5/5 Tarek E. 2 years ago on Google
After
having
San
Matteo's
perfect
Neapolitan
in
NYC,
where
they
not
only
use
sourdough,
but
they
make
it
using
water
imported
from
Naples
so
the
electrolytes
and
PH
is
perfectly
authentic,
I
almost
swore
never
to
give
5*
to
a
Neapolitan
Pizzeria
that
doesn't
use
sourdough.
Well,
Spacca
Napoli
is
an
exception.
Yes,
they
don't
use
sourdough
which
is
not
only
difficult
to
make,
but
difficult
to
maintain
as
well,
so
their
dough
won't
taste
as
authentic
or
as
tasty
as
Neapolitan
Pizza
should
be.
But
honestly
you
probably
won't
find
any
better
pizza
in
Chicago
(we
have
probably
one
other
spot
to
try).
Other
than
the
dough,
the
Bufalina
was
just
ridiculously
tasty,
with
perfect
Buffala
and
the
sauce,
omg,
just
incredible.
Honestly,
the
cheese
and
sauce
are
so
tasty
that
I
wouldn't
recommend
any
pie
that
has
other
toppings
on
it,
so
as
not
to
take
over
their
flavors.
The
Octopus
appetizer
is
highly
recommended,
and
not
many
Italian
eateries
have
it.
We
wanted
to
get
the
Burrata
but
decided
to
go
for
the
Arancini
special
which
had
smoked
mozzarella
in
it,
and
was
so
tasty.
But
from
looking
at
the
Burrata
on
other
tables,
it
seemed
like
the
much
better
choice.
Finally,
it's
big
mistake
to
miss
out
on
the
Gelato
there.
We
got
the
Venezuelan
Dark
Chocolate
and
the
Hazelnut
Gelato.
Both
were
the
best
Gelato
we
had
in
the
US,
and
they
had
small
pieces
of
chocolate
and
nuts
in
them.
Just
tasty
and
the
portion
was
perfect.
Overall,
despite
not
using
sourdough,
we
were
very
satisfied
with
our
meal
and
can't
wait
to
come
again.