* Location: 7 Northumberland Ave, London WC2N 5BY, UK
* Website: Visit Website
* Price: ££ – Mid-range
* Booking: Booking recommended (Book here)
A Slice of Naples Near Trafalgar Square
Is there any food more universally adored, debated, and scrutinised than pizza? In London, a city saturated with options ranging from the suspiciously cheap to the bafflingly avant-garde, finding true Neapolitan excellence can feel like a quest. Enter 50 Kalò di Ciro Salvo Pizzeria, landing near the tourist hum of Trafalgar Square not just as another pizzeria, but as an ambassador for Naples’ most famous export. Helmed by third-generation pizzaiolo Ciro Salvo, whose name carries significant weight in the pizza world (50 Kalò translates from Neapolitan dialect loosely to ‘good dough‘), this spot promises authenticity. It’s a London outpost of a famed Naples original, bringing world-champion pizza-making credentials to a postcode more readily associated with national galleries and Nelson’s Column. The promise isn’t just pizza; it’s an education in Neapolitan tradition, served hot from the oven.
Buzzing Pizzeria Chic Meets Italian Efficiency
Stepping into 50 Kalò, you leave the grandeur of Northumberland Avenue for a space that feels bright, modern, and decidedly focused on its craft. Forget checked tablecloths and kitsch; the decor is clean and contemporary, with pale wood, marble accents, and strategic lighting highlighting the main event – the gleaming pizza ovens often visible from the dining area. The atmosphere buzzes with the energetic chatter of happy diners and the rhythmic sounds from the kitchen. It’s rarely a tranquil spot; expect a lively, bustling environment, particularly during peak hours. Service matches the pace – predominantly Italian, efficient, and generally friendly, though perhaps a touch brisk when the restaurant is at full capacity. Staff navigate the busy floor with practiced ease, knowledgeable about the menu specifics, particularly the all-important provenance of ingredients.
Where Dough Reigns Supreme: A Taste of Naples
The menu is refreshingly focused: this is unequivocally a pizzeria, with antipasti and desserts playing supporting roles to the star attraction. The emphasis is firmly on the dough – famously light, digestible, and expertly blistered – and premium Italian ingredients, many boasting DOP (Protected Designation of Origin) status. It’s a masterclass in Neapolitan pizza-making, where technique and quality shine.
Margherita Extra
The ultimate test for any Neapolitan pizzeria, and 50 Kalò passes with flying colours. This isn’t just a Margherita; it’s an *Extra*, typically featuring Piennolo tomatoes from Vesuvius DOP, Buffalo Mozzarella Campana DOP, and fragrant basil. The magic lies in the balance: the intense sweetness and slight acidity of the tomatoes, the creamy, delicate mozzarella melting into the base, and the fresh lift of basil. But the true hero is the crust – pillowy soft with satisfying chew, beautifully leopard-spotted from the intense heat of the oven, and impossibly light. It’s simplicity elevated to an art form.
Marinara
Often overlooked, the Marinara is perhaps the purest expression of dough and tomato. Lacking cheese, there’s nowhere for subpar ingredients to hide. 50 Kalò’s version is exceptional, showcasing their vibrant San Marzano tomato sauce, fragrant oregano, slivers of sharp garlic, and a generous drizzle of extra virgin olive oil. The flavours are bold yet clean, allowing the slightly sweet, tangy sauce and the superb texture of the base – that signature puffy *cornicione* (crust edge) yielding to a tender centre – to take centre stage. A testament to the power of quality essentials.
Pizza Fritta Ripieno Classico (Classic Stuffed Fried Pizza)
For something distinctly Neapolitan and delightfully indulgent, the Pizza Fritta is a must-try. A pocket of pizza dough is filled, sealed, and deep-fried until golden and crisp. The ‘Classico’ filling typically involves creamy ricotta, smoked provola cheese, cicoli (pressed pork), and black pepper. Breaking through the crisp exterior reveals a molten, savoury interior. It’s richer and texturally different from its baked cousins – less about the char, more about the interplay between the crunchy shell and the luscious filling. It’s surprisingly light despite the cooking method, a testament to expert dough handling.
The drinks list wisely complements the food, leaning heavily on Italian origins. Expect a curated selection of regional wines, particularly whites from Campania that cut through the richness of the pizza, alongside familiar Italian beers. Aperitifs like the Aperol Spritz are readily available, and there are usually decent non-alcoholic options beyond standard sodas.
Authenticity Worth Seeking Out
50 Kalò di Ciro Salvo delivers precisely what it promises: exceptional, authentic Neapolitan pizza crafted with high-quality ingredients and considerable skill. The vibrant, sometimes loud, atmosphere and efficient service contribute to a distinctly Italian pizzeria experience, transplanted successfully to central London. While the setting might be too bustling for a quiet, romantic evening, it’s perfect for pizza aficionados, casual dinners with friends, pre-theatre bites, or anyone seeking a genuine taste of Naples near Trafalgar Square. It stands out in London’s crowded pizza scene not through novelty, but through its unwavering dedication to tradition and the simple, profound deliciousness of a perfectly made pizza – particularly that unforgettable, cloud-like dough. This is Neapolitan pizza taken seriously, and it’s seriously good.
