Ciro Salvo, born in 1977, has had his hands in pizza dough since he was a young boy. He played with flour, water and tomatoes in his father’s pizzeria which was opened by his grandmother in Portici in 1968.
The family pizzeria was where he developed his skills, learned how to make fried specialties as well as train as an oven operator.
He graduated from high school in 1996 and his passion for pizza became his profession.
Three generations of experience enriched with years of study, technique and research to produce an excellent product.
His obsession is his pizza dough
Ciro selects the flour, feels it between his fingers, and chooses those with a low level of protein, adds large quantities of water, reaching the brink of workability.
The result is a pizza crust that is unique, soft, light, highly digestible and with a surprising flavor.
Top quality ingredients are carefully and nearly maniacally chosen –from extra virgin olive oil to the best tomatoes and dairy products from Campania. The meticulousness in every detail and a great love for his work makes his pizza an incredible product.
In July 2013, Gambero Rosso Magazine placed him on the cover. When he’s not in his pizzeria, Ciro is an instructor for aspiring pizza makers at the Associazione Verace Pizza Napoletana and at Città Del Gusto Gambero Rosso in Rome. 50 kalò in Naples is his first Neapolitan experience.
Ciro Salvo consultancy and training: www.cirosalvo.it