Egidio Cerrone

"Classic Montanara is top, so light that the ragù enriched with Marchigiana meat, basil and the dusting of grana seem to rest on a cloud. Only this way the fried pizza becomes a tasty, desired appetizer, ordered with lightness. Spectacular, for its freshness and flavour, the variant with pancetta and burrata."

Antonio Boco

"Taste and lightness, flavour without the heaviness. Unbelievable."

Eleonora Baldwin

"Top 12 places for pizza in Naples and surroundings: 50 Kalò - Doughs are famous for their long leavening time and visible air pockets in the tissue. In addition to this, precise cooking times lend a lightweight, fragrant and digestible pizza. Gluttonous types should not forego the “Ripieno fritto”."

Campania Terra Laboris

"It's time for Montanara: the dough is of an infinite lightness, with big alveolations. Toppings are San Marzano tomato sauce and Parmigiano. Fantastic, pity only that the parmesan is grated too finely."

Lauren Eiden

"Best part of 50 Kalo? The fried pizza. The dough tasted almost like an unsweetened funnel cake and made a tasty contrast to the fresh tomato sauce, grated cheese and basil leaves."