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ANTIPASTI Bibite Birre Spacca Napoli Pizzeria is named after Spaccanapoli—the old quarter and heart of Naples, Italy. antipasti We use Italian extra virgin olive oil and aged balsamic vinegar from Modena. Insalata Mista 10.00 Caprese con Bufala 12.00 mesclun greens, Castelvetrano olives, fresh mozzarella di bufala, fresh tomatoes, basil, tomatoes, balsamic vinegar, olive oil olive oil Prosciutto e Rucola 12.00 Prosciutto e Bufala 16.00 prosciutto crudo, arugula, parmigiano reggiano, prosciutto crudo, mozzarella di bufala, basil, olive oil olive oil Insalata Eoliana 12.00 Polpo e Fagioli 15.00 fingerling potatoes, fresh tomatoes, Callipo tuna, marinated and grilled baby octopus with white arugula, cucumbers, onions, capers & caper beans, fingerling potatoes, cherry tomatoes, berries, dressed with olive oil & red wine vinegar black olives, red onion, chili flakes and chives Grigliata di Verdure 10.00 Fritti del Giorno 10.00 grilled eggplant, zucchini, red & yellow peppers in daily fried specialties typical of Neapolitan olive oil and garlic street fare Melanzane 10.00 Zuppa/Minestra del Giorno ask your server for details eggplant marinated with stewed tomatoes, basil and garlic Bibite Ferrarelle "effervescente naturale" sparkling water 3.00 Italian natual sodas aranciata/limonata/cedrata/cola/chinotto 4.00 Lemoncocco 3.50 Galvanina Organic Peach Iced Tea 4.00 "Annurca" variety 100% Apple Juice 5.00 Diet Coke 2.75 birre Peroni pale lager 7.00 Karma golden ale 10.00 La Fleurette "session ale" 7.00 Via Emilia pale lager 10.00 Menabrea blonde 7.00 Super Baladin "Belgian strong ale" 10.00 Menabrea Amber amber 7.00 Dafne golden ale (750 ml) 20.00 Gentle Clientele, we may not be able to honor your request for settling checks in the manner you wish. We are unable to split checks and we can accept no more than four credit cards per party. We are inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias of Naples, the famed birthplace of pizza. pizze All pizzas are made with extra virgin olive oil. Marinara DOP 12.00 Filetti 16.00 blended San Marzano tomatoes, piennolo fior di latte, San Marzano tomatoes, basil, tomatoes, oregano, garlic garlic, sea salt, olive oil Margherita 15.00 Bianca Regina 16.00 blended San Marzano tomatoes, or di latte, mozzarella di bufala, ricotta di bufala, basil, pecorino gran cru caciotta di pecora Bufalina 16.00 Sei Formaggi 18.00 blended San Marzano tomatoes, mozzarella di ragusano, taleggio, ricottina, malga, bufala, basil gorgonzola dolce, fior di latte Puttanesca 16.00 Enzo 16.00 blended San Marzano tomatoes, fior di latte, smoked mozzarella di bufala, Corbarino anchovies, black olives, capers, piennolo tomatoes, ricotta di bufala, arugula, tomatoes, parmigiano reggiano parmigiano reggiano Funghi 16.00 Porcini e Carciofi 18.00 blended San Marzano tomatoes, or di latte, fior di latte, porcini mushrooms, Sardinian basil, mushrooms, pecorino gran cru artichokes, parmigiano reggiano Salsiccia 16.00 Prosciutto e Rucola 16.00 blended San Marzano tomatoes, or di latte, provola, prosciutto di Parma, arugula, sausage, basil, pecorino gran cru parmigiano reggiano Funghi e Salsiccia 16.00 Pistacchio 18.00 blended San Marzano tomatoes, or di latte, fior di latte, sausage, crema di pistacchio, basil, mushrooms, sausage, pecorino gran cru basil Capricciosa 18.00 Salsiccia e Broccoletti 16.00 blended San Marzano tomatoes, or di latte, provola, sausage, rapini, chili flakes prosciutto cotto, mushrooms, black olives, Sardinian artichokes Calzone Ripieno 16.00 fior di latte, salami, hand dipped ricotta, basil, Diavola 16.00 crushed black pepper blended San Marzano tomatoes, fior di latte, Calabrese soppressata, basil We offer gluten- free pizza dough for an additional $2. Our gluten-free pizza is intended for our guests who are leading a gluten-free lifestyle by choice. We cannot guarantee a 100% gluten-free environment for guests who are required to avoid gluten due to a medical condition. SPUMANTE "Sfumante", Contea di Sylva Mala '16 (Napoli) 11/50 90% Caprettone, 10% Falanghina. Classic method, same as in Champagne. Gentle, firm bubbles. To the nose: bread crumbs, peach, and Ginestra, a typical flower of the Vesuvius lands. Presents itself to the palate in a fresh and drinkable manner. VINO ROSATO "Roseto del Volturno", Terre del Principe '17 (Caserta) 9/42 Pallagrello Nero and Casavecchia. From two indigenous Campanian grapes thought to be extinct just 20 years ago. A meaty rosetto with guts, opening with deep notes of black cherry, pepper and menthol, balanced out by a lively freshness and lift on the finish. VINI BIANCHI Aloara Bianco, Moio '17 (Caserta) 9/42 100% Falanghina. Brilliant yellow in color, the fragrance features exotic fruits, acacia honey and white flowers. The taste is soft and aromatic with notes of toasted almonds and cinnamon. Loggia della Serra Greco di Tufo, Terradora di Paolo '16 (Avellino) 9/42 100% Greco di Tufo. Rich and powerfully aromatic nose of apricot, apple, peach and citrus. Full