50 Kalò Di Ciro Salvo

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. The menu is continually revised according to seasonally available ingredients: a continuous research that gives the opportunity to use the produce, carefully selected, like DOP and IGP products that include Provolone del Monaco, Ciauscolo Spredable Salami, Parmigiano Reggiano 24 months, as well as regional food rarities like Slow Food Presidium's Castelpoto Cured Sausage and Paternopoli Apriliatico Broccolis. The wine and Champagne list is worthy of mention.