antipasti
POTATO CROQUETTES | 13
puréed potato fritters, warm pomodoro sauce
FRITTELLE | 10
neapolitan fried street food, warm pomodoro sauce
SUPPLÌ | 13
crispy, fried risotto croquettes
MEATBALLS | 12
“polpette della nonna,” pomodoro sauce, parmigiano reggiano, fresh basil
CASTELVETRANO OLIVES | 7
BRUSCHETTA DUO | 12
tomato & roasted pepper
TRUFFLE FRIES | 13
truffle oil, parmigiano reggiano, fresh parsley
PROSCIUTTO & BUFALA | 28
18-month cured prosciutto di Parma, fresh bufala, olive oil, warm rosemary focaccia
Insalata
LA CASALINGA | 21
arugula, romaine, olives, cherry tomatoes, house-made extra virgin olive oil and pecorino dressing, oregano
INSALATA CESARINA | 21
romaine, house-made dressing, croutons, lemon juice, parmigiano reggiano, black pepper
CAPRESE BURRATA | 24
imported burrata from Puglia, tomatoes, extra virgin olive oil, fresh basil
Primi
gluten free cuts + $3
TAGLIATELLE AL RAGÙ | 27
beef ragù, fresh basil, parmigiano reggiano
*add fresh ricotta + 5
LASAGNA BOLOGNESE | 30
spinach pasta layers, bolognese ragù, bechemel, parmigiano reggiano
GNOCCHI ALLA SORRENTINA | 25
pomodoro sauce, fresh basil, fior di latte mozzarella, parmigiano reggiano *baked in forno
TORTELLINI ALLA PANNA | 27
cheese and prosciutto di Parma filled tortellini, cream, peas, prosciutto cotto ham
*add Moliterno shaved truffle cheese + 5
Sorriso di Parma
SORRISO DI PARMA (THE “SMILE” OF SPACCA NAPOLI) | 27
folded pizza, arugula, cherry tomato confit, 18-month cured prosciutto di Parma, burrata stracciatella, house-made basil pesto
Pizza Rossa
MARINARA | 15
garlic, oregano, fresh basil, extra virgin olive oil
MARGHERITA | 19
fresh basil, extra virgin olive oil, fior di latte mozzarella
MARGHERITA DOP | 27
fresh basil, extra virgin olive oil, DOP bufala mozzarella
NOSTRANO | 22
dry cured, thick cut salami, fior di latte mozzarella, fresh basil
San Marzano DOP tomatoes
*sides of pomodoro sauce, parmigiano cheese, EVOO, balsamic $1 & up
MARGHERITA SCOSTUMATA | 24
ricotta cheese stuffed crust, house-made basil pesto, extra virgin olive oil, fior di latte mozzarella.
*may take on a slightly smaller appearance due to the “fold-over action” of the stuffed crust
BOSCAIOLA | 22
sausage, mushrooms, smoked caciocavallo cheese, fresh basil, fior di latte mozzarella
MARADONA | 24
(A TRIBUTE TO THE LEGEND OF NAPLES)
sausage, ‘nduja (spicy calabrese spread), provolone auricchio cheese, fresh basil, fior di latte mozzarella
SICILIANA | 20
fried eggplant, parmigiano reggiano, fresh basil, fior di latte mozzarella
PICCANTE | 22
spicy calabrese salami, fresh basil, fior di latte mozzarella
CAPRICCIOSA | 25
prosciutto cotto ham, mushrooms, olives, artichokes, fresh basil, fior di latte mozzarella, parmigiano reggiano
CAMPANA | 23
capicollo, shaved parmigiano reggiano, fresh basil, fior di latte mozzarella
AWARD WINNING PIZZAS
CAFONATA | 27
vancouver pizza challenge winner 2020
San Marzano DOP pomodoro base, ‘nduja, (spicy calabrese spread), sausage, roasted potatoes, fior di latte mozzarella, auricchio provolone cheese, ricotta stuffed crust.
