Menu

meatballs | 2 for 12 or 4 for 22

“polpette della nonna,” pomodoro sauce, parmigiano reggiano, fresh basil

olives & patatine | 12

Castelvetrano olives, made-to-order rosemary seasalt chips

potato croquettes | 15

potato fritters, pecorino cream pesto

frittelle | 10

neapolitan fried street food, served with pomodoro sauce

supplì | 12

crispy, fried risotto snacks
(pomodoro or truffle)

truffle fries | 13

truffle oil, parmigiano reggiano, fresh parsley

la casalinga | 21

arugula, romaine, olives, cherry tomatoes, extra virgin olive oil, oregano, shaved parmigiano

insalata cesarina | 21

romaine, house-made dressing, croutons, lemon juice, parmigiano reggiano, black pepper

pappardelle al ragù | 26

beef ragu, fresh basil, parmigiano reggiano
*add fresh ricotta + 4

rigatoni al Tartufo | 25

sausage, mushrooms, truffle cream, parmigiano reggiano, parsley

gnocchi alla sorrentina | 25

artisanal potato gnocchi, tomato sauce, fresh basil, fior di latte mozzarella, parmigiano reggiano, baked in forno

gnocchi quattro formaggi | 25

artisanal potato gnocchi, cream, fior di latte mozzarella, parmigiano reggiano, pecorino romano, gorgonzola, baked in forno

marinara | 15

garlic, oregano, fresh basil, extra virgin olive oil

margherita | 18

fresh basil, extra virgin olive oil, fior di latte mozzarella

margherita DOP| 23

fresh basil, extra virgin olive oil, DOP bufala mozzarella

nostrano| 22

dry cured, thick cut, cupped salami, fior di latte mozzarella, fresh basil

margherita scostumata | 23

ricotta cheese stuffed crust, basil pesto, extra virgin olive oil, fior di latte mozzarella

boscaiola | 22

sausage, mushroom, smoked caciocavallo cheese, fresh basil, fior di latte mozzarella

maradona | 24 (a tribute to the “God of Naples”)

sausage, ‘nduja (spicy calabrese spread), provolone auricchio cheese, fresh basil, fior di latte mozzarella

burratina | 24

tamato confit, whole fresh burrata, fresh basil

siciliana | 20

fried eggplant, parmigiano reggiano, fresh basil, fior di latte mozzarella

cafonata | 27

vancouver pizza challenge winner 2020

San Marzano DOP tomato base, ‘nduja, (spicy calabrese spread), sausage, roasted potatoes, fior di latte mozzarella, auricchio provolone cheese, ricotta stuffed crust

alla facciazza | 30

vancouver pizza challenge winner 2017

arugula pesto base, porcini mushrooms, imported 18-month 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.

mimosa PDG | 23

cream, prosciutto cotto ham, sweet corn, fresh basil, fior di latte mozzarella

piccante salsiccie e rapini | 24

sausage, n’duja (spicy calabrese spread), olive-oil sauteéd rapini, fior di latte mozzarella, fresh DOP bufala

americana | 22

sliced hotdogs, french fries, fior di latte mozzarella, – yes, this is a thing in Napoli!

prosciutto crudo e rucola | 25

18 month cured prosciutto, arugula, cherry tomato, shaved parmiggiano, fior di latte mozzarella

pistachio tiramisù | 13

creamed espresso, pavesini biscuits, whipped pistachio & mascarpone, toasted pistachios

nonno’s tiramisu | 13

espresso, savoiardi biscuits, whipped mascarpone, cocoa dusting

zeppole | 13

mini graffa doughnuts, nutella dip
*additional nutella dip + 3

cannoli | 15

from the “Cannoli King,” handmade shells, traditional sicilian ricotta cream
*additional cannolo + 5

Panna Cotta | 13

vanilla bean custard, choice of berry coulis or nutella topping