Fodor's Expert Review 50 kalò

In the Neapolitan smorfia, a list of numbers used to analyse dreams (and play the lottery), 50 means bread, and kalò is the Greek for good. And good dough is on the menu here, with this airy pizzeria gaining accolades since opening in traffic-busy Piazza Sannazaro in 2014—the New York Times hailed the pizza among the best in Italy. Along with all the favorites, third-generation pizzaiolo Ciro Salvo’s creations include a selection of vegetable pizzas with locally sourced toppings including cabbage, pumpkin, tomatoes, mushrooms, olives and capers. The wine list is worthy of the best restaurants.