Spacca Napoli 스파카 나폴리

Dough baked in the wood-fired oven comes out chewy and springy, and the margherita leans on chunks of tomato whose acidity balances the mozzarella. On the basilico burrata pizza, the burrata is broken open and spread over basil pesto. Anchovy butter pasta has become a second signature, while the amatriciana, guanciale and tomato with a spicy kick, cuts through the richness of the pizza. No reservations are taken; on weekends a line forms before opening and the wait can top 1 hour, and the cafe across the street is a handy place to watch the queue.