The Master of Dough
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.
"One of the best pizza in Italy" The New York Times, 2014.
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.