our italian producers
One of the great joys of our work involves the producers we meet and collaborate with. Many have become friends, some are like family. We relish the opportunity to visit them in their beautiful settings, whether that’s Mount Vesuvius, Monte Massico, Caiazzo, Benevento, Casserta, Napoli, along and around the Amalfi Coast, the island of Ischia and the Cilento.
Their productions may differ but they are all dedicated to time honored traditions with passion, a wish to use only the highest quality ingredients and raw materials, and evidence a keen understanding and respect for their local territory. Though they embrace methods used over many generations, there is also an eye toward innovation, improvement of practice and minimal environmental impact. Along the way we learn their stories, step into their history and embrace their culture.
Molino Caputo - flour
San Nicola dei Miri – tomatoes, peaches
Ciao Tomato - tomatoes
Villa Dora – olive oil, olives
Caseificio Casolare - mozzarella
Deliziosa - burrata
Le Campestre – conciato romano
Nettuno (Cetara) - anchovies
Callipo – tuna
Caseifico Antonio Garau - pecorino
You can tell when food is cooked with love. In the service of your experience, we look to create a staff made of hospitable, thoughtful team members committed to authenticity and excellence. Many work here for years, and we’re lucky to have them as part of our family.
Every artisan and craftsman has what is called in Italian misteri, a method rooted in some combination of ingenuity, trial and error, a practice from 300 years ago and family tradition. From dough to cheese to ovens to how they run their businesses, Jon works to observe and absorb everything these masters are doing to inform the Spacca Napoli practice. Over the years, these pizza friends have opened their doors to Spacca Napoli, sharing knowledge and nuances, and for that we are forever grateful.
Spacca Napoli works to preserve and present the traditions of Italian cooking, with a specific focus and passion on the Naples region. By meticulously following the guidelines and remaining faithful to the standard, Spacca Napoli was the first pizzeria in the U.S. to receive membership in all three of these associations.
The Most accredited Neapolitan pizza-making school in America, headed by Pizzaiuolo Napoletano Roberto Caporuscio.