Spacca Napoli

My cousins and I wanted to get some tasty, substantial, and alcohol-absorbing food into our bellies prior to engaging in a little brewery crawl along Murray St. in Port Moody. We didn't feel like eating from the taco truck that frequents those breweries, so cue Spacca Napoli.

This place was PACKED! We lucked out and got the last available large table, and the business just continued to ramp up the whole time we were there. After trying the pizza, I can see why.

Alla Facciazza

The Alla Facciazza is Spacca Napoli's 2017 Vancouver Pizza Challenge Winner. While a bit pricier than its counterparts, the alla facciazza included some primo ingredients: house made arugula pesto, truffle cream, porcini mushrooms, 18 month cured parma prosciutto crudo, shaved parmigiano cheese, roasted pistachios, and fior di latte mozzarella. The cured prosciutto and the mozzarella were out of this world - I would happily eat a pizza with just those two ingredients. The dough was perfectly chewy with a light crispness on the outside, and the pistachios added an unexpected yet welcome change in texture and flavour. One thing I will pass on next time is the home made chili oil that I drizzled on top, as I found little flavour or spice from doing so.

Double Smoked

The Double Smoked appeared to be a popular choice, as 3 people at our table ordered it. This pizza includes cream, smoked pancetta, smoked mozzarella, cherry tomatoes, fresh basil, and the oh-so-good fior di latte mozzarella. Most of the smoky flavour came from the pancetta, but there was a hint of it in the mozzarella. Enough to come through, but enough restraint to avoid feeling like you ate a campfire.

This place makes some seriously good pizza, and its close proximity to the various breweries makes this the perfect place to kick off the weekend! Or weeknight. Or any time, really.Save