Spring at Spacca Napoli brings with it new lighter fare such as a minestra di zucchini and Maccu di San Giuseppe. Arthur Schwartz, The Food Maven, describes the latter soup as combining “two foods that are preserved for winter — dried beans and dried chestnuts — with the greens that are just emerging from the cold winter earth.” We have introduced a pizza made with a varietal of mozzarella called burrata, a creamy, light and spectacularly flavorful cheese renowned for its freshness and soft texture. Red pepper, onion and zucchini trifoliate along with porcini and a touch of bufala mozzarella make this a white pizza dream! We look forward to the re-opening of the outdoor café as the weather permits. This coming June, Spacca Napoli will extend its hours to include Tuesday evenings so we can celebrate more of the good summer weather and longer hours of daylight we have all been waiting for.
We are very excited about our upcoming involvement with the Provincial Councils of Avellino, Caserta and Napoli. We have been asked to team up with them to promote the food of Campania and the Mediterranean Diet as “something unique and upscale that can be interpreted in modern ways as well as traditional.” The week prior to the Global Food and Style Expo in Chicago which is April 27-29, 2008, Spacca Napoli will be offering a tasting of Pasta e Fagioli con Le Cozze, Fusilli alla Napoletana and Paccheri al Ragu.
In closing we bid a fond farewell to Adrian Landin, one of our wait staff who has been with the pizzeria since the early days, as he ventures on to Central and South America. We wish him good luck in his journeys and will miss his energy!