We are now members of APN (Associazione Pizzaiuoli Napoletani). Spacca Napoli will be honored as the first in the US to receive membership in this prestigious and select group at the Campionato Internazionale, an international pizza competition held in Naples each May. Along with this honor, Accademia Barilla has included us in a May tour of the Parma region to learn more about important local food purveyors and their traditions. The focus will be on producers of cheese, meats, balsamic vinegar and wine. In Naples I will again visit with di Mateo, da Michele and Don Antonio of Starita as well as ‘walk the streets’ in search of more ideas to bring back to Chicago.
Our participation with the Provincial Councils of Avellino, Caserta and Napoli as part of the Global Food and Style Show yielded great tastings for our customers! Each night we sampled distinct recipes from the region of Campania such as Pasta e Fagioli con Le Cozze, Fusilli alla Napoletana and Paccheri al Ragu. And we are thankful to have participated with First Slice in a benefit held at Architectural Artifacts. The event helped raise funds to purchase a van that will better help to serve people in need.
As the spring season thaws us, Spacca Napoli continues to introduce special appetizers and pizzas: Bresaola con rucola, and Pepperoni e patate are excellent starters. New pizzas you will love are UBO: fior di latte, bufala, prosciutto crudo and cotto and Alla Dorsena: panna da cucina, pomodorini, salmone e asparagi!
Hope to see you soon!