Pizzeria Spacca Napoli is a family owned Italian pizzeria featuring Neapolitan style pizzas cooked fresh in their feature wood burning oven imported all the way from Italy. The success of a good Neapolitan pizza depends on the oven, dough, water, and the way it’s being cooked. I had a disappointing experience at Via Tevere Pizzeria last year, so I was really excited to give Neapolitan-style pizza another try at this location with my boyfriend.
We had to wait about 10-15 minutes for a table over the weekend, but it was expected given that it was the weekend and the place had just opened roughly two months ago. If you’re looking for pasta, they change up their feature pasta dish weekly so it’s pretty limited to just pizzas here- my boyfriend and I stuck with an appetizer, pizza, and dessert to share.
Spacca Napoli Antipasto ($8.00 for 1, $15.00 for 2) Antipasto, which means ‘before the meal’ usually encompasses a variety of cured meats, cheese, marinated vegetables, and olives served with bread. The one we ordered is their house special platter served with fried Neapolitan staples: potato croquettes, fried pizzetta, frittelle, battered vegetables, and fresh tomato sauce for dipping. Out of the bunch, I enjoyed the pizzetta the most- they were nicely deep-fried and topped with a simple marinara sauce. Both my boyfriend and I were a little disappointed with this dish as it felt like we were just eating nothing but fried dough and batter.
Boscaiola ($16.00) tomato, smoked mozzarella, sausage, mushroom. The highlight of the night was definitely the pizza! They were really generous with the toppings (as you can see from the picture), which was a nice surprise as many pizza places are quite stingy with their toppings nowadays. Our pizza had a nice char to the crust giving the pie a nice, subtle smoky flavour. We did notice that the middle was a bit soggy from the mushrooms, but we weren’t too bothered by it. Neapolitan pizza gets soggy when it’s sliced, so the authentic way is to serve the entire pizza uncut until it’s at the table. We were given our own pizza scissor to cut at our own pace.
Sorbetto Al Limone ($6.00) Although we left our pizza unfinished, I still insisted on dessert. We settled for something nice and light – lemon sorbet. The lemon sorbet had the perfect balance between sweetness and tanginess. It was a great way to end our meal!
2801 St Johns Street