bodied, soft and well balanced with excellent acidity. Fiano, "San Matteo", Alfonso Rotolo '15 (Salerno) 9/42 Aromatic, with a fruity, floral fragrance and hints of nuts and straw. Soft, fresh, fruity and persistent on the palate with a lively finish and flawless balance. Asprinio di Aversa DOC, Masseria Campito '16 (Napoli) 10/48 Pleasant notes of citrus and green apple on the nose. Well balanced with a refreshing acidity to the palate. Biancolella, Cantine Antonio Mazzella '16 (Napoli) 10/48 Biancolella is an indigenous grape grown mainly on the hard and stark slopes of Ischia. Intense nose of white and yellow flowers and spices with hints of sage. Ample palate, good acidity and great mineral finish. Coda di Volpe, La Rivolta '17 (Benevento) 10/48 One of the most traditional grapes of Campania, the indigenous “tail-of-the-fox” has mineral infused layers of orchard fruit and citrus. Medium weight with a clean and refreshing finish. Lacryma Christi del Vesuvio “Frùscio de Ginestra”, Contea di Sylva Mala ’16 (Napoli) 10/48 80% Coda di Volpe, 20% Falanghina. Pale yellow, floral, balanced structure and acidity. Notes of pear, apple, almond––long and persistent finish. "Per Eva", Tenuta San Francesco '13 (Salerno) 10/48 Costa D‘Amalfi DO,C 40% Falanghina, 40% Ginestra and 20% Pepella. Aromas of spring flowers, dried hay and honey. Crisp freshness with lingering notes of bitter almond and a powerful finish. Pallagrello Bianco, "Le Serole", Terre del Principe '14 (Caserta) 10/48 A white grape variety native to Campania. Bright and rich in color, offering exotic honey and marmalade on the nose then expanding to rich quince, apple, and vanilla. VINI ROSSI Gragnano della Penisola Sorrentina, “Ottouve”, Salvatore Martusciello ’16 (Napoli) 9/42 “Ottouve”, eight grapes, is a tribute to the many indigenous varieties that historically and today are blended for the production of Gragnano; Piedirosso, Aglianico, Sciacinoso, Olivella, Supprezza, Castagnara, Sauca, and Surbegna. Vivacious with a touch of effervescence, hints of violet, strawberry, rose and raspberry – to be drunk cold. "Erre", Nicola Trabucco '15 (Caserta) 10/48 100% Aglianico. Fruity and floral with a full mouth sensation. Aromas of cherries, plums, balsamic notes and spices. Soft, easy tannins. Tauri', Cantine Antonio Caggiano '17 (Avellino) 10/48 100% Aglianico. Intense ruby red in color with the aroma of red fruits, wild berries and black plums. Robust tannins and a long aromatic finish. Piedirosso, "Per e Palummo", Cantine Antonio Mazzella '16 (Napoli) 12/58 Sunny, bright cherry fruit with darker plum-like undertones. Graceful, prevalent acidity reminiscent of persimmon and white pit fruits from beginning to end. Easy, medium bodied and friendly. Falerno del Massico, Moio '14 (Caserta) 14/68 Falerno is linked to the oldest and most famous wine of the Roman Empire. 100% Primitivo, it expresses a character different from all the other Primitivos in the region. Moio Falerno is voluptuous, seductive and soft. Juicy and ripe with hints of dark berry fruit. "Quattro Spine", Tenuta San Francesco '14 (Salerno) 16/78 Costa D‘Amalfi DOC, 40% Aglianico, 40% Tintore and 20% Piedirosso. A wonderful nose of wild herbs, white pepper, smoke and cherries that all continue in the mouth with just the slightest hint of tannins. "Nero 70", Cantine Antonio Mazzella '13 (Napoli) 16/78 50% Aglianico, 50% Piedirosso. Very intense with hints of mature red fruit and delicate spices. Full and persistent with great softness and character. Produced only in select years when grapes may mature on the vine into early November, resulting in a silky mouthfeel reminiscent of Amarone. VINI ROSSI "Vigna Piancastelli", Terre del Principe '11 (Caserta) 75 Piancastelli is a blend of the ancient grape varietals Pallagrello Nero and Casavecchia. A bold yet sumptuous wine with many layers of spice, pepper, plum, wild cherries and herbs. "Trebulanum", Alois '12 (Caserta) 75 Bold and muscular. Made from Casavecchia, an ancient varietal native to the province of Caserta. Modern, oak-aged expression with aromas of blackberry and black current. Spicy and toasty flavors with a silky, mineral finish. "Nero 70", Cantine Antonio Mazzella '12 (Napoli) 78 50% Aglianico, 50% Piedirosso. Very intense with hints of mature red fruit and delicate spices. Full and persistent with great softness and character. Produced only in select years when grapes may mature on the vine into early November, resulting in a silky mouthfeel reminiscent of Amarone. "Rapicano", Nicola Trabucco '10 (Caserta) 80 This blend of Aglianico from Taurasi and Piedirosso is bold, but not loud, elegant with a velvety touch. Deep red fruits, minerals, menthol and balsamic, with a silky finish. Irpinia, "Terra d'Eclano", Quintodecimo '14 (Avellino) 80 A seductive and elegant Aglianico with complex scents of red fruit, plum, liquorice and coffee balanced by mineral, balsamic and spicy notes. Full-bodied and well-structured, offering elegant and velvety tannins.
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