*may take on a slightly smaller appearance due to the “fold-over action” of the stuffed crust
ALLA FACCIAZZA | 30
vancouver pizza challenge winner 2017
house-made arugula pesto base, porcini mushrooms, imported 18-month cured prosciutto di Parma, shaved parmigiano reggiano, toasted pistachios, fior di latte mozzarella, truffle oil
THE PINO – AN HOMAGE TO CIOPPINO’S | 35
In collaboration with Pino Posteraro (executive chef, top 50 restaurants of the world), we are honoured to feature his exquisite pizza creation at Spacca Napoli.
Burrata cream base, gourmet mushroom medley, Bresaola di Valtellina, shaved Moliterno truffle cheese, 20 year old reserve balsamic of Modena
Pizza BIANCA
CROCCO | 28
fior di latte, smoked provolone cheese, prosciutto cotto ham, chili threads, fresh basil, crispy potato croquettes
NOBILE | 35
parmigiano reggiano cream, champignon mushrooms, arugula, 18-month cured prosciutto di Parma, walnuts, shaved parmigiano reggiano, truffle honey
PICCANTE SALSICCIE E RAPINI | 24
sausage, n’duja (spicy calabrese spread), olive-oil sauteéd rapini, fior di latte mozzarella, fresh DOP bufala
Fior di latte base, no tomato sauce
*sides of pomodoro sauce, parmigiano cheese, EVOO, balsamic $1 & up
AMERICANA | 22
sliced hotdogs, french fries, fior di latte mozzarella, – yes, this is a thing in Napoli!
DOUBLE SMOKED | 23
cream, smoked pancetta, smoked caciocavallo cheese, cherry tomatoes, fior di latte, fresh basil
TARTUFATA | 25
truffle cream, smoked pancetta, roasted potatoes, mushrooms, fior di latte, fresh parsley
CONTADINA | 24
fried eggplant, cherry tomato confit, basil pesto, burrata stracciatella, fior di latte
DOLCI
PISTACHIO TIRAMISÙ | 13
creamed espresso, pavesini biscuits, whipped pistachio & mascarpone, toasted pistachios
NONNO’S TIRAMISU | 13
espresso, savoiardi biscuits, whipped mascarpone, cocoa dusting
CANNOLI | 15
from the “Cannoli King,” handmade shells, traditional sicilian ricotta cream
additional cannolo + 4
PANNA COTTA | 13
vanilla bean custard, choice of berry coulis or nutella topping
ZEPPOLE | 13
mini graffa doughnuts, nutella dip
*additional nutella dip + 3
SINGOLO/DOPPIO GELATO | 9/13
seasonal flavours *please ask your server
AFFOGATO SBAGLIATO | 13
limoncello liqueur, prosecco, over vanilla gelato
AFFOGATO AL CAFFÉ | 9
espresso over vanilla gelato
GELATO DI STAGIONE 9 | 13
chef's selection of seasonal gelato
Caffé
SINGOLO/DOPPIO ESPRESSO | 3/5
make it “corretto” (sambuca, grappa, amaro +$3)
LATTE/CAPPUCCINO | 6
PREMIUM TEA SELECTION | 5
ESPRESSO MARTINI NAPOLETANO | 16
shaken, doppio espresso, Bailey’s, Caffé Lucano, Vodka
digestivi
*a 10% liquor tax will be added for liqueur purchases
Enjoy a spirited “digestive” as the grand finale to your meal.
single | 8 flight of 3 | 20
HERBAL/SPICY
Averna Amaro, Strega, Amaro di Angostura, Branca Menta, Cynar
CITRUS
Limoncello, Bitter amaro, Amaro chiaro
SWEET
Frangelico, Amaretto, Cream, Caffé Lucano, Sambuca, Black Sambuca, Galliano Vanilla
BITTERSWEET
Montenegro, Grappa, Grapinetto ($10/single), Vecchia Romagna, Grappa Ottima, Woods Amaro
*Menu Items are subject to change based on seasonality and ingredient availability.
