The Best Pies From Naples, the Birthplace of Pizza
The new kid on the block is Ciro Salvo's 50 Kalò.
The name is Neapolitan slang for "good dough," especially fitting since Salvo is celebrated for the high quality of his dough, made with flour from Molino Quaglia, and his requisite 20-hour room-temperature rise (less in the summer).
Taste his montanara, a traditional preparation of fried dough dressed with tomato sauce. While his marinara and margherita pizzas are superb, be sure to try Salvo's own creation, pizza dell'alleanza, topped with Italian Slow Food Presidia-certified ingredients: montoro onion, Conciato Romano cheese, Agerola mozzarella, and Colonnata lard.
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