Spacca Napoli (Chicago)

It’s been awhile since I had Neapolitan pizza, and many years since I was last at Spacca Napoli. I have a confession to make: I prefer a good slice of New York pepperoni over Neapolitan pizzas. There, I said it. Now beat me with sticks at the public square or something.

Special salt.

Special salt.

We did a pretty poor job planning our meal because we were all pretty hungry and we chose a series of heavy items, like burrata, meatballs, and pizzas. I think we threw in a salad somewhere, but probably only for looks.

Meat-a balls-a.

Meat-a balls-a.

The burrata was a first for me, a freshly imported pulled mozzarella. Mozzarella is one of my favorite cheeses, and to be able to taste it so fresh was a little treat. To follow it up with meatballs seemed like a good idea (it was), and while I don’t normally like sweet notes in anything but desserts, the couple of raisins in each one was fine, and the marinara is Really Quite Nice there.

As for the pizzas, we had a Margherita and a pizza bianche (without red sauce). For me, you’ve got to have marinara on the pizza, or else it seems like you forgot something. Thus, the Margherita was my favorite and I was sort of coming down from a meat high with the meatballs, so I wanted to get back on the meat wave and wish we would’ve had some sausage or salami on the pizza. The dough is perfect at Spacca Napoli, with good toothiness and excellent taste (although I don’t eat the corona (crust)).

Prices are reasonable, our service was great, and on the weekends you’ll definitely want to make a reservation. Just be sure to order more smartly than we did and avoid a lot of heavy foods before your pizzas.

Spacca Napoli on Urbanspoon

~ by jackjackson on March 22, 2013.

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