In greek kalos means beautiful, but also good.
And 50? In cabala or Smorfia in Naples 50 is the bread and pizza makers are masters of the art of baking. Hence our name: 50 kaló or dough, dough good.
Why is it that comes from mixing a good pizza. And what of Ciro Salvo is the result of a passionate pursuit, study and a lot of experimentation: first, the careful selection of the right flour, low protein; so much water, to the limit of workability, and then a long rising until the dough is soft, very light and easily digestible.
A 50 kaló, in fact.