Trattoria e Pizzeria Spaccanapoli — Restaurant in Naples

It's always the same issue: you're in the center of a touristy city and you wanna have dinner. Where should you go? Should you rely on Maps knowing that most ratings were set by tourists? 🤔 Not in Barcelona 🇪🇸, for sure. But in Napoli 🇮🇹, things seemed different as I could see lots of locals in the main touristy streets... So we decided to follow Maps for our dinner that day and we reached a place with good ratings that was open according to Maps but that was... closed in real life. 😤 Plan B then: Spaccanapoli, a couple of streets away. The look of the place was kinda cold, not cozy at all. The waitress was nice even though she recommended that we order the most expensive item on the menu, the fried seafood 🦐 platter, without telling us about the price upfront... 😒 And the food was more than correct. Especially the seafood that was great. 👍 My son dared to order a pizza 🍕 with fries 🍟 on the top which, to me, sounds like a heresy (like pineapple 🍍 on a pizza 🍕) but isn't so strange, apparently, as he already had that on a previous trip to Italy 🇮🇹. 🤷 We paid €22 each, no dessert, no alcohol. It's kinda expensive for Italy 🇮🇹 but yeah, that was mainly due to the seafood platter...

Quality & taste: 8/10 Quantities: 10/10 Atmosphere: 6/10 Originality: 7/10 Ratio price / quality: 8/10 Service: 6/10 How I felt...

We wanted a wood fires pizza and found this restaurant near our BnB and walked there. Pizza was excellent. We went back tonight and had chicken cutlet with arugula and tomatoes (special order), a Buffalo mozzarella, tomato and tuna salad and grood bottle of Chianti.

What was also remarkable was their bread. Coming from France and Switzerland, and having lived in San Francisco and eaten Boudin's sour dough bread, we've often wondered why the bread in Iraly was, well, bad and tasteless.

On our first visit to the Trattoria I told my wife, :you've got to try this bread. It's almost like sour dough bread in San Francisco."

My wife was surprised at how good it was. We asked our excellent waiter Antonio about the bread, and he said the difference is they use salt in making the bread.

I have made 8 extended trips to Italy since 1966 and always wondered why the bread was so tasteless and pailednin comparison to bread from France, Switzerland, Austria and Germany. It's the lack of salt.

In any case, the food here is...

Australian perspective. Mixed highs and lows. : no need to order entree if you get pizza. A truly pitiful Insalata Caprese (avoid the unripe - in winter - tomato salad it's a waste of your money). good Italian style pizza, and you can sit in a tiny outdoor square. Margherita is very tasty and authentic (fresh tomato pulp, but may seem "wet" to foreigners) . Excellent crust and prosciutto pizza with rucola was great. The wine by the glass is 'acceptable' it is aglianico (which I love as a style, but this literally fizzing with SO2 preservative, and almost like a Lambrusco.... They even opened a fresh bottle to prove it wasn't from a drum. I got the headache while drinking it). Overall very good if you pick well. Fried anchovies nice and mild, but huge serve. I thought it was 6 but was charged 12. Maybe try the well reviewed ragu or octopus Salad. Avoid the wine at all costs. Friendly english service for lazy or tired tourists. Great pizza though. Go...