What’s the first thing you think about when you hear the word Naples? Let me guess…. Pizza, right? For me, it’s pretty much a case of not even having to hear the second syllabal of the word before my head fills with a slideshow of these amazing Italian pies… I’m not going to lie, my number 1 motive of going to Naples was first and formost, the pizza. It was only after getting there that I actually realised how much else the city has to offer. The beautiful castles, incredible churches and generous people only make up some of the city’s most valuable charms, let alone the local cuisine which has made it’s way into all our kitchens throughout the world.

The funny thing about pizza in Naples, is that even their worst pizza, in the most touristy of restaurants, is far better than the most gourmet authentic pizzas that we find in London. I don’t know what it is over there…..Maybe something in the water?…. Maybe a special ingredient…..? But the pizza I had in Naples and especially at 50 Kalo was about a gazillion times superior than anything I could have ever imagined.

Ambiance: We struggled slightly to find this restaurant. It’s not very well known among the taxi drivers but prides themselves on being one of the top pizzerias in Naples: A sort-of trendy and artisanal pizzeria, using only seasonal and fresh produce. The restaurant has seating both inside and outside but you are pretty much seated wherever a free table opens up. Also, there is most-likely a queue at all times to get a table and can vary between 15mins to an hour long. As in most Neopolitan pizzerias, the kitchen is open-plan and the hot wood-burning oven surrounded but Italian Pizzaioli, stands right in the middle of the restaurant. It’s quite a sight!

Food: What can I say except, I’ve dreamt about the pizzas from 50 Kalo practically everyday since I first ate there.
The best part about this pizza is undoubtedly the dough…. I have no clue how they do it! Just SO light and delicious that I could eat it on its own. However, the real art is the way it is shaped to make the pizzas… simply unbelievable. In the centre of the pizza you get this ridiculously thin, floppy base that landslides its cheese as you pick up a hot slice to fold it into your mouth…. but yet at the sime time they manage to make the crust thick and puffy, and perfectly kissed with a spotted char from the oven. Oh, and don’t even get me started on the tomato sauce. Perfect consistency (not gloopy thick, yet not washing the toppings away) and incredibly balanced with just the right amount of ‘zing’ and slight sweetness.

Pizza Fritta

My favourite pizza, well, apart from the margherita, which is probably the most balanced and perfect thing I’ve ever eaten, was the classic pizza fritta. Now, most people don’t know this but the first pizza ever made was actually fried. Here’s a question… What is the only way to make a pizza in Naples better?……Deep fry it!!! (Now, when I say deep fried pizza, it’s just the base. It comes out of the fryer piping hot, topped with the tomato sauce and sprinkled with a light dusting of parmesan cheese!) OH MY GOD!!!!!!
There are actually just no ways to describe this amazing creation. It’s not oily or heavy, it is just, honestly, the God of all foods! Just do yourself a favour and try it!

Service: The service st 50 Kalo is very quick, efficient and fuss-free. The only problem is that not all the waiters speak English, so between the Italian menus and Italian waiters, if you don’t speak the language you may find yourself slightly lost and doing a lot of pointing and nodding. All the staff are very friendly and helful, both outside managing the queue and inside serving the tables.

NOTE: No reservations. Long queues.
No menus in English.

Price: One of the best things about pizza in Naples is how realatively cheap it is. Even at a ‘nicer’ place like this, you’ll spend as little as an average of 20 euros per person.

Address: Piazza Sannazaro, 201B, 80122 Napoli, Italy
+39 081 192 0466