salvo:

Shortcuts

Share

Category